Effects of High Temperature Drying on Rice Quality
2001
Recent research on a form of two-stage drying shows significant advantages in terms of energy
saving and quality deterioration, especially fungal deterioration. In two-stage drying, the first
stage uses high-temperatures (up to 150°C) to reduce grain moisture from field level to about
18% wet basis quickly. The first stage is followed by a second stage, usually performed at nearambient
temperature, which will reduce the moisture content to 14% wet basis, which is
adequate for storage or milling of rice. There are obvious advantages in adopting the two-stage
drying concept, such as an increase in drying capacity of the first-stage dryer and low energy
consumption in the second stage resulting in a substantial overall energy saving. It was found
that recent development of a commercial-scale fluidised bed dryer and current work on spouted
bed dryers make these dryers suitable options for the a first stage dryer. The quality of both long
and medium grain rice were compared over three drying strategies; fluidised bed drying at 80-
90°C (single stage), fluidised bed and in-store drying (two stage) and in-store drying alone
(single stage). Quality aspects measured were head rice yield, gel consistency, water absorption,
volume expansion, amylose content, pasting properties, digestibility and ergosterol levels.
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
8
References
32
Citations
NaN
KQI