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Author Supawan Tirawanichaku
Alternative Author Yutthana Tirawanichakul
Oraporn Bualuang
Songklanakarin Journal of Science and Technology
TitleStudy of drying kinetics and qualities of two parboiled rice varieties: Hot air convection and infrared irradiation
ImprintVol. 34 No. 5, September-October 2012
Call# FOOD 7839

CALL # Volume Number Month Year Barcode Status

AbstractThe effect of infrared (IR) and hot air (HA) drying conditions on drying kinetics of Leb Nok Pattani (LNP) rice and Suphanburi 1 (SP 1) parboiled rice and their qualities was studied. Initial moisture content for LNP and SP 1 rice was 54?1 and 49?1% dry-basis, respectively. Drying temperatures of 60-100?C, IR power of 1.0 and 1.5 kW and hot a ir flow rate of 1.0?0.2 m/s were used for experiments. The results show that HA and IR parboiled rice drying can maintain hi gh head rice yield (HRY) and IR drying with 1.5 kW provided the highest HRY value. Additionally, the qualities analysis showed that whiteness, water absorption, cooking time and pasting property were significantly different compared to referen ce samples. The specific energy consumption of parboiled rice drying with IR of 1.0 kW at 100?C delivered a low value. Thus I R drying for parboiled rice should promote.
DescriptPage 557-568
Subject energy consumption
head rice yiel
medium and long-grain rice
physicochemical quality