NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES
Location: Processed Foods Research
Title: DRYING RATES OF THIN LAYER ROUGH RICE DRYING USING INFRARED RADIATION
| Khir, Ragab - UC DAVIS, DAVIS, CA |
| Salim, Adel - SUEZ CANAL UNIV, EGYPT |
Submitted to: Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE)
Publication Type: Proceedings
Publication Acceptance Date: May 12, 2006
Publication Date: July 9, 2006
Citation: Ragab Khir, Zhongli Pan, Adel Salim, 2006. Drying rates of thin layer rough rice drying using infrared radiation. Proceedings of the American Society of Agricultural and Biological Engineers International (ASABE). Paper No. 066011:1-16. St. Joseph, Mich.:ASAE.
Interpretive Summary: There is a great need to develop new rice drying technologies with high process and energy efficiencies. In this research, the drying rates of thin layer rice drying were studied. The results showed that high drying rate and short drying time can be achieved by using infrared with thin layer drying. The obtained results are very important information for new infrared dryer design.
Rice drying with infrared radiation has been investigated during recent years and showed promising potential with improved quality and energy efficiency. However, due to limited penetration capability of infrared radiation, thin layer drying may be used in infrared dryer design. The objective of this study was to study the moisture removal characteristics of thin layer rough rice heated by infrared radiation and cooled with various methods, including natural cooling, forced air cooling and vacuum cooling. The rewetted rough rice samples with four different moisture contents, 16.7, 20.5, 23.6 and 25.7 % (wb), were dried with four different radiation intensities, 3616, 4023, 4685, and 5348 W/m2, for four exposure times, 30, 60, 90, and 120 s. The achieved grain temperatures ranged from 35.1ºC to 68.4ºC under the tested heating conditions. The vacuum and forced air cooling methods had more moisture removal than the natural cooling. The total moisture removal reached to 3.2, 3.5, and 3.8 percentage points for the rice heated to the temperature of 63.5 ºC achieved with the infrared intensity of 5348 W/m2 and heating time of 120 s and followed by the natural cooling for 40 min, forced air cooling for 5 min and vacuum cooling for 10 min, respectively. It was concluded that infrared radiation thin layer drying of rough rice followed by cooling could be an effective approach to design infrared rice dryer for improving the drying rates and reducing energy consumption.