Premium
Thin‐layer Drying of Parboiled Rice at Elevated Temperatures
Author(s) -
CHANDRA PRABIR K.,
SINGH R. PAUL
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13238.x
Subject(s) - thermal diffusivity , thin layer , relative humidity , parboiling , moisture , water content , humidity , diffusion , chemistry , materials science , layer (electronics) , food science , thermodynamics , composite material , physics , geotechnical engineering , engineering
Experiments were conducted to dry thin layers of long‐grain parboiled rice at air temperatures ranging from 38–158°C and relative humidities from 0.3–80%. A series solution of the diffusion equation, considering long‐grain rice as infinite cylinder, was used to express the moisture ratio. During thin‐layer drying experiments it was necessary to develop a computational method to determine the relative humidity of air above 100°C without the use of wet bulb temperature measurements. An empirical exponential expression for moisture ratio gave the best fit to the drying data at all conditions. Parboiled rice was found to have higher values of effective diffusivity than raw rice.