Optimization of paddy rice drying using response surface methodology

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Gharnasi Gharavi O.; SHAMSABADI H.A.; Afkarisayyah A.H.; ASKARI A.; RASEKH M.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2018 | Volume:10 | Issue:1 Page(s): 99-116

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Title

Optimization of paddy rice drying using response surface methodology

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Keywords

OptimizationQ1

Paddy riceQ2

dryingQ1

LossesQ2

Response surface methodologyQ2

Abstract

Background and objectives: Rice is a very popular cereal in world and very important from economic point of viwe. The problems of drying Paddy rice is lack of drying uniformity in the Paddy rice that creates stress temperature and moisture and thus will cause Losses in the later stages. The purpose of this research was to develop a high performance system for processing the paddy to healthy white rice in the shortest drying time. Materials and methods: In this study, to reduce Losses and increase the drying rate, an innovative laboratory rotary dryer machine was used. The Response surface methodology (RSM) with central composite design was used for modeling and determinimg the optimum processing conditions for paddy drying. Independent variables for this process were temperature (40 to 80° C), cylinder rotation speed (2 to 10 rpm) and the cylinder fullness (25 to 66%). The percentage of breakage, percentage of crack and drying time were used as response parameters to develop predictive models and optimize the drying process. Results: The results showed that the temperature, cylinder rotation speed and cylinder fullness had significant effect (P<0. 01) on the percentage of breakage, percentage of crack and drying time, as temperature was the most effective parameter. According to Optimization process, the minimum Losses (percentage of breakage and percentage of crack) and drying time were found with the inlet air temperature 56. 53 ° C, cylinder rotation speed of 10 rpm and the cylinder fullness of 54. 20%. Conclusion: Conditions and parameters of drying process had important rule in the final quality properties and Losses of Paddy rice. Our results revealed that RSM could be used to develop adequate prediction models for describing quality changes in Paddy rice during drying. The changes in the quality parameters were adequately described by quadratic model. Also, the result showed that inlet temperature was more important than cylinder rotation speed and cylinder fullness on Losses of Paddy rice.

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APA: Copy

Gharnasi Gharavi, O., SHAMSABADI, H.A., Afkarisayyah, A.H., ASKARI, A., & RASEKH, M.. (2018). Optimization of paddy rice drying using response surface methodology. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(1 ), 99-116. SID. https://sid.ir/paper/380394/en

Vancouver: Copy

Gharnasi Gharavi O., SHAMSABADI H.A., Afkarisayyah A.H., ASKARI A., RASEKH M.. Optimization of paddy rice drying using response surface methodology. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2018;10(1 ):99-116. Available from: https://sid.ir/paper/380394/en

IEEE: Copy

O. Gharnasi Gharavi, H.A. SHAMSABADI, A.H. Afkarisayyah, A. ASKARI, and M. RASEKH, “Optimization of paddy rice drying using response surface methodology,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 1 , pp. 99–116, 2018, [Online]. Available: https://sid.ir/paper/380394/en

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