{"title":"Pre-germinated Parboiled Brown Rice Drying Using Fluidization Technique","authors":"Nattapol Poomsa-ad, Lamul Wiset","volume":70,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":895,"pagesEnd":899,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/14460","abstract":"
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>\r\n","references":"[1] P. Dinesh Babu, R.S. Subhasree, R. Bhakyaraj and R. Vidhyalakshmi,\r\nBrown rice-beyond the color reviving a lost health food - A review,\r\nAmerican-Eurasian Journal of Agronomy, 2009, 2 (2): 67-72.\r\n[2] S.Soponronnarit, A. Nathakaranakule, A. Jirajindalert and C.\r\nTaechapairoj, Parboiling brown rice using super heated steam\r\nfluidization technique, Journal of Food Engineering, 2006, 75 (3): 423-\r\n432.\r\n[3] S. Renzetti and E.K. Arendt, Effect of protease treatment on the baking\r\nquality of brown rice bread: From textural and rheological properties to\r\nbiochemistry and microstructure, Journal of Cereal Science, 2009, 50(1):\r\n22-28\r\n[4] D. Karladee and S. Suriyong, \u256c\u2502-Aminobutyric acid (GABA) content in\r\ndifferent varieties of brown rice during germination, ScienceAsia, 2012,\r\n38: 13-17\r\n[5] W. Rordprapat, A. Nathakaranakule, W. Tia, and S. Soponronnarit,\r\nComparative study of fluidized bed paddy drying using hot air and\r\nsuperheated steam, Journal of Food Engineering, 2005, 71 (1): 28-36.\r\n[6] S. Soponronnarita, A. Pongtornkulpanichb and S. Prachayawarakornc.\r\nDrying characteristics of corn in fluidezd bed dryer, Drying Technology:\r\nAn International Journal, 1997, 15 (5): 1603-1615.\r\n[7] L. Wiset, G. Srzednick, R.H. Dricroll, J. Tumambing and N.Poomsa-ad,\r\nModeling of Paddy Drying in Fluidised Bed Dryer.\" Proceedings of the\r\n13th International Drying Symposium (IDS- 2002) Beijing, China, 27-\r\n30 August 2002, vol. A,362-370\r\n[8] G. Elbert, M.P. Tolaba and C. Suarez, 2001. Effects of drying conditions\r\non head rice yield and browning index of parboiled rice. Journal of food\r\nengineering, 2001,47(1): 37-41.\r\n[9] C. Taechapairoj, I. Dhuchakallaya, S. Soponronnarit, S. Wetchacama\r\nand S. Prachayawarakorn, Superheated steam fluidised bed paddy\r\ndrying. Journal of Food Engineering, 2003, 58(1): 67-73.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 70, 2012"}