Rapid Drying of Parboiled Paddy Using Hot Air Impinging Stream Dryer
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Author list: Pruengam P., Soponronnarit S., Prachayawarakorn S., Devahastin S.
Publisher: Taylor and Francis Group
Publication year: 2014
Journal: Drying Technology (0737-3937)
Volume number: 32
Issue number: 16
Start page: 1949
End page: 1955
Number of pages: 7
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
A method for rapid drying of parboiled paddy via the use of an impinging stream dryer was proposed and assessed. The effects of the drying air temperature, number of drying cycles, as well as time of tempering between each drying cycle on the moisture reduction, head rice yield, and whiteness index of the dried parboiled paddy were studied. The drying experiments were carried out at drying air temperatures of 130, 150, and 170ฐC; inlet air velocity of 20 m/s; impinging distance of 5 cm; and paddy feed rate of 40 kgdry_paddy/h. Parboiled paddy was dried for up to seven cycles. Between each drying cycle the parboiled paddy was tempered for a period of either 0 (no tempering), 15, 30, 60, or 120 min. After impinging stream drying, paddy was ventilated by ambient air flow until its moisture content reached 16% (db). Moisture reduction of the paddy was noted to depend on both the impinging stream drying temperature and tempering time. Drying at a high temperature along with tempering for a suitable period of time could maintain the head rice yield of the paddy at a level similar to that of the reference parboiled paddy. To avoid discoloration and low head rice yield, parboiled paddy should not be dried at a temperature higher than 150ฐC and should be tempered for at least 30 min. ฉ 2014, Copyright Taylor & Francis Group, LLC.
Keywords
Discoloration, Impinging stream drying, Whiteness index
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