| Título: | Estimating the theoretical energy required to dry rice |
| Autores: | BILLIRIS, ALEJANDRA ; SIEBENMORGEN, TERRY J. ; MAUROMOUSTAKOS, ANDY |
| Tipo de documento: | documento electrónico |
| Editorial: | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU), 2011 |
| ISBN/ISSN/DL: | 64180 |
| Dimensiones: | pp. 253-261 |
| Nota general: | En: Journal of Food Engineering No.107, 2011 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | The total heat of desorption of rice (Qt) was determined for several rice types as a function of moisture content (MC), and kernel temperature, using a semi-theoretical approach in which desorption isotherms were used in conjunction with the Clausius–Clapeyron equation. Qt decreased exponentially as MC increased, decreasing sharply for MCs above 15% and approaching the latent heat of vaporization of free water at MCs around 20%. Qt of parboiled rice at 12.5% MC was significantly less than that of nonparboiled lots. Qt of medium-grain ‘‘Jupiter’’ was significantly greater than that of long-grains at 12.5% MC. Equations that predict the energy required to dry a unit mass of rice from an initial MC to a final MC were derived. |
| Creative Commons : | CC BY-NC-ND |
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