Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento

• Ano de defesa: 2010
• Autor(a) principal: Rocha, Jeferson Cunha da
• Orientador(a): Elias, Moacir Cardoso
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Pelotas
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial
• Departamento: Faculdade de Agronomia Eliseu Maciel
• País: BR
• Palavras-chave em Português: Seca-aeração; Tempo de repouso; Arroz; Textura
• Palavras-chave em Inglês: Dryeration; Rest time; Rice; Texture
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://guaiaca.ufpel.edu.br/handle/123456789/1332

It was studied the dynamics of drying and the quality parameters of industrial and technological grains of rice paddy with moisture content around 20% and 13% dried up by the method of dryeration using dryer column with three thermal management strategies in the initial stage thus 16% with transfer to bin-dryer in studies of two rest periods in the final stage of drying. In the dryer column, equipped with two chambers originally a drying and other cooling, management of thermal drying air used temperatures 75ºC / 75°C, 100ºC / 75°C and 75ºC / 100ºC respectively in the chambers above and under. After final drying in bin-dryer the grains were stored refrigeration environment at below 18ºC. The bin-dryer, fully equipped with false floor perforated, using centrifugal fans with specific airflow rate 19.95 m3 air. min-1. m-3. grains and air drying at environmental condition. The finish drying in bin-dryer started after being executed the rest periods of 4 and 12 hours, counted immediately after the transfer of grains in the continuous dryer, drying initial stage. It was measured the processing of polished white rice and parboiled, the parameters of moisture content grains, weight of one thousand grains, whole grain yield without defects, color profile, cooking parameters , texture profile and the dynamics drying operation in bin-dryer. Results shows that: a) On dryeration of rice, the thermal management systems using increasing air temperatures in the initial stage, associated with greater rest time result in lower drying periods in the final stage, no compromising the income of whole grains without defects, nor quality industrial and technological quality; b) four hours of rest time between initial step in dryer column, and final step in bin-dryer, are insufficient for adequate diffusion of water in this step, and an expansion to twelve hours of rest time decreases all final aeration time with environment air in the dryeration of rice c) respecting the limits of thermal mass grains rice, so much higher 10 the temperature of grains in the initial stage drying, in column dryer, needed less all time for aeration in bin-dryer, the final stage dryeration, no compromising the rice quality; d) the rest time in final step presents the most striking effects on total time of drying than thermal management air dryer in the initial step in continuous dryer on drying rice, e) the parboiling has the most striking effects on the profile parameters texture, profile color and cooking than thermal management in the drying and handling time grain storage at environmental cooled temperature, and repay the texture profile parameters and increases the income of whole grains yields without defects, bulk gravimetric and volumetric, the proportion of water required and the cooking time of rice.