KMITL

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

Browse

Settings

Author: search.filters.author.Chungcharoen, ThatchapolSubject: search.filters.subject.Quality

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    The improvement of germination method for producing the germinated brown rice using a water spraying system with a revolved sieve
    (2024-11-01)
    Chungcharoen, Thatchapol
    ;
    Sansiribhan, Sansanee
    ;
    Munsin, Ronnachart
    ;
    Phetpan, Kittisak
    ;
    Fonghiransiri, Surasak
    Water soaking is an important method in germinated brown rice (GBR) production that causes fermentation, leading to an unpleasant smell of GBR. In this research, a water spraying system with a revolved sieve is applied to produce the GBR. The increased speed and time of spray break led to higher moisture content and water absorption. The spray break of 30 min and revolved speed of 15 rpm provided the shortest time to obtain the paddy with a moisture content of 30% (w.b.). The incubation pattern with a revolved sieve and water spray provided the shortest incubation time for 90% germination. When producing the GBR with a water spraying system with a revolved sieve (GBR-WSSRS), it had a lower number of microorganisms compared to the GBR with a water soaking (GBR-WS), leading to higher scores of overall acceptability. However, the GBR-WSSRS had a lower GABA content than the GBR-WS.
  • 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.