The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying Kinetics and End Product Attributes

Pilatowski, Isaac; Mounir, Sabah; Haddad, Joseph; Cong, Duong Thai; Allaf, Karim

doi:10.1007/s11947-010-0332-6

Cited by 19 publications

(17 citation statements)

References 15 publications

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“…Besides, induction of higher mechanical stress helps for the uniform removal of capillary moisture during post steaming drying process due to which water penetration occurs at a higher rate during cooking of the rice samples. Pilatowski et al (2010) reported similar types of findings related to the CT of ICPD treated parboiled rice.…”

Section: Resultsmentioning

confidence: 68%

“…This results in rapid auto‐ vaporization of moisture from the materials, swelling, and change in texture with high porosity and increased specific surface area. Hence, for improving the quality attributes of parboiled rice, ICPD treatment along with soaking and drying process can be effectively applied (Chakraborty et al, 2019; Pilatowski, Mounir, Haddad, Cong, & Allaf, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice

Chakraborty

Gautam

Hazarika

2020

J Food Process Engineering

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Effects of treatment pressure (TP) and treatment time (TT) on the degree of gelatinization (DG) and its impact on the quality attributes of instant controlled pressure drop (ICPD) treated parboiled rice were investigated. Water diffusion and gelatinization kinetics were established for controlling the quality attributes of parboiled rice. Fick's second law was implemented for the evaluation of water diffusion kinetics. DG was fitted with first order reaction kinetics, which showed a rising trend of reaction rate constant from 0.03 to 0.05 s−1 with the variation of TP. Simulation of gelatinization temperature front and its effect on the gelatinization kinetics were modeled by applying computational fluid dynamics (CFD) approach. Process modeling of DG as a function of TP, TT, and moisture content (MC) was accomplished on the basis of 3‐7‐1 artificial neural network (ANN) architecture. Parboiled rice treated at 0.6 MPa TP showed the best quality in terms of broken percentage, ease of cooking, micro‐structural characteristics, and improved cooking and pasting properties. Practical application Instant controlled pressure drop (ICPD) treated parboiling process is an innovative approach for producing rice with improved quality attributes. Investigation of water diffusion and gelatinization kinetics is a vital aspect in order to control the milling quality of ICPD treated parboiled rice. Further, mapping of gelatinization temperature front is also necessary in order to control DG with the variation of ICPD treatment pressure and time. Therefore, this study was conducted to enumerate the effects of water diffusion and gelatinization kinetics on the quality attributes of ICPD treated parboiled rice.

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Section: Resultsmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice

Chakraborty

Gautam

Hazarika

2020

J Food Process Engineering

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“…The applicable methods available in food drying process industry are solar, spray, freeze, vacuum, osmotic, cabinet or tray, fluidized bed, spouted bed and microwave drying (George et al 2004). DIC, which is another alternative of drying methods, has been used for swell-drying of fruits and vegetables drying (Louka and Allaf 2002;Al Haddad et al 2008), texturing and drying various biological products by instant auto vaporization Nouviaire et al 2008;Kristiawan et al 2011), and microbiological decontamination (Setyopratomo et al 2009), post harvesting and/or steaming paddy rice (Pilatowski et al 2010) and essential oil extraction (Amor et al 2008;Besombes et al 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The usage of DIC could greatly intensify the limiting transfer phenomenon, improve texture and usually maintain the product color, vitamins and flavor, reduce energy consumption and most importantly provide environmental friendly process (Al Haddad et al 2008;Pilatowski et al 2010). To ensure a high quality of food, the improved of both the kinetics and the capacity for dehydration and rehydration is emphasized.…”

Section: Introductionmentioning

confidence: 99%

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Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

2012

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A chronology of mathematical models for heat and mass transfer equation is proposed for the prediction of moisture and temperature behavior during drying using DIC (Détente Instantanée Contrôlée) or instant controlled pressure drop technique. DIC technique has the potential as most commonly used dehydration method for high impact food value including the nutrition maintenance and the best possible quality for food storage. The model is governed by the regression model, followed by 2D Fick's and Fourier's parabolic equation and 2D elliptic-parabolic equation in a rectangular slice. The models neglect the effect of shrinkage and radiation effects. The simulations of heat and mass transfer equations with parabolic and elliptic-parabolic types through some numerical methods based on finite difference method (FDM) have been illustrated. Intel®Core™2Duo processors with Linux operating system and C programming language have been considered as a computational platform for the simulation. Qualitative and quantitative differences between DIC technique and the conventional drying methods have been shown as a comparative.

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DIC-Assisted Hot Air Drying of Post-harvest Paddy Rice

Mounir

Allaf

2013

Food Engineering Series

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The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying Kinetics and End Product Attributes

Abstract: International audienc

Cited by 19 publications

References 15 publications

Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice

Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice

Chronology of DIC technique based on the fundamental mathematical modeling and dehydration impact

DIC-Assisted Hot Air Drying of Post-harvest Paddy Rice

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