AGRICULTURAL PROCESSING

Air-moving device

Mechanical device used to measure air for drying of aeration.

Aeration

Purposeful movement of air through a product to maintain or improve quality.

Casing

Outer enclosure that surrounds the heat exchanger.

Drying air

The air passing through the product being dried.

Heating-air drying

Process of using heated air to remove moisture.

Heat exchanger

Transfers heat between two fluids.

Temperature rise

Difference between ambient temperature and drying air temperature.

Supplemental heat

Additional heat used to achieve a limited temperature rise.

Batch

A specific quantity of harvested crop for treatment.

Blending

Mixing different products to achieve a desired outcome.

Drying

The process of removing moisture from a product.

Drying front

Boundary between dried and undried product.

Drying time maximum permissible

The maximum time allowed for drying without compromising quality.

Drying zone

Area where active drying occurs.

Drying air temperature

Temperature of air entering the drying product.

Direct fired

Combustion products directly contact the product

Indirect fired

Combustion products do not contact the product.

Pre-ventilation

Purging of volatile gases before burner ignition.

Time of drying

Time required for drying from start to drying front arrival.

Turning

Moving product through air within a bean or storage structure.

Conduction

Heat transmission through a conductor.

Convection

Heat or electricity transfer through currents in gases or liquids.

Radiation

Emission, transmission, and absorption of radiant energy.

Vaporizer

Device that hits liquid fuel to vapor for combustion.

Equilibrium moisture content

Moisture content at which a product is imbalance with the surrounding atmosphere.

Equilibrium relative humidity

Relative humidity at equilibrium moisture content.

Moisture content dry basis

Percentage of water in a product, expressed by the weight of water divided by the dry matter.

Moisture content wet basis

Percentage of water in a product, expressed by the weight of water divided by total weight.

Dehydration

Rapid removal of moisture to very low levels.

Tempering

Equalizing moisture of temperature throughout the product.

Foreign matter

Impurities found in rice, such as weeds or stones.

Chalky kernels

Mild rice with white or chalky portions.

Yellow or Damaged kernels

Rice damage by heat, fermentation, or insects.

Well milled rice

Rice with only slight remaining streaks or brans.

Fuel train

System controlling fuel flow to the burner.

LP gas

Mixture of propane and butane stored as liquid under pressure.

Natural gas

Gaseous hydrocarbon primarily composed of methane.

Pilot

Small flame used to ignite the burner.

Line pressure

Pressure of the fuel in the supply line to the dryer.

Vapor pressure

Pressure of a vaporized fuel in storage or burner.

Orifice

Opening through which gas is admitted to the burner.

Pressure regulator

Maintains constant delivery pressure for fluid.

Plenum

A chamber that distributes air to the drying system.

Pressure system

System forcing air through the product at above atmospheric pressure.

Suction system

Moves air through the product by creating a lower pressure than atmospheric.

Cycling burner

A burner that cycles between high and low heat or on/off.

Supervision

Continuous monitoring to ensure proper operation particularly reacting to flame failure.

Ambient temperature

Temperature of the surrounding air.

Combustible

Material that can be burned under specific conditions.

Depth factor

Represents the depth of product drying to equilibrium.

Joule (BTU)

Unit of heat, raising 1 g of water by 1 degree celsius.

Head rice

Rice grains at least 3/4 the size of the whole kernel.

Large broken milled grain

Grains with a length of 3/8 or more but shorter than 6/8 of the original kernel.

Small broken grains

Grains shorter than 3/8 of the original colonel and do not pass through a 1.4 mm sieve.

Brewer's rice

Rice particles passing through a 1.4 mm sieve.

Shield corn (Maize)

Grains from zea mays (corn plant)

White corn

Corn grains with white color, with specific color limitations.

Yellow corn

Corn grains with yellow color, with color variation limits.

Husking/Shelling

Removing the husk from paddy.

Whitening

Removal of the brand layer from brown rice, resulting in whitening.

Milled rice

Rice after the bran layer has been removed.

Polishing/Refining

Removing powdered bran from milled rice

Broken rice

Grains smaller than 3/4 to 1/4 of a whole grain.

Head rice recovery

The percentage of head rice obtained from milling.

Total milling recovery

The total weight of rice obtained from milling as a percentage of the original paddy weight.

Degree of milling

The extent to which bran layers and germ have been removed from milled rice.