4.7 Article

Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

Journal

FOODS
Volume 11, Issue 6, Pages -

Publisher

MDPI
DOI: 10.3390/foods11060888

Keywords

drying; paddy rice; moisture content; variable temperature

Funding

  1. Key Research & Development projects of Jiangsu Province [BE2021338]
  2. Modern Agricultural Machinery Equipment and Technology Demonstration and Promotion of Jiangsu Province [NJ2020-10]
  3. State Key Laboratory of Crop Biology in Shandong Agricultural University [2020KF07]

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The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. It was observed that the VTD method could reduce drying time and fissuring rate, and improve head rice yield compared to constant temperature drying (CTD).
The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 degrees C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption.

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