Effect of drying air temperature and storage on industrial and chemical quality of rice grains

Scariot, Maurício Albertoni; Karlinski, Lucas; Dionello, Rafael Gomes; Radünz, André Luiz; Radünz, Lauri Lourenço

doi:10.1016/j.jspr.2020.101717

Cited by 33 publications

(14 citation statements)

References 17 publications

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“…This was expected since higher drying rates may produce more severe moisture gradients inside the rice kernels, resulting in fissures formation (Chen et al, 1997;Fan et al, 2000). Going along with our results, Scariot et al (2020) observed that the whole grain yield decreased as the rice drying temperature increased, associated to a humidity gradient inside the kernels.…”

Section: Milling Quality Losssupporting

confidence: 89%

Effect of the drying air conditions on the drying rate and milling quality of a long-grain rice variety

GARCIA-LLOBODANIN

BILLIRIS

2023

Food Sci. Technol

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This work aims to study the effect of different drying air conditions on the drying rate and milling quality of a Uruguayan long-grain rice variety. It was observed that increasing the drying air temperature or lowering the drying air relative humidity decreased the milling quality. At temperatures above glass transition, this effect was greater. However, it was possible to dry the rice at a drying rate of up to 3 percentage points of moisture per hour (on a dry basis) maintaining a high milling quality. This was achieved when a 1-hour tempering was performed after drying. At higher drying rates, the milling quality decreased sharply even when tempering was performed. These results aim to contribute to the understanding of the drying process, allowing its optimization by increasing the drying rate without losing milling quality.

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Section: Milling Quality Losssupporting

confidence: 89%

Effect of the drying air conditions on the drying rate and milling quality of a long-grain rice variety

GARCIA-LLOBODANIN

BILLIRIS

2023

Food Sci. Technol

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“…it can be seen that the higher the temperature of extraction and the longer the extraction time, the result in the crude fiber content of the extract will be lower. It is alleged due to a temperature of 40 o C and 50 o C enzyme amylase contained in the materials is still actively hydrolyzing carbohydrates, as a result, the content of crude fiber will decrease [49], [50]. A decrease in the content of crude fiber in this study, allegedly due to the breakdown of hemicellulose, resulted in the content of crude fiber because hemicellulose is part of the crude fiber.…”

Section: Crude Fibersmentioning

confidence: 68%

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method

Haslina

Larasati

Pratiwi

et al. 2021

ajarcde

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One of the natural antioxidants sources that have the potential to be utilized as raw material for functional food is corn bran. Corn bran is a by-product of the milling process of corn that is gaining attention as a functional food is increasing in recent years. This study aimed to optimize temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method. Optimized Custom Design was applied to investigate the effect of experimental factors on the nutritional and phytochemical contents. This study used Randomized Block Design (RBD) arranged in-factorial with 3 treatments, namely temperature and time of extraction. Temperature: A1=500C, A2=550C, A3=600C, and A4=650C, and time: B1=10 minutes, B2=15 minutes, B3=20 minutes, and B4=25 minutes. The data obtained were analyzed statistically using ANOVA with a significance level of 95% and then processed with Software DX13.0 ® program. The results of the research show the formula of the experiment which is optimal at a temperature of 500C and 10 minutes. In this condition, the result is the yield at 38.34%, nutritional contents (water at 9.17%; ash at 0.33%; fat at 1.33%, protein at 4.40%, carbohydrates at 85.47%; and crude fiber at 1.88%. produce yield 38.34%, and phytochemical contents (total phenols at 1778.07 µg GAE/g. flavonoids at 92.11 µg GAE/g, vitamin C at 5.84 mg, antioxidant activity at 43.33%, and tannins at 0.11%). This study implies that there is an increase in added value from the conversion of corn bran into nutrient-rich products and has a promising phytochemical content.

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“…However, the fatty acid and amylose content of rice dried at CTD was higher than those dried at VTD, and the difference in amylose was more obvious. Rice quality was highly linked to amylose content [ 33 , 34 ]. The amount of amylose in rice has a direct impact on water absorption throughout the cooking process [ 35 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

Zhao

et al. 2022

Foods

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The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption.

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Effect of drying air temperature and storage on industrial and chemical quality of rice grains

Cited by 33 publications

References 17 publications

Effect of the drying air conditions on the drying rate and milling quality of a long-grain rice variety

Effect of the drying air conditions on the drying rate and milling quality of a long-grain rice variety

Optimization of temperature and extraction time for the nutritional and phytochemical contents of corn bran with ultrasonic-method

Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

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