DocumentCode :
3480815
Title :
Comparative study of impingement and fixed-bed drying: Kinetics and quality aspects of pregerminated GI rice
Author :
Wanthong, S. ; Tirawanichakul, Y. ; Tirawanichakul, S.
Author_Institution :
Dept. of Chem. Eng., Prince of Songkla Univ., Songkhla, Thailand
fYear :
2011
fDate :
5-6 Dec. 2011
Firstpage :
196
Lastpage :
201
Abstract :
The objective of this research was to investigate an effect of two different heat sources drying on drying kinetics and physical qualities of pre-germinated geographical indication (GI) Sangyod rice variety. The drying with hot air (HA) convection and with impingement (IP) was used for moisture removal of pre-germinated Sangyod paddy samples with high γ-amino butyric acid (GABA) content. The fresh soaked GABA rice with initial moisture content ranging of 47-51% dry-basis and dried until the final moisture content reached to 20-25 %dry-basis. The drying strategies among temperature ranging of 60-100°C were provided by tray drying and impingement drying. In addition, effect of drying strategies on drying kinetics and quality of dried rice samples. For determination of drying kinetics, the results concluded that the simulated values using the Page and Logarithmic model had a good agreement with the experimental values for air impingement drying and hot air drying, respectively. The effective diffusion coefficient (Deff) relatively increased with increase of the drying temperature. The results showed that drying time of impingement was relatively shorter than those of hot air drying. For qualities evaluation, the conclusion stated that due to starch gelatinization during drying with high temperature and tempering stage, the HRY of dried GABA Sangyod rice was significantly higher than the control rice dried with ambient air ventilation. In addition, the brightness (L*), redness (a*) and yellowness (b*) value using both HA and IP drying techniques was slightly higher than control rice. For sensory evaluation, the total dried GABA Sangyod rice was acceptable.
Keywords :
agricultural products; agriculture; convection; drying; moisture; temperature; ventilation; γ-amino butyric acid; GABA rice; Page model; Sangyod rice variety; ambient air ventilation; brightness value; drying kinetics; drying temperature; effective diffusion coefficient; fixed-bed drying; geographical indication; hot air convection; impingement drying; logarithmic model; moisture content; pregerminated GI rice; pregerminated Sangyod paddy samples; redness value; sensory evaluation; starch gelatinization; temperature 60 degC to 100 degC; tray drying; yellowness value; Atmospheric modeling; Equations; IP networks; Kernel; Kinetic theory; Mathematical model; Moisture; Diffusion coefficient; Drying kinetics; Energy consumption; GABA rice; Physical quality;
fLanguage :
English
Publisher :
ieee
Conference_Titel :
Humanities, Science and Engineering (CHUSER), 2011 IEEE Colloquium on
Conference_Location :
Penang
Print_ISBN :
978-1-4673-0021-6
Type :
conf
DOI :
10.1109/CHUSER.2011.6163715
Filename :
6163715
Link To Document :
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