شماره ركورد كنفرانس :
5041
عنوان مقاله :
Effect of temperature, velocity and humidity on the quality and fracture of rice, in the process of rough rice drying
Author/Authors :
M. Mohammadpour Mir Faculty of Chemical Engineering - Babol Noshiravani University of Technology, Babol, Iran , K. Movagharnejad Faculty of Chemical Engineering - Babol Noshiravani University of Technology, Babol, Iran
كليدواژه :
Drying , Rough Rice , Tray Dryer , Rice Quality , Rice fracture
عنوان كنفرانس :
The 10th International Chemical Engineering Congress & Exhibition (IChEC 2018)
چكيده فارسي :
فاقد چكيده فارسي
چكيده لاتين :
Rice is one of the most important agricultural products in the world and the reduction of fracture of rice in the drying process is an important issue. In order to investigate the effect of three variables of velocity, air temperature and final moisture content of rice, on the fracture and quality of rice, a tray dryer was used. This dryer was tested at hot air velocity of 0.8 and 0.65 and the drying temperature of 50 and 65 °C. The final moisture content of the dried products was found to be between 10 and 12 %. Percentages of the healthy (not fractured) dried rice were measured after each drying experiment. The results of the experiments showed that the temperature and humidity have a greater effect on the degree of rice fracture. It was observed that the velocity, temperature and humidity of the flowing air do not affect the quality of the dried rough rice.
