Electronic properties and oxygen reduction reaction catalytic activity of h-BeN2 and MgN2 by first-principles calculations
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Author list: Ding Y.-M., Ji Y., Dong H., Rujisamphan N., Li Y.
Publisher: Taylor and Francis Group
Publication year: 2019
Journal: Drying Technology (0737-3937)
Volume number: 30
Issue number: 46
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
Rice fissuring during the drying process is a major problem affecting rice quality. To alleviate this critical issue, it is necessary to understand the change of mechanical properties and the drying kinetics of paddy during drying. The objective of this work is therefore to study the drying characteristics and changes of mechanical properties, i.e., breaking force (F), ultimate tensile strength (UTS), and apparent modulus of elasticity (AMOE) during fluidized bed drying. Suphanburi 1 paddy variety with three initial moisture contents (Mi) of 29.5, 30.2, and 42.8% dry basis was used as the raw material, which was dried at drying air temperatures (Ta) of 110, 130, and 150 ฐC. A three-point bending method was used for testing the mechanical properties with a texture analyzer. The experimental results showed that the breaking force and the ultimate tensile strength of paddy during drying were more strengthened with higher drying temperatures and higher initial moisture content while its apparent modulus of elasticity was changed only with the moisture content. However, both operating parameters positively affected the apparent modulus of elasticity when evaluated at a 16% dry basis. The maximum changes in F, UTS, and AMOE concerning the initial moisture content were 25.1, 25.2, and 19.5%, respectively. Besides, the maximum changes in F, UTS, and AMOE concerning drying temperatures during drying were 14.2, 14.3, and 13.5%, respectively. The improvement of the mechanical properties could be attributed to the starch gelatinization of which the degree was higher in cases of higher initial moisture content and higher drying temperatures. The empirical models of ultimate tensile strength and apparent modulus of elasticity were developed and related to intermediate moisture content and the degree of starch gelatinization. ฉ 2018, ฉ 2018 Taylor & Francis.
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