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Drying characteristics of paddy in an integrated dryer
2014
Journal of food science and technology
Drying characteristics of paddy (long grain variety PR-118 procured from PAU, Ludhiana) in an integrated dryer using single as well as combined heating source was studied at different air temperatures. The integrated dryer comprises three different air heating sources such as solar, biomass and electrical. Drying of paddy occurred in falling rate period. It was observed that duration of drying of paddy from 22 to 13 % moisture content (w.b.) was 5-9 h depending upon the source of energy used.
doi:10.1007/s13197-013-1250-1
pmid:24741181
pmcid:PMC3982010
fatcat:vl3ib2zrtnbuvg3mqwicslzx3q