Performance evaluation of the PhilRice Infrared Heating System for Brown rice heat treatment
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Date
2023
Authors
Amelia Paltep and Kate C. Osoteo
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Abstract
Grains are the staple food served on the table, paired with different dishes, or recreated as several marketable products in the commercial industry. However, it would only be kept within optimum conditions with proper storage mechanization for longer shelf life and further utilization. As a result, The Philippine Rice Research Institute- Engineering and Mechanization Division designed and fabricated the Infrared Heat Treatment Machine (IHTM) to improve the nutritional content and extend shelf life by passing through heat treatment controlled by temperature, conveyor speed, and the distance of the heater from the grain, which is specifically for brown rice, affecting its moisture content(MC).
TThe general objective of the study was to conduct a performance test and evaluation and cost analysis of the Infrared Heat Treatment machine for brown rice. The Infrared Heat Treatment Machine for brown rice was tested and evaluated by the researchers to determine the grain throughput or drying capacity, the brown rice moisture content reduction rate. the machine efficiency, and the optimum combination of infrared heater temperature, the distance of heater from brown rice layer/bed on a conveyor, belt, and conveyor belt speed which would result in the following desired results; highest grain temperature, highest grain moisture content reduction rate, and highest grain throughput, Cost analysis was considered in the operation process to determine a fair and reasonable production cost.
The performance test and evaluation of the Infrared Heat Treatment Machine have been accomplished by analyzing data, considerations, and available materials in the facility. Therefore, it was tested and evaluated to observe and implement optimum performance for brown rice. Infrared Heat Treatment Machine was tested using 1.5 kg of samples; the number of samples prepared was 81 samples. The dependent variables included the final moisture content of the brown rice sample after heat treatment, the temperature of the heat-treated brown rice samples, and the grain throughput. The independent variables were the temperature of the infrared heater (250° C, 300°C, 350°C) the distance of the heater from the conveyor belt (12.5cm, 17.5cm, 22.5cm) and the time of exposure of the brown rice grains to infrared heat depends on the linear speed of the conveyor belt, which in turn depends on the size of the driven conveyor pulley used. The experiment was laid out in 3 x3 x 3 factorial in completely randomized design (CRD) Data on performance parameters were analyzed using Analysis of variance (ANOVA) and for factors or treatments found significant at p<0.05. Turkey post hoc test of means was done. Response surface analysis was carried to determine the optimum combination of the independent factors that would result in the highest drying efficiency