Process Optimization for Fluidized Bed Drying of Paddy Rice Using Response Surface Analysis Based on Multiple Quality Indexes

doi:10.7506/spkx1002-6630-201616009

Abstract

Abstract:

In order to optimize the fluidized bed drying process of paddy rice, a three-factor-three-level Box-Behnken
response surface experimental design was used to analyze the effects of air temperature, moisture removal in each drying
pass (MREDP) and tempering time on drying efficiency, additional crack percentage (ACP), chalky grain percentage (CGP),
fatty acid value (FAV), hardness and adhesiveness of dried rice. The results showed that the drying efficiency, ACP, CGP
and hardness of paddy rice increased with increasing either drying temperature or MREDP, while FAV and adhesiveness
decreased. However, the drying efficiency, ACP, FAV and hardness decreased and adhesiveness increased as the tempering
time increased. Moreover, at low drying temperature, as the tempering time increased, ACP and CGP decreased but not
significantly. The highest membership degree comprehensive rating score of 0.75 was achieved under the optimum drying
conditions established: hot-air temperature, 45 ℃; MREDP, 2.50% (dry basis); and tempering time, 3 h. The proposed
predictive model proved to be reliable and effective since no significant difference was seen between the experimental data
and model prediction (P < 0.05).

Key words: paddy rice, fluidized bed drying, moisture reduction, tempering, response surface analysis

CLC Number:

TS210.4

ZHANG Yue, DING Chao, YANG Guofeng, LIU Qiang, ZHU Hongyan, LI Xingchao. Process Optimization for Fluidized Bed Drying of Paddy Rice Using Response Surface Analysis Based on Multiple Quality Indexes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201616009.

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Process Optimization for Fluidized Bed Drying of Paddy Rice Using Response Surface Analysis Based on Multiple Quality Indexes

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