Modelling of intermittent drying of thin layer rough rice

Cihan, Ahmet; Kahveci, Kamil; Hacıhafızoğlu, Oktay

doi:10.1016/j.jfoodeng.2006.01.057

Cited by 110 publications

(63 citation statements)

References 14 publications

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“…Although cooking methods for rice vary widely worldwide, rice-cooking methods are mostly subtle variations of two basic cooking techniques: namely, excess or American method, where rice is usually cooked in a large amount of water then drained which is 1:15 w/v and, absorption or oriental method, where rinsed rice is usually cooked in a measured amount of water which is 1:5 w/v, [40]. Rice-kernel surface area and chemical composition also affect cooked-rice moisture uptake during cooking [41,42].…”

Section: Introductionmentioning

confidence: 99%

Fluoride levels in commercially available rice in Ethiopia

Tegegne¹,

Chandravanshi²,

Zewge³

2013

Bull. Chem. Soc. Eth.

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ABSTRACT. Rice (Oryza sativa, Asian; Oryza glaberrima, African) is an important staple food crop in many Sub-Saharan African and Asian countries, so the consumer's daily bowl of rice needs to be safe and of good quality. The objective of this study was to determine level of fluoride in raw and cooked rice by ion selective electrode. Alkaline fusion was used for sample preparation of six varieties for both the raw rice and rice cooked with tap water and fluoridated water. Fluoride levels ranged from 0.1-5.5 mg/kg in raw rice sample. Rice which was cooked with different fluoride levels of water showed increment depending on the method of cooking. In absorption method of cooking fluoride level was higher than that cooked by excess method and it may be due to the fact that all the fluoride in the water used for cooking by absorption method goes in to the grain while in excess method the remaining water was removed. The employed alkaline fusion procedure was evaluated using spiking method and an acceptable percentage recovery was obtained. A statistical analysis of variance at 95% confidence level for fluoride determination indicated significant difference between the mean of each variety of rice samples.

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Section: Introductionmentioning

confidence: 99%

Fluoride levels in commercially available rice in Ethiopia

Tegegne¹,

Chandravanshi²,

Zewge³

2013

Bull. Chem. Soc. Eth.

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“…In order to analyse moisture content gradients and simulate intermittent drying of rough rice, some mathematical models have been developed (Cihan and Cem Ece, 2001;Cihan et al, 2007;Igathinathane et al, 2008;Nishiyama et al, 2006;Putranto et al, 2011). Through investigating moisture distribution in a rice kernel during tempering drying, Dong et al (2009) showed that MC gradients were produced during drying periods, which remarkably decreased at the early stage of tempering processes and then decreased gradually.…”

Section: Introductionmentioning

confidence: 99%

Head rice yield response to low and high drying and tempering conditions

Sadeghi¹,

Nasrnia²,

Masoumi³

et al. 2013

International Agrophysics

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A b s t r a c t. The influence of drying and tempering conditions on head rice yield of long-and medium-grain rough rice varieties was investigated. The head rice yield values for the medium-grain variety at high drying conditions and 1.5 and 3% points moisture content removal were even significantly higher than the corresponding values for the long-grain variety at low drying conditions. 1.5% points moisture content removal yielded the least damage to the rough rice. Under low drying conditions, tempering had no meaningful effect on head rice yield for all drying durations. For both varieties, using high drying conditions with 6% points moisture content removal at first drying stage associated with 120 min tempering duration could be suggested as a rapid and energysaving operation to achieve high head rice yield values.K e y w o r d s:

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“…Tem-se observados inúmeros trabalhos com o objetivo de identificar as características de diversos grãos e sementes durante a secagem como, por exemplo: feijão preto (Afonso Júnior & Corrêa, 1999;Resende et al, 2007), café (Burmester & Eggers, 2010); trigo parboilizado (Mohapatra & Rao, 2005), arroz em casca (Shei & Chen, 1999;Basunia & Abe, 2001;Chen & Wu, 2001;Cihan et al, 2007;Iguaz & Vírseda, 2007), sementes de maracujá (Carlesso et al, 2005) e soja (Felipe & Barrozo, 2003;Dondee et al, 2011) dentre outros. Considerando a importância do estudo teórico do processo de secagem dos produtos agrícolas e a limitação de informações teóricas a respeito de secagem intermitente de arroz em casca, desenvolveu-se este trabalho com o objetivo de ajustar diferentes modelos matemáticos aos valores experimentais em função do teor de água e estudar os efeitos das relações de intermitência na secagem intermitente de grãos de arroz na eficiência da operação.…”

Section: Introductionunclassified

Modelos matemáticos para a secagem intermitente de arroz em casca

Meneghetti¹,

Aosani²,

Rocha³

et al. 2012

Rev. bras. eng. agríc. ambient.

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R ESU M OPropôs-se, com este trabalho, ajustar modelos matemáticos aos valores experimentais em função do teor de água e estudar os efeitos das relações de intermitência na secagem de grãos de arroz na eficiência da operação. Utilizaram-se grãos de arroz com casca produzidos na Região Sul do Rio Grande do Sul. As amostras com teor de água próximo a 20% b.u. foram secadas sob três condições de relação de intermitência: 1:1, 1:2 e 1:4; em todas as condições foram utilizados os mesmos manejos térmicos em temperaturas graduais crescentes do ar: 70, 90, 110 ± 5 °C, respectivamente, na 1ª e na 2ª e a partir da 3ª hora. Para os ajustes dos modelos matemáticos foi realizada análise de regressão não-linear pelo método Simplex e Quasi-Newton, cujos valores são os parâmetros dos modelos estimados em função da temperatura do ar de secagem. Comparando-se os coeficientes de determinação ajustados (R 2 ajustado ), o erro médio relativo (P) e estimado (SE) e a distribuição de resíduos, os resultados obtidos permitem concluir que: a relação de intermitência altera o tempo de operação e a taxa horária de secagem dos grãos de arroz e, ainda, o modelo de Midilli foi o que melhor representou a secagem intermitente do arroz em casca. Palavras-chave: secador, Oryza sativa, curvas de secagem Mathematical models for intermittent drying of rice A B ST R A C TThis study aimed to adjust mathematical models to experimental values in function of the water content and study the effects of intermittent relations in drying of paddy grains in the efficiency of operation. Paddy grains produced in the southern region of Rio Grande do Sul were used. The samples with approximately 20% water content were dried under three intermittent relation conditions: 1:1, 1:2, 1:4. In all these conditions the same thermal procedures were utilized, gradual increase in air temperature 70, 90, 110 ± 5 ºC respectively, in the 1 st , 2 nd and 3 rd hour. For the adjustments of the mathematical models, a non linear regression analysis through the Simplex and Quasi-Newton methods was carried out. The values of the parameters of the models being estimated in function of the temperature of the drying air. A comparison was carried out of the adjusted coefficient of determination (R² adjusted ), the relative mean error (P), the estimated mean error (SE) and the distribution of residues. The results showed that the intermittent relation modifies the operating time and the hourly rate of drying of the rice grains and the Midilli model was the one which best represented the intermittent drying of paddy.

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Modelling of intermittent drying of thin layer rough rice

Cited by 110 publications

References 14 publications

Fluoride levels in commercially available rice in Ethiopia

Fluoride levels in commercially available rice in Ethiopia

Head rice yield response to low and high drying and tempering conditions

Modelos matemáticos para a secagem intermitente de arroz em casca

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