Effect of temperature on drying characteristics and quality of cooked rice

Luangmalawat, Pakorn; Prachayawarakorn, Somkiat; Nathakaranakule, Adisak; Soponronnarit, Somchart

doi:10.1016/j.lwt.2007.04.010

Cited by 63 publications

(67 citation statements)

References 13 publications

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“…Increased drying temperatures caused an increase in hardness and chewiness 577 after rehydration of the instant rice (Prasert & Suwannaporn, 2009) and increased the yellow colour 578 of cooked rice, especially when air is above 100 °C, likely due to Maillard reactions (Luangmalawat 579 et al, 2008). Despite the colour change, there was no significant difference in shrinkage or 580 rehydration capability of rice when the drying temperature was varied from 50 -120 °C 581 (Luangmalawat et al, 2008), which is in contrast to a previous study (Prasert & Suwannaporn,582 …”

Section: A C C E P T E D Accepted Manuscriptcontrasting

confidence: 64%

“…hot air drying (Luangmalawat et al, 2008;Semwal et al, 1996), flat bed drying (Prasert & 563 Suwannaporn, 2009), convective air drying and freeze drying or some combination of methods 564 (Smith et al, 1985). During drying, water evaporates from the product, and the rate of evaporation 565 is a function of the temperature, vapour pressure gradient, mass diffusion of water from the grain, 566 and the distance for vapour movement within the grain structure (Singh & Heldman, 2001).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

“…As drying progresses, the surface dries and a porous structure forms 569 (Luangmalawat et al, 2008). The drying rate at a particular temperature decreases as water content 570 decreases, this is due to a decrease in heat transfer due to the low thermal conductivity of gas 571 compared to liquid in the highly porous structure (Singh & Heldman, 2001).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

“…When the moisture 572 content of rice falls below 30 % (d.b. ), the drying rates were insignificantly different between high 573 (120 °C) and low temperature (50 °C) (Luangmalawat et al, 2008). The high velocity air stream of 574 a centrifugal fluidized bed dryer rapidly carries moisture away from the surface and prevents grains 575 from sticking together, which is desired for cooked medium and short grain rice of high stickiness 576 .…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

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Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

144

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19Background 20Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers 21 from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in 22 texture and flavour during convenience rice processing are, in many cases, poorly understood. 23 Scope and Approach 24This review describes pre-cooking methods including washing and soaking, cooking methods 25 including cooking in excess water, by absorption and by high pressure, and post-cooking 26 technologies including cooling, freezing, retorting, canning, drying and storage, as well as the 27 influence of each process on physical properties and sensory attributes of cooked rice. 28 Key findings and conclusions 29Water diffusion and starch leaching, which occur in many processing steps, are important factors 30 affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by 31 absorption increases stickiness, but does not ensure uniform moisture distribution compared to 32 cooking in excess water, thus is not applicable for rice manufacturers. Leached amylose during 33 soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal 34 treatments such as high pressure soaking and cooking has potential to improve rice sensory 35 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPTAbstract 2 properties compared to high temperature treatments, which change colour and flavour of 36 convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after 37 rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but 38 can be retarded by high pressure processing or storage below the glass transition temperature. Much 39 is known about processing factors that affect freshly cooked rice, but more substantial knowledge of 40 how processing steps affect the structure property relationships and sensory properties of 41 convenience rice will assist manufacturers to specifically design products to meet the ever growing 42 consumer demands for convenience food. 43 44

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Section: A C C E P T E D Accepted Manuscriptcontrasting

confidence: 64%

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

See 2 more Smart Citations

Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

144

View full text Add to dashboard Cite

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“…Ondier et al (2010) determined the rice quality of rice as affected by low-temperature and low-relative humidity drying of rough rice. Luangmalawat et al (2008) investigated the effect of temperature on drying characteristics and quality of cooked rice. Allameh and Alizadeh (2013) evaluated the rice losses during delayed rough rice drying in Iran.…”

Section: Introductionmentioning

confidence: 99%

The Physical Quality of Milled Rice as Affected by Moisture Content and Relative Humidity during Delayed Rough Rice Drying

Tamrin

Pratama

Septian

2017

Turkish JAF Sci.Tech.

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Delayed rough rice drying was often found in tidal low land in Indonesia due to rice harvesting used to be in rainy season. Moisture re-absorption of rough rice during delayed drying caused fissures and breakage after rice milling. This experimental works condition the rough rice in some different moisture content and relative humidity during delayed drying. This aim of this study was to develop an alternative condition of delayed rough rice for drying so as not to significantly affect the physical quality of milled rice. The experiment was arranged as a factorial-randomized block design. Each treatment was repeated three times. Rough rice of IR42 variety was selected at three level of moisture content (24.89%, 18% and 22%), and was stored in a closed vessel at the relative humidity of 76% and 86%. The percentage of whole grain, head rice, large broken grain, and small broken grain were daily assessed until 7 days of delayed drying duration. The results showed that the moisture content and relative humidity had a significant effect on all parameters on each day of delayed rough rice drying duration. Rough rice would be better delayed for drying at the conditions for moisture content of 22% and relative humidity of 86%.

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Modeling of the soaking and drying stages for Senia‐type precooked rice

Calatayud

Cosín

Cánovas³

et al. 2021

Cereal Chem

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Background and objectives The production of precooked rice has mainly been applied to long rice varieties, while japonica varieties are significantly less represented, especially Spanish varieties. The aim of this paper was to model the water mass flow process in precooked round‐shaped rice (Bahía‐Senia) for the soaking (Peleg model) and drying phases (drying by hot air and by combined hot air and microwaves, Fick, Midili, and Page models). Optical and mechanical properties after drying were recorded. Cooking tests were also performed. Findings The results show that optimum soaking process was achieved at 35°C during 20 min. For the drying stage, water loss increases using microwave energy at 2.45 GHz and no variations with air temperature were registered. Thus, the optimal drying conditions were achieved at 40°C combined with microwave during 42 min. Conclusions Precooked round rice processing conditions have been established. This treatment would reduce the final cooking time (96 ºC) for the user by 94%, which implies that in only 3 min, the precooked rice would reach the same level of moisture as the control rice after 20 min of cooking. Significance and novelty These findings can be used by food industry in selecting the proper soaking and drying conditions that favors the production of precooked round‐shaped rice.

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Effect of temperature on drying characteristics and quality of cooked rice

Cited by 63 publications

References 13 publications

Review of the effects of different processing technologies on cooked and convenience rice quality

Review of the effects of different processing technologies on cooked and convenience rice quality

The Physical Quality of Milled Rice as Affected by Moisture Content and Relative Humidity during Delayed Rough Rice Drying

Modeling of the soaking and drying stages for Senia‐type precooked rice

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