DEHUMIDIFICATION DRYING OF HIGH-MOISTURE ROUGH RICE IN A RADIAL-FLOW,CIRCULAR BIN

Abstract

An experimental radial-flow, circular bin dryer with a dehumidifier was fabricated and tested for rough rice drying. Results showed that high-moisture paddy could be dried to 14% moisture content (wet basis) over a 24 h drying span at an average drying rate of 0.5%/h. The open-cycle system's specific moisture extraction rate and the dehumidifier's coefficient of performance were within the usual range of values cited for similar conventional systems or equipment. The quality of the dehumidifier-dried and naturally dried paddy was similar with respect to minimum grain Assuring, The system was found to be a technically feasible, more energy-efficient and safer alternative to electrical resistance heating in the conditioning of ambient air for drying under humid tropical conditions.     

Rapid Drying of Parboiled Paddy Using Hot Air Impinging Stream Dryer

A method for rapid drying of parboiled paddy via the use of an impinging stream dryer was proposed and assessed. The effects of the drying air temperature, number of drying cycles, as well as time of tempering between each drying cycle on the moisture reduction, head rice yield, and whiteness index of the dried parboiled paddy were studied. The drying experiments were carried out at drying air temperatures of 130, 150, and 170°C; inlet air velocity of 20 m/s; impinging distance of 5 cm; and paddy feed rate of 40 kg_{dry_paddy}/h. Parboiled paddy was dried for up to seven cycles. Between each drying cycle the parboiled paddy was tempered for a period of either 0 (no tempering), 15, 30, 60, or 120 min. After impinging stream drying, paddy was ventilated by ambient air flow until its moisture content reached 16% (db). Moisture reduction of the paddy was noted to depend on both the impinging stream drying temperature and tempering time. Drying at a high temperature along with tempering for a suitable period of time could maintain the head rice yield of the paddy at a level similar to that of the reference parboiled paddy. To avoid discoloration and low head rice yield, parboiled paddy should not be dried at a temperature higher than 150°C and should be tempered for at least 30 min.     

Evolution of mechanical properties of parboiled brown rice kernels during impinging stream drying

Information on mechanical properties of parboiled brown rice kernels upon impinging stream drying, which is important for effective control of kernel fissure and head rice yield, is reported. Experiments were performed at the drying temperatures of 130, 150, and 170°C; inlet air velocity of 20?m/s; impinging distance of 5?cm and paddy feed rate of 40?kg_{dry_paddy}/h. Parboiled paddy was dried for up to seven cycles. Between each drying cycle, the paddy was tempered for a period of either 0 (without tempering) or 30?min. The moisture evaporation rate was noted to be very high during the first two drying cycles and rapidly dropped in the later drying cycles. When tempering was included after a particular drying cycle, the drying rate in a subsequent cycle was higher than without tempering. At the kernel moisture contents immediately after drying of 25.3–47.5% (d.b.), the drying temperature and existence of tempering did not affect the mechanical properties although microcracks were formed in the kernels. However, both factors played a more important role on the mechanical properties when the kernels were evaluated at 16% (d.b.). The head rice yield correlated well with the tensile strength of the kernels.     

Evaluation of new parboiled rice process using humidified hot air fluidized bed drying

This study aims to experimentally investigate the drying characteristics and quality of a paddy dried by hot air (HA) and humidified hot air (HHA) fluidization technique. Qualities such as head rice yield (HRY), white belly, degree of gelatinization (DSG), and color of dried paddy were evaluated. A paddy with an initial moisture content of 14% d.b. was soaked in hot water at a temperature of 70?°C for 5?h then dried at a temperature of 130,150, and 170?°C, relative humidity in the range of 0.3–12%, an air velocity of 3.9 m/s, and a bed height of 10?cm. The results showed that the drying time of the paddy in the HHA condition took longer than the HA drying condition. Because HHA provided a higher grain temperature and a slow rate of drying, the degree of starch gelatinization was significantly higher when compared to HA. The subsequent HRY was relatively higher than using HA drying. However, the color of the sample obtained from the HHA condition was relatively browner, but the parboiled rice product still had a light brown color for the drying temperature range used in this study. To produce parboiled rice, HHA could be operated up to the temperature of 170?°C, relative humidity of 6%, and DOM of 10%.     

Optimal Operating Conditions to Produce Nutritious Partially Parboiled Brown Rice in a Humidified Hot Air Fluidized Bed Dryer

V-type amylose–lipid complexes present in partially parboiled rice can decrease starch digestibility. Formation of such complexes can be accomplished using high-temperature fluidized bed drying; the degree of the complexes depends on the thermal condition. The effects of drying media (hot air and humidified hot air), operating conditions (drying air temperature and relative humidity [RH]), and the initial moisture content on the degree of V-type crystallinity and subsequent starch digestibility (or glycemic index, GI) and brown rice texture were examined experimentally. The results showed that paddy drying with humidified hot air (HHA) requires a longer time than hot air (HA). Higher drying air temperature, RH, and initial moisture content of paddy yield higher degrees of starch gelatinization and V-type amylose–lipid complexes. The brown rice dried by HA or HHA had lower starch digestibility and a harder texture than the reference sample. Within the range of parameters studied, to obtain the lowest GI for the dried brown rice, paddy at an initial moisture content of 33% (db) should be dried by HHA at 150°C and 6.4% RH.     

Drying equations of Thai Hom Mali paddy by using hot air,carbon dioxide and nitrogen gases as drying media

The objective of this study was to develop a drying equation for predicting the thin layer drying kinetics of dried Thai Hom Mali paddy using different drying gases. Thai Hom Mali paddy cv. Khao Dok Mali 105 with initial moisture content of 32% dry basis was dried in a heat pump dryer at 0.4 m/s fixed superficial velocity, 60% fixed evaporator bypass air ratio, and varied drying temperatures of 40, 50, 60 and 70 °C using hot air, CO₂ and N₂ gases as drying media. Drying rate was not affected by drying gases but increased with drying temperatures. Moisture ratios, at any given time during the drying process, were compared among various models, namely, Newton, Page, Modified Page I, Henderson and Pabis, two-term, approximation of diffusion, and Midilli. The effect of drying air temperatures on the coefficients of the best moisture ratio model was determined by single step regression method. The R² coefficient, root mean square error (RMSE) and chi-square (χ²) were criteria for selecting the best model. The study found that the Midilli model was the best model for describing the drying behavior of Thai Hom Mali paddy in every evaluated drying gas. It should be possible to predict the moisture content of a product with a generalized model that shows the effect of drying air temperature on the model constants and coefficients.     

Effect of Fluidized Bed Drying Temperature on Various Quality Attributes of Paddy

Abstract

As reported by many researchers, it was found that fluidized bed paddy drying using high drying air temperatures of over 100°C affected the head rice yield and whiteness of dried rice. However, only a few studies on fluidized bed paddy drying with drying air temperatures below 100°C were so far reported. The main objective of this work was therefore to study the effect of fluidized bed drying air temperature on various quality parameters of Suphanburi 1 and Pathumthani 1 Indica rice. Paddy was dried from the initial moisture contents of 25.0, 28.8, and 32.5% dry basis to 22.5 ± 1.2% dry basis using inlet drying air temperatures between 40 and 150°C at 10°C/step. After fluidized bed drying, paddy was tempered and followed by ambient air aeration until its final moisture content was reduced to 16.3 ± 0.5% dry basis. The results showed that the head rice yield of Suphanburi 1 was significantly related to the inlet drying temperature and initial moisture content whilst there was no significant relationship between the head rice yield, drying temperature and initial moisture content for Pathumthani 1. The whiteness of the two rice varieties was slightly decreased with increase in drying air temperature and initial moisture content. It was also found that the hardness of both cooked rice varieties exhibited insignificant difference (p < 0.05) comparing to rewetted rice, which was gently dried by ambient air aeration in thin layer. The thermal analysis by DSC also showed that partial gelatinization occurred during drying at higher temperatures. Using inlet drying air temperatures in the range of 40–150°C therefore did not affected the quality of cooked rice and paddy. The milling quality of paddy was also well maintained.     

EFFECTS OF DRYING ON HEAD RICE YIELD USING FLUIDIZATION TECHNIQUE

ABSTRACT

Experimental results of fluidized bed paddy drying using high inlet air temperatures (140 and 150 °C) showed that head rice yield could be increased to a maximum value at a range of paddy final moisture contents of 19 to 22 % wet-basis. In case of reducing moisture content of paddy to lower than 19 % wet-basis, head rice yield of tempered paddy was higher than that of no-tempered one. Initial moisture contents of paddy that could increase head rice yield were in a range of 23 to 31 % wet-basis. As initial moisture content increased head rice yield increased. Whiteness of dried paddy was mostly accepted. However, if tempering temperature was higher than 60 °C, it may cause the problems for trade.     

Operating Conditions for Drying Paddy in a Rotating Drum with Sand Medium

ABSTRACT

Batches of wddv rewened to 18% or 24% moisture content were dried in a sealed rotating drum containing ; preheated sand. For each initial moisture content, all combinations of the following variables were replicated three times: sand patilcle size (0.3 and 0.6mm). residence time (60, 120 and 180 s), sand-to-grain mass ration ( 3:1, 6:1 and 9:1) and initial sand temperture ( 100, 150 and 200°). The dried paddy was shelled and milled and the percentage of whole grain kernels was determined. In general. the paddy starting at 18% mc led to lower final moisture contents than that starting at 24%. For equivalent final moisture contents, milling yields of whole rice were equivalent. Best yields were generally associated with lower energy input (ie. low to intermediate initial sand temperature and sand-to-grain mass ratios below 4.7:1) Residence time was not critical in determining milling yieid. This study indicates that particulate medium drying of paddy is an interesting alternative to traditional drying since it greatly accelerates drying timee without reducing milling yields. Solar preheating of the sand could permit substantial energy savings.     

Change of mechanical properties related to starch gelatinization and moisture content of rice kernel during fluidized bed drying

Rice fissuring during the drying process is a major problem affecting rice quality. To alleviate this critical issue, it is necessary to understand the change of mechanical properties and the drying kinetics of paddy during drying. The objective of this work is therefore to study the drying characteristics and changes of mechanical properties, i.e., breaking force (F), ultimate tensile strength (UTS), and apparent modulus of elasticity (AMOE) during fluidized bed drying. Suphanburi 1 paddy variety with three initial moisture contents (Mi) of 29.5, 30.2, and 42.8% dry basis was used as the raw material, which was dried at drying air temperatures (Ta) of 110, 130, and 150?°C. A three-point bending method was used for testing the mechanical properties with a texture analyzer. The experimental results showed that the breaking force and the ultimate tensile strength of paddy during drying were more strengthened with higher drying temperatures and higher initial moisture content while its apparent modulus of elasticity was changed only with the moisture content. However, both operating parameters positively affected the apparent modulus of elasticity when evaluated at a 16% dry basis. The maximum changes in F, UTS, and AMOE concerning the initial moisture content were 25.1, 25.2, and 19.5%, respectively. Besides, the maximum changes in F, UTS, and AMOE concerning drying temperatures during drying were 14.2, 14.3, and 13.5%, respectively. The improvement of the mechanical properties could be attributed to the starch gelatinization of which the degree was higher in cases of higher initial moisture content and higher drying temperatures. The empirical models of ultimate tensile strength and apparent modulus of elasticity were developed and related to intermediate moisture content and the degree of starch gelatinization.     

Drying Characteristics of Malaysian Paddy: Kinetics & Grain Cracking Quality

Drying kinetics of Malaysian paddy dried in a laboratory scale batch rapid bin dryer was studied. Quality of paddy after drying at temperatures of 60 and 80°C, bed heights of 2 and 4 cm, and at different drying stages was presented in terms of cracking percentage. Moisture content of paddy reduced exponentially with time and became stable at equilibrium moisture content. Characteristic drying rate curves exhibited mainly falling rate period, with an induction period in deep beds, but without the constant rate period. A custom-made light box was built to visually analyze the cracking in paddy kernel. The extent of breakage is directly related to the crack percentage. The percentage of cracks increased with drying and tempering temperatures and was higher after 2 weeks of storage before milling. Bed heights did not significantly affect the head rice yield as much as tempering between two drying stages. Temperatures above 80°C caused severe cracking in paddy kernel and produced miserable yield of head rice after milling, which could be slightly improved by tempering. The use of a proper miller is also important in ensuring good head yield results and whiteness quality.     

Drying Characteristics of Malaysian Paddy: Kinetics & Grain Cracking Quality

Abstract

Drying kinetics of Malaysian paddy dried in a laboratory scale batch rapid bin dryer was studied. Quality of paddy after drying at temperatures of 60 and 80°C, bed heights of 2 and 4 cm, and at different drying stages was presented in terms of cracking percentage. Moisture content of paddy reduced exponentially with time and became stable at equilibrium moisture content. Characteristic drying rate curves exhibited mainly falling rate period, with an induction period in deep beds, but without the constant rate period. A custom-made light box was built to visually analyze the cracking in paddy kernel. The extent of breakage is directly related to the crack percentage. The percentage of cracks increased with drying and tempering temperatures and was higher after 2 weeks of storage before milling. Bed heights did not significantly affect the head rice yield as much as tempering between two drying stages. Temperatures above 80°C caused severe cracking in paddy kernel and produced miserable yield of head rice after milling, which could be slightly improved by tempering. The use of a proper miller is also important in ensuring good head yield results and whiteness quality.     

Development of Cross-Flow Fluidized Bed Paddy Dryer

A cross-flow fluidized bed paddy dryer with a capacily of 200 kgh was designed, fabricated and tested. Experimental results showed that final moisture content of paddy should not be lower than 23 % dry-basis if quality is to be maintained. Drying air temperature was keot constant at 115°C according to the recommendation of previous work. Results obtained from the mathematical model developed in this study indicatedthat optimum operating parameters should be as follows : air speed of 2.3 m/s, bed thickness of 10 cm and fraction of air recycled of 80 %. At this condition, energy consumption was close to the minimum while drying capacity was near the maximum. A prototype fluidized bed dryer with a capacity of 1 t/h was designed, fabricated and installed with the collaboration of a private company. The unit has been used for almost the whole past harvesting season in 1994 at a paddy merchant sile with preference compared to conventional column continuous dryers. More than 300 tons of paddy were dried without any problems.     

Effects of operating parameters of impinging stream dryer on parboiled rice quality and energy consumption

Abstract

It is very important to know how operating condition of a coaxial impinging stream dryer affects the drying time, parboiled rice quality and energy consumption. The drying temperature, parboiled paddy feed rate, drying air velocity and impinging distance were experimentally investigated. Increases in drying temperature and air velocity and a decrease in paddy feed rate provided higher evaporation rate whilst impinging distance, ranging from 5 to 13?cm, did not affect the evaporation rate. Collision between kernels within the impinging zone caused the hull’s lemma splitting from the kernel and the percentage of the split kernel strongly depended on the air velocity and feed rate. The acceleration in the rate of drying by changing the above operating parameters did not affect the head rice yield. In addition, the collision of kernels also did not influence the head rice yield since the mechanical properties of rice are strengthened during steaming step in the parboiling process. However, the change of head rice quality was only governed by the moisture content after drying. The total energy consumption including electricity and heat was strongly depended on the air velocity and feed rate whilst it was slightly changed with the drying temperature. From the present study, it was recommended that the parboiled paddy should not be dried below 25% d.b. and the highest temperature that could possibly be used was 190?°C and the inlet air velocity should not be below 15?m/s.     

A Method for Determination of Porosity Change from Shrinkage Curves of Deformable Materials

The novel low-cost band thermodynamic dryer equipped with a solar collector, a parabolic focusing collector, a heat exchanger, screw fan, and a drying cabinet with a band was designed and tested. The maximum temperature in the solar collector reached 85°C, which was 55°C above the ambient temperature. The required drying time was 4.5 h, much reduced from the traditional solar drying time of 48 h. The final moisture content of the Roselle calyx was 12% w.b., which is the recommended storage moisture content. Measurements of ambient temperature and humidity, air temperature, and relative humidity inside the dryer as well as solids moisture loss-in-weight data are employed as a means to study the performance of the dryer. Solar drying was compared with conventional sun drying and heated air drying, using the following evaluation criteria: drying time, dried Roselle color, texture, taste, and production cost. For evaluation, a model-based Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) methodology was used. After the evaluation, the proposed continuous solar dryer was found to be better than conventional drying and heated air drying due to slower drying rate and better quality of the dried Roselle.     

Development of Cross-Flow Fluidized Bed Paddy Dryer

ABSTRACT

A cross-flow fluidized bed paddy dryer with a capacily of 200 kgh was designed, fabricated and tested. Experimental results showed that final moisture content of paddy should not be lower than 23 % dry-basis if quality is to be maintained. Drying air temperature was keot constant at 115°C according to the recommendation of previous work. Results obtained from the mathematical model developed in this study indicatedthat optimum operating parameters should be as follows : air speed of 2.3 m/s, bed thickness of 10 cm and fraction of air recycled of 80 %. At this condition, energy consumption was close to the minimum while drying capacity was near the maximum. A prototype fluidized bed dryer with a capacity of 1 t/h was designed, fabricated and installed with the collaboration of a private company. The unit has been used for almost the whole past harvesting season in 1994 at a paddy merchant sile with preference compared to conventional column continuous dryers. More than 300 tons of paddy were dried without any problems.     

不同干燥方式制备白果粉的性能比较

天然产物白果会因干燥方式的不同,而使得干燥白果粉性能有所差别。本研究分别采用喷雾干燥(SP)与真空冷冻干燥(FD)对白果浆进行干燥处理。然后对两种干燥白果粉的性能(含水量、颗粒度、色泽、蛋白质质量分数)进行对比来比较各自的优越性。喷雾干燥采用参数:风量120 m³/h,进料浓度8%(质量分数),进气温度205℃,出气温度100℃,雾化器转速32000 r/min。真空冷冻干燥先在-40℃下预冻4h后,再在真空度300 Pa下-50℃低温干燥48 h。结果发现含水量SP相似文献   

回热式热泵干燥高湿稻谷的试验研究

应用带有嵌入回热器的热泵装置,对华南地区高湿稻谷进行干燥试验,测定其干燥速率、能耗和品质。并与同期作业的燃油低温循环稻谷干燥机进行对照。试验结果表明：回热式热泵干燥机的干燥速率较燃油低温循环干燥机提高20％,干燥周期缩短约12％,而干燥能耗及费用可节省30％以上,干燥品质两者无差异。