文章基本信息

标题：Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice
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作者：Xingang Xu ; Tianyuan Zhao ; Jianing Ma 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：6
DOI：10.3390/foods11060888
语种：English
出版社：MDPI Publishing
摘要：The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption.
关键词：endryingpaddy ricemoisture contentvariable temperature