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Relationship between accumulated temperature and quality of paddy

Jin, Y., Wong, K.W., Wu, Z., Qi, D., Wang, R., Han, F. and Wu, W. (2019) Relationship between accumulated temperature and quality of paddy. International Journal of Food Properties, 22 (1). pp. 19-33.

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Free to read: https://doi.org/10.1080/10942912.2019.1566241
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Abstract

In this paper, a model for controlling paddy drying by incorporating accumulated temperature is introduced and defined. Drying experiments using freshly harvested paddy were conducted at different levels of drying air parameters including temperature (T = 27 degrees C, 31 degrees C, 35 degrees C, 39 degrees C, and 43 degrees C), relative humidity (RH = 45%, 50%, 55%, 60%, and 65%), initial moisture content (M-0 = 17%, 19%, 21%, 23%, and 25%) and airspeed (V = 0.4, 0.5, 0.6, 0.7, and 0.8 m s(-1)). When T = 31 degrees C, RH = 60%, M-0 = 19%, and V = 0.5 ms(-1), the crack additional percentage reached a minimum value of 0.508%, with the average precipitation rate at 0.719%center dot h. Further, an accumulated temperature and quality chart was provided in this paper. The x-coordinate of this chart is temperature, and the initial moisture content represents the y-coordinate. It covers the drying conditions of the actual dryer well and has a wide range of applicability for real-world environment. The model developed in this study not only provides a scientific reference for precise drying and intelligent control of paddy but also guide the actual drying operation.

Item Type: Journal Article
Murdoch Affiliation: School of Engineering and Information Technology
Publisher: Taylor & Francis Group, LLC
Copyright: © 2019 Yi Jin, Kok Wai Wong, Zidan Wu, Debo Qi, Rui Wang, Feng Han, and Wenfu Wu
URI: http://researchrepository.murdoch.edu.au/id/eprint/43407
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