Effect of Fluidized Bed Drying Temperature on Various Quality Attributes of Paddy

Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice

“…The change of melting characteristics is due to gelatinization. These results agreed well with several previous works (Chung et al, 2006;Tirawanichakul et al, 2004;Wiset et al, 2005). The higher onset temperature of the dried sample indicates that swelling of starch granules was more difficult than that of the reference sample.…”

Comparative study of physicochemical properties of accelerated and naturally aged rice

“…An increase in head rice yield was due to partial gelatinization of rice starch. Several works have indeed reported that the degree of gelatinization of paddy during fluidized bed drying is related to the moisture content and temperature in such a way that higher degrees of gelatinization are obtained at higher drying temperatures and higher initial moisture contents (Poomsa-ad, Soponronnarit, Prachayawarakorn, & Terdyothin, 2001;Tirawanichakul, Prachayawarakorn, Varanyanon, Tungtrakul, & Soponronnarit, 2004). The gelatinized starch resulted in higher head rice yield comparing with the value of the reference rice, which was dried in shade.…”

Effects of fluidized bed drying temperature and tempering time on quality of waxy rice

“…This naturally leads to development of crack in the kernel. Fissured kernel cannot generally withstand abrasive force during milling; subsequent head rice yield is thus poor (Cnossen et al, 2003;Tirawanichakul et al, 2004). To achieve higher head rice yield, suitable drying technique and condition must be employed.…”