Effect of mixing, tempering and multistep thin layer drying on milling quality of parboiled paddy
Source: International Journal of Postharvest Technology and Innovation, Volume 1, Number 4, 30 December 2009 , pp. 386-393(8)
Publisher: Inderscience Publishers
Abstract:Convective air drying studies were conducted on a laboratory model thin layer dryer. The parameters studied were 70‐150°C drying air temperature, 0.5‐2 m/s air velocity and 5‐20 cm grain bed depth. The effects of mixing, tempering and multistep drying process on milling quality were evaluated. Mixing, tempering, multistep drying and control of grain temperature enhanced the milling quality while reducing the drying time and specific energy requirement. To achieve maximum head yield, minimum specific energy and minimum drying time, the optimum process parameters were grain bed depth 7‐10 cm, air velocity 0.55‐0.68 m/s and drying air temperature 112‐116°C. This combination gave 65‐68% head yield and specific energy consumption of 8.5‐10.7 MJ/kg of water removed.
Document Type: Research Article
Affiliations: 1: Department of Agricultural & Food Engineering, Indian Institute of Technology, Kharagpur, 721 302, India. 2: Department of Agricultural & Food Engineering, Indian Institute of Technology, Kharagpur, 721 302, India
Publication date: December 30, 2009