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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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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 |
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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 |
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