Effects of Simultaneous Parboiling and Drying by Infrared Radiation Heating on Parboiled Rice Quality

Likitrattanaporn, Charun; Noomhorm, Athapol

doi:10.1080/07373937.2011.566967

Cited by 25 publications

(21 citation statements)

References 27 publications

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“…As discussed earlier, infrared drying is a good technology to improve drying efficiency, [6] although intermediatewave infrared (0.75-4 mm) drying has not been wellstudied. The total weight for HA and IWIR in different drying temperatures (60 C, 70 C, and 80 C) were 556 AE 0.5 g and 925 AE 0.5 g. As shown in Fig.…”

Section: Results and Discussion Drying Kinetics Of Mct Under Differenmentioning

confidence: 99%

“…[6] When IR is used to heat or dry wet materials, the infrared wave penetrates through the materials and is converted into heat energy. [7] Compared with traditional drying technology (e.g., hot-air drying, HA), IR drying technology has the advantages of high energy efficiency, decreased drying time, good product quality, uniform temperature while drying, and reduced air flow across the products (energy savings).…”

Section: Introductionmentioning

confidence: 99%

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Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

et al. 2014

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Two drying methods, namely intermediate-wave infrared drying (IWIR) and hot-air drying (HA), were compared in preparation of mushroom chewing tablets (MCT). It was observed that IWIR enhanced the drying rate and shortened the time required for MCT. IWIR technology was better than HA in preserving thermalsensitive materials by thermo gravimetric analysis. In addition, IWIR had a significant effect on the flavor of the samples, which would be used for retaining flavor ingredients and be conducive to the processing of the product. The results indicated that IWIR may have the potential to be developed as a new drying process in the food industry.

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Section: Results and Discussion Drying Kinetics Of Mct Under Differenmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

et al. 2014

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“…The IR drying can reduce energy consumption 4.6 times during the parboiling process (Bualuang et al, ). Moreover, compared to conventional methods, IR drying promotes whiter rice grains (Ding et al, ) and the head rice yield (HRY) varies from 60 to 70% (Likitrattanaporn & Noomhorm, ).…”

Section: Introductionmentioning

confidence: 99%

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Timm

Lang

Ferreira

et al. 2020

J Food Process Engineering

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The main objective of this study was to optimize the infrared radiation (IR) drying of parboiled rice on the temperatures of 70, 100, and 130°C and grain bed depth of 5, 10, and 15 mm. The effects of the temperature and grain bed depth on drying kinetics, head rice yield (HRY), milling and color parameters, and cooking properties were evaluated using response surface methodology. The drying temperature and bed depth presented a significant effect on HRY, whiteness, transparency, milling degree, L*, C*, relative crystallinity, cooking time, leached amylose, solubilized protein, and hardness. The longer exposure times to IR resulted in grains with an increase in the intensity of endosperm fissures and lower HRY. There is a tendency that the best condition to dry parboiled rice with IR is at higher temperatures and lower grain bed depth. Practical applications The present study optimized infrared radiation drying of parboiled rice as a function of the drying temperature and grain bed depth. The results provide scientific support on making decision during industrial rice processes. Severe infrared radiation drying conditions can reduce the HRY, increase cooking time, and intensify undesired sensory attributes.

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“…In this paper, by adding a fuzzy PID parameter adjusting controller on the general fuzzy immune PID controller to adjust the increment values of the PID parameters in (11), making , , variable in the process of control shown in (12), the change rates of the PID parameters ( , , ) in (11) are not the same.…”

Section: The Structure Of Godfipmentioning

confidence: 99%

“…Infrared radiation drying is a new drying technology developed in recent 30 years and now has become more popular because of its advantages, such as its low drying time, the reasonable quality of the final dried product, and its greater energy savings capability, in addition to its lower price compared to microwave and vacuum drying methods [3]. So far, the research scope of the infrared radiation drying technology mainly focuses on the study of experiments and simulation of drying, but there are no studies in the aspect of infrared radiation grain drying control [4][5][6][7][8][9][10][11]. In order to meet the drying control requirements of the IRC dryer, effective control strategies for the grain dryer should be further researched on.…”

Section: Introductionmentioning

confidence: 99%

A GODFIP Control Algorithm for an IRC Grain Dryer

Dai

Zhou

Liu

2017

Mathematical Problems in Engineering

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Drying is an energy intensive and complex nonlinear process and it is difficult to control and make the traditional control meet the challenges. In order to effectively control the output grain moisture content of a combined infrared radiation and convection (IRC) grain dryer, taking into account the superiority of the fuzzy control method in dealing with complex systems, in this article, a genetic optimization dual fuzzy immune PID (Proportional-Integral-Derivative) (GODFIP) controller was proposed from the aspects of energy savings, stability, accuracy, and rapidity. The structure of the GODFIP controller consists of two fuzzy controllers, a PID controller, an immune algorithm, and a genetic optimization algorithm. In addition, a NARX model which can give relatively good predictive output information of the IRC dryer was established and used to represent the actual drying process to verify the control performance in the control simulation and anti-interference tests. The effectiveness of this controller was demonstrated by computer simulations, and the anti-interference performance comparative study with the other controllers further confirmed the superiority of the proposed grain drying controller which has the least value of performance objective function, the shortest rising time, and the best anti-interference ability compared to the other three compared controllers.

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Effects of Simultaneous Parboiling and Drying by Infrared Radiation Heating on Parboiled Rice Quality

Cited by 25 publications

References 27 publications

Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

A GODFIP Control Algorithm for an IRC Grain Dryer

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