Rough Rice Grain Drying (BRSMG CONAI) at Temperatures of 60 and 80°C in Oven

J.V. Silva; C.M.R. Franco; E.M.A. Pereira; T.H.F. Andrade; A.G. Barbosa de Lima

doi:10.4028/www.scientific.net/DDF.369.148

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Rough Rice Grain Drying (BRSMG CONAI) at Temperatures of 60 and 80°C in Oven
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HomeDefect and Diffusion ForumDefect and Diffusion Forum Vol. 369Rough Rice Grain Drying (BRSMG CONAI) at...

Rough Rice Grain Drying (BRSMG CONAI) at Temperatures of 60 and 80°C in Oven

Abstract:

Rice (Oryza sativa L.) is a greatly important socio-economic crop. Immediate threshing and drying of wet harvested grains, to reach 18–19% (w.b) moisture content, is a practical method used by individual farmers to slow deterioration and increase selling prices. However, rough rice grain is different from other grains because it has an outer cover shell (palea and lemma) and a bran layer. Thus, the heat and mass transfer processes that take place during grain drying are different from those of other cereal grains, so understanding the effect of different treatments, drying temperature, moisture content and the gradients in rice grains is essential to optimize the drying conditions. In this sense, the current study aims to analyze the moisture removal and its effects on the stress cracking and the number of brown rice grains (BRSMG CONAI variety) at the temperatures of 60 and 80°C.

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Periodical:

Defect and Diffusion Forum (Volume 369)

Pages:

148-151

DOI:

https://doi.org/10.4028/www.scientific.net/DDF.369.148

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Online since:

July 2016

Authors:

J.V. Silva*, C.M.R. Franco, E.M.A. Pereira, T.H.F. Andrade, A.G. Barbosa de Lima

Keywords:

CFX, Diffusion, Drying, Experiments, Rough Rice

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