%0 Journal Article
	%A Nattapol Poomsa-ad and  Lamul Wiset
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 70, 2012
	%T Pre-germinated Parboiled Brown Rice Drying Using Fluidization Technique
	%U https://publications.waset.org/pdf/14460
	%V 70
	%X Pre-germinated parboiled brown rice or Khao hang (in Thai) is paddy which undergoing the processes of soaking, steaming, drying and dehusking to obtain the edible form for consumption. The objectives of this research were to study the kinetic of pre-germinated parboiled brown rice drying using fluidization technique and to study the properties of pre-germinated parboiled brown rice after drying. The dryings were performed at the different temperatures of 110, 120 and 130 oC at the bed depth of 2 cm with the air velocity of 1.98 m/s. The results found that the higher drying temperature led to the faster moisture reduction. After drying until the moisture content of pre-germinated parboiled brown rice was lower than 14%wet basis, samples were taken to determine various qualities such as percentage of head rice and L* a* b* color values. The shade drying was used as a control. The results found that the higher drying temperature resulted in the decrease of head rice percentage. For the color assessment, the trend of L* and a* values was increased with the drying temperature, while the b* value was not significantly difference (p › 0.05) by drying temperatures. However, the b value of drying by fluidized bed dryer was higher than the control.

	%P 895 - 898