Cargando…

Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment

The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (D(eff)), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and light...

Descripción completa

Detalles Bibliográficos
Autores principales: Taghinezhad, Ebrahim, Szumny, Antoni, Kaveh, Mohammad, Rasooli Sharabiani, Vali, Kumar, Anil, Shimizu, Naoto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023440/
https://www.ncbi.nlm.nih.gov/pubmed/31941076
http://dx.doi.org/10.3390/foods9010086
_version_ 1783498250486022144
author Taghinezhad, Ebrahim
Szumny, Antoni
Kaveh, Mohammad
Rasooli Sharabiani, Vali
Kumar, Anil
Shimizu, Naoto
author_facet Taghinezhad, Ebrahim
Szumny, Antoni
Kaveh, Mohammad
Rasooli Sharabiani, Vali
Kumar, Anil
Shimizu, Naoto
author_sort Taghinezhad, Ebrahim
collection PubMed
description The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (D(eff)), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and lightness) characteristics of parboiled rice samples were investigated in this study. Experimental data were fitted into empirical drying models to explain moisture ratio (MR) variations during drying. The Artificial Neural Network (ANN) method was applied to predict MR. The IRCM method provided shorter drying time (reduce percentage = 71%) than IRC (41%) and microwave (69%) methods. The D(eff) of MIC drying (6.85 × 10(−11)–4.32 × 10(−10) m(2)/s) was found to be more than the observed in IRC (1.32 × 10(−10)–1.87 × 10(−10) m(2)/s) and IRCM methods (1.58 × 10(−11)–2.31 × 10(−11) m(2)/s). SEC decreased during drying. Microwave drying had the lowest SEC (0.457 MJ/kg) compared to other drying methods (with mean 28 MJ/kg). Aghbashlo’s model was found to be the best for MR prediction. According to the ANN results, the highest determination coefficient (R(2)) values for MR prediction in IRC, IRCM and MIC drying methods were 0.9993, 0.9995 and 0.9990, respectively. The HRY (from 60.2 to 74.07%) and the color value (from 18.08 to 19.63) increased with the drying process severity, thereby decreasing the lightness (from 57.74 to 62.17). The results of this research can be recommended for the selection of the best dryer for parboiled paddy. Best drying conditions in the study is related to the lowest dryer SEC and sample color value and the highest HRY and sample lightness.
format Online
Article
Text
id pubmed-7023440
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-70234402020-03-12 Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment Taghinezhad, Ebrahim Szumny, Antoni Kaveh, Mohammad Rasooli Sharabiani, Vali Kumar, Anil Shimizu, Naoto Foods Article The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (D(eff)), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and lightness) characteristics of parboiled rice samples were investigated in this study. Experimental data were fitted into empirical drying models to explain moisture ratio (MR) variations during drying. The Artificial Neural Network (ANN) method was applied to predict MR. The IRCM method provided shorter drying time (reduce percentage = 71%) than IRC (41%) and microwave (69%) methods. The D(eff) of MIC drying (6.85 × 10(−11)–4.32 × 10(−10) m(2)/s) was found to be more than the observed in IRC (1.32 × 10(−10)–1.87 × 10(−10) m(2)/s) and IRCM methods (1.58 × 10(−11)–2.31 × 10(−11) m(2)/s). SEC decreased during drying. Microwave drying had the lowest SEC (0.457 MJ/kg) compared to other drying methods (with mean 28 MJ/kg). Aghbashlo’s model was found to be the best for MR prediction. According to the ANN results, the highest determination coefficient (R(2)) values for MR prediction in IRC, IRCM and MIC drying methods were 0.9993, 0.9995 and 0.9990, respectively. The HRY (from 60.2 to 74.07%) and the color value (from 18.08 to 19.63) increased with the drying process severity, thereby decreasing the lightness (from 57.74 to 62.17). The results of this research can be recommended for the selection of the best dryer for parboiled paddy. Best drying conditions in the study is related to the lowest dryer SEC and sample color value and the highest HRY and sample lightness. MDPI 2020-01-13 /pmc/articles/PMC7023440/ /pubmed/31941076 http://dx.doi.org/10.3390/foods9010086 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Taghinezhad, Ebrahim
Szumny, Antoni
Kaveh, Mohammad
Rasooli Sharabiani, Vali
Kumar, Anil
Shimizu, Naoto
Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
title Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
title_full Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
title_fullStr Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
title_full_unstemmed Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
title_short Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
title_sort parboiled paddy drying with different dryers: thermodynamic and quality properties, mathematical modeling using anns assessment
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023440/
https://www.ncbi.nlm.nih.gov/pubmed/31941076
http://dx.doi.org/10.3390/foods9010086
work_keys_str_mv AT taghinezhadebrahim parboiledpaddydryingwithdifferentdryersthermodynamicandqualitypropertiesmathematicalmodelingusingannsassessment
AT szumnyantoni parboiledpaddydryingwithdifferentdryersthermodynamicandqualitypropertiesmathematicalmodelingusingannsassessment
AT kavehmohammad parboiledpaddydryingwithdifferentdryersthermodynamicandqualitypropertiesmathematicalmodelingusingannsassessment
AT rasoolisharabianivali parboiledpaddydryingwithdifferentdryersthermodynamicandqualitypropertiesmathematicalmodelingusingannsassessment
AT kumaranil parboiledpaddydryingwithdifferentdryersthermodynamicandqualitypropertiesmathematicalmodelingusingannsassessment
AT shimizunaoto parboiledpaddydryingwithdifferentdryersthermodynamicandqualitypropertiesmathematicalmodelingusingannsassessment