Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization technique

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Swasdisevi T., Sriariyakula W., Tia W., Soponronnarit S.

ผู้เผยแพร่: Elsevier

ปีที่เผยแพร่ (ค.ศ.): 2010

วารสาร: Journal of Food Engineering (0260-8774)

Volume number: 96

Issue number: 3

หน้าแรก: 455

หน้าสุดท้าย: 462

จำนวนหน้า: 8

นอก: 0260-8774

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-70349783800&doi=10.1016%2fj.jfoodeng.2009.08.026&partnerID=40&md5=63b7152f6440d01c092956aaab4cf831

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Fluidization technique was widely used to dry agriculture products because of its effectiveness in drying. To produce partial-parboiled rice using hot-air fluidization technique has been received increasing attention due to simplicity of operation. Thus, the purpose of this work was to investigate the effects of pre-steaming time and drying temperatures on qualities of partial-parboiled rice. The results revealed that head rice yield, pasting temperature and degree of gelatinization increased with an increase in pre-steaming time whereas white belly decreased. The percentage of water uptake of pre-steamed rice decreased with an increase in drying temperature while the percentage of solid loss and stickiness were not affected. The hardness of pre-steamed rice was higher than that of reference rice and it increased with an increase in drying temperature. To obtain the suitable conditions for producing partially-parboiled rice using hot-air fluidization technique, paddy was soaked at temperature of 80 ฐC for 5 h and then it was blown with saturated steam temperature of 102 ฐC for 70 s (pre-steaming). After that it was dried using fluidization technique at hot-air temperature of 140 ฐC for 2 min and then it was tempered for 30 min; furthermore, it was ventilated at ambient air temperature until the final moisture content was approximately 14-16% d.b. ฉ 2009 Elsevier Ltd. All rights reserved.

คำสำคัญ

Pre-steaming, Rice qualities