Rattanamechaiskul, Chaiwat

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Preferred name
Rattanamechaiskul, Chaiwat
Alternative Name
Rattanamechaiskul, C.
Main Affiliation
Email
chaiwat.ra@kmitl.ac.th

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    Item type:Publication,
    Modeling and optimization of moisture diffusion of paddy and brown rice during thermal soaking
    (2023-04-01)
    Rattanamechaiskul, Chaiwat
    ;
    Junka, Nittaya
    ;
    Prakotmak, Preeda
    In this study, a method involving soaking paddy and brown rice in hot water at different durations and temperatures is investigated. Data are acquired to develop a mathematical model to determine the most appropriate soaking conditions through simulation. Results show that higher soaking temperature at 60 °C yield higher moisture diffusion than lower temperature at 40 °C. The soaking times of paddy until the final moisture was attained at temperatures of 40 °C, 50 °C, and 60 °C were 10, 8, and 6 h, respectively. The dehusking process from paddy to brown rice can decrease soaking time to 7, 5, and 3 h, respectively, compared with that of paddy at the same temperature. The mathematical modeling can reveal the diffusion mechanism inside the grain and accurately predict the suitable soaking condition by brown rice at soaking temperature of 60 °C for 1.5 h. When this condition is used, the specific energy consumption of the soaking process can be reduced to 0.295 kWh kg<sup>−1</sup> which is the lowest value in the scope of study. After steaming by commercial process, soaked brown rice is completely generated starch gelatinization as parboiled rice. Practical applications: Soaking is one of the most important procedures in the production of parboiled rice. It requires a significant amount of time as well as affects the specific energy consumption (SEC) and product quality at the final stage. Experiment results are used to develop a mathematical model to determine the most appropriate soaking condition. The shortest time possible to achieve the appropriate grain moisture while maintaining the lowest SEC is desired. Data are acquired to devise methods for reducing the time and energy required to produce parboiled rice.
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    Item type:Publication,
    Performance comparison between gradient orifice and uniform orifice distributors in rotating fluidization for coated jasmine rice
    (2026-04-01)
    Prakotmak, Preeda
    ;
    Phothong, Watchama
    ;
    Rattanamechaiskul, Chaiwat
    ;
    Junka, Nittaya
    A rotating fluidized bed coater offers an alternative technology in which particles are fluidized by balancing centrifugal, buoyant, and gravitational forces, thereby improving coating homogeneity and mass transfer. The coating performance between the gradient orifice distributor (GOD) and the uniform orifice distributor (UOD) was compared at rotational speeds of 20, 70, or 120 rpm. The experiment was set up to coat a turmeric-extract solution onto the surface of jasmine rice. The coating substance was sprayed from the nozzle at 35 or 40 mL/min at an air-atomization pressure of 1.5 bar for 6 or 8 min. Hot air (55 or 60 °C) flows were passed at an inlet velocity of 2.9 m/s, with 85 % by volume of the air recycled. The quality of the sample was evaluated based on its final moisture content, percentage of fissure kernels, head-coated rice yield, color, coating efficiency, total phenolic content, and antioxidant activity. Based on the results, GOD was a suitable distributor plate for producing turmeric-extract-coated rice. For optimal coating conditions, the jasmine rice should be coated at a drying temperature of 55 °C, using a coating solution spray rate of 35 mL/min, a rotational speed of 70 rpm, a spraying coating time of 6 min, and a drying time of 10 s after the spraying stage. Using these conditions, the coating efficiency was 84.2 % and the antioxidant activity of the coated rice was 30.53 % higher than that of the referent white rice.