Mathematical modelling for low temperature batch drying of paddy using fluidised bed technology

Rice is considered as the major staple food throughout India. Drying is one of the major alternatives available for proper storage of rice. The drying process can be suitably represented by many mathematical models. In this study 10 different mathematical models are chosen for describing the mathematical behaviour of drying. The experimental data obtained from the drying of raw rice at different temperatures, drying air velocity and relative humidity are fitted with the chosen mathematical models. The best suitable model to describe the drying behaviour of raw rice is determined by non-linear regression analysis. The statistical indicators Correlation coefficient (R2), root mean square error (RMSE) and sum of squares due to error (SSE) showed that Midilli et al. (2002) model is suitable model for all operating conditions. The coefficients of Midilli et al. 2002 model is also expressed as a function of drying air temperature, velocity and inventory of paddy.