خشک‌کردن جریان معکوس شلتوک بخاردهی شده و اثر آن بر کیفیت برنج و انرژی مصرفی

نویسندگان
فرزانه حسن‌نیا 1
کبری تجددی طلب 2
سید احمد شهیدی 3
آزاده قربانی حسن‌سرایی 3
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی
2 استادیار مهندسی صنایع غذایی، موسسه تحقیقات برنج کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی
3 دانشیار گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی
10.22034/FSCT.19.133.225
چکیده
خشک‌شدن غیر یکنواخت و کاهش برنج سالم تولیدی به دلیل عدم جابجایی شلتوک در خشک‌کن‌های بستر ثابت متداول یکی از مشکلات اساسی در کارخانجات برنجکوبی است. به منظور بررسی و ارائه روش خشک‌کردن مناسب با رویکرد ایجاد یکنواختی در عملیات خشک‌کردن، کاهش ضایعات، صرفه‌جویی مصرف انرژی مصرفی در خشک‌کن‌های بستر ثابت متداول از آزمایش دو فاکتوره در قالب طرح کاملا تصادفی استفاده شد. فاکتورها شامل رطوبت اولیه شلتوک در دو سطح (16 و 18 درصد) و روش خشک‌کردن در 4 سطح (جریان هوای یک طرفه، جریان هوای معکوس به مدت 1ساعت، 2 ساعت و 3 ساعت، سپس برگشت هوا و ادامه عملیات خشک‌کردن همانند جریان یک‌طرفه) بودند. دما و سرعت جریان هوای خشک‌کن برای کلیه تیمارها یکسان در نظر گرفته‌شد. در هر دو تیمار رطوبتی، خشک‌کردن به روش جریان معکوس به مدت سه ساعت، بیشترین مقدار برنج سالم (86/75-7/75 درصد) و کمترین مقدار انرژی مصرفی (49-41 مگاژول بر کیلوگرم آب) را بخود اختصاص دهد. بیشترین انرژی مصرفی با مقادیر 79 و 67 مگاژول بر کیلوگرم آب به ترتیب متعلق به شلتوک با رطوبت اولیه بالا و پائین بود. در روش خشک‌کردن جریان یک طرفه، شلتوک‌های خشک شده در لایه 10 سانتی‌متری از کف خشک‌کن، کمترین مقدار برنج سالم (65/63 درصد) را داشتند. در هر دو تیمار رطوبتی، نتایج مخلوط لایه‌ها نشان داد خشک‌کردن جریان معکوس یک‌ ساعته با مقادیر 68/68-28/68 درصد دارای کمترین مقدار برنج سالم بودند. هم چنین روش خشک‌کردن اثر قابل ملاحظه‌ای (P >0.05) بر کیفیت پخت نداشت.
کلیدواژه‌ها
جریان معکوس
بخاردهی
برنج سالم
انرژی

موضوعات

عنوان مقاله English

Reverse airflow drying of steamed paddy and its effect on the rice quality and energy consumption

نویسندگان English

Farzaneh Hasannia 1
kobra Tajaddodi Talab 2
Seyed-Ahmad Shahidi 3
Azade Ghorbani Hasan Saraei 3
1 PhD. Student, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University
2 Assistant professor, Food Engineering, Rice Research Institute of Iran, Research, Education and Extension Organization
3 Associated professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University
چکیده English

Non-uniform drying and head rice reduction due to non-movement of paddy in common fixed bed dryers is one of the basic problems in rice milling factories. In order to investigate and provide a suitable drying method with the approach of creating uniformity in drying process, reducing losses, and saving energy consumption, a two factorial experiment in completely randomized design (CRD) was used. The factors were the initial moisture content (IMF) of paddy at two levels (16 and 18%) and drying method at 4 levels (one-way air flow, reverse air flow in 1 hour, 2 hours and 3 hours and then continuation of drying process the same as one-way airflow). The same drying air temperature and air velocity was considered for all treatments. In both moisture treatments, three hours reverse air flow drying has the highest head rice (75.7-75.86%) and the lowest energy consumption (41-49 MJ/kg water). The highest energy consumption with the amount of 79 and 67 MJ/kg water was belonging to the paddy with high and low IMC, respectively. In one way airflow, dried paddy in 10 cm from the bottom layers of dryer has the lowest amount of head rice (63.65%). In both moisture treatments, the results of mixed layers showed that one hour reverse air flow drying with values ​​​​of 68.28-68.68% had the lowest head rice. Also, drying method had no significant effect (P>0.05) on the cooking quality.

کلیدواژه‌ها English

Drying
reverse airflow
Steaming
head rice
energy
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