Process of Producing Parboiled Rice with Different Colors by Fluidized Bed Drying Technique Including Tempering

Bootkote, Pitipat; Soponronnarit, Somchart; Prachayawarakorn, Somkiat

doi:10.1007/s11947-016-1737-7

Cited by 22 publications

(8 citation statements)

References 17 publications

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“…The second highest HRY was obtained by IR drying of parboiled paddy as well. These results confirmed the benefit of IR radiation which can reduce moisture gradient and stress formation in rice kernels during drying and lead to higher HRY [1,4]. …”

Section: Head Rice Yield Of Milled Parboiled Ricesupporting

confidence: 74%

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Vibratory bed assisted infrared drying of parboiled rice and its rice bran stability

Vichaiya

Jongyingcharoen

2018

MATEC Web Conf.

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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.

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Section: Head Rice Yield Of Milled Parboiled Ricesupporting

confidence: 74%

“…The paddy was cleaned and soaked in water at a temperature of 55C for 260 min so that its moisture content was increased to 45 g water/g dry matter [4]. The soaked paddy was then steamed at 100C for 20 min and tempered at an ambient condition for 10 min before drying.…”

Section: Preparation Of Moist Parboiled Paddymentioning

confidence: 99%

Vibratory bed assisted infrared drying of parboiled rice and its rice bran stability

Vichaiya

Jongyingcharoen

2018

MATEC Web Conf.

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“…Fluidized bed drying was explored by Bootkote et al (2016), which verified the need to reduce the drying air temperature and increase the tempering time to meet rice quality requirements.…”

Section: Introductionmentioning

confidence: 97%

“…The grains were subjected to high temperatures of 130 and 150°C and in both cases alterations in rice quality were observed. Fluidized bed drying was explored by Bootkote et al (2016), which verified the need to reduce the drying air temperature and increase the tempering time to meet rice quality requirements.…”

Section: Introductionmentioning

confidence: 99%

Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Nunes

Coradi

Müller

et al. 2022

Food Processing Preservation

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The initial moisture contents and impurities in the grain mass can interfere with the drying operation in a stationary dryer. Thus, the objective of this study was to evaluate the effect of drying air movement in the rice mass as a function of initial moisture contents (19, 18, 17, and 16% w.b.) and impurities (1.5, 2.5, 2.0, and 3.0%) on the physicochemical properties and morphological rice quality. The moisture and impurity contents provided alterations in the movement and distribution of the drying air in the upper layers of the stationary dryers. Consequently, the physicochemical properties and morphological quality of rice were altered. In addition, the reduction in the starch and fat contents was correlated to higher percentages of crude protein, mainly upper grain layers. Thus, the rice mass at moisture content of 17% (w.b.) and impurity at 2.5% allowed major uniformity and greater drying versatility in the stationary dryer for rice quality. Practical applications The rice drying in the stationary dryer is an excellent option to reduce drying and storage infrastructure and achieve satisfactory grain quality, as long as there is an adequate control and management of the batches of grain received in terms of moisture uniformity and impurity contents. For proper rice management in the stationary dryer, it is recommended to pre‐cleaning the grain mass to 2% of impurities, while the initial grain moisture content for drying must be below 18% (w.b.). The standardization of batches in terms of initial moisture content and impurities allows for an adequate flow and distribution of air in the grain mass to obtain efficiency in drying at low temperatures and maintaining grain quality. From a commercial point of view, the grains can remain in the drying process and stored in silo‐dryers for the harvest period until the time they can be sold at better market prices.

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“…Thus, modern paddy drying operations usually include a tempering stage to balance moisture within grains, minimizing stress and cracking, and enhancing milling quality by reducing breakage [12,13]. This process not only improves grain hardness and allows for final moisture content adjustments but also contributes to energy savings by optimizing subsequent drying phases [14]. Additionally, the tempering process provides a crucial opportunity to recycle residual heat and increase the overall energy efficiency of the system [15,16].…”

Section: Introductionmentioning

confidence: 99%

Paddy Drying Technologies: A Review of Existing Literature on Energy Consumption

Ying,

Spang

2024

Processes

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This study explores the existing literature on specific energy consumption (SEC) use for paddy drying and consolidates all relevant data for comparisons across technologies. Energy consumption data for a range of drying technologies are consolidated from published literature and normalized to enable comparison. A large proportion of the source data are generated from operational performance in industrial or laboratory settings, while the remainder is derived from computer simulations. The SEC of paddy drying is driven primarily by technology type; however, operational factors (such as the system size, temperature, and airflow) and external factors (such as the local climate and paddy moisture content) also heavily influence system energy use. The results of our analysis show that the industrial drying technologies explored in this study have an average SEC of 5.57 ± 2.21 MJ/kg, significantly lower than the 20.87 ± 14.97 MJ/kg observed in a laboratory setting, which can potentially be attributed to differences in processing capacity. Multi-stage drying typically has higher energy efficiency when tempering stages are incorporated. The self-circulating design of some drying systems may provide additional opportunities for heat exchange, leading to efficient drying performance without the need for a separate tempering stage. Beyond traditional methods, we have observed a notable shift towards solar-assisted and infrared drying technologies in laboratory settings, reflecting an increasing interest in sustainable and efficient drying solutions. In summary, this review consolidates SEC data for rice drying technologies, analyzes the energy intensity and performance of each drying technology, and identifies data gaps that might be addressed in future research.

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Process of Producing Parboiled Rice with Different Colors by Fluidized Bed Drying Technique Including Tempering

Cited by 22 publications

References 17 publications

Vibratory bed assisted infrared drying of parboiled rice and its rice bran stability

Vibratory bed assisted infrared drying of parboiled rice and its rice bran stability

Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Paddy Drying Technologies: A Review of Existing Literature on Energy Consumption

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