Thin layer drying model for gas-fired infrared drying of paddy

Wet Paddy (KDML 105 variety) was dried under different process conditions applying a pilot scale experimental gas-fired infrared dryer. The infrared radiation is expressed in terms of peak wavelength of infrared emitter, and the initialmoisture content of paddy were varied to study the drying behavior. Five existing mathematical models describing thin layer drying have been investigated. The experimental results were compared considering their goodness of fit in terms of coefficientof determination, R2, root mean square deviation, RMSD, and Chi-square, c2. The available thin layer drying models were fitted to the drying data resulting in the Modified Page Model being chosen, with a high average value of R2 =0.9952.This model was considered to be best fitted over other models, because it gave the lowest RMSD and c2 values, which were compared between the observed and predicted moisture ratios. A combined regression equation was developed to predictthe drying parameters k and n, which gave a good fit, with R2=0.9635 (k) and R2=0.9328 (n)

Thin layer drying model for gas-fired infrared drying of paddy

Abstract Wet Paddy (KDML 105 variety) was dried under different process conditions applying a pilot scale experimental gas-fired infrared dryer. The infrared radiation is expressed in terms of peak wavelength of infrared emitter, and the initial moisture content of paddy were varied to study the drying behavior. Five existing mathematical models describing thin layer drying have been investigated. The experimental results were compared considering their goodness of fit in terms of coefficient of determination, R 2 , root mean square deviation, RMSD, and Chi-square, χ 2 . The available thin layer drying models were fitted to the drying data resulting in the Modified Page Model being chosen, with a high average value of R 2 =0.9952. This model was considered to be best fitted over other models, because it gave the lowest RMSD and χ 2 values, which were compared between the observed and predicted moisture ratios. A combined regression equation was developed to predict the drying parameters k and n, which gave a good fit, with R 2 =0.9635 (k) and R 2 =0.9328 (n)

Influence of Seed Quality Stimulation in “Khao Dawk Mali 105” Rough Rice during the Deterioration Period Using an Automatic Soaking and Germination Accelerator Unit and Infrared Radiation Treatment

This study aimed to improve the seed quality during the deterioration period of rough rice (Oryza sativa L.), cultivar ‘Khoa Dawk Mali 105’ (KDML 105), using an automatic soaking and germination accelerator unit (ASGA) together with stimulation via infrared radiation treatment (IRT) to stimulate seed quality (germination rate and γ-aminobutyric acid (GABA) content). This study used a general full factorial design, and the independent variables were the storage period (10, 11 and 12 months), methods of germinated rough rice preparation (conventional method (CM) and an automatic soaking and germination accelerator unit (ASGA)), and stimulation with IRT. The initial grain moisture content did not exceed 14% (wet basis (wb)). The germination rate of the rough rice by CM and ASGA with stimulation with IRT was significantly higher than non-stimulated rice, by 6.56 and 8.11%, respectively, in each storage period. The GABA contents of the germinated rough rice using CM and ASGA stimulated with IRT were significantly higher than ungerminated rough rice, by 19.52 and 21.24% (10 months), respectively; 16.36 and 23.58% (11 months), respectively; and 69.88 and 67.69% (12 months), respectively

Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice

Infrared (IR) heating method against rice weevils (Sitophilus oryzae) in an egg stage was investigated. A kinetic model was developed to describe insect mortality in a temperature range of 40-60 A degrees C. Effects of IR heating temperature (50-60 A degrees C) and exposure time (1-3 min) on insect mortality and quality attributes of the treated rice were evaluated. The optimized condition obtained by means of the response surface method was used to analyze rice quality before and after IR treatment with storage. The results showed that the 0.5th-order thermal death kinetic equation was the most suitable model, and the S. oryzae eggs had less heat tolerance than the adults and some other species. Mortality achieved 100 % after 2 min for all temperatures. Both IR heating parameters significantly affected the treated milled rice qualities. The minimal changes in rice quality before and after storage could be obtained using optimized temperature and exposure time of 53.6 A degrees C and 1.2 min, respectively