Thermo-Physical Properties And Mathematical Modeling Of Thin-Layer Drying Kinetics Of Medium And Long Grain Parboiled Rice
Keywords:
Empirical drying model, Hydrothermal treatment, non-glutinous rice, Sorption isotherm, Thermo-physical properties
Abstract
This research was to investigate some thermo-physical properties and to determine a mathematical model for describing drying kinetics for medium and long grain parboiled rice varieties. The thermo-physical properties in terms of equilibrium moisture content (EMC), apparent density, void fraction, specific heat capacity at moisture content ranging from 30 to 58% dry-basis (d.b.) for both Leb Nok Pattani (LNP) and Suphanburi 1 (SP 1) rice varieties were determined by conventional standard techniques.The evaluated results showed that EMC values for both rice varieties predicted by the GAB’s model yielded the best fitting with experimental data. To determine thermo-physical properties, the results stated that apparent density and specific heat capacity of parboiled LNP and SP1 rice varieties were linearly dependent on moisture content. In contrast, percentage of void fraction of medium grain LNP and long grain SP1 rice variety was inversely proportional to moisture content. For employing empirical thin-layer drying models, the Two terms model was the best fitting model to describe the experimental data for both rice varieties.References
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38. S. Tirawanichakul, J. Tasara and Y. Tirawanicahkul: Thermo-physical properties and effect of electrical field on drying process of paddy. Songklanakarin J. Sci. Tech., Suppl 2 (2007) : 325-333
39. T. Morita and R.P. Singh: Physical and thermal properties of short-grain rough rice. Trans. of the ASAE. 22(3) (1979) 630-636.
40. T. Kimura: Properties of parboiled rice produced from Japanese paddy. Agric. Mech. Asia, Afr. Latin Am. 14 (1983) 31–33, 58.
41. T. Kimura: Effects of processing conditions on the hardening characteristics of parboiled grain. J. Jpn. Soc. Agric. Struct., 22 (1991) 111–116.
42. T.L. Thompson, R.M. Peart and G.H. Foster: Mathematical simulation of corn drying-a new model. Trans. of the ASAE, 11(4) (1968) 582-586.
43. T. Kimura, K.R. Bhattacharya and S.Z. Ali: Discoloration characteristics of rice during parboiling (I): Effect of processing conditions on the color intensity of parboiled rice. J. Jpn. Soc. Agric. Struc. 24 (1993) 23–30.
44. Y.C. Agrawal and R.P. Singh: Thin layer drying studies on short grain rough rice. ASAE Paper No. 3531. (1977).
45. Y. Tirawanichakul, S. Prachayawarakorn, W. Varanyanond and S Soponronnarit: Simulation and grain quality for in-store drying of paddy. J. Food Eng. 64 (2004): 405-415.
2. B.S. Reddy and A. Chakraverty: Physical properties of raw and parboiled paddy. Biosys. Eng. 88(4) (2004) 461-466.
3. C. Inprasit and A. Noomhorm: Effect of drying air temperature and grain temperature of different types of dryer and operation on rice quality. Drying Tech. 19(2) (2001) 389-404.
4. C.A. Alvares, R. Aguerre, R. Gomez, S. Vidales, S.M. Alzamora and L.N. Gerschenson: Air dehydration of strawberries: effect of blanching and osmotic pretreatments on the kinetics of moisture transport. J. Food Eng. 25 (1995) 167-178.
5. C.C. Chen: Modified of Oswin EMC/ERH equation. J. Agri. Res. China. 39(4) (1990) 367-376.
6. C.R. Oswin: The kinetics of package life. III. Isotherm. J. Soc. Chem. Ind. 65 (1967) 419–421.
7. C.R. Oswin: Isotherms and package life: Some advances in emballistics. Food Chem. 12(3) (1983) 179-188.
8. C.Y. Wang and R.P. Singh: A single layer drying equation for rough rice. ASAE. Paper No. 3001. (1978).
9. D. Choudhury, J.K. Sahu and G.D. Sharma: Moisture sorption isotherms, heat of sorption and properties of sorbed water of raw bamboo (Dendrocalamus longispathus) shoots. Ind. Crops Prod. 33 (1) (2011) 211-216.
10. D. Jain and P.B. Pathare: Study the drying kinetics of open sun drying of fish. J. Food Eng. 78 (2007) 1315-1319.
11. D. Salvatoni, A. Andres, A. Albors, A. Chiralt and P. Filto: Structural and compositional profiles in osmotically dehydrated apple. J. Food Sci. 63 (1998) 606-610.
12. E.O. Timmermann, J. Chirife and H.A. Iglesias: Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? J. Food Eng. 48 (1) (2001) 19-31.
13. F.M. Ramezanzadeh, R.M. Rao, M. Windhauser, W. Prinyawiwatkul, R. Tulley and W.E. Marshall: Prevention of oxidative rancidity in rice bran during storage. J. Agri. Food Chem., 47 (1999) 2997-3000.
14. G. Halsey: Physical adsorption on non-uniform surfaces. J. Chem. Phys. 16 (1948) 82-93.
15. H.A. Iglesias and J. Chirife: Prediction of effect of temperature on water sorption of food materials. J. Food Tech. 11 (1976) 109–116.
16. H.J. Koo, S.H. Park, J.S. Jo, B.Y. Kim, N.Y. Hur and M.Y. Baik: Physicochemical characteristics of 6- year-old Korean ginseng starches. LWT. 38 (2005) 801-807.
17. J. Crank: The Mathematics of Diffusion, 2nd
18. J.R. O’Callaghan, D.J. Menzies and P.H. Bailey: Digital simulation of agricultural dryer performance. J. Agric. Eng. Res. 16 (1971) 223–244. ed. Oxford University Press, Great-Britain. (1975).
19. J.J.M. Swinkels: Chapter 2 Sources of Starch, Its Chemistry and Physics, Starch Conversion Technology, ed. by Van Beynum, G.M.A. and Roels, J.A., Marcel Dekker, Inc. (1985) 15-46.
20. K.M. Sahay and K.K. Singh: Unit Operations of Agricultural Processing. 1st
21. K.R. Bhattacharya and P.V.S. Rao: Effect of processing conditions on quality of parboiled rice. J. Agri. and Food Chem., 14 (1966) 476-479. ed. Vikas Publishing House Pvt. Ltd., New Delhi, India. (1994).
22. K.R. Bhattacharya: Parboiling of Rice. in Rice Chemistry and Technology. ed. by B.O. Juliano. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, (1985) 289–348.
23. L. Bhattacharya: Kinetics on colour changes in rice due to parboiling. J. Food Eng. 29 (1996) 99-106.
24. Md. Rabiul Islam, S. Naoto and K. Toshinori: Effect of processing conditions on thermal properties of parboiled rice. Food Sci. Technol. Res., 8 (2) (2002) 131–136.
25. N.M. Nuri: Thermal Properties of Foods and Agriculture Materials. Gordon and Breach Sc. Pub., New York, (1980) 271-279.
26. O. Yaldiz and C. Ertekin: Thin layer solar drying of some vegetables. Drying Technol. 19 (3–4) (2001) 583–597.
27. P.W. Gras, H.J. Banks, M.L. Bason and L.P. Arriola: A Qualitative study of the influences of temperature, water activity and storage atmosphere on the yellowing of milled rice. J. Cereal Science. 9 (1985) 77-89.
28. R.P. Kachru, R.K. Gupta and A. Alam: Physico-Chemical Constituents and Engineering Properties of Food Crops. Scientific Publishers, Jodhpur, India. (1994).
29. S.M. Henderson: A basic concept of equilibrium moisture. Agri. Eng. J. 3 (1952) 29-32.
30. S.M. Henderson: Progress in developing the thin layer drying equation. Trans. of the ASAE. 17 (1974) 1167–1172.
31. S.M. Henderson and S. Pabis: Grain drying theory. I. Temperature effect on drying coefficients. J. Agric. Eng. Res. 6 (1961) 169–174.
32. S.N. Raghavendra Rao and B.O. Juliano: Effect of parboiling on some physicochemical properties of rice. J. Agric. Food Chem. 18 (1970) 289–294.
33. S. Soponronnarit, N. Srisubati and T. Yoovidhya: Effect of temperature and relative humidity on yellowing rate of paddy. J. Stored Product Research. 34(4) (1998) 323-330.
34. S. Soponronnarit: Drying Grains and Some Types of Foods. 7th
35. S. Tirawanichakul, Y. Tirawanichakul and E. Sniso: Paddy dehydration by adsorption: Thermo-physical properties and diffusion model of agriculture residues. Biosys. Eng. 99 (2008) 249-255. ed. King Mongkut’s University of Technology Thonburi, Bangkok. (1997) 338 pages. (in Thai)
36. S. Tirawanichakul and Y. Tirawanichakul: Thin layer Grain Dryer : Parameters of Thin layer Drying for Cashew Nut, Songklanakarin J. Sci. Tech. 16(4) (1994) 381-392. (in Thai)
37. S. Tirawanichakul, S. Prachayawarakorn, P. Tungtrakul, W. Varunyanond and S. Soponronnarit: Effect of fluidized-bed drying temperature on various qualities attributes of paddy. J. Drying Tech. 22(7) (2004) 1731-1754.
38. S. Tirawanichakul, J. Tasara and Y. Tirawanicahkul: Thermo-physical properties and effect of electrical field on drying process of paddy. Songklanakarin J. Sci. Tech., Suppl 2 (2007) : 325-333
39. T. Morita and R.P. Singh: Physical and thermal properties of short-grain rough rice. Trans. of the ASAE. 22(3) (1979) 630-636.
40. T. Kimura: Properties of parboiled rice produced from Japanese paddy. Agric. Mech. Asia, Afr. Latin Am. 14 (1983) 31–33, 58.
41. T. Kimura: Effects of processing conditions on the hardening characteristics of parboiled grain. J. Jpn. Soc. Agric. Struct., 22 (1991) 111–116.
42. T.L. Thompson, R.M. Peart and G.H. Foster: Mathematical simulation of corn drying-a new model. Trans. of the ASAE, 11(4) (1968) 582-586.
43. T. Kimura, K.R. Bhattacharya and S.Z. Ali: Discoloration characteristics of rice during parboiling (I): Effect of processing conditions on the color intensity of parboiled rice. J. Jpn. Soc. Agric. Struc. 24 (1993) 23–30.
44. Y.C. Agrawal and R.P. Singh: Thin layer drying studies on short grain rough rice. ASAE Paper No. 3531. (1977).
45. Y. Tirawanichakul, S. Prachayawarakorn, W. Varanyanond and S Soponronnarit: Simulation and grain quality for in-store drying of paddy. J. Food Eng. 64 (2004): 405-415.
Published
2011-12-31
How to Cite
Bualuang, O., Tirawanichakul, S., & Tirawanichaku, Y. (2011). Thermo-Physical Properties And Mathematical Modeling Of Thin-Layer Drying Kinetics Of Medium And Long Grain Parboiled Rice. ASEAN Journal of Chemical Engineering, 11(2), 22-36. Retrieved from https://journal.ugm.ac.id/v3/AJChE/article/view/8088
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