Dias, SRSFutata, FPLCarvalho, J. A.Couto, H. S.Ferreira, M. A.2014-05-202014-05-202004-04-01International Communications In Heat and Mass Transfer. Oxford: Pergamon-Elsevier B.V., v. 31, n. 3, p. 387-395, 2004.0735-1933http://hdl.handle.net/11449/33145In this article we investigate experimentally the potential of using pulsating flows for drying of food grains. A Rijke type oscillator with an electrical heater was used to dry batches of soybean grains. Drying temperatures were 60 degreesC. We observed a decrease on the drying time for pulsating flows when compared with the conventional non-pulsating regime. This decrease depended on sample initial moisture content and weight, and on final sample moisture content. (C) 2004 Elsevier B.V. Ltd.387-395engArtigo10.1016/j.icheatmasstransfer.2004.02.009WOS:000220479200009Acesso restrito