Germinated brown rice drying by hot air fluidization technique
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Publication Details
Author list: Srisang N., Prachayawarakorn S., Varanyanond W., Soponronnarits S.
Publisher: Taylor and Francis Group
Publication year: 2011
Journal: Drying Technology (0737-3937)
Volume number: 29
Issue number: 1
Start page: 55
End page: 63
Number of pages: 9
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
Germinated brown rice containing moisture content of 52% dry basis (db) needs to be dried in a reasonable time in order to prevent the growth of microorganisms. Fluidized bed drying is a possible method because this drying technique provides a high mass and heat transfer rate and high-temperature drying can be used. However, such a high-performance dryer may affect the quality of the finished product. The effect of fluidized bed drying temperatures (90, 110, 130, and 150° C) on the quality of germinated brown rice, that is, cooked rice textural property, γ-aminobutyric acid (GABA) level, fissured grain, and microorganisms was therefore investigated. The germinated brown rice was dried to the moisture contents of 18-20% (db), tempered for 30 min, and ventilated by ambient air until the sample moisture content reached 13-15% (db). The experimental results showed that the drying rate increased with increasing drying temperature. The high drying rate, in particular drying at 130° C or higher, caused severe fissuring on the kernel and this fissuring subsequently affected the cooked rice shape and textural property of rice; that is, hardness. The GABA contents of germinated brown rice insignificantly changed with drying temperatures and did not depend on the rice varieties. The populations of attached bacteria, yeast, and mold on the surface of the dried samples were less than 10 4 colony-forming units (CFU)/g, which is safe for food. Copyright © 2011 Taylor & Francis Group, LLC.
Keywords
Fissuring, Germinated brown
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