ArticleFoods (Basel, Switzerland)2022
Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 35 citations in OpenAlex.
- Effects of variable-temperature drying on nutritional components, antioxidant capacity, and flavor (volatile and non-volatile compounds) of Xinjiang figs.Food chemistry: X · 2026Article
- Current Status of Grain Drying Technology and Equipment Development: A Review.Foods (Basel, Switzerland) · 2025Review
- Comparison of phenotypic and phytochemical profiles of 20Food chemistry: X · 2025Article
- Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency.Foods (Basel, Switzerland) · 2024Article
- Estimation of potato canopy leaf water content in various growth stages using UAV hyperspectral remote sensing and machine learning.Frontiers in plant science · 2024Article
- Deep-Learning-Based Model Predictive Control of an Industrial-Scale Multistate Counter-Flow Paddy Drying Process.Foods (Basel, Switzerland) · 2023Article
- Analysis of the changes in quality and characteristics of hot air drying of Xinjiang jujube (Zizyphus jujuba Mill. cv. Junzao) following a delayed harvest.Scientific reports · 2023Article
- Online Detection of Impurities in Corn Deep-Bed Drying Process Utilizing Machine Vision.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption.
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