Effects of Drying Air Parameters
on Rice Drying Models
Lalit R. Verma, R. A. Bucklin, J. B. Endan, F. T. Wratten
MEMBER ASSOC. MEMBER
ASAE ASAE
ABSTRACT
vertical airflow dryer and a continuous weighing
A system were used to determine the drying constant of
steamed and unsteamed rough rice as a function of
temperature, velocity and relative humidity of the drying
air. The drying constant is an important parameter in
thin layer drying theory which is needed to the drying
process. Drying tests were conducted with unsteamed
and steamed rough rice in order to evaluate the drying
constants. Different effects of drying air conditions on
the drying constant were observed for the steamed and
unsteamed rough rice samples.
INTRODUCTION
Rice, one of the world's leading food crops, is usually
harvested at moisture contents above safe storage levels
and requires additional drying. Various systems of
drying are employed and the efficiency of these systems is
becoming increasingly important with the ever tightening
supply of fossil fuels. A recent development has found
that steam treatment of naturally moist rice increases
both the milling yields and nutritive value of the rice
grain. This treatment is different from parboiling which
starts with soaking of dried rice. Steam treatment prior
to drying has also been found to reduce the drying time
significantly.
Analysis of system performance can be greatly
expedited by the use of numerical simulation in which
the solutions of single layer drying equations are
combined to obtain a general solution. The thin layer
drying equation forms the basis for computer
simulations of grain dried in a column. A general thin
layer drying equation for rough rice is therefore needed
to compute drying rates as functions of air parameters.
OBJECTIVES
The objectives of the studies reported in this paper
were to evaluate the effects of the temperature, velocity
and relative humidity of the drying air on the drying
constants of steamed and unsteamed rough rice.
REVIEW OF LITERATURE
Researchers working with corn and wheat have
developed simulations based on the solutions of the
diffusion equation for a material of constant diffusivity
Article was submitted for publication in May, 1984; reviewed and
approved for publication by the Electric Power and Processing Div. of
ASAE in September, 1984.
The authors are: LALIT R. VERMA, Associate Professor, R. A.
BUCKLIN and J. B. ENDAN, former Graduate Students, and F. T.
WRATTEN, Retired Professor, Agricultural Engineering Dept.,
Louisiana State University, LSU Agricultural Center, Baton Rouge.
296
(Newman, 1931). The solutions take the form of rapidly
converging infinite series. The general equation is:
The solutions for the different shapes have been used
to describe the drying process of grains with good results
(Hustrulid and Flikke, 1959; Pabis and Henderson,
1961). It can be assumed that the drying process of rice
can be represented by the diffusion series. This series
converges rapidly and after a period of time can be
represented by a single term equation:
MR = Ae" kt [2]
The drying constant, as expressed in equation [1] can
be written as a constant times the diffusivity:
k=ND [3]
Stipe et al. (1974) have reported that steam treatment
of naturally moist rice as obtained after harvest, prior to
drying, shortened the drying time by as much as 50%
when compared to untreated rice. This study also
emphasized that geletanization of rice is a function of
moisture and temperature but independent of the source
of energy. Milling yields were increased when rough rice
at harvest moisture levels was steam treated. Drying to
12.5% (w.b.) moisture was done in a two-pass operation
at 70°C with an intermediate tempering of 2 h at 70°C
between the passes. The milling yield was not
significantly affected by drying to the low moisture level
instead of 16% (w.b.) in a single pass with 2 h of
tempering after drying.
Parboiling, which includes steam treatment after
soaking of pre-dried rough rice to about 35% (w.b.)
moisture level, has been reported to restore milling
quality of defective grains which fail during milling
(Bhattacharya, 1969). Two-pass drying with tempering
in the moisture range of 15 to 19% followed by hot
conditioning after final drying has also been
recommended for drying parboiled rice for optimum
milling quality (Bhattacharya and Swamy, 1967). The
most effective method of drying steam treated rice has
been reported as a combination of mechanical and shade
drying (Salleh, 1975). Mechanical drying to a certain
moisture level followed by tempering for 2 h and air
drying in shade to 12.5% moisture with 24 h storage
before milling is the recommendation from this study.
In another study with drying of naturally moist rough
rice after steaming, it was found that the milling yield
was increased. Most of the increase in mill yield was
maintained even with rapid drying to 12% moisture with
80°C air followed by tempering at 70°C for one hour
TRANSACTIONS of the ASAE—1985
(Stipe et al., 1975). Drastic reductions in head yields
were observed, however, when steamed rice was dried
without tempering immediately after drying. Longer
steaming times produced increased milling yields
indicating that the longer steaming times produced a
more gelatinized product thereby causing less breakage
during milling.
The drying constant may be affected by variation of
the temperature, velocity or relative humidity of the
drying air, by the shape of the particle being dried, and
by initial moisture content and changes in moisture
content of the grain as it dries. Most studies of the drying
constant have dealt with variation of temperature of
drying air. The drying constant for grains has been
shown to increase with temperature by many researchers
(Allen, 1960; Chittenden and Hustrulid, 1966;
Mannapperuma, 1975; Simmonds et al., 1953;
Westerman et al., 1973). The exact relationship between
the drying constant and temperature has yet to be fully
established for rice. It has been proposed (Henderson
and Pabis, 1961) that the drying constant for grains
varies with temperature according to an Arrhenius
relationship:
k = k e" c / T •[4]
Such relations for wheat and barley have been
established (O'Callahan et al., 1971).
The effects of relative humidity and velocity of drying
air on the drying constant for rice are not clearly
established in the literature. Allen (1960) found evidence
of a possible velocity effect on the drying constant for
rice. Investigations of velocity effects on the drying
constant of other grains have yielded mixed results.
Some researchers (Simmonds et a., 1953; Troeger and
Hukill, 1971) have reported velocity effects while others
(Chittenden and Hustrulid, 1966; Hukill and Schmidt,
1960; McEwen and O'Callahan, 1955) have found the
drying constant to be independent of air velocity.
A relative humidity effect on the drying constant for
rice has been reported (Allen, 1960). Another study
confirmed that the drying constant was dependent on
relative humidity of drying air in Allen's study
(Henderson and Pabis, 1961). They, however, were
unable to discover a relative humidity effect on the
drying constant for their own data and suggested further
investigation of this factor. Results for grains other than
rice have been mixed. Some studies report no
relationship between relative humidity and the drying
constant (Chittenden and Hustrulid 1966; McEwen and
O'Callaghan, 1955). However, others (Hukill and
Schmidt, 1960; Simmonds et al., 1953; Troeger and
Hukill, 1971; Westerman et al., 1973) have reported
relative humidity effects on the drying constant for grains
other than rice.
EQUIPMENT AND PROCEDURE
Drying tests were run in which the conditions of the
drying air included velocities, relative humidities and
temperatures normally used in both bulk and continuous
flow rice drying systems. Thirty seven tests were
conducted with unsteamed rice and thirty five with steam
treated rice. Relative humidity varied from 3 to 60%,
velocity from 0.025 to 0.5 m3/s-m2 and temperature from
35 to 95°C for unsteamed rice. In the case of steam
treated rice, the relative humidity varied from 10 to 58%,
1985—TRANSACTIONS of the ASAE
I, STEAM INLET
2 FAN
3. ORIFICE METER
4. ELECTRIC HEATER
6 SAMPLE PAN
7.
8
EXHAUST DUCT
WEIGHING MECHANISM
9. FRONT VIEW OF LOAD CELL
AND C A N T I L E V E R BEAM
&
Fig. 1—Dicing and weighing mechanisms.
velocity from 0.05 to 0.5 m3/s-m2 and temperature from
30 to 75°C.
The samples used in the drying tests were taken from a
lot of long-grain variety, Labelle, initially at 25.5%
moisture content (d.b.) and kept in air tight containers
at 2°C until used. Samples were removed from the
refrigerator 12 to 24 h before steam treatment and/or
drying. The steam treatment consisted of applying steam
at a pressure of 103 kPa for 5 min. Samples were weighed
after steaming and prior to drying.
The experimental drying system employed a small fan
to force air through a metering area, heating area and
then through the sample drying and weighing area,
Fig. 1. Humidity of the drying air was adjusted by
injecting steam directly into the inlet of the fan. Air flow
rate was measured by use of a square-edged orifice with
vena-contracta taps and a micromanometer accurate to
0.249 Pa. Electric fin-strip heaters controlled by variable
voltage transformers provided adjustment of air
temperature. Wet and dry bulb thermometers or
thermocouple junctions were used to sense air conditions
just prior to entering the drying areas.
Continuous weighing of the drying sample was
obtained by measuring the displacement of a cantilever
beam supporting the sample in the drying area. A
sample pan, formed by cementing a light nylon mesh to a
circular wire frame, had an area of 0.0993 m2 to
accommodate a 150 g sample of one grain thickness. The
pan, holder and suspension wires weighed 175 g and
were suspended from the cantilever beam above the
drying area. Taut elastic threads between the wall and
sample holder were used to reduce oscillations of the pan
due to air turbulence (Bucklin and Wratten, 1979).
The weighing system utilized a Statham, Universal
Transducing Cell, Model UC2 rigidly mounted above the
cantilever beam supporting the sample pan to sense
displacement of the beam as the drying sample changed
in weight. The output of the transducing cell was
amplified and visually indicated by a Statham, Universal
Transducer Readout, Model SC101. The electric output
from this unit was filtered by a two stage RC filter
consisting of a 6.8 k ohm series resistor and a 2000 juf
shunt capacitor coupled with a 10 k ohm series resistor
and a 1000 \JL$ shunt capacitor. The filtered signal was fed
to a Tektronix Digital Voltmeter, Model CM 501
interfaced to a Tektronix programmable calculator,
Model 31. The signal was read by the Tek 31 computer
every 30 s from the voltmeter. Moisture content was
calculated by the computer based on a dry weight
entered into computer memory prior to drying. The
297
difference in moisture 30 s before and 30 s after each
minute was computed and this value of AM/At was
stored in memory along with the moisture content and
time for that observation. A plot of moisture content
versus rate of change of moisture was also made on a
model 4661, Tektronix Digital Plotter to provide
continuous visual record of the drying progress.
Observations were recorded each minute up to 90 min
and at 5 min intervals thereafter.
ANALYSIS OF DATA
The rate of change of moisture, during the time when
only the first term of the diffusion series is effective, can
be expressed as a linear function of moisture content:
This was also used by Chen and Johnson (1969) in their
analysis.
dM
= -k(M - ME
dt"
The slope of the curve of AM/At versus moisture is
equal to the drying constant k and the intercept of the
y-axis is equal to kM E . Dividing the intercept by k gives
the dynamic equilibrium moisture content. Very
accurate measurement of weight is required on a
continuous basis to determine k and ME.
The shape factor, A, in the equation MR = Ae kt can be
found by calculating MR and e k t for the same drying
interval as used in the previous analysis and using the
values of M E and k obtained there. Regression
techniques can then be used to determine the shape
factor. As a check on the equilibrium moisture thus
determined, a plot of ln(M - ME) versus time was made.
A linear plot indicated that the value of ME obtained was
accurate.
A second term of the diffusion series was obtained by
regression, using the differences between values of
moisture ratio observed and those calculated by the
single term equation versus time. A transient time of
approximately 10 min from the start of drying was
observed in the drying runs and was not included in this
analysis. This was the period when the grains were
getting equilibrated with the drying air.
This procedure resulted in an expression of the form:
MR - A e - k t Fe-et , .[6]
This model was also used by Sharma et al. (1982)
where F = (1-A). If the two term equation can be used to
•[5] describe the drying process, then the ratio g/k can be
used as an indicator of the type of diffusion series which
the process follows.
RESULTS
Analysis of data for unsteamed rice presented in
Table 1 showed the drying constant to be independent of
the velocity and relative humidity of the drying air over
the range evaluated in this study. From the analysis of
data of steam treated rice, Table 2, the drying constant
was found to be independent of the relative humidity of
the drying air. The drying constant was observed to
increase with an increase in velocity from 0.05 m 3 /s-m 2 to

TABLE 1. RESULTS OF DRYING TESTS WITH UNSTEAMED RICE

kt
M
R= Ae" + Fe-tf
Temper- Humi- Velocity
ature, dity, m 3 /s kxlO-3 ME, gxlO" 2
°C %RH m2 min %DB A min F g/k

35 35 0.025 3.46 13.77 0.805

35 35 0.5 3.56 13.74 0.81
35 60 0.025 3.36 15.05 0.82
35 60 0.1 3.28 15.13 0.82
35 60 0.18 3.05 15.74 0.80 1.63 0.138 5.36
35 60 0.4 3.42 15.01 0.81
35 60 0.5 3.54 15.10 0.81
40 30 0.025 4.22 9.83 0.68 1.45 0.272 3.45
40 30 0.1 4.12 10.99 0.705 1.75 0.190 4.25
40 30 0.18 4.25 11.39 0.645 1.52 0.235 3.57
40 30 0.4 4.13 11.18 0.685 1.38 0.177 3.34
40 30 0.5 4.13 11.75 0.635 1.20 0.247 2.91
40 45 0.025 4.18 14.06 0.615
50 20 0.025 6.25 9.27 0.805
50 20 0.1 6.35 9.37 0.805
50 20 0.18 6.41 9.27 0.595 2.16 0.291 3.37
50 20 0.4 6.20 9.74 0.605
50 20 0.5 6.45 10.19 0.675
50 30 0.025 6.43 10.71 0.525
50 30 0.5 6.42 10.72 0.495
60 10 0.025 9.09 7.12 0.705
60 20 0.025 9.05 9.10 0.425
60 20 0.1 8.93 8.45 0.57
60 20 0.18 9.06 8.21 0.6 3.23 0.323 3.56
60 20 0.4 9.16 9.68 0.53
60 20 0.5 8.89 8.31 0.615
65 10 0.025 10.3 7.68 0.535
65 10 0.1 9.8 7.41 0.465
65 10 0.18 9.8 7.61 0.475 3.31 0.432 3.37
65 10 0.4 10.8 7.67 0.465
65 10 0.5 9.9 8.01 0.5
65 15 0.025 10.0 9.38 0.59
65 15 0.5 9.85 9.22 0.47
80 5 0.5 12.0 7.34 0.155
80 8 0.5 11.8 7.58 0.315 4.81 0.489 4.08
95 3 0.5 13.4 4.67 0.375 9.53 0.420 7.11
95 5 0.5 13.4 5.88 0.29

298 TRANSACTIONS of the ASAE—1985

 TABLE 2. RESULTS OF DRYING TESTS WITH STEAMED TREATED RICE
M R = Ae~ k t + Fe -gt
Temper- Humi- Velocity
ature, dity, m 3 /s kxlO-2 ME, gxlO" 2
°C %RH m^ min %DB A min F g/k

30 35 0.05 0.832 12.173 0.813 6.431 0.239 7.73

40 35 0.05 1.292 7.707 1.007
40 50 0.05 1.082 13.070 0.866 23.36 0.198 21.59
40 50 0.50 1.529 9.078 0.709 8.238 0.273 5.39
45 35 0.50 1.869 11.063 0.716 6.293 0.217 3.37
45 50 0.50 1.706 11.477 0.717 12.119 0.255 7.10
50 25 0.05 1.506 10.824 0.770 5.934 0.312 3.94
50 25 0.05 1.506 10.824 0.770 5.934 0.312 3.94
50 25 0.25 1.781 7.826 0.697 9.864 0.285 5.54
50 25 0.50 2.227 6.521 0.696 12.581 0.273 5.65
50 25 0.50 2.227 6.521 0.696 12.581 0.273 5.65
50 35 0.05 1.441 14.056 0.922 12.737 0.119 8.84
50 35 0.05 1.441 14.056 0.922 12.737 0.119 8.84
50 35 0.05 1.3839 14.056 0.922 12.737 0.119 9.20
50 35 0.10 1.727 8.008 0.837 6.920 0.256 4.01
50 35 0.25 1.962 9.958 0.790 7.321 0.327 3.93
50 35 0.50 2.128 7.834 0.695 6.290 0.259 2.96
50 35 0.50 2.1277 6.923 0.616 8.505 0.344 4.00
50 35 0.50 1.970 6.923 0.616 8.505 0.344 4.32
50 50 0.05 1.413 12.550 1.122
50 50 0.05 1.413 12.550 1.122
50 50 0.05 1.413 12.550 1.122
50 50 0.10 1.445 14.621 0.848 13.571 0.116 9.39
50 50 0.25 1.471 9.121 0.694 8.364 0.485 5.69
50 50 0.50 1.927 7.557 0.579 9.650 0.350 5.01
50 50 0.50 1.927 7.557 0.579 9.650 0.350 5.01
50 50 0.50 1.927 7.557 0.579 9.650 0.350 5.01
50 58 0.50 1.969 13.897 0.643 7.954 0.273 4.04
55 35 0.50 2.059 9.549 0.799 11.188 0.169 5.43
55 50 0.50 2.1057 8.461 0.703 13.5822 0.242 6.45
60 18 0.50 2.5841 8.352 0.700 13.430 0.283 5.20
60 35 0.05 1.989 13.315 1.031 8.318 0.111 4.18
60 35 0.50 2.766 9.597 0.651 12.197 0.317 4.41
60 50 0.05 1.902 12.270 1.155
75 10 0.05 3.201 11.880 0.931 13.189 0.184 4.12

0.50 m3/s-m2 for steam treated rice.
The Arrhenius relationship held for unsteamed rice at
temperatures below 65°C as shown in Fig. 2. A nonlinear
curve fitting program was used to obtain the best fit
equation for tests run with drying air less than 65°C.
This equation is:
k = 833.018 e - 3 8 1 8 - 2 ° / T (r = 0.994)
The values of the drying constant for 80°C and 95°C
were lower than those predicted by the Arhenius
relationship. There are several possible causes for this
behavior. The most likely is that temperatures of 80°C
and 95°C are above the gelatinization temperature of
rice (Juliano, 1972). The change in structure produced
by gelatinization of the rice grain may have caused the
drying characteristics to change. Another possible
explanation is related to a shift from a multilayer to a
unilayer of water molecules at moisture levels below 7%
[7] (Hogan and Karon, 1955). Moisture levels below 7%
were reached at these high temperatures, and if the
strength of the unilayer bond is different from that of the
multilayer bond then a lower rate of drying may result at
the low moisture levels. It has also been reported that the
drying constant varies with moisture content (Becker and
Sallans, 1955; Chu and Hustrulid, 1968; Van Arsdel,
1947). Variation of the drying constant with moisture
content could also cause the values to deviate from those
predicted by Arrhenius relationship at high temperature
and low moisture levels.
The drying constant for steam treated rice varied with
temperature of the drying air, Fig. 3, according to the
Arrhenius equations:

k = 2 2 5 . 7 5 1 e - 3 0 9 3 - 0 1 / T (r = 0.946) for air velocity

m3/s
of 0.05

and
95 90 85 80 75 70 65 60 55 50 45
TEMPERATURE, °C k = 6 5 . 4 1 5 e - 2 6 1 1 - 4 ° / T (r = 0.924) for air velocity
Fig. 2—Variation of drying constant with temperature for unsteamed m3/s
rice. of 0.50 •[9]

1985—TRANSACTIONS of the ASAE 299


40 r
.k=65.4l5e-26,,-40/T(V..ocity-0.50^)
60 50
TEMPERATURE, °C
Fig. 3—Variation of drying constant with temperature for steam
treated rice.
These relationships were true for a constant velocity in
the temperature range of 30°C to 75°C. The drying
constant was observed to increase with an increase in air
velocity from 0.05 m3/s-m2 to 0.50 m3/s-m2.
The ratio g/k was calculated for unsteamed rice for all
tests at 40°C and 30 percent relative humidity and for
one test at all other temperatures to study its variation at
one temperature and with change in temperature.
Although there was considerable variation in this value,
the average of eleven values was 4.03 which is very close
to the value of 4 for the diffusion equation for spheres as
given by equation [1]. This indicates that diffusion
process in unsteamed rice is similar to that in spheres.
The g/k ratio was calculated for all but five tests with
steam treated rice. The variation here was also
considerable but the average of 30 values was 6.00 which
is much higher than the value of 4 for spheres, indicating
that the diffusion is different from that in spheres. The
value of g can be calculated using equations 8 and 9 and
the g/k ratios from Tables 1 and 2.
Diffusion theory predicts that the shape factor, 'A', in
equation [2] should be independent of temperature.
However, calculated values of the shape factor were
found to decrease for unsteamed rice with increasing
temperature. Other workers with rice (Wang and Singh,
1978) have also found the shape factor to vary with
temperature. There was a considerable scatter in the
values of "A' and the equation that best fit the
unsteamed rice data is:
A = -2.66 + 1060/T(r = 0.873). [10]
For temperatures up to 65°C, the average of nine
values of (A+F) is 0.903, Table 1. F value therefore is
300
0.903-A where A is given by equation [10]. This yields
the following relation:
F = 3.56-1060/T [11]
A relationship between 'A' and the absolute
temperature of drying air for steam treated rice could not
be established. A difference in 'A' due to drying air
velocity was indicated however. It was found to decrease
exponentially with air velocity and was asymptotic at an
approximate value of 0.6. Mathematical relationships
could not be established for the variation of 'A' with air
velocity.
In comparing the data for unsteamed and steam
treated rice, it was observed that the drying constant
values are higher for steam treated rice than unsteamed
rice. Significant difference could not be observed in the
equilibrium moisture levels however. The higher drying
constant values for steam treated rice are probably
because of higher diffusivity caused by a change in rice
structure due to gelantinization.
The values of equilibrium moisture content for both
unsteamed and steam treated rice were higher than
expected but within the range reported by other
researchers (Chu and Hustrulid, 1968). The higher
values for the drying constant and equilibrium moisture
content for steam treated rice account for about 50%
reduction in the drying time as compared to previous
data for unsteamed rice. Although the values of
equilibrium moisture obtained were higher than
expected, the values of drying constant and equilibrium
moisture content from the analysis fit the data well when
moisture ratio versus time was plotted. Plots of ln(M -
ME) versus time resulted in straight lines indicating
correct values of the equilibrium moisture content.
Most of the previous data by other researchers have
been collected without the combination of continuous
weighing and vertical airflow. They were often collected
from drying systems with horizontal airflow and using
intermittent readings of weight. The weighing system in
this study allowed the weights to be read any time
without disturbing the sample. The combination of
continuous weighing and vertical airflow may account for
the higher values of equilibrium moisture. Differing
varieties of rice were used in earlier studies and the
characteristic differences in properties between varieties
may have resulted in higher values of equilibrium
moisture in this study.
This research was planned to determine the
relationship between the drying constant and relative
humidity, velocity and temperature of the drying air for
single layer drying of unsteamed and steam treated
rough rice. While it achieved that goal, it also raised
questions about the correct values of equilibrium
moisture to be used, the relationship of the shape factor
to temperature and the behavior of the drying constant at
conditions other than those used in this work. Further
research should resolve these issues so that an effective
thin layer drying equation for rough rice can be
established.
CONCLUSIONS
Analysis of the data obtained during this research has
led to the following conclusions:
1. Drying constants for single layer of steamed and
unsteamed rice are independent of relative humidity of
TRANSACTIONS of the ASAE—1985
the drying air over the range of values tested.
2. The effect of drying air velocity is insignificant on
the drying constant of unsteamed rice but it appeared to
increase with an increase in air velocity from 0.05
m3/s-m2 to 0.50 m3/s-m2 for steam treated rice.
3. Drying constant varied with temperature
according to an Arrhenius relationship below 65°C for
unsteamed rice and from 30°C to 75°C for steam treated
rice for a constant air velocity. Drying constant values
were in general higher for steam treated rice than
unsteamed rice.
4. A two-term diffusion equation can describe the
single layer drying of steamed and unsteamed rice.
LIST OF SYMBOLS
A dimensionless constant related to particle shape (shape factor)
D hygroscopic diffusivity, cmVs
F dimensionless coefficient
L constant depending on shape (6/TT2 for sphere)
M moisture content, % (d.b.)
ME dynamic equilibrium moisture content, % (d.b.)
Mj initial moisture contest, % (d.b.)
MR moisture ratio
N geometric factor related to particle shape (n 2 /r () 2 for sphere),
cm-2
T absolute temperature, °K
c material constant
g second term drying constant, s 1
k first term drying constant, s_1
k0 material constant
r0 effective kernel radius, cm
r correlation coefficient
t time, s
References
1. Allen,4 J. R., 1960. Application of grain drying theory to the
drying of maize and rice. Journal of Agricultural Engineering Research
5(4):363-385.
2. Becker, H. A. and H. R. Sallans, 1955. A study of the internal
moisture movement in the drying of the wheat grain. Cereal Chemistry
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3. Bhattacharya, K. R., 1969. Breakage of rice during milling, and
effect of parboiling. Cereal Chemistry 46(5):478-485.
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drying parboiled paddy for optimum milling quality. Cereal Chemistry
44(6):592-600.
5. Bucklin, R. A. and F. T. Wratten, 1979. Variation of the drying
constant of rough rice with velocity, relative humidity, and temperature
of the drying air. Paper presented at the Southwest Region Meeting of
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of diffusion equations. TRANSACTIONS OF THE ASAE 9(l):52-55.
Resistance of Wood Chips to Airflow
(continued from page 295)
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1985—TRANSACTIONS of the ASAE
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