流态化及缓苏干燥技术对泰国香稻的香味和磨粉品质的影响

将高温（〉100。C）流态化干燥和缓苏相结合干燥泰国香稻（KhaoDawkMali105，籼稻），使其湿含量降至13-14％（湿基），以便于安全贮存。研究了干燥与贮存过程对籼米香味和磨粉品质的影响。泰国香稻需要经过两个干燥阶段。第一阶段是在高温流化床中干燥，缓苏30分钟，然后返回高温流化床干燥或阴干，直至湿含量降低到安全贮存水平。实验结果表明，干燥温度对香稻的整精米率（HRY）、白度指数（wI）和2AP含量均有影响。多数干燥温度下整精米率的水平都比较低，但150℃除外，此情况下整精米率（psO．05）显著提高。然而，当一次流态化干燥和缓苏之后，以阴干代替二次流态化干燥，香稻的整精米率显著增加，尤其是在135℃和50℃时（p≤O．05）。在贮存期间，白度指数和2AP舍量显著降低（ps0．05），而整精米率保持不变。对比环境温度（28．30℃）和15℃贮存温度，结果表明保持香米2AP舍量和白度指数的适宜保存温度是15℃。然而贮存条件对整精米率影响不大（p〉0．05）。本研究将有益于泰国香米行业的发展，为泰国香米的干燥起到指导性作用。     

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.     

Comparative Study of Effects of Drying Methods and Storage Conditions on Aroma and Quality Attributes of Thai Jasmine Rice

This article describes the effects of various drying treatments and storage conditions on the main quality attributes of Thai jasmine rice; i.e., aroma, milling, pasting, and cooking properties. The experimental results show that drying treatments using various high temperatures (115-150°C) combined with 30 min tempering time between the pass or ambient air drying affect the composition of volatile compounds as well as the commercially accepted quality characteristics of Thai fragrant rice. High-temperature drying followed by ambient air drying can retain most of the quality attributes of Thai jasmine rice than multi-pass high-temperature drying with a tempering period between passes.     

Comparative Study of Effects of Drying Methods and Storage Conditions on Aroma and Quality Attributes of Thai Jasmine Rice

This article describes the effects of various drying treatments and storage conditions on the main quality attributes of Thai jasmine rice; i.e., aroma, milling, pasting, and cooking properties. The experimental results show that drying treatments using various high temperatures (115–150°C) combined with 30 min tempering time between the pass or ambient air drying affect the composition of volatile compounds as well as the commercially accepted quality characteristics of Thai fragrant rice. High-temperature drying followed by ambient air drying can retain most of the quality attributes of Thai jasmine rice than multi-pass high-temperature drying with a tempering period between passes.     

Improving head rice yield of glutinous rice by novel parboiling process

Most commercial parboiled rice is produced from high-amylose content rice. Glutinous rice, which is lacking in amylose content, is generally consumed in Southeast Asian countries. Rare study of parboiling glutinous rice has been observed. In this study, glutinous rice was improved in head rice yield by a novel parboiling process. Two rough glutinous rice, rice department 6 (RD6) and black glutinous rice (BGR) cultivars, were soaked in hot water at 70?±?5°C for 3?h. The ricer 3moisture content after soaking was 50–52% (d.b.), it was dried with hot air and superheated steam (SHS) at 110, 130, and 150°C in a fluidized bed dryer. The results show that SHS at all drying temperatures can improve the high head rice yield in both parboiled glutinous rice cultivars better than hot air drying. Higher temperature drying caused L* value to decrease but the b* value increases in RD6, whereas in BGR, all color values decreased and ΔE* was increased when the drying temperature increased. Increasing drying temperature presented a softer texture of both glutinous rice cultivars. Upper 130°C, completed gelatinization of both varieties can be obtained and seen by scanning electron microscope and differential scanning calorimeter (DSC). This technique of using high-temperature fluidized bed drying can produce completely parboiled glutinous rice in a single process instead of two conventional processes, steaming and drying, in series.     

Germinated Brown Rice Drying by Hot Air Fluidization Technique

Germinated brown rice containing moisture content of 52% dry basis (db) needs to be dried in a reasonable time in order to prevent the growth of microorganisms. Fluidized bed drying is a possible method because this drying technique provides a high mass and heat transfer rate and high-temperature drying can be used. However, such a high-performance dryer may affect the quality of the finished product. The effect of fluidized bed drying temperatures (90, 110, 130, and 150°C) on the quality of germinated brown rice, that is, cooked rice textural property, γ-aminobutyric acid (GABA) level, fissured grain, and microorganisms was therefore investigated. The germinated brown rice was dried to the moisture contents of 18–20% (db), tempered for 30 min, and ventilated by ambient air until the sample moisture content reached 13–15% (db). The experimental results showed that the drying rate increased with increasing drying temperature. The high drying rate, in particular drying at 130°C or higher, caused severe fissuring on the kernel and this fissuring subsequently affected the cooked rice shape and textural property of rice; that is, hardness. The GABA contents of germinated brown rice insignificantly changed with drying temperatures and did not depend on the rice varieties. The populations of attached bacteria, yeast, and mold on the surface of the dried samples were less than 10⁴ colony-forming units (CFU)/g, which is safe for food.     

Drying of Lemon Myrtle (Backhousia citriodora) Leaves: Retention of Volatiles and Color

Lemon myrtle plant (Backhousia citriodora) leaves were dried at three different drying temperature conditions (30, 40, and 50°C) in a fluidized bed dryer. The retention of the principal volatile compound, citral, was analyzed in dried products obtained at these three drying conditions. The changes in the color parameters L?, a?, b? of leaves were also analyzed. More than 90% of citral was retained at 50°C drying temperature, whereas the retention at 30 and 40°C was 81 and 85%, respectively, suggesting that higher temperature is beneficial to achieve higher retention of volatiles. However, in terms of the color, all the color parameters were changed maximum at 50°C drying temperature unfavorably, suggesting that the higher temperature drying causes more degradation of the pigment. Blanching of the leaves in hot water at 80°C for 1 min prior to drying did not result in any improvement in volatile retention or color.     

Fluidized Bed Drying of Aonla (Emblica officinalis)

In the present work an attempt has been made to study the dehydration of aonla (Indian gooseberry) fruits. Aonla fruits, being highly perishable, cannot be kept for long periods. Aonla contains a very high amount of vitamin C, which is highly volatile and susceptible to heat. Sun drying required the longest period of drying (660 min), while the shortest time of drying is with fluidized bed drying at 80°C with 115 m/min air velocity (120 min). The results indicate that there is great loss of most of the ascorbic acid in the aonla slices. This suggests that the drying exposure caused the loss of volatile biochemical compounds. The retention of ascorbic acid in the samples dried in fluidized bed drying is greater compared to those dried under sun and hot air tray.     

Fluidized Bed Drying of Aonla (Emblica officinalis)

In the present work an attempt has been made to study the dehydration of aonla (Indian gooseberry) fruits. Aonla fruits, being highly perishable, cannot be kept for long periods. Aonla contains a very high amount of vitamin C, which is highly volatile and susceptible to heat. Sun drying required the longest period of drying (660 min), while the shortest time of drying is with fluidized bed drying at 80°C with 115 m/min air velocity (120 min). The results indicate that there is great loss of most of the ascorbic acid in the aonla slices. This suggests that the drying exposure caused the loss of volatile biochemical compounds. The retention of ascorbic acid in the samples dried in fluidized bed drying is greater compared to those dried under sun and hot air tray.     

糠醛渣热解特性及热解挥发产物对其燃烧烟气原位控氮作用

通常,具有高含氮资源禀赋生物质在能源化利用过程中需控制NO_x排放。解耦燃烧是可适用于高含水、高含氮燃料的低NO_x燃烧技术,其对NO_x生成的抑制效果优于其他燃烧技术。为揭示解耦燃烧中热解挥发产物的原位控氮潜力、发展双流化床解耦燃烧技术,以糠醛渣为原料,借助固定床装置和双流化床装置,分别开展其热解特性和双流化床解耦燃烧近实际工况模拟研究。具体地,首先在固定床反应器中考察糠醛渣在不同温度下的热解产物分布,继而借助双流化床反应器考察了热解在线挥发产物对热解半焦同步燃烧烟气中NO_x的还原效果。结果表明：在500~700℃热解温度区间内,随温度的升高,半焦产率逐渐减少,从45.2%下降到39.8%;气体产率呈明显上升趋势,从12.4%上升到22.5%,CO、CH₄、H₂等还原性组分产率增加显著;焦油产率略有降低,从15.9%降低到12.9%;水分产率变化不大。双流化床解耦燃烧实验中,糠醛渣热解挥发产物对热解半焦同步燃烧所产烟气控氮效果良好,热解挥发产物对半焦燃烧烟气NO_x减排效果主要受热解温度、二次风占比影响,总过量空气系数ER=1.3,热解温度600℃、二次风过量空气系数ER₂=0.5时,糠醛渣热解挥发产物对相同热解条件下生成的半焦燃烧（900℃,过量空气系数ER₁=0.8）所产烟气原位控氮效果达到最优,NO_x减排率为54.80%。这表明,可通过控制热解挥发分产物产率、氧化程度,充分发挥挥发分的NO_x还原能力,从而明显改善解耦燃烧原位控氮效果。     

Stationary versus Fluidized-Bed Drying of High-Moisture Paddy with Rest Period

Drying of high-moisture paddy was examined experimentally under stationary and fluidized bed with and without intervening rest periods. Introduction of a rest period between first and second stage of drying improved drying rate and lowered the energy requirement and increased head rice yield. Fluidization further improved the overall drying process. A single-term drying diffusion equation was suitably fitted to first, rest, and second stage drying data of fluidized and stationary bed by applying nonlinear regression method and effective diffusion coefficients were evaluated. During the period of rest stage, paddy grain released a considerable amount of moisture as an effect of residual grain temperature. An appropriate moisture ratio at which resting should start and the length of resting were evaluated by measuring changes in relative humidity in the headspace of mass of paddy and also from the diffusion coefficient values obtained from the experimental drying data. Resting duration between 75 and 90 min at moisture ratio around 0.715 was found suitable for overall good performance in both fluidized and stationary bed drying. A considerable amount of energy (21–44%) can be saved by providing a rest period from 30 to 120 min between the two stages of drying. Fluidization further reduces (≈ 50% against continuous drying under stationary bed) the energy requirement. No significant difference was found in head rice yield obtained from fluidized and stationary bed experiments, though discontinuing drying by providing intervening rest periods considerably improved the percentage head rice when compared with the results from continuous drying.     

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.     

Corn,Rice, and Wheat Seed Drying by Two-Stage Concept

Corn, rice, and wheat seeds with an initial moisture content (IMC) of 20–25% wb were dried to moisture content below 18% wb at 40–80°C in a fluidized bed dryer (FBD) and spouted bed dryer (SBD) and the seeds with IMC 18% wb were dried to below 14% wb at air temperatures 18–30°C and relative humidity 60–70% by an in-store dryer (ISD). As a result, it appears that a two-stage drying concept is feasible in drying high-moisture-content seeds due to the high germination rate of dried seeds. Nonetheless, the drying temperature must be carefully selected. A drying temperature of 40°C was clearly safe for all samples, whereas more than 90% of wheat seeds still germinated after drying at 60°C in FBD. Furthermore, drying seeds with IMC 18% wb by ISD was safe under specified drying conditions.     

Drying Characteristics of Carrots Immersed in a Fluidized Bed of Fluidizing Particles Under Reduced Pressure

The drying characteristics and properties (color and shrinkage) of carrots (as a representative agricultural product) were experimentally examined in a fluidized bed under reduced pressure. Dry hot air and superheated steam were used as the drying gases. Rice and carrot powders (0.125–0.355 mm in diameter) were used as the fluidizing particles, in addition to glass beads (0.12 mm in diameter).

It was confirmed that the drying rate using a fluidized bed was much higher than without a fluidized bed (hot-air drying), regardless of the type of fluidizing particles used. Under reduced pressure, both with and without a fluidized bed, the drying rate was higher than that at atmospheric pressure using hot air. The drying rate was sufficiently high for fluidized-bed drying with superheated steam, though the drying rate was higher with hot air than with superheated steam. As the drying temperature increased, the volume ratio (befor/after drying) of the sample increased. At high drying temperatures (373 and 423 K in the present study), the color of the sample changed; in other words, a heat-induced change in the properties of the carrot was observed. At a low drying temperature (333 K in the present study), the drying method did not affect the color of the carrot; i.e., the color of the dried material was maintained even in a fluidized bed under reduced pressure when the drying rate was higher.     

Effects of High-Temperature Fluidized Bed Drying and Tempering on Kernel Cracking and Milling Quality of Vietnamese Rice Varieties

Studies on the effects of high-temperature fluidized bed drying and tempering on physical properties and milling quality of two long-grain freshly harvested Vietnamese rice varieties, A10 (32±1% wet basis moisture) and OM2717 (24.5±0.5% wet basis moisture), were undertaken. Rice samples were fluidized bed dried at 80 and 90°C for 2.5 and 3.0 min, then tempered at 75 and 86°C for up to 1 h, followed by final drying to below 14% moisture (wet basis) at 35°C by thin-layer drying method. Head rice yield significantly improved with extended tempering time to 40 min. Head rice yield tended to increase with decreasing cracked (fissured) kernels. The hardness and stiffness of sound fluidized bed dried rice kernels (in the range of 30–55 N and 162–168 N/mm, respectively) were higher than that of conventionally dried ones (thin layer dried at 35°C). The color of milled rice was significantly (P < 0.05) affected by high-temperature fluidized bed drying, but the absolute change in the value was very small.     

Stationary versus Fluidized-Bed Drying of High-Moisture Paddy with Rest Period

Drying of high-moisture paddy was examined experimentally under stationary and fluidized bed with and without intervening rest periods. Introduction of a rest period between first and second stage of drying improved drying rate and lowered the energy requirement and increased head rice yield. Fluidization further improved the overall drying process. A single-term drying diffusion equation was suitably fitted to first, rest, and second stage drying data of fluidized and stationary bed by applying nonlinear regression method and effective diffusion coefficients were evaluated. During the period of rest stage, paddy grain released a considerable amount of moisture as an effect of residual grain temperature. An appropriate moisture ratio at which resting should start and the length of resting were evaluated by measuring changes in relative humidity in the headspace of mass of paddy and also from the diffusion coefficient values obtained from the experimental drying data. Resting duration between 75 and 90 min at moisture ratio around 0.715 was found suitable for overall good performance in both fluidized and stationary bed drying. A considerable amount of energy (21-44%) can be saved by providing a rest period from 30 to 120 min between the two stages of drying. Fluidization further reduces (≈ 50% against continuous drying under stationary bed) the energy requirement. No significant difference was found in head rice yield obtained from fluidized and stationary bed experiments, though discontinuing drying by providing intervening rest periods considerably improved the percentage head rice when compared with the results from continuous drying.     

Vibrofluidized Bed Drying of Adipic Acid

Adipic acid is a white crystalline solid and is the most industrially important of all aliphatic dicarboxylic acids. Drying is the principal unit operation after its crystallization. The acid has a tendency to agglomerate when moistened, due to its high cohesiveness. The fluidization regime does not occur and the particles cannot be adequately treated in a conventional fluidized bed. This article deals with the drying of adipic acid in a vibrofluidized bed. The equipment used in the drying tests was specially designed and constructed to maintain the fluidized regime of fine particles of moistened adipic acid. The drying curves presented the constant and the falling rate periods, yielding final moisture contents that depend mainly on the drying temperature. The quality of the dried acid was also verified by the crystals' granulometric analysis, which showed breakage of crystals for drying at higher air temperatures. Results showed to be satisfactory for drying adipic acid with moisture content up to 5.1% w.b. in the vibrofluidized bed, keeping a high degree of bed homogeneity and quality of the fluidized state.     

ACOUSTIC DRYING OF GREEN RICE

The effects of acoustic drying of rice in a fluidized bed were evaluated at frequencies of 12 kHz and 19 kHz and air temperatures of 20.5° C and 40° C. The intensity levels were 132 and 128 dB respectively, intensities that are considerably lower than the 145 dB and higher usually applied in drying experiments of this type. The results confirmed that the effectiveness of acoustic drying is more pronounced at the lower temperatures, a significant fact especially in drying heat sensitive materials. The rate of water removal increased when acoustical energy at either frequency was applied with room temperature air. Increase in drying rate was not obvious when acoustic energy was applied at 40° C at the intensity levels of these experiments.     

ACOUSTIC DRYING OF GREEN RICE

The effects of acoustic drying of rice in a fluidized bed were evaluated at frequencies of 12 kHz and 19 kHz and air temperatures of 20.5° C and 40° C. The intensity levels were 132 and 128 dB respectively, intensities that are considerably lower than the 145 dB and higher usually applied in drying experiments of this type. The results confirmed that the effectiveness of acoustic drying is more pronounced at the lower temperatures, a significant fact especially in drying heat sensitive materials. The rate of water removal increased when acoustical energy at either frequency was applied with room temperature air. Increase in drying rate was not obvious when acoustic energy was applied at 40° C at the intensity levels of these experiments.     

Experimental and numerical analysis of oil shale drying in fluidized bed

The main objective of this work was to experimentally and numerically investigate the Liu Shu River oil shale drying by the means of flue gas in a fluidized bed dryer. Several experiments were performed under different temperatures conditions. The moisture content of oil shale was measured during the experiments. The two-stage drying model was incorporated in computational fluid dynamics (CFD) package FLUENT via user-defined functions (UDF) and utilized for simulation of heat and mass transfer of oil shale drying in the fluidized bed dryer. The simulation results for solid moisture content agreed well with experimental data. The effects of the temperature and velocity of flue gas, initial bed height, and the particle size on the drying characteristics were predicted and analyzed. It is shown that the gas temperature and velocity are the important parameters in the whole drying process. The particle size has more obvious influence in the falling drying period than the constant drying period. The temperatures of gas and solid phases were monitored. It is shown that the so-called “near gas distributor zone” is the most effective heat transfer zone, which agrees well with the calculated value. The system quickly reached thermal equilibrium, characterizing a nearly isothermal bed. The developed model provides a very good demonstration to describe the oil shale drying in the fluidized bed dryer, and may provide important information for design, optimization of operation conditions.