Rough Rice Grain Drying (BRSMG CONAI) at Temperatures of 60 and 80°C in Oven

2016 ◽  
Vol 369 ◽  
pp. 148-151
Author(s):  
J.V. Silva ◽  
C.M.R. Franco ◽  
E.M.A. Pereira ◽  
T.H.F. Andrade ◽  
A.G. Barbosa de Lima
Keyword(s):  
Moisture Content ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Practical Method ◽  
Rice Grain ◽  
Rice Grains ◽  
Mass Transfer Processes ◽  
Rough Rice ◽  
Grain Drying ◽  
Drying Conditions

Rice (Oryza sativa L.) is a greatly important socio-economic crop. Immediate threshing and drying of wet harvested grains, to reach 18–19% (w.b) moisture content, is a practical method used by individual farmers to slow deterioration and increase selling prices. However, rough rice grain is different from other grains because it has an outer cover shell (palea and lemma) and a bran layer. Thus, the heat and mass transfer processes that take place during grain drying are different from those of other cereal grains, so understanding the effect of different treatments, drying temperature, moisture content and the gradients in rice grains is essential to optimize the drying conditions. In this sense, the current study aims to analyze the moisture removal and its effects on the stress cracking and the number of brown rice grains (BRSMG CONAI variety) at the temperatures of 60 and 80°C.

scholarly journals Nitrogen Application Practices to Reduce Cd Concentration in Rice (Oryza Sativa L.) Grains

2021 ◽  
Author(s):  
Qingyun Zhou ◽  
Hui Wang ◽  
Chao Xu ◽  
Shen Zheng ◽  
Meiyan Wu ◽  
...  
Keyword(s):  
Transport Coefficient ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Fertilizer Treatment ◽  
Rice Grain ◽  
N Application ◽  
Cd Accumulation ◽  
Rice Roots ◽  
Rice Grains ◽  
Cd Transport

Abstract Cd pollution in paddy soils creates challenges in rice grain production, thereby threatening food security. The effectiveness of different base-tillering-panicle urea application ratio and the combined basal application of urea and Chinese milk vetch (CMV, Astragalus sinicus L.) in minimizing Cd accumulation in rice grains was explored in a Cd-contaminated acidic soil via a field experiment. The results indicated that under similar N application rates, an appropriate amount of urea applied at the panicle stage or the combined basal application of urea and CMV decreased Cd absorption by rice roots and its accumulation in rice grains, as compared with that of conventional N application (control). Furthermore, under a 3:4:3 base-tillering-panicle urea application ratio or for basal application of CMV at high levels, Cd concentrations in brown rice were significantly lower (40.7% and 34.1%, respectively) than that of control. Cd transport coefficient from root to straw was significantly higher than that of control when an appropriate amount of urea was applied at the panicle stage or urea and CMV were applied basally, whereas the Cd transport coefficient from straw to brown rice was relatively lower. Moreover, soil pH, or the concentrations of CEC and CaCl2-Cd under different N fertilizer treatment was not significantly different. However, rice grain yield increased by 29.4% with basal application of a high amount of CMV compared with that of control. An appropriate amount of urea applied at the panicle stage or the combined basal application of urea and CMV decreased Cd absorption by rice roots and inhibited its transport from straw to brown rice, thus reducing Cd concentration in brown rice. Therefore, combined with the key phase of Cd accumulation in rice, a reasonable urea application ratio or a basal application of high amounts of CMV can effectively reduce Cd concentration in brown rice.

scholarly journals Heat and Mass Transfer on the Microwave Drying of Rough Rice Grains: An Experimental Analysis

Agriculture ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 8
Author(s):  
Edna G. Silva ◽  
Ricardo S. Gomez ◽  
Josivanda P. Gomes ◽  
Wilton P. Silva ◽  
Ketinlly Y. N. Porto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Microwave Drying ◽  
Average Moisture Content ◽  
Drying Process ◽  
Rice Grains ◽  
Rough Rice ◽  
Grain Drying ◽  
Absorbed Power ◽  
G 13 ◽  
The Ideal

This work aims to experimentally study the drying of agricultural products using microwaves, with particular reference to grains. Microwave drying experiments were carried out with paddy rice grains in natura (BRSMG Conai variety) for three levels of incident microwave power per mass of fresh grain (6.27, 14.63 and 22.99 W/g). Results of grain drying and heating kinetics are presented and analyzed. It was verified that the ideal average moisture content for grain storage and marketing, 15% (d.b.), occurred at 20 min (6.27 W/g), 13 min (14.63 W/g) and 7 min (22.99 W/g), and that the equilibrium moisture content of the samples reached 4.4%, 2.7% and 1.9%, at 310, 180 and 110 min, for each of the three power levels studied, respectively. The drying with the highest absorbed power caused discoloration of the grains at the end of the drying process.

scholarly journals Analysis of Fungal Contamination on Commercially Sold Rice in Puerto Rico

2018 ◽  
Vol 15 (2) ◽  
Author(s):  
Nicole Colón Carrión ◽  
Chad Lozada Troche
Keyword(s):  
Rice Variety ◽  
Fungal Endophytes ◽  
Brown Rice ◽  
P Value ◽  
Rice Grain ◽  
Penicillium Verrucosum ◽  
Normal Surface ◽  
White Rice ◽  
Rice Grains ◽  
Fungal Contaminants

Crops and stored grains are susceptible to pathogens that represent a threat to our health. The study presented herein compares the normal surface and endophytic fungal communities present on white and brown rice grains. One hundred grains of each rice variety was analyzed to determine their fungal contaminants and endophytes. Fungi were inoculated on SDA media, and purified in PDA media; morphological characterization was performed followed by amplification of the ITS region using PCR for all fungal isolates. Statistical analysis indicated significant differences between medium brown rice compared to white rice for surface and endophytic communities (p-value £ 0.05). In addition, a higher fungal diversity was found on brown rice grains compared to white rice. This variation may be due to differences in the processing methods used for each rice grain type. BLAST analysis revealed the presence of toxigenic strains of Aspergillus flavus, A.oryzae, Penicillium verrucosum, and P. viridicatum. The study of fungal growth in rice grains can contribute to the minimization of mycotoxin production by its prevention and control; therefore, decreasing crop contamination and human exposure to their metabolites. KEYWORDS: Fungi; Rice; Fungal contaminants; Fungal endophytes

scholarly journals Mechanical and Processing Properties of Rice Grains

2020 ◽  
Vol 12 (2) ◽  
pp. 552 ◽  
Author(s):  
Weronika Kruszelnicka ◽  
Andrzej Marczuk ◽  
Robert Kasner ◽  
Patrycja Bałdowska-Witos ◽  
Katarzyna Piotrowska ◽  
...  
Keyword(s):  
Grain Size ◽  
Oryza Sativa ◽  
Negative Correlation ◽  
Oryza Sativa L ◽  
Strength Properties ◽  
Rice Grain ◽  
Static Compression ◽  
Positive Correlation ◽  
Rice Grains ◽  
Processing Properties

Strength properties of grains have a significant impact on the energy demand of grinding mills. This paper presents the results of tests of strength and energy needed the for destruction of rice grains. The research aim was to experimentally determine mechanical and processing properties of the rice grains. The research problem was formulated in the form of questions: (1) what force and energy are needed to induce a rupture of rice grain of the Oryza sativa L. of long-grain variety? (2) what is the relationship between grain size and strength parameters and the energy of grinding rice grain of the species Oryza sativa L. long-grain variety? In order to find the answer to the problems posed, a static compression test of rice grains was done. The results indicate that the average forces needed to crush rice grain are 174.99 kg m·s−2, and the average energy is 28.03 mJ. There was no statistically significant relationship between the grain volume calculated based on the volumetric mass density Vρ and the crushing energy, nor between the volume Vρ and other strength properties of rice grains. In the case of Vs, a low negative correlation between strength σmin and a low positive correlation between the power inducing the first crack were found for the grain size related volume. A low negative correlation between the grain thickness a3, stresses σmin and work WFmax was found as well as a low positive correlation between thickness a3 and the force inducing the first crack Fmin.

Drying of Rough Rice in Oven: An Experimental Study

2015 ◽  
Vol 365 ◽  
pp. 77-81 ◽  
Author(s):  
J.V. Silva ◽  
E.M.A. Pereira ◽  
T.H.F. Andrade ◽  
Antônio Gilson Barbosa de Lima
Keyword(s):  
Experimental Study ◽  
Relative Humidity ◽  
Moisture Content ◽  
Product Quality ◽  
Air Temperature ◽  
Drying Rate ◽  
Rough Rice ◽  
Drying Conditions ◽  
Kinetics Of ◽  
Mechanical Movement

This paper aims to present an experimental study of rough rice (BRSMG CONAI cultivar) drying by using a stationary method. The grain was dried in an oven with air mechanical movement under controlled conditions of velocity, temperature and relative humidity. In order to obtain balanced moisture content, the samples studied were kept at 40 and 70°C. Results of the drying and heating kinetics of the grain during the process are shown and analyzed. It was found that higher drying rate and lower time for drying as higher air temperature (70°C) is used. It can be concluded that the reduction of the moisture content of the grain, is considered very complex and, depending on the method and drying conditions, can substantially provokes breaking and cracks, which reduces final product quality.

Effect of Drying on Physical Qualities and Sensory Evaluation of Herbal Germinated Brown Rice by Hot Air: Turmeric and Roselle

2013 ◽  
Vol 372 ◽  
pp. 420-423
Author(s):  
Khwanruedi Sangchum ◽  
Yutthana Tirawanichakul ◽  
Supawan Tirawanichakul
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Initial Moisture Content ◽  
Brown Rice ◽  
Ambient Air ◽  
Drying Rate ◽  
Germinated Brown Rice ◽  
Rice Drying ◽  
Drying Conditions ◽  
Cie Lab

The object of this project was to study the effect of drying temperature on physical quality and sensory evaluation of germinated brown rice soaking with tumeric and roselle. The drying was run under the conditions of drying temperatures of 80-100°C and air velocity of 7.3 m/s. Initial moisture content of brown rice samples was of 54-55% dry-basis and was dried until the final moisture content reached to 20-25% dry-basis. After drying, the rice was tempered and then was ventilated by ambient air until its moisture content reached to 14-15% dry-basis. The experiment showed that highest drying rate is incident at 100°C. For physical qualities analysis, the results showed that the drying air temperature does not affect to head rice yield, fissured kernels, chalky grain and color (L*, a*, b* CIE-lab unit) of herbal germinated brown rice. In addition, herbal germinated brown rice drying can maintain low percentage of chalky grain compared to commercial brown rice. The soaking solution was not affect to drying rate. Finally, the sensory evaluation showed that the herbal germinated brown rice dried with all drying conditions was acceptable taste (>5).

Finite Element Simulation of Rough Rice Kernel (Oryza sativa L.) cv. Fajer Drying

2008 ◽  
Vol 3 (1) ◽  
Author(s):  
Shahin Rafiee ◽  
Mahmoud Omid ◽  
Alireza Yadollahinia
Keyword(s):  
Finite Element ◽  
Oryza Sativa ◽  
Oryza Sativa L ◽  
Moisture Distribution ◽  
Element Formulation ◽  
Rice Grain ◽  
Conductive Heat ◽  
Drying Time ◽  
Rough Rice ◽  
Grain Moisture

This study was conducted to present a mathematical model with numerical solutions to predict the mass distributions inside a cross sectional area of an individual Fajer variety of rough rice (Oryza Sativa L.) kernel as a function of drying time considering the effects of coupled heat and mass transfer processes. The modified Luikov's equation was used for the simulation of drying kinetics of a single rough rice grain. The applied drying models with simultaneous heat and mass diffusion in biological materials were developed by finite element method. A finite element formulation and solution of a set of nonlinear coupled conductive heat and diffusive moisture transfer equation to improve grain drying simulation of axisymmetric bodies is presented. Axisymmetric linear triangular elements with two degrees of freedom per node were used to discretize the rice grain. Moisture distribution inside the individual rough rice kernel was produced by the model. Good agreement was observed when the output of nonlinear model was compared to experimental data.

Artificial Neural Network Approach for Impingement Drying of Germinated Brown Rice Soaking with Turmeric Solution

2013 ◽  
Vol 372 ◽  
pp. 463-466
Author(s):  
Kiattisak Suntaro ◽  
Khwanruedi Sangchum ◽  
Supawan Tirawanichakul ◽  
Yutthana Tirawanichakul
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Moisture Content ◽  
Brown Rice ◽  
Measured Data ◽  
Drying Kinetics ◽  
Drying Time ◽  
Rice Samples ◽  
Artificial Neural ◽  
Drying Conditions

The objectives of this research are to determine the evolution of moisture transfer for germinated Thai jasmine Khao Dawk Mali 105 (KDML105) brown rice variety using impingement drying by eight commonly empirical drying modeling and artificial neural network (ANN) method. The experiments were carried out with drying temperatures of 80-100°C, initial moisture content of KDML105 rice samples soaking with turmeric solution was of 54-55% dry-basis and the desired final moisture content for each drying conditions was fixed at 14-16% dry-basis. The air flow rate was fixed at 7.0 m/s. The measured data in each drying conditions were simulated for getting drying equation by non-linear regression analysis. The results showed that the rice soaking with herb turmeric solution had no effect to drying kinetics and the simulated data using empirical drying equation of Henderson model had the best fitting to all measured data (R2of 0.9978-0.9995 and RMSE of 0.0001441-0.000414). For applying ANN modeling approach, the drying temperature and drying time were considered as the input variables for the topology of neural network while the moisture ratio was the output layer. The simulation results concluded that the simulated values of the ANN model, which was not concerned with any complicated physical properties of grain rice kernels, could be used for prediction drying kinetics and was relatively high accuracy compared to those predicted results of empirical models. So the ANN method without any complicated properties related of rice samples can approach for good prediction their drying kinetics as well as the complicated drying simulations method.

scholarly journals Rancang Bangun Prototype Mesin Pengering Gabah Otomatis Menggunakan Metode PID sebagai Kendali Temperatur

Jurnal INFORM ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 80
Author(s):  
Akhmad Fahruzi ◽  
Ricky Rhamdany
Keyword(s):  
Moisture Content ◽  
Dc Motor ◽  
Rice Grain ◽  
Large Area ◽  
Wet Season ◽  
Drying Temperature ◽  
Grain Moisture ◽  
Grain Drying ◽  
Driver Circuit ◽  
Thermocouple Temperature

The value of rice grain content after harvest is quite high, around 20-23% in the dry season, and around 24-27% in the wet season. It was drying grain after harvest was processed by the conventional or manual method that carried out the grain drying in the sun. This method has several disadvantages, such as the dependence on the weather, requires a large area, and 54 hours for drying so that the grain becomes dry with a moisture content of 14.12%. From this problem, the researchers made a grain drying machine that could work automatically. The drying machine is made to solve the issues of conventional grain drying so that the machine was completed with a K type thermocouple temperature sensor and grain moisture content. Whereas the heating media uses a fire that is fueled with LPG gas, and then the heat from the fire has flowed into the furnace or grain drying chamber. The heating arrangement was made by regulating of flowing LPG gas to the nozzle through the opened and closed variable valve where the valve shaft was connected to the DC motor shaft. The application of the PID method also used in this drying machine, which has a purpose while controlling the drying temperature to match the Set Value (SV) or the desired temperature at 38oC. The grain moisture content value is considered to have dried up when the grain moisture content value is 14%. The PID method that is implanted into the ATmega16 microcontroller will give a signal to the motor driver circuit to regulate the direction of rotation of the DC motor connected to the opened and closed valve variable. PID method testing was done by trial error and has produced a steady-state error of 5.2% at S0056=38oC with constant values Kp=2, Ki=2, and Kd=10. Whereas for drying grain testing on harvested is done by selecting Ciherang grain with a moisture content of 20% and a weight of 3 kg. The grain drying process takes 30 minutes so that the value of the water content becomes 14% with a drying temperature of 38oC, so the grain drying rate on this machine is 0.17% per minute.

scholarly journals The Effect of Degree of Milling on the Nutraceutical Content in Ecofriendly and Conventional Rice (Oryza sativa L.)

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1297
Author(s):  
Seung-Hyun Kim ◽  
Yu-Jin Yang ◽  
Ill-Min Chung
Keyword(s):  
Oryza Sativa ◽  
Antioxidant Activities ◽  
Oryza Sativa L ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Brown Rice ◽  
Stepwise Discriminant Analysis ◽  
Rice Grains ◽  
Degree Of Milling

We investigated the effects of the type of rice and degree of milling (DOM) on the nutraceutical content and antioxidant activity of rice (Oryza sativa L.). The fatty acid (FA), vitamin E homolog, and phenolic contents in organic (OR), pesticide-free (PFR), and conventional rice (CR) decreased significantly with an increase in the DOM of rice grains, particularly for a DOM of 7 and 9 (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity also decreased with the DOM; particularly, this activity decreased significantly, by approximately 60%, in rice grains with a DOM between 7 and 11, as compared to that of brown rice (p < 0.05). α-Tocopherol (r = 0.854) and p-coumaric acid (r = 0.501) showed the strongest correlation with DPPH activity in each chemical group. Stepwise discriminant analysis enabled the correct original and cross-validated classification of 87.0% and 81.5% of rice types, respectively. Additionally, the original and cross-validated classification of rice DOM levels showed that, overall, 93.8% and 92.6% of rice samples were correctly classified. Our findings reveal variations in the nutraceutical levels and antioxidant activities in rice grains based on the rice type and DOM, which can help improve the nutritional evaluation of human-health-promoting rice grains.

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