Comparative study of fluidized bed paddy drying using hot air and superheated steam

Rordprapat, Wathanyoo; Nathakaranakule, Adisak; Tia, Warunee; Soponronnarit, Somchart

doi:10.1016/j.jfoodeng.2004.10.014

Cited by 73 publications

(42 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, the time needed to evaporate the film condensate was longer. This effect of steam condensation was also reported by Rordprapat et al (2005), who studied paddy drying in a superheated steam fluidized bed dryer. In both two-stage drying techniques studied, the drying rates of chicken during the superheated steam period were also similar to that of purely SSD, as shown in region 1 of Figs.…”

Section: Resultssupporting

confidence: 78%

“…Although drying with high-temperature superheated steam leads to increased drying rates and effective diffusion coefficients of the drying products (Prachayawarakorn, Soponronnarit, Wetchacama, & Jaisut, 2002;Li et al, 1999;Uengkimbuan, Soponronnarit, Prachayawarakorn, & Nathakaranakule, 2005Rordprapat, Nathakaranakule, Tia, & Soponronnarit, 2005, the product quality, e.g., color and texture as well as nutritional quality, is much damaged. Two-stage drying such as superheated steam drying in the first stage following by heat pump drying in the second-stage (SSD/HP) or superheated steam drying in the first stage following by hot air drying in the second stage (SSD/AD) was found to be an alternative drying technology as it can combine the advantages of different drying techniques to improve the product quality (Namsanguan et al, 2004;Uengkimbuan et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparative study of different combined superheated-steam drying techniques for chicken meat

Nathakaranakule

Kraiwanichkul

Soponronnarit

2007

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Comparative study of different combined superheated-steam drying techniques for chicken meat

Nathakaranakule

Kraiwanichkul

Soponronnarit

2007

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

“…[9] Drying temperature is a key factor influencing the taste quality of cooked rice. [10][11][12] If the drying temperature exceeds certain values, 40, [13] 54.3, [14] 60 C, [15] depending on the drying conditions, moisture content, and paddy varieties, the rice taste value decreases significantly. The drying temperatures (100, 125, and 150 C) used in the fluidized bed dryer were found to exert an adverse influence on the volatile components of Thai Jasmine rice, and the increase in drying temperature contributed to the loss of other desirable compounds, as well as the formation of new volatiles.…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

et al. 2011

View full text Add to dashboard Cite

The effects of drying conditions, viz. drying temperature, surface velocity, and initial moisture content, on the quality characteristics of cooked rice, including both texture and taste attributes, were investigated. A response surface methodology was employed to analyze the effects of drying conditions on the cooked rice quality and to optimize the drying parameters. The results show that moisture content is the most important positive factor, followed by drying temperature with a negative effect, and surface velocity is the least important, with a negative effect on taste. The drying conditions exert the significant effects on the texture and taste attributes of cooked rice. Drying temperature has a positive effect on the cohesiveness value of cooked rice and negative effects on the partial quality attributes, including hardness, gumminess, chewiness, stickiness, color, and flavor. The increase of surface velocity may cause an increase in cohesiveness and color and a decline in hardness, gumminess, smell, palatability, and flavor. Higher moisture content of rough rice contributes to improved color and palatability attributes and reduce the hardness and gumminess indexes. The overall taste value of cooked rice for the dried rough rice has a positive correlation with the hardness, gumminess, and stickiness (p < 0.05). Results suggested that the highest taste value for the rough rice was obtained under optimal conditions of drying temperature of 35.13 C and surface velocity of 0.41 m/s for rough rice with an initial moisture content of 19.69%. The result was verified by validation experiments.

show abstract

“…Another noteworthy point is the way of change of the RVA Judgment error may thus occur if the level of rice gelatinization is estimated only based on the changes in RVA profile (Rordprapat et al, 2005).…”

Section: It Is Observed From the Comparison Between Different Varietiesmentioning

confidence: 99%

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Jian-xin

2016

FSTR

View full text Add to dashboard Cite

Roasting with superheated steam as the medium are used to obtain gelatinized rice for "green" Chinese wine brewing. The microstructure, pasting properties and starch crystal of rice are determined. That can learn the change in rice during the roasting process is considered the basis to optimize the operating parameters and enlarge the fluidized bed. It is found that the whole process can be divided into two stages, i.e., heating and puffing, with their demarcation point occurs at 20 seconds to 25 seconds after the rice is heated. Heating is a key stage of the processing that is characterized by rapid heat transfer and significant changes in the molecular structure of rice.The temperature of the rice starch needs to be controlled to prevent thermal decomposition and abiotic browning at puffing stage. Through numerical simulation analysis of rice temperature changes in the roasting process, it was found that the two stage strategy is the best mode of roasting process, and standard temperature control curve was put forward as rice temperature control reference during roasting. The comparison between air and superheated steam as two different media shows that the gelatinization effect of rice is practically the same given the same fluidized state, although superheated steam exhibits a slight advantage.Keywords: roasting, process analysis, gelatinization, superheated steam, fluidized bed, numerical simulation, temperature control curve IntroductionObtaining a high gelatinization ratio of rice was a new application of roasting technology, which has been applied in Japanese sake and shochu production (Beizhao, 1997). Rice was heated by hot air in the fluidized bed, and then used in winebrewing after complete gelatinization. In China, researchers have carried out some attempts to apply roasting to Chinese rice wine brewing (Zhu et al., 2004;Zhang et al., 2005;Peng et al., 2002;Mao et al., 2007). It was supposed that brewing using roasted rice could not only eliminate the problem of soak wastewater, but also add a new flavor to rice wine (Zhang et al., 2005;Peng et al., 2002).During roasting, air was the most common heating medium, but would cause many problems, primarily the energy waste and environmental pollution caused by exhaust emission as well as the oxidation of materials. Superheated steam can be used as an alternative to air. Using superheated steam can condense and recover the residual heat, without polluting the environment. Since there was no oxygen in superheated steam, it would not oxide the materials. Thus, superheated steam was an ideal heating medium (Taechapairoj et al., 2003;Soponronnarit et al., 2006;Pronyk et al., 2004;Ono, 2008;Mujumdar, 2006). For this reason, we have made a series of studies on the use of superheated steam for roasting rice, and had been published (Chen et al., 2012).It can be discovered from the analysis, the obtained results and the comparison with other research results, that there were two problems blocking the industrialization of roasting technology.Firstly, browning and ca...

show abstract

Comparative study of fluidized bed paddy drying using hot air and superheated steam

Cited by 73 publications

References 9 publications

Comparative study of different combined superheated-steam drying techniques for chicken meat

Comparative study of different combined superheated-steam drying techniques for chicken meat

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Contact Info

Product

Resources

About