Latent Heat of Water Vapor of Rough Rice, Brown Rice, White Rice and Rice Husk

Abstract

The latent heat of vaporization in rough rice, brown rice, white rice and rice hull was calculated by Clausius-Clapeyron equation, which does not require complex constraints as in Othmer method. Equilibrium relative humidity and ratio of the latent heat of vaporization with ln  and ln  were estimated with moisture contents ranging from 10% (d.b.) to 36% (d.b.) with 2% (d.b.) increment and temperatures ranging from 10℃ to 50℃ with 2.5℃ increment. An empirical equation for calculating the latent heat of vaporization in rice was developed as a function of moisture content and temperature. The equation agreed well with the calculated results. The ratio for latent heat of vaporization were the greatest for white rice while they were similar among rough rice, brown rice and rice hull.