Effects of Heating on Composition and Quality of High Moisture Rice

Comparative study of physicochemical properties of accelerated and naturally aged rice

“…It is therefore necessary to explore other techniques that can reduce the aging time and operating cost while, at the same time, can maintain the rice properties such as appearance and texture to be similar to those obtained by the conventional aging process. Thermal processing has been reported as an alternative way to produce aged rice (Bhattacharya, Desikachar, & Subrahmanyan, 1964;Iwasaki & Tani, 1967). During accelerated aging, paddy is first treated with steam in an autoclave.…”

Effect of Drying Air Temperature and Grain Temperature of Different Types of Dryer and Operation on Rice Quality

“…For shade and sun drying, paddy is dried at temperature ranging between 30-40 8C. The drying temperature affects rice quality such as milling quality, cooking quality and eating quality (Iwasaki et al, 1967;Calderwood et al, 1971;Hogan et al, 1958;). Two stage drying usually involves drying of paddy at high temperatures of 80-200 8C.…”

Physicochemical Properties of Rice Dried in a Single Pass Using High Temperatures

“…Drying rough rice in a single pass at high temperatures (>60°C) by incorporating glass transition principles in which kernel material states are controlled during drying, coupled with proper tempering for at least 1 h immediately after drying, has the potential to increase dryer throughput with minimal reduction to milling quality (Cnossen and Siebenmorgen 2002;Ondier et al 2012). In addition, drying with high air temperatures has the potential of minimizing the deleterious activity of enzymes such as amylases, proteases, and lipases, which are sensitive to heating (Halick and Kelly 1959;Tani et al 1964;Iwasaki et al 1965;Iwasaki and Tani 1967;Dhaliwal et al 1991).…”