Effect of Drying Temperature on Drying Characteristics and Quality of Germinated Rices Prepared from Paddy and Brown Rice

Chungcharoen, Thatchapol; Prachayawarakorn, Somkiat; Soponronnarit, Somchart; Tungtrakul, Patcharee

doi:10.1080/07373937.2012.692744

Cited by 30 publications

(17 citation statements)

References 19 publications

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“…9c. The appearance of multiple fissures along the cross axis of kernel corresponded to that reported by Chungcharoen et al [42] and Srisang et al [3] However, the mathematical model in this research was inadequate for the directional prediction of fissure propagation. Zhu et al [44] reported the propagation of fissure in corn kernel could obtain from mathematical model using fractal analysis.…”

Section: Stresses Inside Gbr Kernelsupporting

confidence: 65%

“…The alternative possible method is the limitation of moisture evaporation rate of GBR which might reduce the number of fissured kernels. Chungcharoen et al [42] studied the fissuring of GBR prepared from paddy and brown rice and found that because of lower drying rate of germinated paddy, the number of fissured kernels prepared from paddy was lower than that prepared from brown rice. three cracks in a single kernel were found at drying time of 120 s as shown in Figure 8b.…”

Section: Stresses Inside Gbr Kernelmentioning

confidence: 98%

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Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

et al. 2015

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A study of stress distribution inside a germinated brown rice (GBR) kernel during drying is important to understand the fissure formation of GBR and hence control the drying process in order to improve the quality of GBR. In this study, a finite element method performed in three dimensions in conjunction with the heat and mass balance of the drying system was developed to describe moisture, temperature and stress distributions inside GBR kernels during fluidized bed drying. The modelling was carried out using the couple of heat and mass transfer and validated with the experimental data at 90-150C.The results of moisture and temperature predictions agreed well with the experiments.During drying, tensile stress occurred at the layers close to surface while compressive stress occurred at the inner portion of a kernel. The tensile and compressive stresses increased to the highest value at about 30 s of drying, corresponding to the highest moisture gradient, and then decreased afterwards. The tensile and compressive stresses were higher at a higher drying temperature. These stress prediction results corresponded Downloaded by [New York University] at 01:36 31 July 2015 2 to the experiments which show more severity of GBR fissuring at higher drying temperatures.

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Section: Stresses Inside Gbr Kernelsupporting

confidence: 65%

Section: Stresses Inside Gbr Kernelmentioning

confidence: 98%

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

et al. 2015

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“…Minimum differences were observed in the relative crystallinity of the rice starch with 19.47, 21.97, 20.35, and 19.59%, respectively, for dried grains in the sun, continuous/40 °C; continuous/100 °C, and intermittent (Figure ). Chungcharoen et al evaluated different drying temperatures on germinated rice and verified that temperatures of 90, 110, and 150 °C cause a decrease in crystallinity as drying temperature increases. Cruz et al studied the effect of drying temperatures of 45, 65, and 85 °C and storage for 6 months on the properties of sorghum starch and reported minor crystallinities at low drying temperatures, stating that minor reductions of relative crystallinity of starch are possibly linked to a decrease of amylopectin chains.…”

Section: Resultsmentioning

confidence: 99%

“…Jaisut et al reported modifications on starch granules when drying aromatic brown rice at 150 °C and tempering times of 30 and 120 min. Chungcharoen et al studied different drying temperatures on germinated rice and starch properties and reported that starch granules had a less well‐defined polyhedral shape at 130 and 150 °C, and the authors attributed the changes in starch granules mainly due to the high temperatures employed in the drying and could lead to partial gelatinization.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

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“…The gelatinization occurrence partially took place during drying and its degree depended on the drying temperature; the degree of starch gelatinization was increased with increasing drying temperature. [34,35] As shown in Table 4, drying of GP had a higher degree of starch gelatinization than GBR, although both samples were dried at the same drying temperature. These results can be explained by the fact that the decrease of moisture content of the GP sample was slower than that of GBR, and thus it took longer to dry than GBR, as shown in Table 2.…”

Section: Thermal Analysismentioning

confidence: 99%

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

et al. 2014

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In this work, germination method, germination time, and drying temperature were investigated for their effects on gammaaminobutyric acid (GABA) and starch digestibility. The germination method and germination time influenced the GABA and dietary fiber contents as well as starch and glucose, but both factors did not provide a faster hydrolysis of starch for germinated brown rice because of the dietary fiber. When the germinated samples were dried by a hot-air fluidized bed dryer at 130 or 150 C, the GABA content was not decreased and the amylose-lipid complexes occurred. Dissociation temperature of the complexes was given in a range of 100-117 C, which was lower than that of complexes in the non-germinated paddy. Thus, the amylose-lipid complexes in the germinated samples obtained at high temperature lost some crystalline structure when cooked by the boiling method. The corresponding rate of starch hydrolysis or glycemic index of the germinated samples changed insignificantly from that of the shade-dried germinated sample or non-germinated brown rice which was dried in shade.

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Effect of Drying Temperature on Drying Characteristics and Quality of Germinated Rices Prepared from Paddy and Brown Rice

Cited by 30 publications

References 19 publications

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

Effects of Germination Process and Drying Temperature on Gamma-Aminobutyric Acid (GABA) and Starch Digestibility of Germinated Brown Rice

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