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_ | 1872764898862170112 |
|---|---|
| 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 | 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 10.1016/j.jfoodeng.2011.06.015 |
| 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 10.1016/j.jfoodeng.2011.06.015 |
| 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/publishedVersionPapelPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=2933429334urn:ISBN:6418010.1016/j.jfoodeng.2011.06.015engEn: 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 Uruguay2026-06-06T15:53:23Zoai:PMBOAI:29334Institucionalhttps://catalogo.latu.org.uyOrganismo científico-tecnológicohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2026-06-06T15:53:23Catálogo 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 |
