Evolution of mechanical properties of parboiled brown rice kernels during impinging stream drying
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Author list: Pruengam P., Soponronnarit S., Prachayawarakorn S., Devahastin S.
Publisher: Taylor and Francis Group
Publication year: 2016
Journal: Drying Technology (0737-3937)
Volume number: 34
Issue number: 15
Start page: 1843
End page: 1853
Number of pages: 11
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
Information on mechanical properties of parboiled brown rice kernels upon impinging stream drying, which is important for effective control of kernel fissure and head rice yield, is reported. Experiments were performed at the drying temperatures of 130, 150, and 170°C; 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 paddy was tempered for a period of either 0 (without tempering) or 30 min. The moisture evaporation rate was noted to be very high during the first two drying cycles and rapidly dropped in the later drying cycles. When tempering was included after a particular drying cycle, the drying rate in a subsequent cycle was higher than without tempering. At the kernel moisture contents immediately after drying of 25.3–47.5% (d.b.), the drying temperature and existence of tempering did not affect the mechanical properties although microcracks were formed in the kernels. However, both factors played a more important role on the mechanical properties when the kernels were evaluated at 16% (d.b.). The head rice yield correlated well with the tensile strength of the kernels. © 2016, Copyright © Taylor & Francis Group, LLC.
Keywords
three-point bending
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