Study of drying kinetics and qualities of two parboiled rice varieties: Hot air convection and infrared irradiation

Supawan Tirawanichakul; Oraporn Bualuang; Yutthana Tirawanichakul

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Study of drying kinetics and qualities of two parboiled rice varieties: Hot air convection and infrared irradiation

机译：热风对流和红外辐照两种半熟大米的干燥动力学和品质研究

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The effect of infrared (IR) and hot air (HA) drying conditions on drying kinetics of Leb Nok Pattani (LNP) rice and Suphanburi 1 (SP 1) parboiled rice and their qualities was studied. Initial moisture content for LNP and SP 1 rice was 54±1 and 49±1% dry-b

机译：研究了红外（IR）和热风（HA）的干燥条件对Leb Nok Pattani（LNP）大米和Suphanburi 1（SP 1）煮熟大米的干燥动力学及其品质的影响。 LNP和SP 1水稻的初始水分含量为54±1和49±1％干-b

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《Sonklanakarin Journal of Science and Technology》 |2012年第5期|共12页
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Supawan Tirawanichakul; Oraporn Bualuang; Yutthana Tirawanichakul;
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Study of drying kinetics and qualities of two parboiled rice varieties: Hot air convection and infrared irradiation

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