Abstract
The purposes of this research were divided into two parts: (1) to determine the drying characteristics and quality of parboiled paddy undergoing vibratory bed assisted infrared (VIR) drying, and (2) to study the stability of rice bran from the VIR-dried parboiled paddy. Infrared (IR) drying and hot air (HA) drying were applied for comparison purpose. For the experiment 1, VIR drying of parboiled paddy provided the best drying characteristics with the shortest drying time of 50 min and the maximum drying rate of 0.00146 g water/g dry matter·min. VIR drying also produced the greatest head rice yield of 61.3%. The experiment 2 presented that rice bran from VIR-dried parboiled paddy had the highest oil content of 0.256 ± 0.041 g/g dry matter and the most stable in term of minimum change in free fatty acid (FFA) content. The increase in FFA during storage for 14 days was 0.36%. However, the increases in FFA of rice bran from IR-and HA-dried parboiled rice and normal rice were 0.38, 1.36, and 4.10%, respectively.
Highlights
Parboiled rice is ranged in the top five exported rice products of Thailand
3.1 Drying characteristics of parboiled paddy Drying characteristics of parboiled paddy undergoing different drying methods including IR, vibratory bed assisted infrared (VIR), and hot air (HA) drying are presented in terms of drying curves and DR curves as shown in Figs. 2 and 3
DR curves (Fig. 3) presents that VIR drying resulted in the greatest maximum DR of 0.0146 g water/g dry matter·min while the maximum DR obtained by IR and HA drying were 0.0109 and 0.0078 g water/g dry matter·min
Summary
Parboiled rice is ranged in the top five exported rice products of Thailand. Three basic steps of parboiling include soaking, steaming, and drying. Hot air drying is the common drying technique used for parboiling. To improve drying in the parboiling process, VIR drying is considered as a promising technique. IR radiation provides more uniform heating than convective heating. It can reduce moisture gradient and stress development in rice kernels during drying [1]. To overcome short penetration depth of IR, mechanical vibration would be useful. VIR drying was applied for parboiled paddy drying in this study
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