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Commercial drying of parboiled paddy with LSU dryers.

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Relation http://ir.cftri.com/3535/
 
Title Commercial drying of parboiled paddy with LSU dryers.
 
Creator Bhattacharya, K. R.
Ali, S. Z.
Swamy, Y. M. I.
 
Subject 01 Rice
02 Drying and Dehydration
 
Description Parboiled paddy was experimentally dried with a LSU dryer by the batch process (4.5 tonnes each), both in 1 and 2 stages, at an air temp. of 80-85 degree C in the 1st stage and 80-85 degree C or 70-75 degree C in the 2nd stage and an air-flow rate of 210 ft-3/min/quintal. The rate of drying was nearly constant till approximate equal to20% moisture and then declined. The paddy and the exhaust-air temp. rose steadily but very slightly till 20% moisture and rapidly thereafter. This rapid rise was slightly delayed by tempering at this stage, but the drying time was reduced only slightly thereby. Efficiency of drying and overall heat utilization were excellent. But the capacity was rather low, the total in-dryer time to dry a batch in 2 stages being approximate equal to4 h with an additional 1.5-2 h for filling and emptying the dryer twice. Breakage of rice on milling was very high if drying was completed in a single stage, but the damage to milling quality ensued only after the moisture content dropped to 16%. This breakage could be avoided by drying in 2 stages with tempering at approximate equal to16% moisture. It was preferable to dry in the second stage at a slightly lower temp. (70-75 degree C), whereby the risk of grain damage was reduced and the stage of tempering became less critical (15-18% moisture range) without affecting the drying time significantly. A moisture content of 12.5-13% was the safe limit of drying under these conditions.
 
Date 1971
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3535/1/JFST_1971_8_2_57-63.pdf
Bhattacharya, K. R. and Ali, S. Z. and Swamy, Y. M. I. (1971) Commercial drying of parboiled paddy with LSU dryers. Journal of Food Science and Technology, 8 (2). 57-63, 15 ref.. ISSN 0022-1155