کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
223922 | 464414 | 2011 | 9 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Estimating the theoretical energy required to dry rice Estimating the theoretical energy required to dry rice](/preview/png/223922.png)
The total heat of desorption of rice (Qt) was determined for several rice types as a function of moisture content (MC), and kernel temperature, using a semi-theoretical approach in which desorption isotherms were used in conjunction with the Clausius–Clapeyron equation. Qt decreased exponentially as MC increased, decreasing sharply for MCs above 15% and approaching the latent heat of vaporization of free water at MCs around 20%. Qt of parboiled rice at 12.5% MC was significantly less than that of non-parboiled lots. Qt of medium-grain “Jupiter” was significantly greater than that of long-grains at 12.5% MC. Equations that predict the energy required to dry a unit mass of rice from an initial MC to a final MC were derived.
► Equations that predict the energy required to dry a unit mass of rice were developed.
► Parboiled rice generally required less energy than the non-parboiled rice lots.
► Medium-grain rice generally required more energy to dry than long-grain rice.
► The energy required to dry rice decreased as temperature increased.
Journal: Journal of Food Engineering - Volume 107, Issue 2, December 2011, Pages 253–261