Drying Process Development of Instant Rice Product: Effects of Methods and Drying Temperature
Abstract
Two-step drying of cooked rice during instant rice process yields good quality product. The research aims to study drying methods and drying temperature. The process of drying instant rice with vacuum dried at a temperature of 90 °C and pressure 80 mbar for the first step of drying. Dried rice from fluidize bed drying and tray drying at temperature of 50, 60 and 70 °C were compared. The parameters considered were shrinkage, gelatinization level, rehydration ratio, texture and color. The results showed that the second step of drying by fluidized bed dryer gave higher gelatinization level and lower shrinkage than drying by tray dryer. Considering the effect of drying temperature on quality of dried rice it was found that drying temperature at 50 °C resulted in higher gelatinization level and higher shrinkage than those of 60 and 70 °C drying temperature, respectively. The hardness and whiteness of instant rice after rehydration were lower for samples dried by fluidize bed dryer than those by tray dryer. The results implied that second steps of drying by fluidize bed dryer provide better quality of instant rice product. This drying process can be an alternative to produce instant rice in an industrial scale. Keywords : Physical properties, vacuum drying, tray drying, fluidized bed drying, gelatinizationReferences
AOAC. (2000). The Association of Official Anallytical Chemistry. (16th ed.). Virginia: Arlington.
Laohasawat, K. (1998). Production instant rice technology. (1st ed.). Biological science program. Science service. Ministry of science and technology. Bangkok. 52 pages. (in Thai)
National Bureau of Agricultural Commudity and Food Standards (ACFS), (2003). Instant product. Ministry of agriculture and co-operatives. Thailand. (in Thai)
Nivikul, A. (2004). Rice: Science and technology. Kasetsart university. Bangkok. 366 pages. (in Thai)
Tamaisuk, P. (2003). Cooked rice drying for producting instant rice. School of Energy, Environment and Materials. King Mongkut’s University Technology of Thonburi. 118 pages. (in Thai)
Taweerattanapanish, A., Soponronnarit, S., Wetchakama, S., Kongseri, N. and Wongpiyachon, S. (1999). Effects of drying on head rice yield using fluidization technique. Drying Technology, 17(1-2), 345-353.
Thanyawanich. S. (2002). The quality improvement of quick cooking rice production by freezing and microwave technique. Department of Food Science. King Mongkut’s Institute Technology of Ladkrabang. 83 pages. (in Thai)
Samual, A. and Matz, S.M. (1991). Chemistry and Technology of Cereal. (92nd ed.). Verginia. 981 p.
Sangadkit, W. (2004). Effects of preparation and drying processes on quality if instant rice. Faculty of Engineering. King Mongkut’s University Technology of Thonburi. 118 pages. (in Thai)
Smith, D.H., RAO, R.M., Lizzao, J.M. and Champagne. E. (1985). Chemical treatment and process modification for producing improved quick-cooking rice. Journal of Food Science, 50(4), 926-931.
Samityothin, S. (1999). Study of Industrial scale paddy drying by fluidization technique. School of Energy, Environment and Materials. King Mongkut’s University Technology of Thonburi. 126 pages. (in Thai)
Seremet (Ceclu), L., Botez, E., Nistor, O., Andronoiu, D.G. and Mocanu, G. (2016). Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chemistry, 195, 104–109.
Soponronnarit, S., Nathakaranakule, A., Jirajindalert, A. and Taechapairoj, C. (2006). Parboiling brown rice using super heated steam fluidization technique. Journal of Food Engineering, 75(3), 423–432.
Wang, H., Zhang, M. and Adhikari, B. (2015). Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation. Food and Bioproducts Processing, 94, 507–517.
Yimto, C. (2007). Food preservation. (1st ed.). Bangkok: Odeon Strore. 216 pages. (in Thai)
Laohasawat, K. (1998). Production instant rice technology. (1st ed.). Biological science program. Science service. Ministry of science and technology. Bangkok. 52 pages. (in Thai)
National Bureau of Agricultural Commudity and Food Standards (ACFS), (2003). Instant product. Ministry of agriculture and co-operatives. Thailand. (in Thai)
Nivikul, A. (2004). Rice: Science and technology. Kasetsart university. Bangkok. 366 pages. (in Thai)
Tamaisuk, P. (2003). Cooked rice drying for producting instant rice. School of Energy, Environment and Materials. King Mongkut’s University Technology of Thonburi. 118 pages. (in Thai)
Taweerattanapanish, A., Soponronnarit, S., Wetchakama, S., Kongseri, N. and Wongpiyachon, S. (1999). Effects of drying on head rice yield using fluidization technique. Drying Technology, 17(1-2), 345-353.
Thanyawanich. S. (2002). The quality improvement of quick cooking rice production by freezing and microwave technique. Department of Food Science. King Mongkut’s Institute Technology of Ladkrabang. 83 pages. (in Thai)
Samual, A. and Matz, S.M. (1991). Chemistry and Technology of Cereal. (92nd ed.). Verginia. 981 p.
Sangadkit, W. (2004). Effects of preparation and drying processes on quality if instant rice. Faculty of Engineering. King Mongkut’s University Technology of Thonburi. 118 pages. (in Thai)
Smith, D.H., RAO, R.M., Lizzao, J.M. and Champagne. E. (1985). Chemical treatment and process modification for producing improved quick-cooking rice. Journal of Food Science, 50(4), 926-931.
Samityothin, S. (1999). Study of Industrial scale paddy drying by fluidization technique. School of Energy, Environment and Materials. King Mongkut’s University Technology of Thonburi. 126 pages. (in Thai)
Seremet (Ceclu), L., Botez, E., Nistor, O., Andronoiu, D.G. and Mocanu, G. (2016). Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chemistry, 195, 104–109.
Soponronnarit, S., Nathakaranakule, A., Jirajindalert, A. and Taechapairoj, C. (2006). Parboiling brown rice using super heated steam fluidization technique. Journal of Food Engineering, 75(3), 423–432.
Wang, H., Zhang, M. and Adhikari, B. (2015). Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation. Food and Bioproducts Processing, 94, 507–517.
Yimto, C. (2007). Food preservation. (1st ed.). Bangkok: Odeon Strore. 216 pages. (in Thai)
Downloads
Published
2016-06-21
Issue
Section
Research Article
