Study of in-store drying of rough rice (2nd phase)
1987
Petchara Preechakul
Experiments that use air condition for in-store drying, with air flow rate of 1.3-4.1 cubic meter/min-cubic meter of grain and the grain bed of 1.6 m thick, should be near that of ambient air or the controlled relative humidity should not be under 60 %. Drying time varied between 120-496 h. Paddy could be fried in 12-14 h by employing the technique of batch-in-bin drying, i.e., with air flow rate of 9.8-16.5 cubic meter/min-cubic meter of grain, hot air temperature of 42-45 deg. celsius, and the grain bed of 0.4-0.6 m. thick. The quality of rough rice, both percent head rice and percent germination, was good for both in-store drying and batch drying. The comparison between the experimental results and those obtained from Soponronnarit (1986)'s near-equilibrium drying model showed that the average drying rate were not in good agreement but acceptable. If the prediction of average moisture content was close to the experimental one, the prediction of moisture and temperature profiles for drying with low air flow rate were in better agreement compared to those for drying with high air flow rate.
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