| Comparison of energy consumption and duration of continuous and intermittent drying methods of rough rice |
| Paper ID : 1429-NICAME1402 |
| Authors: |
|
Ehsan Nasrnia1, Morteza Sadeghi *2, Seyed Ahmad Mireei2, Ali Raeisi Isa-Abadi3 1Department of Biosystem Engineering, Isfahan University of Technology 2Biosystem Engineering Department, College of Agriculture, Isfahan University of Technology, Isfahan, Iran 3Water Engineering Department, College of Agriculture, Sharekord University, Sharekord, Iran |
| Abstract: |
| Rice is one of the oldest cultivated plants in the world. It occupies the largest area of the cultivated land in the world after wheat. One of the most important challenges to meet human demand in the rice production industry is to produce and process this product with the least energy consumption in the shortest time with the highest quality. Drying accounts for about 20%-25% of the total energy used in the processing of this product and has a great impact on the quality of the final product. In this study, we intend to compare the continuous and intermittent drying methods of paddy are compared in terms of the amount of energy consumed and total process operation. For this purpose, Hashemi rice variety was used for the experiments. The drying experiments were conducted at 4 drying temperatures of 40, 50, 60, and 70 °C via continuous, two-stage, and three-stage methods. Energy consumption, effective drying duration and total drying duration were measured in each experiment. The results showed that the application of tempering between drying steps significantly reduced the energy consumption and the effective drying duration. The three-step drying at temperature of 60 °C led to the lowest amount of energy consumption and the effective drying duration. |
| Keywords: |
| Rice, drying, tempering, glass transition, energy |
| Status : Paper Accepted (Poster Presentation) |
