This research investigated the physicochemical properties, bioactive compounds, and microstructure of brown rice (BR) and non-parboiled and parboiled germinated brown rice (GBR and PGBR). The GBR and PGBR were treated by sun, hot-air oven, or infrared irradiation (IR) drying. The results showed that IR drying enhanced the bioactive compounds of non-parboiled GBR, including γ-aminobutyric acid, α-tocopherol, and total phenolic compounds, while γ-oryzanol and antioxidant activity were comparable to BR. Meanwhile, IR drying significantly improved the head rice yield (HRY) of PGBR while reducing fissured grains. Parboiling also affected the color values of rice grains, suggesting the diffusion of husk color into endosperm and the formation of brown polymers by the Maillard reaction. In addition, IR drying altered the internal structure of rice grains, resulting in abundant intercellular voids. Specifically, the IRdried non-parboiled GBR significantly enhanced essential bioactive compounds and improved HRY while maintaining the color of standard BR.

The aim of the present investigation is to study the effect of temperature on the physicochemical properties of tamarind powder that produced by a double drum dryer. The temperatures varied from 120 to 140°C, whereas other parameters like drum clearance (0.0254 mm) and drum rotation speed (0.75 rpm) were kept constant. Drying yield, moisture content, pH value, total acidity, bulk density and solubility were analyzed for the powder samples. Higher temperature decreased the moisture content of the powder, but help to the drying yield increased. While the pH values and the bulk density decreases as temperatures rise. Contrary to the total acidity and the solubility increases as temperatures rise.  Index Terms-tamarind (tamarindus indica), drum dryer, physicochemical properties

The objective of this research was to investigate the internal change of century egg in production process under hydrostatic pressure and vacuum conditions. The samples of duck egg that used in century egg production were immersed in alkaline solution at hydrostatic pressure of 1 and 2 bars, and 380 and 760 mmHg of hydrostatic vacuum. The samples of egg were random to evaluate internal change of some physical and chemical properties in term of percent of specific gravity increased, hardness of albumen, pH of albumen and yolk, and visible changing with image analysis every 2 days until 12 days. The results of studies indicate that percent of specific gravity increased, pH of albumen and yolk are increase when immersion time increases every pressure, but in contrast to the hardness of albumen. The hydrostatic pressure affect on percent of specific gravity increased clearly than hydrostatic vacuum, but in contrast of pH of albumen. The immersion time affect to change the color of albumen from transparent gel to dark brown every pressure. In addition, the eggs that immersed in alkaline at 2 bars for 6 days were suitable for produce century egg.  Index Terms-century egg, hydrostatic pressure, hydrostatic vacuum, immersion time

This research aims to study the characteristic of paddy motion under the hot air pulse flow in the drying tube length 2 m by using the kinematics motion analysis. The equations of paddy motion are analyzed to evaluate the pattern of paddy motion, total distance that the paddy can travel through the drying tube and Reynolds number of paddy. Results found that Model I, II and III consume the paddy travel time of approximately 1.3, 5.0 and 2.2 s and give a total distance of 2.6, 2.7 and 2.5 m and they have maximum travel velocity of 4.12, 1.37 and 1.85 m/s respectively. When considering the Reynolds number, the models I, II and III give the most values from similar calculations with 1,837, 1,816 and 1,821 respectively. Based on various parameters from all of models, Model III was the closest characteristic of paddy motion to the actual movement in the system.

Abstract-An infrared radial radiation heating system was developed for drying paddy. A cylindrical drying chamber was installed 1,200 W of infrared heater at center for radial radiation heating. Paddy drying behavior and performance of the paddy dryer in terms of drying rate (DR), specific energy consumption (SEC) and quality of paddy i.e. head rice yield (HRY) and whiteness index (WI) were evaluated by drying 15 kg of paddy with initial moisture content of 23-26% (w.b.) by using the drying conditions of 80°C of drying temperature, 334.2 m 3 /min of air flow rate and 0.837, 1.228 and 1.875 kg/min of thin layer paddy flow rate. The results indicated that the drying rate and head rice yield were increased when increase the flow rate of thin layer paddy but in contrast of SEC and whiteness index.