کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223922 464414 2011 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Estimating the theoretical energy required to dry rice
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Estimating the theoretical energy required to dry rice
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 107, Issue 2, December 2011, Pages 253–261
نویسندگان
, , ,