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Optimization of the Vibration – Aided Infrared Heating Process Using Response Surface Methodology: An application to the drying and parboiling of high moisture paddy

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  036040,  2003 ASAE Annual Meeting . (doi: 10.13031/2013.14124) @2003
Authors:   Ipsita Das, Satish Bal, S. K. Das
Keywords:   Infrared (IR) drying cum parboiling, response surface methodology, optimization, high moisture paddy

The response surface methodology (RSM) was used to derive an optimum drying cum parboiling conditions for high moisture paddy using infrared energy. Considering less penetration power of the infrared radiation spectrum, a vibratory drying bed was used rather than a static bed to facilitate uniform exposure of grains to the radiation. A laboratory set-up capable of modulating both frequency and amplitude of vibration of the grain bed was developed to study the parboiling and drying characteristics of high moisture paddy. The experiments were conducted using five levels of radiation intensity (5514, 4520, 3510, 2520 and 1509 W/m2) and four levels of grain bed depths [3 mm (single kernel thickness), 6 mm, 12 mm and 25 mm]. The responses analyzed were head yield (HY), L-value, percent-gelatinized kernel (PK) and specific energy consumption (SE), which are important quality attributes of parboiling cum drying process. Analysis of variance (ANOVA) revealed that both the radiation intensity and the grain bed depth affected L-value, HY, PK and SE either at 1 or at 5% levels of significance. A contour plot for each of the response was used to generate an optimum area through superimposition. Optimum radiation intensity of 3100 to 4290 W/m2 and 12 to 16 mm grain bed depth is recommended in obtaining the maximum or minimum levels of response parameters.

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