Effect of airflow rate on drying air and moisture content profiles inside a cross-flow drying column |
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Authors: | Sangeeta Mukhopadhyay |
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Affiliation: | Department of Food Science, University of Arkansas, Fayetteville, AR, USA |
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Abstract: | Rice at 20.5 and 16.3% initial moisture contents (IMCs) was dried using 57°C/13% RH air at airflow rates (Qs) of 0.36, 0.46, and 0.56 (m3/s)/m2 for 30, 60, and 90?min, respectively, in an experimentally simulated cross-flow drying column. Q significantly affected the drying air and rice moisture content profiles within the drying column; for a particular drying duration, the range of MCs within the column decreased as Q increased. Q also impacted the extents of intra-kernel material state gradients created and thus had potential impacts on kernel fissuring and consequent head rice yield reduction. In addition, the impact of Q on the above-mentioned profiles was dependent on the rice IMC. |
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Keywords: | Airflow cross-flow drying glass transition material state gradient paddy rough rice |
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