Parboiling brown rice using super heated steam fluidization technique

Soponronnarit, Somchart; Nathakaranakule, Adisak; Jirajindalert, Athikom; Taechapairoj, Chaiyong

doi:10.1016/j.jfoodeng.2005.04.058

Cited by 90 publications

(67 citation statements)

References 8 publications

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“…Since there was no oxygen in superheated steam, it would not oxide the materials. Thus, superheated steam was an ideal heating medium (Taechapairoj et al, 2003;Soponronnarit et al, 2006;Pronyk et al, 2004;Ono, 2008;Mujumdar, 2006). For this reason, we have made a series of studies on the use of superheated steam for roasting rice, and had been published (Chen et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Jian-xin

2016

FSTR

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Roasting with superheated steam as the medium are used to obtain gelatinized rice for "green" Chinese wine brewing. The microstructure, pasting properties and starch crystal of rice are determined. That can learn the change in rice during the roasting process is considered the basis to optimize the operating parameters and enlarge the fluidized bed. It is found that the whole process can be divided into two stages, i.e., heating and puffing, with their demarcation point occurs at 20 seconds to 25 seconds after the rice is heated. Heating is a key stage of the processing that is characterized by rapid heat transfer and significant changes in the molecular structure of rice.The temperature of the rice starch needs to be controlled to prevent thermal decomposition and abiotic browning at puffing stage. Through numerical simulation analysis of rice temperature changes in the roasting process, it was found that the two stage strategy is the best mode of roasting process, and standard temperature control curve was put forward as rice temperature control reference during roasting. The comparison between air and superheated steam as two different media shows that the gelatinization effect of rice is practically the same given the same fluidized state, although superheated steam exhibits a slight advantage.Keywords: roasting, process analysis, gelatinization, superheated steam, fluidized bed, numerical simulation, temperature control curve IntroductionObtaining a high gelatinization ratio of rice was a new application of roasting technology, which has been applied in Japanese sake and shochu production (Beizhao, 1997). Rice was heated by hot air in the fluidized bed, and then used in winebrewing after complete gelatinization. In China, researchers have carried out some attempts to apply roasting to Chinese rice wine brewing (Zhu et al., 2004;Zhang et al., 2005;Peng et al., 2002;Mao et al., 2007). It was supposed that brewing using roasted rice could not only eliminate the problem of soak wastewater, but also add a new flavor to rice wine (Zhang et al., 2005;Peng et al., 2002).During roasting, air was the most common heating medium, but would cause many problems, primarily the energy waste and environmental pollution caused by exhaust emission as well as the oxidation of materials. Superheated steam can be used as an alternative to air. Using superheated steam can condense and recover the residual heat, without polluting the environment. Since there was no oxygen in superheated steam, it would not oxide the materials. Thus, superheated steam was an ideal heating medium (Taechapairoj et al., 2003;Soponronnarit et al., 2006;Pronyk et al., 2004;Ono, 2008;Mujumdar, 2006). For this reason, we have made a series of studies on the use of superheated steam for roasting rice, and had been published (Chen et al., 2012).It can be discovered from the analysis, the obtained results and the comparison with other research results, that there were two problems blocking the industrialization of roasting technology.Firstly, browning and ca...

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Section: Introductionmentioning

confidence: 99%

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Jian-xin

2016

FSTR

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“…SSFBD is applicable at low pressure, [1][2][3][4] normal pressure, [5][6][7][8][9][10][11][12] and high pressure [13] according to different materials. High pressure will increase the boiling temperature, so it is generally only suitable for drying non-heat-sensitive materials.…”

Section: Introductionmentioning

confidence: 99%

Numerical Simulation on Superheated Steam Fluidized Bed Drying: II. Experiments and Numerical Simulation

et al. 2011

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Based on the established axisymmetric two-dimensional superheated steam fluidized bed drying model, some required physical parameters and parametric models are measured and determined by experiments. The model can simulate the drying process and inhomogeneous spatial distribution of some thermodynamic and hydrodynamic parameters of rapeseed and superheated steam under normal pressure. The simulated drying dynamic curves are in agreement with the experimental curves. In the short condensing and heating period, a negative drying rate appears and rapeseed cannot be fully fluidized. The simulated and experimental results show that rapeseed is dried evenly without local overheating.

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“…Food processing with SHS is still under study, and SHS has been applied to blanching or steaming 2,5,9,18,22 , pasteurization 1,7,11,19,25,32,33,39 , extraction 41 , decontamination of mycotoxins 6,38 , and other food processing 21,42 . SHS has also been applied to drying potatoes 14 , bananas 24 , noodles 26 , chicken meat 28 , shrimp 29 , scallops 31 , soybeans 37 , rice 40,43,49,50 , sugar beet pulp 52 , spent grain 53,54 , and other products 60,62 . In recent years, low-pressure SHS drying, which is expected to improve the quality of a product and energy efficiency, has been applied to spices and herbs 4,20 , potato chips 17,23,36 , and other products 27,30 .…”

Section: Introductionmentioning

confidence: 99%

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

Sotome

Isobe

2011

JARQ

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Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as water absorption and dissolution of solid content from foods caused by hot water or saturated steam heating; however, it causes low product yield due to its high drying capacity. To fix these problems, a new system using SHS around 115°C and a spray of hot water micro droplets (WMD) has been developed. The SHS+WMD system has simultaneously improved the quality and yield of blanched potatoes and other vegetables. In addition, it was found that WMD increased the heat transfer efficiency of SHS. This was presumably because WMD reduced the thermal resistance of the condensed water layer on the product surface by stirring the condensate. Due to this effect, the required time for the surface pasteurization of some kinds of raw vegetables decreased. A standard plate count of bacterium on cucumber fruit decreased from 10 5 CFU/g to 300 CFU/g with a slight texture change by SHS+WMD heating for 30 s. The SHS+WMD system is currently used in the food industry for cooking potato salad, and preprocessing meat, as well as the pasteurization of fishery products in Japan.

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Parboiling brown rice using super heated steam fluidization technique

Cited by 90 publications

References 8 publications

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam

Numerical Simulation on Superheated Steam Fluidized Bed Drying: II. Experiments and Numerical Simulation

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

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