a b s t r a c tThe total heat of desorption of rice (Q t ) was determined for several rice types as a function of moisture content (MC), and kernel temperature, using a semi-theoretical approach in which desorption isotherms were used in conjunction with the Clausius-Clapeyron equation. Q t decreased exponentially as MC increased, decreasing sharply for MCs above 15% and approaching the latent heat of vaporization of free water at MCs around 20%. Q t of parboiled rice at 12.5% MC was significantly less than that of nonparboiled lots. Q t of medium-grain ''Jupiter'' was significantly greater than that of long-grains at 12.5% MC. Equations that predict the energy required to dry a unit mass of rice from an initial MC to a final MC were derived.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.