تأثیر خشک‌کردن ترکیبی هوای گرم – فروسرخ و ماکروویو بر برخی از ویژگی‌های کیفی برنج نیم‌جوش

نوع مقاله: مقاله پژوهشی

نویسندگان

استادیار، دانشکده کشاورزی و منابع طبیعی مغان، دانشگاه محقق اردبیلی، اردبیل

چکیده

خشک­ کردن یکی از مهم‌ترین مراحل در فرایند تبدیل برنج می‌باشد. در تحقیق حاضر به بررسی تأثیر دو شیوه خشک­ کردن متناوب و پیوسته، بر برخی ویژگی‌های کیفی شلتوک، رقم فجر، پرداخته شد. خشک‌ کردن متناوب در دو مرحله با یک زمان استراحت بین مراحل خشک‌ کردن با استفاده از یک خشک‌کن ترکیبی هوای گرم- فروسرخ در مرحله‌ اول از رطوبت 35 به 23% و مایکروویو در مرحله دوم از رطوبت 23 به 13% انجام گردید. درحالی‌که روش خشک‌کردن پیوسته، توسط خشک‌کن هوای گرم – فروسرخ برای کاهش رطوبت شلتوک از محتوای رطوبت 35 به 13% بر پایه‌ تر اجرا شد. آزمایش‌ها در دمای خشک‌کردن 40، 50 و oC60، شدت تابش فروسرخ 32/0 و w/cm249/0، توان مایکروویو 100، 200 و W300 و دوره‌ استراحت دهی به مدت 8 برابر زمان خشک‌کردن، یعنی مرحله‌ی اول، اجرا گردید. بعد از خشک‌کردن، ویژگی­های کیفی تحت بررسی برنج نیم‌جوش یعنی راندمان برنج سالم، رنگ و نیروی سفتی، و نیز زمان خشک‌کردن مورد اندازه‌گیری قرار گرفت. نتایج نشان داد که تأثیر شیوه خشک‌کردن، دمای هوا، شدت تابش و توان مایکروویو بر ویژگی­های کیفی تحت بررسی برنج نیم‌جوش معنی‌دار (poC60 (تیمارw/cm2 32/0-W200) و oC 40 (تیمارw/cm2 32/0-W100) به‌دست آمد. اما بیش‌ترین زمان خشک‌کردن، ارزش رنگ و نیروی سفتی توسط روش خشک‌کردن پیوسته به‌ترتیب min04/61، 63/19 و N3/227 به‌دست آمد. در نتیجه، شیوه خشک‌کردن متناوب یک روش مناسب و قابل پیشنهاد برای برنج نیم‌جوش رقم فجر است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of combination dryer of hot air – infrared and microwave on some quality properties of parboiled rice

نویسندگان [English]

  • Ebrahim Taghinezhad
  • Vali Rasooli Sharabiani
Assistant Professor, Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
چکیده [English]

Drying is one of the most important stages in the rice milling process. In present study the effect of two drying techniques (intermittent and continuous drying) on the some quality properties of parboiled paddy (Fajr cultivar) were investigated. The intermittent drying was performed in two stages with a tempering time between drying steps using a combination dryer of hot air – infrared (HIR) at the first stage (from 35 to 23%) and microwave dryer at the second stage (from 23 to 13%). While drying technique of continuous was done using HIR dryer in one stage for moisture content reduction of paddy from 35 to 13% (w.b.). The experiments were carried out at drying temperature of 40, 50 and 60 oC, infrared radiation (IR) intensity of 0.32 and 0.49 w/cm2, microwave power of 100, 200 and 300 W and tempering duration of eight times previous drying (the first stage). After drying, quality properties (head rice yield (HRY), color and toughness force (TF)) of parboiled rice and drying time were measured. Results revealed that the effect of drying techniques, air temperature, IR intensity and microwave power on the quality properties of parboiled rice were significant (poC (200-0.32) and 40oC (100-0.32), respectively. But, the maximum drying time, color value and TF were obtained using continues drying method with 61.04 min, 19.63 and 227.3 N, respectively. In conclusion, the intermittent dryer technique is appropriate and recommendable method for parboiled paddy of Fajr variety.

کلیدواژه‌ها [English]

  • Parboiled rice
  • Continues
  • dryer
  • Microwave
  • Intermittent
  • Hot air–infrared
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