DETERMINING THE OPTIMAL DRYING CONDITIONS FOR GBR WITH SPECIFIC REFERENCE TO QUALITY, DRYING RATE, AND ENERGY CONSUMPTION

作者：Huang, M.; Liu, D. Y.; Sun, X.; Chen, K. J.^*

来源：Transactions of the ASABE, 2012, 55(5): 1829-1836.

• Drying rate
• Energy consumption
• GABA
• Germinated brown rice
• Hot-air drying
• Optimization

Fast drying rates with lower energy consumption and acceptable quality are preferred in food drying processes. This study proposes a two-stage hot-air drying method for germinated brown rice (GBR): higher-temperature air drying followed by lower-temperature air drying. Drying was optimized for high GBR quality, low energy consumption, and fast drying rate. A four-factor, i.e., first stage air temperature (FSAT), second stage air temperature (SSAT), threshold moisture content (TMC), and air velocity, and four-level orthogonal experiment design and multi-objective optimization were used to optimize drying conditions. Results showed that increase in FSAT, SSAT, TMC, or air velocity significantly increased drying rate, while FSAT, SSAT, and TMC significantly affected energy consumption. Increase in FSAT and SSAT increased the gamma-amino butyric acid (GABA) content. The recommended optimal drying conditions for GBR that were obtained from the optimization aspect of the study were FSAT of 103.9 degrees C, SSAT of 55.7 degrees C, TMC of 34.9%, and air velocity of 3.5 m s(-1). Under these drying conditions, the drying rate, energy consumption, and GABA content were 4.03% h(-1), 12,816 kJ (kg H2O)(-1), and 70.82 mg (100 g)(-1), respectively.

• 出版日期2012-10
• 单位南京农业大学