การพัฒนากระบวนลดความชื้นข้าวกล้องงอกด้วยเครื่องอบแห้งแบบถังหมุนโดยใช้รังสีอินฟราเรดร่วมกับลมร้อน
Main Article Content
Abstract
The objective of this research is to development of drying process germinated brown rice with rotary dryer using infrared ray combine hot air. The rotary drum has a length of 4.8 meters and a diameter of 0.8 meters. The moisture reduction process is divided into two steps: the first step involves using infrared radiation, fueled by LPG, and the second step involves using hot air generated from the combustion of the infrared burner. The experiment uses paddy rice of the Khao Dawk Mali 105 variety, Feed rate was about 350 kg/hr. The infrared radiation wavelengths used in the experiment are 2.58, 2.83, and 3.14 micrometers, and the drying process is conducted over 1, 2, and 3 cycles. The results show that the moisture content can be reduced from 34.47, 35.69, and 33.48 % wb. To 22.17, 27.05, and 27.42% wb. After three drying cycles. Additionally, it was found that at an infrared wavelength of 2.58 micrometers, the germinated brown rice had a lower breakage rate compared to other wavelengths, with a breakage percentage of only 1.81 %, and maintained good quality. The analysis of specific heat energy consumption indicated that the infrared wavelength of 2.58 micrometers required higher heat energy compared to other wavelengths.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
กรมการค้าระหว่างประเทศ กระทรวงพานิชย์. 2567. สรุปยอดส่งออกข้าวในปี 2566. เว็บไซต์ https://www.dft.go.th/th-th/NewsList/News-DFT/Description-News-DFT/ArticleId/27608/-27608
Chulaluck Charunuch & Pracha Boonyasirikool. (2000). Development of corngrit-broken rice based snack food by extrusion cooking. Kasetsart Journal: Natural Sciences (Thailand), 34(2), 279-288.
Van Man Phan , Hai Chi Tran , and Sakaya Sombatpraiwan. 2021. Rice bran oil extraction with mixtures of ethanol and hexane. Songklanakarin J. Sci. Technol. 43(3), pp. 630-637.
Jenjjra Chanya, Cherdpong Chiawchanwattana,Juckamas Laohavanich, Phirayot Khaengkhan ,Suphan Yangyuen. 2020. Design and Development of Machine for Soaking and Germination of Paddy in One Step. Thai Society of Agricultural Engineering Journal,26(1), pp.44-51.
Su-Jin Oh, Hyun Soo Kim, Seung-Taik Lim, Chagam Koteswara Reddy. 2019. Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives. Food Chemistry, 271, pp. 187-192.
Patil, S. B., Khan, M. K. 2011. Germinated brown rice as a value-added rice product: A review. Journal of Food Science and Technology, 48(6), pp. 661-667.
Songpol Wijanjak, Suphan Yangyuen, Cherdpong Chiawchanwattana, Juckamas Laohavanich. 2016. Development and testing of rotary dryer for germinated brown rice. Agricultural Sci. J. 47(3) (Suppl.), 429-432.
Leal, A. F., Coradi, P. C., dos Santos Moraes, R., Müller, E., Teodoro, P. E., Teodoro, L. P. R., & Rodrigues, D. M. (2023). Tempering time and air temperature relationships for real-scale paddy drying and their effects on the physical, physicochemical, and morphological qualities of polished rice. Taylor & Francis. https://doi.org/10.6084/m9.figshare.22673415.v1
Laohavanich J., Wongpichet S. 2007. Thin layer drying model for gas-fired infrared drying of paddy. Songklanakarin J. Sci. Technol 2008: 343-348.
P.L., Chen., J., Xu., Y., Tang., M.H., Liu. (2019). Experiments on paddy drying mechanism of far-infrared convection combination in combine harvester.. INMATEH-Agricultural Engineering, 59(3), 133-140. DOI : 10.35633/INMATEH-59-15
Onyeagba Obinna B, Eje Brendan E. 2022. Optimization of drying process parameters of cassava chips in rotary dryer. Discovery, 2022, 58(321), 983-996
Decha Prakhethanang, Cherdpong Chiawchanwattana, Juckamas Laohavanich, Phirayot Khaengkhan. (2020). The Influence of Infrared Radiation,Hot Air and the Tempering on Khao Dawk Mali 105 Rice Seedling Germination and Seedling Growth. Thai Society of Agricultural Engineering Journal, 26(1), 152-61
AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Inc.
Aboud, S.A.; Altemimi, A.B.; R. S. Al-HiIphy, A.; Yi-Chen, L.; Cacciola, F. 2019. A comprehensive review on infrared heating applications in food processing. Molecules, 24, 4125. https://doi.org/10.3390/molecules24224125
Jie, Wang., Danyang, Wang., Tingyao, Zhan., Shuo, Qiu., Dongbing, Tao., Dongping, Ji., Ensi, Cheng. (2022). Effect of tempering drying on the physicochemical properties of paddy rice. Journal of Food Processing and Preservation, 46(3) DOI: 10.1111/jfpp.16374
Jiranan, Ratseewo., Frederick, J., Warren., Naret, Meeso., Sirithon, Siriamornpun. (2022). Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties. Foods, 11(24), 4079-4079. doi: 10.3390/foods11244079
Zhang Q, Liu N, Wang S S, Pan L Q. (2021). Nondestructive determination of GABA in germinated brown rice with near infrared spectroscopy based on wavelet transform denoising. Int J Agric & Biol Eng, 14(3): 200–206. DOI: 10.25165/j.ijabe.20211403.6178