Influence of hot air fluidized bed drying on quality changes of purple rice

Rattanamechaiskul, Chaiwat; Junka, Nittaya; Wongs‐Aree, C.; Prachayawarakorn, Somkiat; Soponronnarit, Somchart

doi:10.1080/07373937.2015.1126720

Cited by 20 publications

(8 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Results about the increase in drying air temperatures are similar to those founded by Taechapairoj et al [24] for paddy, Doymaz [25] for green bean, Rattanamechaiskul et al [26] for purple rice, and Doymaz [27] for red kidney bean seeds. In other respects, it has been seen that the increase in air velocity has significantly reduced the drying duration at other researches such as Afzal et al [28] for barley, Darvishi et al [29] for soybean, and Chielle et al [30] for papaya seeds.…”

Section: Resultssupporting

confidence: 85%

Analysis on Photovoltaic Energy-Assisted Drying of Green Peas

Taşkın¹,

İzli²,

Vardar³

2016

International Journal of Photoenergy

View full text Add to dashboard Cite

A photovoltaic energy-assisted industrial dryer has been analyzed. The dryer has been tested in various weather and working conditions with 3 kg of green peas from 75.6% initial moisture content to 20% final moisture content (w.b.). The effect of various drying air temperatures at three levels (40, 50, and 60 ∘ C) and two distinct air velocities (3 m/s and 4 m/s) was examined. Drying performance was assessed with regard to criteria including drying kinetics, specific and total energy consumption, and color and rehydration ratio. The results have proved that total drying duration reduces as air velocity rate and drying air temperature raise. Relying upon the drying durations, the generation performances of photovoltaic panels were between 5.261 and 3.953 W. On the other part, energy consumptions of dryer were between 37.417 and 28.111 W. The best specific energy consumption was detected in 50 ∘ C at 3 m/s for 600 minutes with 7.616 kWh/kg. All drying conditions caused darkening as color parameters. Rehydration assays have showed that rehydrated green peas attained higher capacity with raised air temperature and air velocity.

show abstract

Section: Resultssupporting

confidence: 85%

Analysis on Photovoltaic Energy-Assisted Drying of Green Peas

Taşkın¹,

İzli²,

Vardar³

2016

International Journal of Photoenergy

View full text Add to dashboard Cite

show abstract

“…(2018) also observed a reduction in the cooking time and increase in the rehydration ratio of black rice grains dried at 100 °C, compared to the temperatures of 20, 40, 60, and 80 °C, but with a lower air speed (0.5 m/s). According to Rattanamechaiskul, Junka, Wongs‐Aree, Prachayawarakorn, and Soponronnarit (2016), the hardness of the grains is an important parameter to be observed during the drying process, since it is directly associated with the physical integrity of the grains.…”

Section: Resultsmentioning

confidence: 99%

Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

Lang

Lindemann

Göebel

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

This study evaluated the influence of different fluidized‐bed drying temperatures (20, 60, and 100 °C) on the cooking properties, in vitro starch digestibility, and phenolic bioaccessibility of black rice. The results indicated that the formation of fissures in the grains dried at or above 60 °C reduced the physical integrity of the grains after cooking, increasing the starch digestion and the rehydration ratio, and reduced the cooking time, the hardness and adhesiveness. Due to the higher digestibility of grains dried at higher temperatures, an increase in the bioaccessibility of ferulic acid, which was previously associated with the polysaccharides, was observed. Caffeic acid was the only phenolic compound whose levels decreased when the drying temperature increased. At high temperatures and in the gastric phase, cyanidin chalcones were formed due to the deglycosylation of cyanidin‐3‐O‐glucoside. Practical Application The results of this study provide information to the food industry about the effects of different fluidized‐bed drying temperatures on the rice structure after cooking and that, consequently, affect the availability of bioactive compounds after digestion and the glycemic index of black rice.

show abstract

“…The indented cylinder (Ngeksenghuat, model I‐I, Bangkok, Thailand) was used to separate broken parts of less than 80% of the length of whole grain brown rice according to the Thai commercial standard (Ministry of Commerce, 2016). The test was repeated three times and the husking percentage was computed from the weight of brown rice obtained and the total weight of the coated paddy rice used in the test (Rattanamechaiskul, Junka, Wongs‐Aree, Prachayawarakorn, & Soponronnarit, 2016).…”

Section: Methodsmentioning

confidence: 99%

Top‐spray fluidization coating of paddy rice with zinc oxide nanoparticles to reduce infection fromAspergillussp

Kongtragoul

Junka

2020

J. Food Process. Preserv.

Self Cite

View full text Add to dashboard Cite

Paddy rice varieties harvested in the rainy season are generally at risk of fungal contamination. This includes the local paddy rice variety, Sang Yod, that is harvested annually and requires a specific climate and agricultural geography for growth (Ministry of Commerce, 2006). After maturity, most farmers in Thailand, who not have a large godown and equipment for rice production, will sell the paddy rice to the nearest rice community enterprise, cooperative, or factory immediately after harvesting. The paddy rice is sun-dried on a concrete yard to equilibrium moisture content. A small quantity of paddy rice is processed to brown rice, packed, and transported. The remaining paddy rice is stored to serve customer demand over the coming year. Any fungi that infect paddy rice pre-, during-, or post-harvest will usually develop during long-term storage, especially in the South of Thailand where the weather is hot and humid with heavy rainfall year-round. Most of these fungi belong to the genus Aspergillus (Bertuzzi, Romani, Rastelli, & Giorni, 2019). The fungi of this genus can cause contamination of the final product with mycotoxins, for example, aflatoxins and ochratoxin, which are carcinogens, mutagens, and teratogens-the main causes of cancer (Reddy, Reddy, Abbas, Abel, & Muralidharan, 2008). Inhibition and prevention of paddy rice fungi is necessary to reduce the potential losses and consumer health impacts.

show abstract

Influence of hot air fluidized bed drying on quality changes of purple rice

Cited by 20 publications

References 33 publications

Analysis on Photovoltaic Energy-Assisted Drying of Green Peas

Analysis on Photovoltaic Energy-Assisted Drying of Green Peas

Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

Top‐spray fluidization coating of paddy rice with zinc oxide nanoparticles to reduce infection fromAspergillussp

Contact Info

Product

Resources

About