Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFPel - Guaiaca |
Texto Completo: | http://repositorio.ufpel.edu.br/handle/ri/1332 |
Resumo: | 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. |
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http://lattes.cnpq.br/0602388623126836http://lattes.cnpq.br/2514658960114637Dias, Álvaro Renato Guerrahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4706142Z5Elias, Moacir CardosoRocha, Jeferson Cunha da2014-08-20T13:42:09Z2012-03-272014-08-20T13:42:09Z2010-07-29ROCHA, Jeferson Cunha da. Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento. 2010. 82 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010.http://repositorio.ufpel.edu.br/handle/ri/1332It 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.Foram estudados as dinâmicas da secagem e os parâmetros de qualidade industrial e tecnológicos em grãos de arroz em casca com umidade próxima a 20% e secados até 13% pelo método de seca-aeração, utilizando secador de coluna com três manejos térmicos na etapa inicial até 16%, com transferência para silo-secador em estudos de dois tempos de repouso na etapa final da secagem. No secador de coluna, dotado de duas câmaras originalmente uma de secagem e outra de arrefecimento, o manejo térmico do ar de secagem utilizou temperaturas de 75ºC / 75ºC, 100ºC / 75ºC e 75ºC / 100ºC, respectivamente nas câmaras superior e inferior. Após a etapa final da secagem os grãos foram armazenados em ambiente refrigerado a menos de 18ºC. Os silos-secadores, dotados de piso totalmente perfurados e fundo falso, utilizaram ventiladores centrífugos com vazão específica do ar de 19,95 m3 de ar. min-1. m-3 de grão, e ar de secagem em condição ambiente. A finalização da secagem em silo-secador iniciou depois de transcorridos os tempos de repouso de 4 e de 12 horas, contados imediatamente após a transferência dos grãos do secador de coluna na etapa inicial da secagem. Foram avaliados pelo beneficiamento de arroz branco e parboilizado polidos, os parâmetros do grau de umidade dos grãos, peso de mil grãos, rendimento de grãos inteiros sem defeitos, perfil branquimétrico, comportamento de cocção, perfil texturométrico e as dinâmicas da operação de secagem na etapa final em silo-secador. Os resultados mostram que: a) na seca-aeração do arroz, os manejos térmicos que utilizam crescentes temperaturas do ar na etapa inicial, associados com maiores tempos de repouso resultam em menores tempos de secagem na etapa final, sem comprometer os rendimentos de grãos inteiros sem defeitos, nem a qualidade industrial e nem a 8 qualidade tecnológica; b) quatro horas de repouso entre a etapa inicial, em secador de coluna, e a etapa final, em silo-secador, são insuficientes para a adequada difusão da água nesta etapa, e sua ampliação para doze horas de repouso diminui os tempos de aeração final com ar ambiente na seca-aeração do arroz; c) o tempo de repouso na etapa final apresenta efeitos mais marcantes sobre os tempos totais de secagem do que o manejo térmico do ar na etapa inicial em secador de coluna na seca-aeração do arroz; d) a parboilização tem efeitos mais marcantes sobre os parâmetros de perfil texturométrico, branquimétrico e de cocção do que o manejo térmico na secagem e o tempo de armazenamento dos grãos em condições ambientais resfriadas, além de restituir os parâmetros de perfil texturométrico e aumentar os rendimentos de grãos inteiros sem defeitos, os rendimentos gravimétrico e volumétrico, a proporção de água necessária e o tempo de cocção do arroz.application/pdfporUniversidade Federal de PelotasPrograma de Pós-Graduação em Ciência e Tecnologia AgroindustrialUFPelBRFaculdade de Agronomia Eliseu MacielSeca-aeraçãoTempo de repousoArrozTexturaDryerationRest timeRiceTextureCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSParâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamentoIndustrial and technological parameters of rice on dryeration and storageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFPel - Guaiacainstname:Universidade Federal de Pelotas (UFPEL)instacron:UFPELORIGINALDissertacao_Jeferson_Cunha_Rocha.pdfapplication/pdf607072http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1332/1/Dissertacao_Jeferson_Cunha_Rocha.pdf798e6062bcf5bf628f8bc9bd5577ea7cMD51open accessTEXTDissertacao_Jeferson_Cunha_Rocha.pdf.txtDissertacao_Jeferson_Cunha_Rocha.pdf.txtExtracted Texttext/plain157021http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1332/2/Dissertacao_Jeferson_Cunha_Rocha.pdf.txtdd1ba646ea3adf854dd6a424f4cf9ba6MD52open accessTHUMBNAILDissertacao_Jeferson_Cunha_Rocha.pdf.jpgDissertacao_Jeferson_Cunha_Rocha.pdf.jpgGenerated Thumbnailimage/jpeg1284http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/1332/3/Dissertacao_Jeferson_Cunha_Rocha.pdf.jpg7053ea409bad3f943f00431034ccf124MD53open access123456789/13322022-12-14 18:45:07.366open accessoai:guaiaca.ufpel.edu.br:123456789/1332Repositório InstitucionalPUBhttp://repositorio.ufpel.edu.br/oai/requestrippel@ufpel.edu.br || repositorio@ufpel.edu.br || aline.batista@ufpel.edu.bropendoar:2022-12-14T21:45:07Repositório Institucional da UFPel - Guaiaca - Universidade Federal de Pelotas (UFPEL)false |
dc.title.por.fl_str_mv |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento |
dc.title.alternative.eng.fl_str_mv |
Industrial and technological parameters of rice on dryeration and storage |
title |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento |
spellingShingle |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento Rocha, Jeferson Cunha da Seca-aeração Tempo de repouso Arroz Textura Dryeration Rest time Rice Texture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
title_short |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento |
title_full |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento |
title_fullStr |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento |
title_full_unstemmed |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento |
title_sort |
Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento |
author |
Rocha, Jeferson Cunha da |
author_facet |
Rocha, Jeferson Cunha da |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/0602388623126836 |
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/2514658960114637 |
dc.contributor.advisor-co1.fl_str_mv |
Dias, Álvaro Renato Guerra |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4706142Z5 |
dc.contributor.advisor1.fl_str_mv |
Elias, Moacir Cardoso |
dc.contributor.author.fl_str_mv |
Rocha, Jeferson Cunha da |
contributor_str_mv |
Dias, Álvaro Renato Guerra Elias, Moacir Cardoso |
dc.subject.por.fl_str_mv |
Seca-aeração Tempo de repouso Arroz Textura |
topic |
Seca-aeração Tempo de repouso Arroz Textura Dryeration Rest time Rice Texture CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Dryeration Rest time Rice Texture |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
description |
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. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-07-29 |
dc.date.available.fl_str_mv |
2012-03-27 2014-08-20T13:42:09Z |
dc.date.accessioned.fl_str_mv |
2014-08-20T13:42:09Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ROCHA, Jeferson Cunha da. Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento. 2010. 82 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufpel.edu.br/handle/ri/1332 |
identifier_str_mv |
ROCHA, Jeferson Cunha da. Parâmetros industriais e tecnológicos do arroz na seca-aeração e no armazenamento. 2010. 82 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Pelotas, Pelotas, 2010. |
url |
http://repositorio.ufpel.edu.br/handle/ri/1332 |
dc.language.iso.fl_str_mv |
por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Pelotas |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial |
dc.publisher.initials.fl_str_mv |
UFPel |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Faculdade de Agronomia Eliseu Maciel |
publisher.none.fl_str_mv |
Universidade Federal de Pelotas |
dc.source.none.fl_str_mv |
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UFPEL |
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