Thermo-Physical Properties And Mathematical Modeling Of Thin-Layer Drying Kinetics Of Medium And Long Grain Parboiled Rice

Bualuang, Oraporn; Tirawanichakul, Supawan; Tirawanichakul, Yutthana

doi:10.22146/ajche.50060

Cited by 7 publications

(5 citation statements)

References 4 publications

(4 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…1). Previous work explained that the increase in apparent density with increasing moisture content was mainly due to an increase in volume that is less than the corresponding increase in mass of the material [5].…”

Section: Resultsmentioning

confidence: 91%

See 1 more Smart Citation

Effect of Hot Air Convection Drying Temperatures on Physical and Chemical Properties of Germinated Sweet Corn

Bualuang

Thamphueak

2014

AMR

Self Cite

View full text Add to dashboard Cite

The effects of hot air drying temperatures (40-80°C) on apparent density, void fraction, shrinkage, total phenolics, total flavonoids and reducing power in germinated corn were investigated. The physical properties: apparent density, void fraction and shrinkage at moisture contents ranging from 13 to 35% dry-basis were determined using standard techniques. The result found that apparent density and the void fraction were linear in relation to the initial moisture contents. The apparent density increased from 44 to 50 kg/m3. The void fraction decreased from 78 to 58% with increasing moisture content. The chemical property resulted in 40°C hot air convection drying enhances total phenolics and total flavonoids to 6.41% and 50.00%, respectively, when compared with the control. Higher drying temperature resulted in lower total phenolic, total flavonoid content and reducing power of germinated sweet corn compared with the control.

show abstract

Section: Resultsmentioning

confidence: 91%

“…The measurements were repeated five times for each moisture content level. Void fraction of the corn seed was then calculated by following previous work [5].…”

Section: Physical Propertiesmentioning

confidence: 99%

Effect of Hot Air Convection Drying Temperatures on Physical and Chemical Properties of Germinated Sweet Corn

Bualuang

Thamphueak

2014

AMR

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, Byler et al (1987) reported that this commonly used drying model for thin-layer was inadequate for modeling parboiled rice. Bualuang et al (2011) developed a mathematical model to describe the drying kinetics of medium and long-grain parboiled rice. They found that the Guggenheim-Anderson-de Boer (GAB) model best fit the experimental data.…”

Section: Introductionmentioning

confidence: 99%

Determination of short-grain rough rice drying kinetics under isothermal conditions using an integrated model

Sadaka

2022

BioRes

View full text Add to dashboard Cite

The constants of the drying kinetics models of short-grain rough rice were determined under isothermal conditions between a temperature of 40 °C and 100 °C. The initial moisture content of the rough rice was 28.2% dry basis. The results revealed that increasing the drying temperature and drying duration decreased the moisture content of the rough rice. The lowest rough rice moisture content (15.58% dry basis) was achieved at a drying temperature of 100 °C and a drying duration of 6 h. Four well-known models, i.e., Page, Newton, Logarithmic, and Henderson and Pabis, were evaluated. The models were evaluated based on the highest coefficient of determination value; the lowest root means square error, and the Chi-square value. The Page and Logarithmic models fit four and three cases of the seven drying curves, respectively, among the four evaluated models. Accordingly, combining the Page and Logarithmic models in an integrated model resulted in a model that fits all the seven studied curves. Furthermore, increasing the air temperature from 40 °C to 100 °C increased the moisture diffusivity from 1.5517 × 10-9 m2/s to 4.2698 × 10-9 m2/s. As a result, the activation energy value reached 16.43 kJ/mol for short-grain rough rice under the studied drying conditions.

show abstract

“…The best-fitted model would show the highest R 2 and the lowest χ2 according to CIE L*, a*, and b* parameters.The baked samples were spread thinly in a petri dish, and the color sensor (Precision colour meter, China) was pointed at the samples, and care was taken to make sure it was covered fully.Bulk density was determined by putting the baked worm samples in a 250 ml measuring cylinder. The bulk density was calculated by dividing the mass (M) with the volume (V) using equation 12. measured based on the length of the baked worm using a vernier calliper.…”

mentioning

confidence: 99%

Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms

Seah

Wong

Naik

et al. 2020

ASEAN J. Chem. Eng.

View full text Add to dashboard Cite

Yellow mealworm is an alternative protein source studied by researchers to provide an alternative supply of protein to meet the growing demands of human consumption. In this research, convective baking of yellow mealworms at 80°C, 100°C, and 120°C was carried out to study the baking kinetics and product quality. Studies showed the typical falling trend of the moisture ratio curves, which are typical for most bioproducts that undergo hot air treatment. Mathematical modelling showed that the Page model gave a good prediction on the baking kinetics with high fitting accuracy (R2>0.99). Effective diffusivities were determined from 1.66 x 10-11 to 2.88 x 10-11 m2/s within the temperatures tested. The activation energy was estimated at 15.7 kJ/mol based on the Arrhenius equation. The final baked samples appeared darker in color because the browning reaction and reduction in bulk density and product length were observed in the range of 48-54% and 3.0-16.3%, respectively.

show abstract

Thermo-Physical Properties And Mathematical Modeling Of Thin-Layer Drying Kinetics Of Medium And Long Grain Parboiled Rice

Cited by 7 publications

References 4 publications

Effect of Hot Air Convection Drying Temperatures on Physical and Chemical Properties of Germinated Sweet Corn

Effect of Hot Air Convection Drying Temperatures on Physical and Chemical Properties of Germinated Sweet Corn

Determination of short-grain rough rice drying kinetics under isothermal conditions using an integrated model

Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms

Contact Info

Product

Resources

About