Modeling the improved textural properties of purple waxy rice dried through fluidization
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Author list: Rattanamechaiskul C., Junka N., Prachayawarakorn S., Soponronnarit S.
Publisher: Taylor and Francis Group
Publication year: 2018
Journal: Drying Technology (0737-3937)
Volume number: 36
Issue number: 9
Start page: 1061
End page: 1075
Number of pages: 15
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
This study developed a mathematical model and gelatinization kinetic equation for drying rice through fluidization. This model was then applied to improve the softness and stickiness of non-milled waxy rice (NWR) to be comparable to those of milled waxy rice (MWR). The results demonstrate that the hardness value decreased and that the stickiness value increased with an increasing degree of starch gelatinization. The model and equation were validated based on their satisfactory R2 values and were then used to predict the suitable degree of starch gelatinization and to recommend drying conditions. Compared to MWR, the simulated NWR had an equal hardness value and a larger stickiness value. ฉ 2017 Taylor & Francis.
Keywords
Cooking properties, Fluidization
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