Título:
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Estimating the theoretical energy required to dry rice
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Autores:
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BILLIRIS, ALEJANDRA ;
SIEBENMORGEN, TERRY J. ;
MAUROMOUSTAKOS, ANDY
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Tipo de documento:
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documento electrónico
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Editorial:
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Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU), 2011
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ISBN/ISSN/DL:
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64180
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Dimensiones:
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pp. 253-261
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Nota general:
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En: Journal of Food Engineering No.107, 2011
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Langues:
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Inglés
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Clasificación:
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ARROZ
PUBLICACIONES TÉCNICOS LATU
SECADO
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Resumen:
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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.
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Creative Commons :
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CC BY-NC-ND
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