Investigating the effect of air temperature and paddy final moisture on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer

Authors
Mahdi Khodadadi
Mohammad Hashem Rahmati
Mohammad Reza Alizadeh
Abbas Reza i Asl
Abstract
Economic value of the rice product is determined by the quality of rice after paddy conversion operation to white rice. Conversion Coefficient and crack percent are two important indices for determining the quality of rice after conversion operation that type of dryer used is effective on level of these indices. In this study effect of air temperature was studied in four levels (40, 45, 50 and 55°C); final moisture in three levels (8-10, 10-12, and 12-14%) and rice variety in three levels (Tarom-domsiah, Hashemy, Shirudy) on crack percent and conversion coefficient during the drying in a fluidized bed dryer. Experiments were conducted in the factorial design with three replications and three factors 3×3×4. Results showed that conversion coefficient of Tarom-domsiah, Hashemi and Shiroodi varieties reduced with increasing of moisture at all four temperature levels. In order to dry rice, temperatures 40°C and 50°C for Tarom-domsiah variety and temperature 55°C for Shiroodi variety lead to the best conversion coefficient. Crack percent of Hashemi variety increases with rising of drying temperature but crack percent of Shiroodi variety is reduced. Minimal crack percent of Tarom-domsiah, Hashemi and Shiroodi varieties is gained at temperatures (45°C and 50°C), 45°C and 55°C respectively. Hence, it is recommended to use temperatures mentioned for drying of these varieties in order to obtain minimal crack content.
Keywords
Rice
Fluidized bed dryer
Conversion coefficient
Crack percent
Paddy

Subjects

Journal of food science and technology(Iran)
Volume 13, Issue 60
January 0
Pages 81-91