Estimating the theoretical energy required to dry rice
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.
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 |
instname_str | Laboratorio Tecnológico del Uruguay |
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 |