KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Chungcharoen, ThatchapolSubject: search.filters.subject.Parboiled rice

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure
    (2021-12-01)
    Srisang, Naruebodee
    ;
    Prachayawarakorn, Somkiat
    ;
    Soponronnarit, Somchart
    ;
    Chungcharoen, Thatchapol
    Hot air fluidized bed drying combined with halogen lamp drying (HAFH) is an innovative hybrid drying technique for parboiled rice production that is more effective than the traditional parboiled rice production (TPP). HAFH can eliminate the steaming process, which is a complex process with high energy consumption, and can also provide a good-quality parboiled rice. The experimental results showed that HAFH achieved faster moisture removal and a higher grain temperature than TPP and the hot air fluidized bed drying technique without a halogen lamp (HAF). The parboiled rice quality and specific energy consumption (SEC) were differently influenced by the production factors (hot air temperature and halogen power) and their interactions. However, the HAFH provides good quality attributes (degree of gelatinization, head rice yield, whiteness index, incidence of white belly, and hardness) equal to those of TPP with a lower SEC in parboiled rice production. Moreover, HAFH generated starch gelatinization both inside and outside of rice grains.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system
    (2019-01-01)
    Srisang, Naruebodee
    ;
    Chungcharoen, Thatchapol
    The aim of this study is to apply a rotating sieve system to the parboiling process for parboiled rice production. The parboiling time and rotation speed were the main production factors affecting the quality attributes of the parboiled rice, including the degree of starch gelatinization (DG), fissure percentage, head rice yield (HRY), white belly, and color. The results showed that the parboiling process with a rotating sieve can decrease the parboiling time required to provide an even quality of parboiled rice. The parboiling time for an even quality of parboiled rice was 5 min at rotation speeds of 10 and 15 rpm, while the parboiling time at a rotation speed of 5 rpm was 10 min. These times were shorter than that with a fixed sieve (15 min). Moreover, the parboiling process using a rotating sieve system provided better qualities of parboiled rice than that using the fixed sieve system, including higher DG and HRY and lower fissure and whiteness percentages. Additionally, the values of DG and HRY were increased with increasing parboiling time. In contrast, the fissure and whiteness percentages of the parboiled rice decreased. However, the quality of the parboiled rice was not dependent on the rotation speed.