数字农科院2.0

Effect Of Multi-Stage Drying On E.nergy Consumption, The Rate O f Drying, Rice Quality And Its Optimization During Parboiling Process

文献类型： 外文期刊

作者： Abbas, Adnan;Ameen, Muhammad;Chen, Kunjie;Soomro, Shakeel Ahmed;Yousaf, Khurram;Zhang, Xuejin

作者机构：

关键词： Drying temperature; Drying rate; Energy consumption; Optimization; Rice quality

期刊名称： FRESENIUS ENVIRONMENTAL BULLETIN

ISSN： 1018-4619

年卷期： 2018 年 27 卷 12 期

页码：

摘要： The response surface methodology (RSM) was used to multivariable optimization of two stage drying process with intervening rest time during parboiling of Indica rice variety (Rong Youhua Zhan). The effect of first stage temperature (FST), second stage temperature (SST), air velocity and rest time up to five levels on drying rate, energy consumption, head rice yield (HRY) and color of parboiled rice were studied. It was perceived, increasing FST, SST and air velocity negatively affected rice quality (HRY and color) whereas rest time influenced positively. The predicted optimal FST, SST, air velocity, and rest time were 83.61 degrees C, 60 degrees C, 2.50 m/s, and 90 min respectively, predicted drying rate, energy consumption, HRY, and color under this condition were 8.09 %/h, 12966 kJ/kg H2O, 71.02 %, and 14.75 respectively. The above optimal condition was predicted to enhance the rice quality under faster drying rate at minimum energy consumption.

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