One-pass drying of rough rice with an industrial 915 MHz microwave dryer: Quality and energy use consideration

Olatunde, Gbenga; Atungulu, Griffiths G.; Smith, Deandrae Lynette

doi:10.1016/j.biosystemseng.2016.12.001

Cited by 40 publications

(33 citation statements)

References 32 publications

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“…The mechanism of microwave heating involves the alignment of the dipolar nature of water molecules and the ionic mechanism by the electric field. The vibration of water molecules at high amplitude leads to associated internal friction, which enables volumetric heating (Olatunde et al., 2017). Typically, industrial microwaves operate at a frequency of 915 MHz, while domestic microwaves operate at 2.45 GHz (Oghbaei & Mirzaee, 2010; Olatunde et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars

Bruce¹,

Atungulu²,

Sadaka

et al. 2021

Cereal Chem

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Background and objectives The 915 MHz industrial microwave has a great penetration depth relative to the 2.45 GHz microwave and holds the potential to achieve one‐pass drying of deeper rice beds within a short drying duration. The objective of this research is to determine the effect of microwave specific energy on the quality, functional, and physicochemical properties of different rice cultivars. Two rice cultivars were used: a medium grain cultivar (Titan) and a long grain hybrid cultivar (XL753) from two different locations (Burdette and Carlisle). Rice samples at harvest moisture content of 20% wet basis were dried using the 915 MHz industrial microwave at specific energies ranging from 360 to 720 kJ per kg of initial wet grain mass (kJ.[kg‐grain]‐1). Rice physicochemical and functional properties were analyzed. Findings Results indicate that specific energy had a significant effect (p‐value < 0.0001) on moisture removal and head rice yield. On average, increasing specific energy (drying duration 3–4 min, power 4–6 kW) resulted in increased moisture points removed from 2.5% to 7.3% and 3.7% to 7.5% for long grain hybrids and medium grain cultivars, respectively, while head rice yield decreased. Setback and final viscosities increased while peak viscosity decreased with increasing specific energies. Kernel surface lipid and protein content slightly decreased with increasing specific energies, although specific energy did not have a significant effect on these responses. Resistant starch content decreased with increasing specific energy for hybrid rice. Water and oil absorption capacities varied at different specific energies. The most desirable specific energy for moisture removal that maintains rice quality characteristics (relative to control samples) was 525 kJ.[kg‐grain]‐1. Conclusions The 915 MHz industrial microwave has the potential to achieve one‐pass drying of rice. A study of the best specific energy for drying different cultivars of rice using this technology is essential to meet the diverse industrial needs for rice drying. Significance and novelty This study provides science‐based information on the properties of different rice cultivars dried using the 915 MHz microwave and selection of desirable microwave parameters for rice drying. The technology has a great potential to transform the rice drying industry by decreasing rice drying duration, improving milling yield, and energy efficiency.

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Section: Introductionmentioning

confidence: 99%

“…Olatunde et al. (2017) studied the quality of medium grain rice ( cv . Jupiter) dried with the 915 MHz microwave at microwave specific energies of 450, 600, and 750 kJ.…”

Section: Introductionmentioning

confidence: 99%

Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars

Bruce¹,

Atungulu²,

Sadaka

et al. 2021

Cereal Chem

Self Cite

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“…A semi-industrial multiple-feed conveyor belt system (Jindarat et al, 2011), with rather large cavity dimensions, consisting of 12 magnetrons operating at 2450 MHz, each of which is rated 800W, with only 6 used in the study, is an exception. The most-significant exception is the 25kW capacity, 915 MHz industrial-type system used for one-pass drying of rough rice (Olatunde et al, 2017). Evidently, more research is needed for industrial-scale systems, particularly at 915 (or 896 MHz), where the penetration depth is about thrice that of the 2450 MHz systems.…”

Section: Review Of Energy Performance Studies In Microwave Food Procementioning

confidence: 99%

Energy issues in microwave food processing: A review of developments and the enabling potentials of solid-state power delivery

Atuonwu

Tassou

2018

Critical Reviews in Food Science and Nutrition

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The enormous magnitude and variety of microwave applications in household, commercial and industrial food processing creates a strong motivation for improving the energy efficiency and hence, sustainability of the process. This review critically assesses key energy issues associated with microwave food processing, focusing on previous energy performance studies, energy performance metrics, standards and regulations. Factors affecting energy-efficiency are categorised into source, load and source-load matching factors. This highlights the need for highly-flexible and controllable power sources capable of receiving real-time feedback on load properties, and effecting rapid control actions to minimise reflections, heating non-uniformities and other imperfections that lead to energy losses. A case is made for the use of solid-state amplifiers as alternatives to conventional power sources, magnetrons. By a full-scale techno-economic analysis, including energy aspects, it is shown that the use of solid-state amplifiers as replacements to magnetrons is promising, not only from an energy and overall technical perspective, but also in terms of economics.

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“…) to prevent the quality deterioration from microorganisms such as bacteria and fungi (Zheng et al 2011). Microwave drying meets the requirements of the drying treatment of GBR with high drying rate, low energy consumption and sterilization (Olatunde et al 2017;Xu et al 2017). The volumetric heating mode of microwave drying may result in significant changes in the physicochemical composition, morphology and the microstructure in food materials (Funebo et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

et al. 2019

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Germinated brown rice (GBR) contains rich bioactive components, but has poor edible quality. To improve the cooking quality of GBR, fissure generation in kernels caused by microwave drying were investigated considering cooking properties, microstructure and textural attributes. The microwave intensity had significant effects on the fissure percentage of GBR, and microwave intensity of 3-4 W/g may be suitable for the microwave drying of GBR based on the distribution of fissure percentage for the GBR. The fissures of GBR caused by microwave drying provided the suitable penetration routes of water into GBR kernel. Appropriate fissure amount in range of 3-4 in GBR kernels were conducive to increase its cooking quality and rice taste due to the moderate water absorption and starch gelatinization. The results present a new viewpoint from the perspective of fissures inside grain kernels to evaluate the drying quality of cereal materials such as GBR.

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One-pass drying of rough rice with an industrial 915 MHz microwave dryer: Quality and energy use consideration

Cited by 40 publications

References 32 publications

Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars

Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars

Energy issues in microwave food processing: A review of developments and the enabling potentials of solid-state power delivery

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

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