A diffusion based model for intermittent drying of rough rice

• Published in: Heat and mass transfer 2008-06, Vol.44 (8), p.905-911
• Main Authors: Cihan, Ahmet, Kahveci, Kamil, Hacıhafızoğlu, Oktay, de Lima, Antonio G. B.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Engineering; Engineering Thermodynamics; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Heat and Mass Transfer; Industrial Chemistry/Chemical Engineering; Original; Thermodynamics
• ISSN: 0947-7411; 1432-1181
• DOI: 10.1007/s00231-007-0323-y

In this study, intermittent drying behavior of single layer rough rice with a moisture content of between 22 and 24% on the dry basis was simulated by means of a liquid diffusion model based on a prolate spheroid geometry. For this purpose, solution of the liquid diffusion equation was fitted to the experimental data for the drying air temperature 40°C, drying velocity 1.5 ms −1 and tempering periods ranging from 0 to 1 h. In order to make a comparison, solution of the liquid diffusion equation for a finite cylindrical geometry was also fitted to the experimental data. The results show that the liquid diffusion model based on a prolate spheroid geometry explains the drying behavior of rough rice more accurately. The results also show that greater variations occur in diffusion coefficient with increasing tempering time for prolate spheroid geometry which is more realistic geometry for a rough rice grain.