Modelling of intermittent drying of thin layer rough rice

被引：95

作者：

Cihan, Ahmet ^{[1
]}

Kahveci, Kamil ^{[1
]}

Hacihafizoglu, Oktay ^{[1
]}

机构：

[1] Trakya Univ, Dept Mech Engn, TR-22030 Edirne, Turkey

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 79卷 / 01期

关键词：

intermittent drying; rough rice; single layer; drying model; moisture ratio;

D O I：

10.1016/j.jfoodeng.2006.01.057

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

Various mathematical models in describing the intermittent drying characteristics of thin layer rough rice were investigated. Experimental values for drying temperature 40 degrees C, drying velocity 1.5 ms(-1) and tempering period ranging from 0 h to 1 h were fitted to the theoretical models to relate the parameters of the drying models with the drying conditions. Suitability of fitting of the experimental data by models was specified as comparing the correlation coefficient, standard error and mean square deviation. The Midilli model was found to be the most adequate model in describing the intermittent drying of thin layer rough rice. The coefficient a and b, drying coefficient k and exponent n in the Midilli model can. be expressed as a polynomial function of tempering time. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：293 / 298

页数：6

共 21 条

[1]

Thin-layer infrared radiation drying of rough rice [J].