Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying

Le, Tuan Quoc; Jittanit, Weerachet

doi:10.1016/j.jspr.2015.01.004

Cited by 31 publications

(38 citation statements)

References 25 publications

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“…Optimization condition was chosen based on the desirability function, which was presented using a scale on the Y range of 0–1 (Le & Jittanit, ). The optimization response was determined for each model to combine the most important response levels of expansion ratio, hardness, and less importantly of puffing yield and yellowness as shown in Equation (5):

D = {d_{1} false({\overset{false^}{Y}}_{1} false) \times d_{2} false({\overset{false^}{Y}}_{2} false) \times d_{3} false({\overset{false^}{Y}}_{3} false) \times \dots \times d_{k} false({\overset{false^}{Y}}_{k} false)}^{(1 / k)}

…”

Section: Methodsmentioning

confidence: 99%

“…The use of microwaves is a novel technology that is being increasingly used in food processing, not only domestically but also commercially because of its rapid start‐up heating time, high efficiency, increased throughput, improved food safety in various processing operations, lower impact on the environment, reduced plant space, shortened processing time, and the improved nutritive quality of the final product (Chanlat & Songsermpong, ; Le & Jittanit, ; Maisont & Narkrugsa, ). Some studies have reported using a home microwave unit to produce puffed cereals products such as puffed popcorn, puffed paddy, and puffed milled rice.…”

Section: Introductionmentioning

confidence: 99%

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Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Mom

Chanlat

Songsermpong

2020

J Food Process Preserv

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Khao‐tan is a popular Thai traditional glutinous rice snack that involves a deep frying process. Nowadays, consumers are concerned about the safety of fried food and its potential to contribute to obesity. Puffing using a home microwave oven is an alternative that is more convenient, requires a shorter processing time, has a lower cost, is healthy and environment‐friendly. This research investigated the optimal processing conditions (initial moisture content [IMC], microwave power [MWP], and puffing time [PT]) to puff khao‐tan from three rice varieties (sticky rice [SR], rice berry [RB], and black rice [BR]) using the microwave. Response surface methodology (the Box–Behnken technique) was applied. The process responses comprised puffing yield, expansion ratio, hardness, and yellowness. The results indicated that the optimized conditions for khao‐tan were 10% IMC, 1,200 W MWP, and 25 s PT with overall desirability values of 0.733, 0.642, and 0.899 for SR, RB, and BR, respectively. Practical applications Recently, microwaves have become popular use in the food industry. This study provides a good technique to introduce microwave technology in the snack industry to puff a Thai traditional rice snack, namely, khao‐tan using a home microwave oven. The optimized conditions can help with puffing khao‐tan made with three varieties of rice (sticky rice, rice berry, and black rice) to achieve consumer acceptance in terms of product quality and a healthy product. This work can be applied commercially and on a small scale.

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D = {d_{1} false({\overset{false^}{Y}}_{1} false) \times d_{2} false({\overset{false^}{Y}}_{2} false) \times d_{3} false({\overset{false^}{Y}}_{3} false) \times \dots \times d_{k} false({\overset{false^}{Y}}_{k} false)}^{(1 / k)}

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Mom

Chanlat

Songsermpong

2020

J Food Process Preserv

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“…-Optimal processing conditions were found to be 1.44 for water-rice ratio, 499.8 W microwave power level and 89.99°C hot air temperature, which produced rice with 88% overall desirability. Le and Jittanit (2015) Canned red BR gruel -To analyze the physicochemical and cooking quality of raw red jasmine BR and properties of its canned gruel. -Canned gruel was prepared by filling 20 gram of washed rice into lacquer cans with 150 mL saline solution (0.20%), exhausted at 85°C and sealed, cans were then sterilized at 120°C and 2 bar for 20 min.…”

Section: Noodles and Pastamentioning

confidence: 99%

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

179

124

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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“…Mechanical drying is therefore used for various foods such as banana. Several researchers used it to dry srawberry, steamed glutinous rice, oyster mushroom and coffee as well as combing with microwave to dry brown rice [17,18,19,20,21]. In dehydration process, hot air heats the samples to remove the moisture.…”

Section: Introductionmentioning

confidence: 99%

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

Bunde-Tsegba¹,

Ariahu²,

Igbabul³

et al. 2019

WJFST

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80°C at an air velocity of 1.53 m/s. Drying was carried out to constant moisture. Samples were screened using descriptive sensory evaluation to obtain samples P1, 4 and P2, 5 each dried at 75°C as the best samples for 4 mm and 5 mm respectively. Drying curves, moisture diffusitivity, activation energy, drying time and rehydration capacity were determined. The drying curves obtained showed results for a short constant rate followed by a falling rate period. The effective moisture diffusivity varied from 6.235×10-11 to 12.808×10-11 m 2 /s for the 4 mm and 9.046 x 10-11 to 21.330 x 10-11 m 2 /s for the 5 mm samples. Activation energy obtained for P0, 4; P1, 4; P0, 5 and P2, 5 were 31.342, 32.292, 31.525 and 29.88 kJ/mol. respectively. Sulphiting reduced drying time at 1% level from 16.5 to 15.2 hours for the 4 mm sample and 17.8 to 16.9 hours at 2% level of sulphiting for the 5 mm. Sulphite treatment reduced rehydration capacity significantly at p>0.05. This study implies that the parameter which governed the internal transfer of moisture was moisture diffusion.

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Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying

Cited by 31 publications

References 25 publications

Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

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