Estimating the theoretical energy required to dry rice |
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| Authors: | Maria A. BillirisTerry J. Siebenmorgen Andy Mauromoustakos |
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| Affiliation: | a Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
b Agricultural Statistics Lab., University of Arkansas, Fayetteville, AR 72701, USA |
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| Abstract: | 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. |
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| Keywords: | Heat of desorption Desorption isotherms Clausius-Clapeyron equation |
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