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Author: search.filters.author.Soponronnarit, SomchartSubject: search.filters.subject.Parboiled rice

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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
    ;
    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.
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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
    ;
    Prachayawarakorn, Somkiat
    ;
    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.