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MOISTURE SORPTION HYSTERESIS OF ROUGH RICE

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

Citation:  2007 ASAE Annual Meeting  076194.(doi:10.13031/2013.23518)
Authors:   André luis Duarte Goneli, Paulo Cesar Corrêa, Marcio Arêdes Martins
Keywords:   Hygroscopicity, sorption, hysteresis, rough rice

The objective of this work was to determine the sorption isotherms for rough rice for different temperatures and relative humidities environments, and also to evaluate the hysteresis phenomenon. In order to obtain the rough rice equilibrium moisture content through the desorption and adsorption, it was used a static method where samples were kept in desiccators with saturated salt solutions stored in the controlled temperature chamber and fixed from 10 to 50°C. The experimental data were adjusted to mathematical models for representing the agricultural product hygroscopicity. Based on the obtained results, it could be concluded that the Equilibrium moisture content of the rough rice decreases as the temperature increases, for the same relative humidity, following the tendency of most agricultural products. Based on statistical parameters, the Chung Pfost model better represents the rough rice hygroscopicity when compared to the traditional methods used to describe the hysteresis. It was verified that hysteresis values for the same relative humidity values decrease as the temperature increases.

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