Investigation of drying parameters of parboiled paddy and the effect of combined hot air - infrared drier on head rice yield (Case study: Fajr cultivar)

Drying is used as a suitable method for increasing shelf life of agricultural different products. In this research, kinetics modeling of parboiled rice drying in a combined infrared-hot air dryer was investigated. The effect of hot air temperature at 3 levels of 40, 50 and 60oC, infrared radiation intensity at 2 levels of 0.32 and 0.49 w/cm2 and air velocity 1 m/s were evaluated during drying of parboiled rice on head rice yield in a completely randomized design. The results showed that the effect of hot air temperature and infrared radiation intensity on the drying time of parboiled rice was significant (P