The effect of the heat flow amount and continuity on dried rice quality
Journal
Mechanical Engineering – Scientific Journal
Date Issued
2020
Author(s)
Abstract
A research was conducted through field tests on mixed-flow rice dryer. The realization of the
planned study was carried out by applying intermittent system of drying and selection of correct drying conditions. The
heat flow amount and continuity were observed and evaluated in multi-thermal zoned drying process. Hot air temperatures, up to 45 oC, were used. Paddy from local rice varieties, with the initial moisture content, wet basis, up to 26 %,
was processed to the desirable final moisture content, from 8% to 12%. Reached at three levels, the final moisture
content depends on intended rice use: 1) for sale, 2) for one year storage and 3) for five years storage. The effect of
drying air temperature level, heat flow intensity and retention time duration on dried paddy quality was analyzed.
planned study was carried out by applying intermittent system of drying and selection of correct drying conditions. The
heat flow amount and continuity were observed and evaluated in multi-thermal zoned drying process. Hot air temperatures, up to 45 oC, were used. Paddy from local rice varieties, with the initial moisture content, wet basis, up to 26 %,
was processed to the desirable final moisture content, from 8% to 12%. Reached at three levels, the final moisture
content depends on intended rice use: 1) for sale, 2) for one year storage and 3) for five years storage. The effect of
drying air temperature level, heat flow intensity and retention time duration on dried paddy quality was analyzed.
Subjects