SIU Logo DSpace

SIU Knowledge Bank >
The SIU Libraries >
Reprints of Faculty & Student Publications >
School of Technology Publications (SoT) >

Please use this identifier to cite or link to this item:

Title: เงื่อนไขที่เหมาะสมสำหรับการรักษาคุณภาพข้าวเปลือกที่อบแห้งโดยเทคนิคฟลูอิไดเซซัน
Authors: อนุชา, ใจกล้า
สมชาติ, โสภณรณฤทธิ์
Keywords: ข้าวเปลือก
Issue Date: 2549
Type: Preprint
Series/Report no.: REP431 2549;c.1
REP431 2549;c.2
Abstract: The process of reducing moisture content of paddy, together with storing it in silo to obtain the aged rice, takes for a long time. The objective of this work is therefore to study the method of accelerating aged rice and, at the same time, reducing moisture content to safe level. Suphanburi 1 paddy variety containing high amylose content was dried from initial moisture contents of 22 and 25% w.b. to 18-19% w.b. using the temperatures of 130 and 150°C. It was then tempered for different periods before ventilated by the ambient temperature at the last stage. The experimental results indicated that this drying technique can produce the aged rice, with maintaining paddy quality. The longer tempering time and higher drying temperature could improve head rice yield whilst the whiteness was decreased. In addition,elongation ratio was higher and percentage of solid loss was lower, but it was significantly different for the percentage of water uptake.
Description: การประชุมวิชาการเครือข่ายพลังงานแห่งประเทศไทย (2549) หน้า 1-5.
Appears in Collections:School of Technology Publications (SoT)

Files in This Item:

File Description SizeFormat
REP431 2549.pdf120.16 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0!
Powered by DSpace
Copyright © 2009-2012 Shinawatra University : Fostering Innovation
Visit our Website for more information
Contact SIU Libraries