Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant

DOI

10.2991/978-94-6463-086-2_57How to use a DOI?

Keywords

Coefficient; Heat transfer; Instant rice; Lumped-capacitance; Maillard reaction; Sorghum; Temperature

Abstract

As a commodity with high adaptability to climate change, sorghum has high potency in food sustainability. Sorghum grain can be diversified to be various kinds of food products including rice sorghum instant. The heat transfer process during the drying of sorghum rice instant is an interesting factor to be evaluated that influences the physical properties of sorghum rice. This research is aimed to analyze and compare the heat transfer in sun drying and cabinet drying in the production of sorghum rice instant. The heat transfer has been approached by the lumped-capacitance model with the case of a spherical particle. The heat transfer in the drying process was conducted in the heat capacity of 3.61 kJ/kg℃ to 3.843 kJ/kg℃, the particle dimension of rice of 0.38 m² to 0.42 m², and the rice density of 1.11 g/mL to 1.17 g/mL. The heat transfer coefficient during sun drying is 1.24 W/m². ℃, while in the cabinet drying at the temperature of 60 ℃, 50 ℃, and 40 ℃ were 12.17 W/m².℃; 9.55 W/m².℃; and 4.87 W/m².℃ respectively, influenced by the drying temperature. The drying temperature influenced the heat transfer and the color change in sorghum rice instant caused by the Maillard reaction with the activation energy of 26.28 kJ/mol.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Arina Fatharani
AU  - Devi Yuni Susanti
AU  - Joko Nugroho WK
PY  - 2022
DA  - 2022/12/28
TI  - Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant
BT  - Proceedings of the International Conference on Sustainable Environment, Agriculture and Tourism (ICOSEAT 2022)
PB  - Atlantis Press
SP  - 424
EP  - 430
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-086-2_57
DO  - 10.2991/978-94-6463-086-2_57
ID  - Fatharani2022
ER  -