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Advances in Postharvest Technology: Rice Drying
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Advances in Postharvest Technology: Rice Drying

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (1 January 2020)

Special Issue Editor

Assoc. Prof. Dr. Sammy S. Sadaka

E-Mail Website
Guest Editor
Department of Biological and Agricultural Engineering, University of Arkansas Division of Agriculture, 2301 S. University Avenue, Little Rock, AR 72204, USA
Interests: rough rice drying; drying systems; emerging dryers; on-farm rice drying; rice quality; drying model; energy consumption; sensors

Special Issue Information

Dear Colleagues,

When rice is harvested from the field, it contains water and dry matter. Although water is essential for the growth of the plant and the production of rice, extra water in the kernels after development leads to numerous problems during the storage process. Accordingly, producers dry their rough rice either naturally or artificially in order to preserve their grain for a long time. Although the practice of field drying using natural and artificial drying dates back to the time when humans started cultivating grains, researchers in the artificial grain drying area have made noteworthy progress during the past few decades. This Issue will provide an update on the most recent research and development in the area of postharvest technology, particularly in rice drying.

 

Assoc. Prof. Dr. Sammy S. Sadaka
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • rice
  • rough rice drying
  • drying systems
  • on-farm rice drying
  • emerging dryers
  • drying model
  • energy consumption
  • postharvest technology
  • rice storage
  • rice quality

Published Papers (1 paper)

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Research

17 pages, 3343 KiB  
Article
Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
by Ebrahim Taghinezhad, Antoni Szumny, Mohammad Kaveh, Vali Rasooli Sharabiani, Anil Kumar and Naoto Shimizu
Foods 2020, 9(1), 86; https://doi.org/10.3390/foods9010086 - 13 Jan 2020
Cited by 17 | Viewed by 5271
Abstract
The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and lightness) characteristics of parboiled rice [...] Read more.
The effect of hybrid infrared-convective (IRC), microwave (MIC) and infrared-convective-microwave (IRCM) drying methods on thermodynamic (drying kinetics, effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC)) and quality (head rice yield (HRY), color value and lightness) characteristics of parboiled rice samples were investigated in this study. Experimental data were fitted into empirical drying models to explain moisture ratio (MR) variations during drying. The Artificial Neural Network (ANN) method was applied to predict MR. The IRCM method provided shorter drying time (reduce percentage = 71%) than IRC (41%) and microwave (69%) methods. The Deff of MIC drying (6.85 × 10−11–4.32 × 10−10 m2/s) was found to be more than the observed in IRC (1.32 × 10−10–1.87 × 10−10 m2/s) and IRCM methods (1.58 × 10−11–2.31 × 10−11 m2/s). SEC decreased during drying. Microwave drying had the lowest SEC (0.457 MJ/kg) compared to other drying methods (with mean 28 MJ/kg). Aghbashlo’s model was found to be the best for MR prediction. According to the ANN results, the highest determination coefficient (R2) values for MR prediction in IRC, IRCM and MIC drying methods were 0.9993, 0.9995 and 0.9990, respectively. The HRY (from 60.2 to 74.07%) and the color value (from 18.08 to 19.63) increased with the drying process severity, thereby decreasing the lightness (from 57.74 to 62.17). The results of this research can be recommended for the selection of the best dryer for parboiled paddy. Best drying conditions in the study is related to the lowest dryer SEC and sample color value and the highest HRY and sample lightness. Full article
(This article belongs to the Special Issue Advances in Postharvest Technology: Rice Drying)
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