Cihan, AhmetKahveci, KamilHacihafizoglu, Oktay2024-06-122024-06-1220070260-8774https://doi.org/10.1016/j.jfoodeng.2006.01.057https://hdl.handle.net/20.500.14551/21954Various mathematical models in describing the intermittent drying characteristics of thin layer rough rice were investigated. Experimental values for drying temperature 40 degrees C, drying velocity 1.5 ms(-1) and tempering period ranging from 0 h to 1 h were fitted to the theoretical models to relate the parameters of the drying models with the drying conditions. Suitability of fitting of the experimental data by models was specified as comparing the correlation coefficient, standard error and mean square deviation. The Midilli model was found to be the most adequate model in describing the intermittent drying of thin layer rough rice. The coefficient a and b, drying coefficient k and exponent n in the Midilli model can. be expressed as a polynomial function of tempering time. (c) 2006 Elsevier Ltd. All rights reserved.en10.1016/j.jfoodeng.2006.01.057info:eu-repo/semantics/closedAccessIntermittent DryingRough RiceSingle LayerDrying ModelMoisture RatioPerformanceArticle791293298Q1WOS:0002414152000392-s2.0-33748808443Q1