Fabrication and Evaluation of Paddy Husk Driven Up-Draught Hot Air Dryer For Paddy Drying

International Journal of Scientific Research and Innovative Technology ISSN: 2313-3759 Vol. 2 No.
4; April 2015
FABRICATION AND EVALUATION OF PADDY HUSK DRIVEN UP-DRAUGHT

HOT AIR DRYER FOR PADDY DRYING
Dilotharaj.P.A1, Kannan.N 2, Prabhaharan.M 3 and Alvappillai.P 4
Department of Agricultural engineering, Faculty of Agriculture, University of Jaffna, Sri Lanka
Abstract
Drying is an important step in paddy processing. Sun drying is commonly practiced in northern Sri Lanka
to dry paddy grains with many difficulties during rainy season. Hence, an attempt was developed to design
an eco-friendly up-draught hot air dryer with the hypothesis that the drying rate of grains in designed
dryer is greater than that of sun drying. Dryer was fabricated properly and experiment was conducted in
Completely Randomized Design (CRD) to check its efficiency in terms of moisture removal of paddy
grains. Results revealed that the final moisture content of all such paddy grains dried under conditions, T1
and T2 is significantly different (α=0.005) from sun drying. Further, variety and storage period influence
drying of paddy grains. As designed dryer yields quick and uniform drying of different paddy grains
compared to sun drying, it is very useful to dry paddy grains successfully throughout the year.
Key words: Fabrication, Evaluation, Up-draught, Hot air, Paddy drying
Introduction Census and Statistics, 2013). Influences of
Paddy is on of important cereals in the world. environmental factors are highly significant as far
Paddy production of Northern and Eastern as paddy processing is concerned. Paddy grains
provinces of Sri Lanka has contributed more than can be processed by two major methods namely
34 percent of the total production in 2013 Yala raw rice processing and parboiling. However,
season (Department of senses and statistics these methods have their own merit and demerit
2013). Total Production is around 1,865,260 Mt as far as rice quality is concerned (Wimberly,
in Yala season in the year 2014 (Department of 1983). Parboiling is a hydro thermal treatment of
Agriculture, 2014). Most of the rural people in Sri paddy grains before milling to increase milling
Lanka cultivate paddy in both Maha and Yala recovery (Sareepuang et al., 2008). It involves
seasons, as it is a staple food (Banda, 1999). three major steps, soaking, steaming and drying.
Different varieties are used in different areas to Soaking is to increase the moisture content from
suit existing climatic conditions (Department of 14% (Wb) to 30% (Wb) before steaming.
86
International Journal of Scientific Research and Innovative Technology ISSN: 2313-3759 Vol. 2 No. 4; April 2015
Steaming is done thereafter to gelatinize starch hours to get the moisture content of rice down to
and to increase moisture content to 38% (Wb). 14% (Wb) (Patil, 2011). During cloudy weather,
Many physiochemical changes are taken place drying takes 48 hours to reach desired moisture
during steaming, which make the grains suitable content. Therefore, delayed drying, in the wet
for energy efficient milling. Drying is one of the season, causes falling in grain value by between
challenging tasks to perform as it influences grain 5% and 58% (Wimberly, 1983). However, based
quality after milling. Drying is to reduce the on air flow rate and velocity, rest of the water is
moisture content from 38 % (Wb) to 14% (Wb) taken out from grains gradually to reach desired
before milling (Navarro and Noyes, 2010). Quick moisture content which is essential for energy
drying is not preferred for quality milled rice as it efficient milling (Wimberly, 1983).Sun drying
cripples its physical properties (Wimberly, 1983). has been practiced by processers in Sri Lanka for
Drying is done in two stages. Stage one is to long period of time, where paddy grains are
reduce moisture content from 38% (Wb) to 18% spread on cement floors to remove the moisture.
(Wb), whereas second stage is to reduce moisture However, large number of workers is needed to
content from 18% (Wb) to 14% (Wb) (Jittanit, constantly turn and mix the paddy to achieve
2007). First stage is quick and second stage is rapid and uniform drying. It requires capital
relatively slow because of the reduced moisture investment in land and water proof roofing. It
gradient. The drying process should be stopped at further leads to unwanted losses of paddy grains
about 18% (Wb) moisture to allow the paddy to by rodents and birds (Wimberly, 1983). Different
temper or equalize for several hours before types of dryers are commonly used for drying.
continuing the drying to 14%(Wb) (Wimberly, However, they have their own specifications.
1983). There are different types of drying Number of modifications has been made in the
methods available for paddy grains, out of which drying chamber to make drying process effective
sun drying is commonly used. Sun drying works to get optimum milling recovery (Wimberly,
well in the dry season when it takes about 24 1983). It is obvious that few mills located in
87
northern Sri Lanka use artificial dryers for drying with the blower for efficient burning.
Specifications of drying cylinder and gasification
paddy since dryers are very expensive and it
unit are represented in the table below.
requires skill operator for handling. Further,
Table 1: Gasifier specification
durability of such dryers are not up to the
Gasifier specifications
standard. It is therefore important to design a Item/ Description Specificatio
simple up-draught hot air dryer to overcome these ns

Loading capacity of 3 kg
consequences. Hence, an attempt has been taken
gasifier
to develop such dryer driven by an energy Rice husk 2 kg/hr
recovered from burning of paddy husk with an consumption

Air flow rate 0.005 m3/s
objective of achieving quick and uniform during 0
Heat recovered 100 C-110
of paddy to save energy and time during from gasifier 0
C
parboiling. Gasifier efficiency 66.67%

Surface area of 0.167 m2
Materials and Methods Heating element
2.1: Design of dryer Two types of inner cylinders were developed for
The up-draught hot air dryer was designed with the experiment as illustrated in Figure: 1 and 2.
two major units namely drying cylinder and Such two different types were supported by
gasification unit for energy recovery from paddy welded circular frame and vertical iron rods and
husk. Two drying cylinders, inner and outer, were paddy regulating shapes were covered with the
made by metal sheets, wire mesh and metal bars. iron wire mesh. These cylinders were placed into
Number of accessories such as regulatory valve, outer cylinder for evaluation. Type-1(T1) was
lid with rotary distributor sieve, exhaust fan, air designed with three valves for regulating the flow
distribution nozzles and heating system were of paddy with a surface are of 3.78 m2 .These
connected to drying cylinder for easy operation. valves were placed at 0.3m from one another.
Two different types of inner cylinder, T1 and T2, Type-2 (T2) was developed with two valves
were fabricated using metal nets for this placed at 0.15 m and 0.75 m away from the
experiment. Many machine operations were bottom of the cylinder and surface area was set to
incorporated to mantle this dryer. Gasification be 3.6 m2.
unit was built by bricks and clay. It was fitted
88
Table 1: Drying cylinder specifications

0.5m
0.1m
0.25m
Drying cylinder specifications
0.15m
Loading capacity of 50kg
dryer
Total drying time per 3hrs
batch
Initial moisture 35%
1.05m 0.15m
content
Final moisture 15%
content
Total loading and 5min
0.05m
unloading time of
dryer
0.05m
0.15m Air drying plenum 50-60 0C
Figure 1: Type-1 inner cylinder temperature
Average moisture 8%
removal/hr
0
0.5m Average ambient 28.5 -34
temperature C (Jaffna)
Initial weight of 50kg
0.3m
paddy before drying
Final weight of paddy 42.5kg
after drying (85%)
1.05
2.2: Sample selection
Nadu type long grains of 3 and 6 months of

storage and samba type short grains of 3 and 6
0.15m
months of storage paddy were selected for the
0.45m experiment. Paddy sample was cleaned before
Figure 2: Type-2 inner cylinder experiment.
89
2.3: Experimental setup 2.4: Estimation of moisture content
Experiment was planned to check the Standard oven dry method was used for the
performance of the up-draught-hot air dryer. measurement of moisture content. A moisture can
o
Temperature of 55±3 C was selected for in its inverted lid was placed in a thermostatically
checking the efficiency of dryer. Paddy husk was controlled oven at 130 oC for about 30 minutes.
burnet inside gasifier to keep such temperature The moisture can and lid were transferred to a
profile. Sensitive thermometer was used to keep desiccator, cooled and weighed. Thoroughly
such value stable until the end of each trail. mixed paddy sample of 10 g was accurately
Soaking was performed for 12 hours for samba weighed by using an electronic balance in
type and 24 hours for nadu type in each treatment previously weighed moisture can. The sample
to reach desired moisture content for steaming. was then placed in an oven at 130 oC and dried
Water was changed in every 12 hours to avoid for 24 hours (Jindal and Siebenmorgen 1987).
fermentation of the nadu and samba type grains. After drying the lid was replaced on the can and
Paddy samples were steamed by laboratory was transferred to a desiccator and the can was
steamer for 45 minutes and dried before milling weighed immediately after cooling. This
in both up-draught hot air dryer and sun drying procedure was repeated for each sample.
(C) to moisture content of around 14%
Moisture content was expressed as follows,
(Wb).Series of test runs were conducted to
determine drying pattern of up-draught-hot air Moisture content,
dryer.
(Wb) × 100
Moisture content gets reduced as drying

progresses inside the dryer. Paddy drying is
commonly influenced by air properties, grain
characters and contact time (Pomeranz, 1976).
Moisture reduction of grains dried on two
different inner cylinders. T1, T2 is not
Figure 3: Experimental setup
significantly different upto 90 minutes of drying
since first stage of drying is quick as of high
moisture gradient existing inside the chamber
(Pomeranz, 1976). Moisture reduction pattern of
90
grains dried in T1 and T2 yields significant 2.5: Statistical Analysis

difference from 18% (Wb) to 14% (Wb) and All the experiments were designed in the
these values are highly significant compared to Completely Randomized Design (CRD).
control sample. However, drying rate of 6 month Obtained data were statistically analyzed using
storage sample grains is not significantly different statistical package SAS (Statistical Analysis
at α 0.05 upto the end point. samba grains dried System) version-9.1. Significance among the
on T2 and T1 reach around 15% moisture (Wb) treatment was determined by LSD method (P <
after 150 minutes of drying, whereas moisture 0.05). Results and discussion
content of control sample is around 22% (Wb). 3.1: Moisture profile of paddy during drying
Consistent airflow and temperature profile inside
the cylinder lead to this quick and uniform 3.1.1: Moisture content of samba (BG 360)
removal of moisture from the grains. Many type of six months storage paddy during
studies prove that air flow and temperature drying
profile influence drying of grains under

The figure : 4 shows the relationship between the
controlled conditions (Luh and Mickus, 1991).
moisture content and drying time of samba type
Further, stage two drying (18% Wb to 14%Wb) is
paddy grains of 6 months storage type paddy
quick and uniform in such two different tray
sample dried in different types of inner cylinder
arrangements, T1 and T2 compared to control
of up-draught –hot air dryer. This airflow
condition (Sun drying) and this moisture
facilitates favorable moisture gradient for
reduction in paddy grain samples is significantly
efficient drying (Karel and Heidelbaugh, 1973).
different from sun dried paddy samples.
Contentious airflow inside the dryer leads to this
quick and uniform drying of grains.
40
35
Moisture content (Wb)(%)
30
25 Sam ba old T2
Sam ba old C
20
Sam ba old T1
15
10
0 30 60 90 120 150
Drying time (minutes)
Figure 4: Relationship between the moisture content and drying time of samba six months storage
paddy grains
91
3.1.2: Moisture content of samba (BG 360) paddy drying is influenced by number of
type of three months storage paddy grain environmental factors particularly by sun shine
during drying intensity (Teter, 1987). Drying would be slow
and uniform if sun shine intensity is consistent. In
The figure :5 shows the relationship between the
contrast, grains are dried in two different
conditions, T1 and T2 under control conditions
paddy grains of 3 months storage, dried under
and temperature profile is kept constant at 60 oC
three different conditions, T1 , T2 and C. Moisture
throughout drying period with reasonable air flow
content of grains is reduced in all three conditions
rate of 0.005 m3/s. These conditions facilitate
as drying time increases. This reduction is due to
stage two drying to be uniform and quick. After
the evaporation of free water from the grains.
90 minutes of drying, moisture reduction of
Previous study (Boyce, 1965) revealed that the
paddy samples dried in conditions, T1 and T2 is
moisture content of grains is reduced as drying
slightly significant compared to C (sun drying).
progresses due to the removal of free water from
However, the moisture reduction of samples dried
the grain. Difference in moisture reduction
in conditions, T1 and T2 is not significantly
between control C and two different inner
different (α=5%) from one another. A study
cylinders, T1 and T2 becomes significant after 60
revealed that consistent airflow facilitates
minutes of drying. This difference is due to the
uniform and quick drying of paddy grains. (Luh
two different drying conditions. In sun drying,
and Mickus, 1991).
40
35
30
25 Sam ba Ne w T2
20 Sam ba Ne w C
Sam ba Ne w T1
15
10
0 30 60 90 120 150
Figure 5: Relationship between the moisture content and drying time of samba three months storage
paddy grains.
92
3.1.3: Moisture content of nadu (Aaddakkary) around 15% after 150 minutes of drying whereas,
type of six months storage paddy grains grains dried under condition, C have moisture
during drying content of 25% which is highly significant to the
final value of moisture reached in conditions T1
The figure 6 shows moisture reducing scenario of
and T2 at α=0.05%. It is important to note that
nadu type of 6 month storage paddy grains dried
moisture reduction on paddy samples dried in
under three different conditions, T1, T2, and C.
conditions T1 and T2 is significant from each
Moisture content of grains is reduced with drying
other at 90 minutes of drying because of high
time. Moisture reduction pattern is different for
reduction of moisture in T2 at that point. Further,
T1, T2, and C. Previous study revealed that air
sun drying is influenced by continues shaking
conditions specially RH and temperature and
during drying (Imoudu and Olufayo, 2000).
grain characteristics influence grain drying rate
Recent study revealed that removal of evaporated
(Babalis and Belessiotis, 2004; Luh and Mickus,
moisture from the chamber facilitates drying
1991). Moisture reduction becomes gradual in
(Soponronnarit et al., 2006). Quick and uniform
grain samples dried under condition, C. However,
drying is due to the removal of evaporated
reduction rate under conditions, T1 and T2 is
moisture by moving air and consistent
greater than the condition, C. Grains dried under
temperature profile (Tirawanichakul et al., 2009).
conditions T1 and T2 have moisture content of
40
35
30
25
Nadu Old T2
Nadu Old C
20
Nadu Old T1
15
10
0 30 60 90 120 150
Figure 6: Relationship between the moisture content and drying time of nadu type of six months
storage paddy grains
93
3.1.4: Moisture content of nadu (Addakkary) Moisture content of grains dried under conditions
type of three months storage paddy during T1 and T2 is highly significant at the end
drying compared to the condition, C. However, moisture
content of samples dried under conditions T1 and
The figure 7 shows the relationship between the
T2 are not significantly different from each other.
moisture content and drying time of paddy grains
Different inner cylinders have therefore no
of 3 months storage dried under three different
influence on moisture reduction of such grains.
conditions, T1, T2 and C. Moisture reduction rate
Previous study on sun drying (Imoudu and
of samples dried in condition C is lower than the
Olufayo, 2000) revealed that the drying rate of
samples dried in conditions T1 and T2. However,
nadu grains in sun drying is lower than that of
moisture reduction becomes significant for the
artificial dryers because of modified air properties
samples dried in conditions; T1 and T2 compared
suitable for drying.
to the condition, C. Conditions T1, T2 and C reach
moisture contents of 15.5%, 17% and 27%
respectively after 150 minutes of drying.
Figure 7: Relationship between the moisture content and drying time of nadu three months storage
paddy grains
94
3.1.5: Moisture content of paddy during these values are not significantly different from
drying in type-1 of inner cylinder of up- each other at α=0.05%. Moisture reduction rate of
draught hot air dryer all types becomes quick after 60 minutes of
drying, as of the heat migration into grains
through conduction (Van Xuan et al., 1996).
Moisture migration occurs from the center of the
and nadu type paddy grains of 3 or 6 months
grain to the grain surface. As prevalence of
storage dried in the condition,T1. Moisture
consistent airflow, migrated moisture is
content of all such different grains dried under
evaporated quickly and moisture gradient is kept
condition, T1 is reduced with drying time.
stable until the end of drying. Previous research
Moisture contents of samba type paddy grains of
(Kunze, 2009) revealed that quick and uniform
6 month storage and 3 month storage is 13.5%
drying of paddy grains has been observed after 30
and 14.5% respectively, after 150 minutes of
or 60 minutes of drying due to heat migration and
drying whereas, moisture content of nadu type
contentious removal of surface moisture .This
paddy grains of 3 month storage and 6 months
statement can be taken to support this pattern of
storage is 15.5% and 16% respectively. However,
drying rate in this experiment
95
40
35

30
Sam ba Old
25
Sam ba Ne w
20 Nadu Old
Nadu New
15
10
0 30 60 90 120 150
Figure 8: Relationships between the moisture content and drying time of paddy samples in T1 type
inner cylinder
3.1.6: Moisture content of paddy during heat transfer is deferred, drying rate is also not
drying in type-2 of inner cylinder of up- consistent. Previous study revealed that this heat
draught hot air dryer migration is influenced by grains properties (Ng
et al., 2005). This statement can be taken for
supporting different removal rates for different
moisture content and drying time of samba and
grains. However, storage may lead to some
nadu type paddy grains of 3 months and 6 months
chemical and enzymatic changes and influence
storage dried under condition, T2. Moisture
available moisture in the grains. This may also
content of all grains is reduced with drying time.
influence the drying rate. It is reported that the
Moisture reduction rate of samba grains of 3
storage has made number of changes in the grains
months and 6 months storage is different from
itself (Houston et al., 1970). As of different
that of nadu grains. This is obvious that moisture
conditions, moisture migration is influenced
removal from grain is influenced by dryer
during drying. However, final moisture content of
properties and grain characters since these two
nadu grains is greater than samba grains after 150
types of grains have different chemical
minutes of drying as they have thin bran and husk
composition, surface area, thickness of bran layer
layer compared to nadu grains. These thin layers
and husk layer and thermal conductivity values,
facilitate moisture removal quickly compared to
heat migration is influenced from one point to
nadu grains.
another point inside grains (Prakash, 2011). As
96
40
35

30
Sam ba Old
25 Sam ba Ne w
Nadu Old
20
Nadu New
15
10
0 30 60 90 120 150
Figure 9: Relationships between the moisture content and drying time of paddy sample in T2 type
inner cylinder
Table 3: Mean Final moisture content of paddy sample in different types of treatments
Final moisture content in drying (%)

Treatment Means of final
moisture content (%)
Type 1 cylinder samba 6 month 13.50±0.48f
storage
Type 1 cylinder samba 3 month 14.50±0.48 e
storage
Type 1 cylinder nadu 6 month storage 16.25±0.50b,c
Type 1 cylinder nadu 3 month storage 15.50±0.48c, d
Type 2 cylinder samba 6 month 14.50±0.48e
storage
Type 2 cylinder samba 3 month 15.25±0.50d, e
storage
Type 2 cylinder nadu 6 month storage 16.50±0.48a, b
Type 2 cylinder nadu 3 month storage 17.25± 0.50a
*All the values from mean of four replicates

Values having same letter in are not significantly different according to the least significant
mean separation at .05 α and 95 % confidence interval.
97
The above table shows the ANOVA of for mean. References

Final moisture content of paddy samples in
Babalis, S.J., Belessiotis, V.G., 2004. Influence
different treatment combination. Mean with
of the drying conditions on the drying constants
sample better significant difference at α=0.05%.
and moisture diffusivity during the thin-layer
Whereas nears with same letter indicate no
drying of figs. Journal of food Engineering 65,
significant different at α=0.05%. Whereas nears
449-458.
with different letter indicate significant different
at α=0.05%. Boyce, D., 1965. Grain moisture and temperature
changes with position and time during through
Conclusions
drying. Journal of agricultural engineering
Moisture reduction rate of samba type and nadu research 10, 333-341.
type grains of 3 and 6 months storage dried under
Houston, D.F., Houston, D.F., Kohler, G., 1970.
conditions T1, T2 is significantly different from C.
Nutritional properties of rice. National
Final moisture content of samba type paddy
Academies.
grains of 3 and 6 months storage dried under
condition, T1 is significantly different from each Imoudu, P.B., Olufayo, A., 2000. The effect of
other. Further, final moisture content of nadu sun-drying on milling yield and quality of rice.
grains of 3 and 6 months storage dried under Bioresource technology 74, 267-269.
condition, T1 is also significantly different from
each other and compared to control as well. Final Jittanit, W., 2007. Modelling of seed drying using
moisture content of samba and nadu types of a two-stage drying concept. Ph. D. Thesis. The
paddy grains of 3 and 6 months storage dried University of New South Wales. Sydney,
under condition, T1, is significantly different from Australia.
each other and compared to control, C too.

Karel, M., Heidelbaugh, N.D., 1973. Recent
Acknowledgement research and development in the field of low-
Authors are indeed grateful to acknowledge the moisture and intermediate-moisture foods.
financial support Critical Reviews in Food Science and Nutrition 3,
provided by Council for Agriculture Research 329-373.
Policy (CARP),Sir Lanka

Kunze, O.R., 2009. Effect of Drying on Grain
for the successful completion of this research
Quality--Moisture Readsorption Causes Fissured
work.
Rice Grains. Agricultural Engineering
International: CIGR Journal.
98
Luh, B.S., Mickus, R.R., 1991. Parboiled rice, Soponronnarit, S., Prachayawarakorn, S.,
Rice. Springer, pp. 470-507. Rordprapat, W., Nathakaranakule, A., Tia, W.,
2006. A superheated-steam fluidized-bed dryer
Navarro, S., Noyes, R.T., 2010. The mechanics
for parboiled rice: Testing of a pilot-scale and
and physics of modern grain aeration
mathematical model development. Drying
management. CRC press.
technology 24, 1457-1467.
Ng, P., Law, C., Tasirin, S., Daud, W., 2005.

Teter, N., 1987. Paddy drying manual. Food and
Drying characteristics of Malaysian paddy:
Agriculture Org.
Kinetics and grain cracking quality. Drying
technology 23, 2477-2489. Tirawanichakul, S., Prachayawarakorn, S.,
Varanyanond, W., Soponronnarit, S., 2009.
Patil, R., 2011. Post-Harvest Technology of Rice.
Drying strategies for fluidized-bed drying of
Central Institute of Post Harvest Engineering and
paddy. International Journal of Food Engineering
Technology, Punjab Agriculture University,
5.
Ludhiana (India). Rice Knowledge Management
Portal: Directorate of Rice Research. Van Xuan, N., Vinh, T., Anh, P.T., Hien, P.H.,
1996. Development of Rice-husk Furnaces for
Karel, M., Heidelbaugh, N.D., 1973. Recent
Grain Drying, Aciar Proceedings, pp. 336-341.
research and development in the Pomeranz, Y.,
1976. Scanning electron microscopy in food Wimberly, J.E., 1983. Technical handbook for
science and technology. Adv. Food Res 22, 205- the paddy rice postharvest industry in developing
307. countries. Int. Rice Res. Inst.
Prakash, B., 2011. Mathematical modeling of http://www.statistics.gov.lk/

moisture movement within a rice kernel during
convective and infrared drying. University of
California, Davis.
Sareepuang, K., Siriamornpun, S., Wiset, L.,

Meeso, N., 2008. Effect of soaking temperature
on physical, chemical and cooking properties of
parboiled fragrant rice. World Journal of
Agricultural Sciences 4, 409-415.
99

Fabrication and Evaluation of Paddy Husk Driven Up-Draught Hot Air Dryer For Paddy Drying

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Fabrication and Evaluation of Paddy Husk Driven Up-Draught Hot Air Dryer For Paddy Drying

Uploaded by

Copyright:

Available Formats

International Journal of Scientific Research and Innovative Technology ISSN: 2313-3759 Vol. 2 No.

FABRICATION AND EVALUATION OF PADDY HUSK DRIVEN UP-DRAUGHT

Dilotharaj.P.A1, Kannan.N 2, Prabhaharan.M 3 and Alvappillai.P 4

Department of Agricultural engineering, Faculty of Agriculture, University of Jaffna, Sri Lanka

Key words: Fabrication, Evaluation, Up-draught, Hot air, Paddy drying

Introduction Census and Statistics, 2013). Influences of

simple up-draught hot air dryer to overcome these ns

recovered from burning of paddy husk with an consumption

parboiling. Gasifier efficiency 66.67%

Table 1: Drying cylinder specifications

2.2: Sample selection

Nadu type long grains of 3 and 6 months of

2.3: Experimental setup 2.4: Estimation of moisture content

Moisture content gets reduced as drying

grains dried in T1 and T2 yields significant 2.5: Statistical Analysis

studies prove that air flow and temperature drying

profile influence drying of grains under

Drying time (minutes)

Drying time (minutes)

Moisture content (Wb)(%)

Drying time (minutes)

Moisture content (Wb)(%)

Drying time (minutes)

Final moisture content in drying (%)

*All the values from mean of four replicates

The above table shows the ANOVA of for mean. References

under condition, T1, is significantly different from Australia.

each other and compared to control, C too.

Acknowledgement research and development in the field of low-

financial support Critical Reviews in Food Science and Nutrition 3,

provided by Council for Agriculture Research 329-373.

Policy (CARP),Sir Lanka

Ng, P., Law, C., Tasirin, S., Daud, W., 2005.

Prakash, B., 2011. Mathematical modeling of http://www.statistics.gov.lk/

Sareepuang, K., Siriamornpun, S., Wiset, L.,

You might also like