Effect of pulsation period and microwave power on paddy drying

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 13, Issue 6 - Serial Number 48, January and February 2018, Pages 92-104   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1396i13.64195

Authors

Hassan Jafari¹; Davood Kalantari¹; Mohsen Azadbakht^{* 2}

¹Department of bio-system Engineering, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran.

²Department of Bio-system Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

In this study, the influence of different microwave powers (90, 270, and 450 W) and pulsation periods, i.e., On/Off times (30/60 and 30/120 ss-1) on drying rate and seed breakage of “Nemat” and “Hashemi” paddy varieties” was investigated. According to the results, the Midilli et al.'s model showed the best prediction accuracy for drying rate of the "Nemat" variety in the pulsation period of 30/60. Furthermore, the two-term model was found as the best model for "Hashemi" variety in the pulsation periods of 30/60 and 30/120 and for "Nemat" variety in the pulsation period of 30/120.The 270 W microwave power and 30/120 pulsation period can be recommended as a final conclusion of this study for drying “Hashemi” paddy variety. The breakage percentage at this condition was 19.1%. Breakage percent of the Nemat variety was more than 40% at all of the conducted measurements, indicating that this variety is not suitable for microwave drying. The final concluding massage of this study is that a pre-test should be conducted before applying the microwave for paddy drying.

Keywords

Microwave drying; breakage percent; Moisture ratio; thin layer; drying models

References

Aghbashlo,M., Kianmehr, M.H., Khani, S. & Ghasemi, M.2009.Mathematical modeling of carrot thin-layer drying using new mode. International Agrophysics 23: 313-317.

Al-Harahsheh, M., Al-Muhtaseb, A. H. & Magee T.R.A.2009. Microwave drying kinetics of tomato pomace: Effect of osmotic dehydration. Chemical Engineering and Processing 48: 524-531.

Alibas, I. 2010. Correlation of drying parameters, ascorbic acid and color characteristics of nettle leaves during microwave-, air- and combined microwave-air-drying. Journal of Food Process Engineering 33(2): 213-233.

Alibas, I. 2014. Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy. Journal of food Science and Technology 34 (2): 394-401.

Alibas, I.2014. Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters. International Journal of Food Engineering 10(1): 69-88.

Balbay, A., Kaya, Y. & Sahin, O. 2012. Drying of black cumin (Nigella sativa) in a microwave assisted drying system and modeling using extreme learning machine. Energy 44: 352-357.

Cheenkachorn, K. 2007. Drying of rice paddy using a microwave-vacuum dryer. In: Proceedings of European Congress of Chemical Engineering (ECCE-6). Copenhagen 16-20 September.

Cheepsathit, A. &Pattala, E.2005. Microwave-vacuum drying of paddy.Biosystem Engineering Thesis. King Mongkut’s Inst. Tech. Norht Bangkok, Thailand.

Chungcharoen, T., Prachayawarakorn, S., Tungtrakul, P. & Soponronnarit, S. 2015. Effect of germination time and drying temperature on drying characteristics and quality of germinated paddy. Food and Bioproducts Processing 94:707-716.

Dadali, G., Demirhan, E. & Özbek, B. 2007. Effect of drying conditions on rehydration kinetics of microwave dried spinach. Food and Bio-products processing 86: 235-241.

Demirhan, E. & Ozbek, B. 2011.Thin-layer drying characteristics and modeling of celery leaves undergoing microwave treatment. Chemical Engineering Communications 7 (198): 957-975.

Discala, K., Meschino, G., Vega-Galvez, A., Lemus-Mondaca, R., Roura, S. & Mascheroni, R. 2013. An artificial neural network model for prediction of quality characteristics of apples during convective dehydration. Food Science and Technology 33(3): 411-416.

Dong, J., Ma, X., Fu, Z. & Guo, Y. 2011. Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea. Industrial Crops and Products 34: 1102-1110.

Doungporn, S., Poomsa-ad, N. & Wiset, L. 2012. Drying equations of Thai Hom Mali paddy by using hot air, carbon dioxide and nitrogen gases as drying media. Food and Bioproducts Processing. 90: 187-198.

Doymaz, Í. & Kocayigit, F. 2011. Drying and Rehydration Behaviors of Convection Drying of Green Peas. Drying Technology 29: 1273- 1282.

FAO STAT. 2016. Rice market monitor. Available at: www.fao.org/fileadmin/templates/est/COMM_MARKETS_MONITORING/.

Jangam, S.V., Joshi, V.S., Mujumdar, A.S. & Thorat, B.N. 2008. Studies of dehydration of sapota (Achras zapota). Drying Technology 26: 369-377.

Kalantari, D. &Eshtevad, R. 2013. Influence of different of tempering period and vacuum conditions on the rice grain breakage in thin layer dryer. Cercetări Agronomice în Moldova 47(4): 5-12.

Kardum, J. P., Sander, A. & Skansi, D. 2011. Comparison of convective, vacuum, and microwave drying chlorpropamide. Drying Technology19(1):167-183.

Kingsly, R.P., Goyal, R.K., Manikantan, M.R. & Ilyas, S.M. 2007. Effects of pretreatment and drying air temperature on drying behavior of peach slice. International journal of Food Science and Technology 42: 65-69.

Li, Z., Raghavan, G.S.V., Wang, N. & Gariepy, Y. 2009. Real-time, volatile-detection-assisted control for microwave drying. Computers and Electronics in Agriculture 69: 177-184.

Manikantun, M.R., Barnwalr, P. & Goyal, R.K. 2012. Modeling the drying kinetics of paddy in an integrated paddy dryer. I.K.International Publishing House Pvt.Ltd.New. Delhi, Bangalore 103-110.

McMinn, W.A.M. 2006. Thin-layer modelling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. Journal of Food Engineering 72: 113-123

Midilli, A., Kucuk, H. &Yapar, Z. 2002. A new model for single layer drying. Drying Technology 20(7): 1503-1513.

Pehlivan, D. & Togrul, I.T. 2004. Modeling of thin layer drying kinetics of some fruits under open-air sun drying process. Journal of food Engineering 65(3): 413-425.

Sacilik, K., Ozturk, R. & Keskin, R. 2003.Some physical properties of hempseed. Biosystem Engineering 86(2): 191-198.

Soysal, Y. 2004. Microwave drying characteristics of parsley. Biosystems Engineering 89(2): 167-173.

Taweerattanapanish, A., Soponronarit, S., Wetchakama, S., Kongseri, N.&Wongpiyachon, S. 1999. Effects of Drying on Head Rice Yield using FluidizationTechnique.Drying Technology 17: 345-353.

Yongsawasdigul, J. & Gunasekaran, S. 1996. Microwave-vacuum drying of cranberries: Part I. Energy use and efficiency.Journal of Food Processing and Preservation 20: 121-143.

Zareiforoush, H., Komarizadeh, M.H. & Alizadeh, M.R. 2009. Effect of moisture content on some physical properties of paddy grains. Research Journal of Applied Science Engineering and Technology 13: 132-139.

Zarein, M., Samadi, SH.,& Ghobadian, B. 2013. Investigation of microwave dryer effect on energy efficiency during drying of apple slices.Journal of the Saudi Society of Agricultural Sciences 14 (1): 41-47