摘要：The response smface methodology (RSM) was used to multivariable optimization of two stage drying process with intervening rest time dining parboiling of Indica rice variety (Rong Youhua Zhan). The effect of first stage temperature (FST), second stage temperature (SST), air velocity and rest time up to five levels on drying rate, energy consumption, head rice yield (HRY) and color of parboiled rice were studied. It was perceived, in- creasing FST, SST and air velocity negatively af- fected rice quality (HRY and color) whereas rest time influenced positively. The predicted optimal FST, SST, air velocity, and rest time were 83.6] °C, 60 "C, 2.50 m/s, and 90 min respectively, predicted drying rate, energy consumption, HRY, and color under this condition were 8.09 %/h, 12966 kJ/ kg H20, 71.02 %, and 14.75 respectively. The above optimal condition was predicted to enhance the rice quality under faster drying rate at minimum energy consumption.
