Affiliation:
1. National Engineering Research Centre for Grain Storage and Logistics, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, College of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
Abstract
Rice drying is a complex and nonlinear process, with product quality being easily influenced by numerous factors. This study aimed to investigate the characteristics causing variation in rice quality and provide novel insights for regulating and controlling rice drying operations. To this end, response surface methodology was employed to examine the hot air drying of rice. The study was centered on investigating the impact of different levels of drying temperature (35–55 °C), relative humidity (30–50%), initial moisture content (20–28%), air velocity (0.36–0.84 m/s), and tempering ratio (1–4) on the process. The measured parameters included the net drying time, total drying time, additional crack percentage, and head rice yield. The experimental data were analyzed using Design–Expert, and the results indicated that all the response quadratic polynomial models were statistically significant. All the linear terms had a significant impact on the response variables except for the impact of air velocity on head rice yield. Finally, process reference charts of actual drying operating conditions were established based on the regression models to provide a scientific reference for guiding the control of rice drying quality and integrating into intelligent grain drying control systems in the future.
Funder
Academy of National Food and Strategic Reserves Administration
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science