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Free Fatty Acid Deformation of Treated Black Glutinous Rice During Storage by Fluidization Drying
Author(s)
Date Issued
June 1, 2017
Type
Article
Abstract
This research was contemplated for two purposes: to study a consequent change in the free fatty acid (FFA) content of dried black glutinous rice by fluidization drying and to develop a mathematical equation for predicting FFA formation during storage. It was found that during the same storage period, the rice that passed through the drying process at temperatures of 100, 130 and 150°C accounted for less formation of FFA content than the referenced rice, and the FFA formation was reduced in accordance with the increasing drying temperature. In regard to the proposed equation, predicted FFA formation in rice during the storage period by zero-order rate reactions yielded the best fit with the values acquired from the experiment. Practical Applications: The drying process, which uses fluidization with high temperature hot air, is a highly efficient drying method in reducing moisture of the paddy to a suitable level before transporting or storing. In addition, such a method could be applied to the inactivated lipase enzyme to prevent hydrolysis of lipids in rice bran that give rise to FFA, which results in undesirable rancidity for consumers. Data on the change in the FFA content acquired from the experiment would be used to develop a mathematical equation for predicting FFA formation in black glutinous rice during the storage period. The suitable drying condition and proposed mathematical equation would be beneficial as a drying guideline to control rancidity of rice during storage.
Citation
Journal of Food Process Engineering, 40(3), 2017