Drying of Rough Rice in Oven: An Experimental Study

J.V. Silva; E.M.A. Pereira; T.H.F. Andrade; Antônio Gilson Barbosa de Lima

doi:10.4028/www.scientific.net/DDF.365.77

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HomeDefect and Diffusion ForumDefect and Diffusion Forum Vol. 365Drying of Rough Rice in Oven: An Experimental...

Drying of Rough Rice in Oven: An Experimental Study

Abstract:

This paper aims to present an experimental study of rough rice (BRSMG CONAI cultivar) drying by using a stationary method. The grain was dried in an oven with air mechanical movement under controlled conditions of velocity, temperature and relative humidity. In order to obtain balanced moisture content, the samples studied were kept at 40 and 70°C. Results of the drying and heating kinetics of the grain during the process are shown and analyzed. It was found that higher drying rate and lower time for drying as higher air temperature (70°C) is used. It can be concluded that the reduction of the moisture content of the grain, is considered very complex and, depending on the method and drying conditions, can substantially provokes breaking and cracks, which reduces final product quality.

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Periodical:

Defect and Diffusion Forum (Volume 365)

Pages:

77-81

DOI:

https://doi.org/10.4028/www.scientific.net/DDF.365.77

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Online since:

July 2015

Authors:

J.V. Silva, E.M.A. Pereira, T.H.F. Andrade, Antônio Gilson Barbosa de Lima

Keywords:

Drying Kinetics, Experiment, Heat, Kiln Drying, Mass, Rough Rice

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