Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment.

ABSTRACT: The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and lightness) characteristics of parboiled rice samples were investigated in this study. Experimental data were fitted into empirical drying models to explain moisture ratio (MR) variations during drying. The Artificial Neural Network (ANN) method was applied to predict MR. The IRCM method provided shorter drying time (reduce percentage = 71%) than IRC (41%) and microwave (69%) methods. The Deff of MIC drying (6.85 × 10-11-4.32 × 10-10 m2/s) was found to be more than the observed in IRC (1.32 × 10-10-1.87

SUBMITTER: Taghinezhad E 

PROVIDER: S-EPMC7023440 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature