Desorption characteristics of hot-soaked parboiled paddy

1365-2621

Blackwell Publishing Journal Backfiles 1879-2005

Process Engineering, Biotechnology, Nutrition Technology

The desorption of water from a thin layer of hot-soaked parboiled paddy grains was studied under constant drying conditions within a temperature range 40–70°C and at a constant relative humidity of 60%. The data of one variety of paddy were correlated with the help of the semi-empirical diffusion equation which was confirmed with the soaking data of a large number of paddy varieties by the authors. The results indicated that activation energy of the diffusional process (7654 cal/mole for moisture absorption and 7600 cal/mole for the desorption process) is independent of the direction of changes in the moisture level.

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