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Title: Accelerated aging of jasmine brown rice by combined techniques of fluidization and tempering
Authors: Jaisut, Donludee
Soponronnarit, Somchart
Keywords: Fluidization
Fluid dynamics
Issue Date: 2007
Type: Preprint
Series/Report no.: REP417 2007;c.1
REP417 2007;c.2
Abstract: The main objective of this study is to produce the aged Jasmine brown rice with low rancidity using fluidization in the first stage, followed by tempering and ventilation in the last stage. Khao Dok Mali 105 paddy variety was dried from the initial moisture contents of 28.2 and 33.3% dry basis to 22.5 ± 1.2% dry basis using inlet drying air temperatures of 130 and 150°C. After fluidized bed drying, paddy was tempered for 30, 60 and 120 minutes and followed by ambient air aeration until its final moisture content reduced to 16.3 ± 0.5% dry basis. Dried paddy, then, was stored for 7 months at the ambient temperature to determine the free fatty acid level. Shade dried samples, used as a reference, were also stored for 7 months. Jasmine brown rice qualities after processes such as head rice yield, cooking and glycemic index were determined. The experimental results showed that the combined technique could produce the aged Jasmine brown rice, with maintaining head rice yield. Regarding to cooking qualities, the percentages of water uptake, elongation ratio were higher for the treated samples and percentage of solid loss was lower. These tendencies were similar to the cooking qualities of reference samples. However, the FFA level after drying was significantly lower than control samples and slightly increased during storage for 7 months whereas it rapidly increased in the reference samples level. As observed from the result, the natural aging process had no effect on the glycemic index which still remained in high level, whereas the rice obtained from heating process showed the low glycemic index.
Description: Proceeding 5th Asia-Pacific Drying Conference Vol.1 (2007) p.569-575.
Appears in Collections:School of Technology Publications (SoT)

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