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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
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
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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.
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Drying guideline to control colour quality of para rubber sheet by computation method
(2018-12-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
Colour is one of the most important basic physical characteristics of dried para rubber sheets. This characteristic is used to determine the standards and trading prices. In this research, a mathematical model and a colour change equation were developed for para rubber sheet drying in a hot air oven, with the yellowness index (YI) as an indicator. The results show that the mathematical model provides validation of the moisture change and that the first-order rate reaction equation gives a satisfactory prediction of the colour change. The determination coefficient for every drying condition is between 0.9080–0.9742 and 0.9273–0.9813. Suitable drying conditions were used in the simulation using the model and equation, and the shortest drying time was applied in the study. Moreover, the colour value of the simulated para rubber sheet is not higher than that of the reference Unsmoked Sheet (USS) whose moisture is decreased by sun drying and is still in the best standard range.
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Modeling the improved textural properties of purple waxy rice dried through fluidization
(2018-07-04)
Rattanamechaiskul, Chaiwat
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Junka, Nittaya
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
This study developed a mathematical model and gelatinization kinetic equation for drying rice through fluidization. This model was then applied to improve the softness and stickiness of non-milled waxy rice (NWR) to be comparable to those of milled waxy rice (MWR). The results demonstrate that the hardness value decreased and that the stickiness value increased with an increasing degree of starch gelatinization. The model and equation were validated based on their satisfactory R<sup>2</sup> values and were then used to predict the suitable degree of starch gelatinization and to recommend drying conditions. Compared to MWR, the simulated NWR had an equal hardness value and a larger stickiness value.
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Influence of hot air fluidized bed drying on quality changes of purple rice
(2016-09-09)
Rattanamechaiskul, Chaiwat
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Junka, Nittaya
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Wongs-Aree, Chalermchai
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
The influence of drying using a fluidization technique on the quality of purple rice was investigated in this study. The results demonstrated that the initial moisture of rice was 28.3% dry basis (db). Compared to the sun-dried or reference purple rice samples, the influence of drying at temperatures ranging from 100 to 150°C did not affect the quality of color, anthocyanin content, total phenolic content, or antioxidant activity. At this initial moisture level, samples should be dried at 150°C air because such temperatures yield the highest drying rate. Drying at this temperature also causes an increase in the head purple rice yield because of the gelatinization of starch. In the case of an initial moisture content of 33.3% (db), the drying temperature should not exceed 130°C.
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Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying
(2016-04-25)
Srisang, Naruebodee
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Soponronnarit, Somchart
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Thuwapanichayanan, Ratiya
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Prachayawarakorn, Somkiat
ABSTRACT: A study of stress distribution inside a germinated brown rice (GBR) kernel during drying is important to understand the fissure formation of GBR and hence control the drying process in order to improve the quality of GBR. In this study, a finite element method performed in three dimensions in conjunction with the heat and mass balance of the drying system was developed to describe moisture, temperature, and stress distributions inside GBR kernels during fluidized bed drying. The modeling was carried out using the coupling of heat and mass transfer and validated with experimental data at 90–150°C. The results of moisture and temperature predictions agreed well with the experiments. During drying, tensile stress occurred at the layers close to surface and compressive stress occurred at the inner portion of a kernel. The tensile and compressive stresses increased to the highest value at about 30 s of drying, corresponding to the highest moisture gradient, and then decreased afterwards. The tensile and compressive stresses were higher at a higher drying temperature. These stress prediction results corresponded to the experiments, which show more severe GBR fissuring at higher drying temperatures.
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Effects of germination time and drying temperature on drying characteristics and quality of germinated paddy
(2015-04-01)
Chungcharoen, Thatchapol
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Prachayawarakorn, Somkiat
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Tungtrakul, Patcharee
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Soponronnarit, Somchart
Germination time and drying temperature are very important parameters affecting the quality of the germinated paddy (GP) since the microstructure of starch granules is modified during germination. The experimental results showed that the germination time increasing from 60 to 68 h provided more loosely-packed starch granules, lower hardness of cooked GP, higher γ-aminobutyric acid content (GABA) and larger number of fissured GP after drying. However, the modified microstructure did not cause a difference between drying curves at each germination time. Prediction results of the moisture content from the two-layer model were in good agreement with the experimental results and also showed that the effective moisture diffusion coefficient values of husk were significantly lower than those of germinated brown rice. Drying at a higher drying temperature could reduce the number of fissured GP more significantly. The hardness of cooked GP samples and their GABA contents obtained from drying temperatures changed insignificantly from that of the shade-dried GP. The sensory analysis results revealed that the texture of GP was better than that of the rice without germination and the longer germination time provided the adverse effect on the fermentation odour and texture.
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A novel image-analysis based approach to evaluate some physicochemical and cooking properties of rice kernels
(2014-01-01)
Jinorose, Maturada
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
Prior to being edible, paddy needs to undergo several processing steps, which inevitably affect the kernel quality, both in terms of the physical, physicochemical and cooking characteristics. Unfortunately, many of the kernel quality parameters are time-consuming and not straightforward to evaluate, rendering the control of the paddy processing quite ineffective. An alternative means, which allows rapid determination of various properties of the kernels are therefore desirable. This study represents the first attempt to correlate image-analysis based apparent characteristics of rice kernels to physicochemical as well as cooking properties of the kernels for effective monitoring of rice processing and cooking processes. Parboiled rice production process was selected as a test process. Image-analysis based results, in terms of the changes of the kernel dimensions (i.e.; elongation ratio, width ratio, and swelling) and translucency as well as the fractal dimension of the kernel images, were noted to adequately correlate with the tested physicochemical (i.e.; amylose content, water uptake, degree of parboiling, which is closely related to the degree of starch gelatinization) as well as cooking (i.e.; texture and cooked level of rice kernels) properties of the rice kernels of two varieties of Thai rice. This represents an attractive evaluation technique that can be adopted by an industry for various properties measurement and quality control. © 2013 Elsevier Ltd. All rights reserved.

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