Estimating the theoretical energy required to dry rice

BILLIRIS, ALEJANDRA - SIEBENMORGEN, TERRY J. - MAUROMOUSTAKOS, ANDY

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.


Detalles Bibliográficos
2011
ARROZ
SECADO
Inglés
Laboratorio Tecnológico del Uruguay
Catálogo digital del LATU
https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29334
Acceso abierto
CC BY-NC-ND
_version_ 1807353829063131136
author BILLIRIS, ALEJANDRA
author2 SIEBENMORGEN, TERRY J.
MAUROMOUSTAKOS, ANDY
author2_role author
author
author_facet BILLIRIS, ALEJANDRA
SIEBENMORGEN, TERRY J.
MAUROMOUSTAKOS, ANDY
author_role author
collection Catálogo digital del LATU
dc.coverage.none.fl_str_mv En: Journal of Food Engineering No.107, 2011
dc.creator.none.fl_str_mv BILLIRIS, ALEJANDRA
SIEBENMORGEN, TERRY J.
MAUROMOUSTAKOS, ANDY
dc.date.none.fl_str_mv 2011-01-01
dc.description.abstract.none.fl_txt_mv 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.
dc.format.none.fl_str_mv Pdf
Papel
dc.identifier.none.fl_str_mv https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29334
29334
urn:ISBN:64180
dc.language.iso.none.fl_str_mv eng
dc.publisher.none.fl_str_mv Laboratorio Tecnológico del Uruguay (LATU) (Montevideo)
dc.rights.license.none.fl_str_mv CC BY-NC-ND
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
CC BY-NC-ND
dc.source.none.fl_str_mv reponame:Catálogo digital del LATU
instname:Laboratorio Tecnológico del Uruguay
instacron:Laboratorio Tecnológico del Uruguay
dc.subject.none.fl_str_mv ARROZ
SECADO
dc.title.none.fl_str_mv Estimating the theoretical energy required to dry rice
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Publicado
dc.type.version.none.fl_str_mv info:eu-repo/semantics/publishedVersion
description 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.
eu_rights_str_mv openAccess
format article
id LATU_3412c563bafa3f20bea7c9f1ac16aaa5
identifier_str_mv 29334
urn:ISBN:64180
instacron_str Laboratorio Tecnológico del Uruguay
institution Laboratorio Tecnológico del Uruguay
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language eng
network_acronym_str LATU
network_name_str Catálogo digital del LATU
oai_identifier_str oai:PMBOAI:29334
publishDate 2011
publisher.none.fl_str_mv Laboratorio Tecnológico del Uruguay (LATU) (Montevideo)
reponame_str Catálogo digital del LATU
repository.mail.fl_str_mv lfiori@latu.org.uy
repository.name.fl_str_mv Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay
repository_id_str
rights_invalid_str_mv CC BY-NC-ND
CC BY-NC-ND
spelling Estimating the theoretical energy required to dry riceBILLIRIS, ALEJANDRASIEBENMORGEN, TERRY J.MAUROMOUSTAKOS, ANDYARROZSECADOThe 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.Laboratorio Tecnológico del Uruguay (LATU) (Montevideo)2011-01-01info:eu-repo/semantics/articlePublicadoinfo:eu-repo/semantics/publishedVersionPdfPapelhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=2933429334urn:ISBN:64180engEn: Journal of Food Engineering No.107, 2011info:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2020-06-12T14:42:43Zoai:PMBOAI:29334Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:43.383795Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse
spellingShingle Estimating the theoretical energy required to dry rice
BILLIRIS, ALEJANDRA
ARROZ
SECADO
status_str publishedVersion
title Estimating the theoretical energy required to dry rice
title_full Estimating the theoretical energy required to dry rice
title_fullStr Estimating the theoretical energy required to dry rice
title_full_unstemmed Estimating the theoretical energy required to dry rice
title_short Estimating the theoretical energy required to dry rice
title_sort Estimating the theoretical energy required to dry rice
topic ARROZ
SECADO
url https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29334