Starch gelatinization and drying of paddy using microwave rotary drum dryer: Optimization, kinetics, and cooking studies

Behera, Gitanjali; Sutar, Parag Prakash

doi:10.1080/07373937.2020.1741605

Cited by 20 publications

(10 citation statements)

References 58 publications

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“…Therefore, the MR curve had a steeper decreasing slope with the increasing T air at both V air . These findings were in agreement with Behera and Sutar (2020), Ondier et al. (2010), Cihan et al.…”

Section: Resultssupporting

confidence: 92%

“…The cooking analysis revealed that the FRK dried at 40°C did not disintegrate and retain the shape during cooking, while FRK dried at 50–70°C could not retain the integrity and disintegrated. The reason was fissures formation inside the FRK due to stresses (compressive and tensile) developed during drying at higher temperature (Behera & Sutar, 2020; Timm, Lang, Ferreira, et al, 2020). Cnossen et al.…”

Section: Resultsmentioning

confidence: 99%

“…is an important cereal crop grown worldwide and consumed by most people. Paddy processing is done to get raw white milled rice or parboiled rice (Almeida et al., 2021; Behera & Sutar, 2020; Bodie et al., 2019). White rice and parboiled rice are the main product, while broken rice, bran, and husk are the by‐products in the rice milling industry.…”

Section: Introductionmentioning

confidence: 99%

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Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels

Dalbhagat

Mishra

2021

J. Food Process. Preserv.

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Fortified rice kernels (FRK) are vitamin‐mineral fortified extruded analogue resembling raw rice. Drying is an important operation that needs to be controlled for the good quality of FRK. The present study investigated the effect of drying air temperature (40–70°C) and velocity (0.5 and 1.0 m/s) on the drying kinetics, cooking characteristics, pasting properties, and crystallinity of FRK. The drying modeling suggested the best suitability of Page, Diffusion, and Midilli–Kucuk models with R2 > 0.9997, RMSE < 0.0049, and χ2 < 2.940 × 10−5. The effective moisture diffusivity of FRK varied from 6.653 × 10−9 to 11.014 × 10−9 m2/ s, whereas the activation energies were 15.32 and 15.47 kJ/mol at 0.5 and 1.0 m/s, respectively. The FRK dried at 40°C showed 28.56 ± 1.24% solid loss and 2.66 ± 0.42 WAR while FRK dried at 50–70°C disintegrated during the cooking. The increase in temperature did not show any significant change in the pasting properties and crystallinity of FRK. Practical applications Improper drying of FRK causes quality deterioration in terms of fissure formation and increased cooking losses. The results suggested that the low‐temperature drying of FRK is useful compared to a high temperature to improve the cooking characteristics. Moreover, the drying modeling will help to obtain suitable drying conditions for FRK and design the continuous drying system at a commercial scale.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels

Dalbhagat

Mishra

2021

J. Food Process. Preserv.

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“…The increase of microwave power strengthened the absorption of energy by water molecules, intensified the friction and collision among molecules, increased the heat in RA, and finally accelerated the diffusion of water. [29][30][31] Besides, the MR values between 80 W and 100 W at 2 min were close.…”

Section: Microwave and Hot Air Dryingmentioning

confidence: 68%

“…The high amount of thermal energy absorbed during microwaving led to the degradation of molecules into small molecules and increased their solubility. [31,36] We made the following inferences: During the expansion, the high temperature changed the internal structure of the molecule, increased the exposure of polar groups. These exposed groups led to a stronger internal binding force of RA after cooling.…”

Section: Drying Parametersmentioning

confidence: 97%

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

Zhang

Jia

Zhu

et al. 2020

International Journal of Food Properties

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Energy and exergy analysis of drying terebinth in a far infrared‐rotary dryer using response surface methodology

Kaveh,

Abbaspour‐Gilandeh,

Nowacka

et al. 2024

Heat Trans

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Water shows a strong tendency to absorb the energy of wavelengths of 3 and 6 µm, which are in the infrared (IR) range. Therefore, IR dryers are used to dry food and fruits that have a high‐water content. Thus, modeling and optimizing energy and exergy parameters of terebinth drying in an IR–rotary drum (RD) dryer were evaluated using the response surface methodology. Independent factors included IR power and rotary rotation speed, and response factors were specific energy consumption (SEC), energy efficiency (EFF), exergy efficiency (EXEFF), specific exergy loss (EXLOSS), and exergy improvement potential (EIP). According to the obtained results, the range of EFF and EXEFF was between 28.93%–9.11% and 0.88%–6.62%, respectively. As IR power and RD speed increased, SEC (123.75–39.21 MJ/kg), EXLOSS (3.97–2.97 MJ/kg), and EIP (3.62–1.009 MJ/kg) decreased, while EFF and EXEFF increased. The results obtained in this study showed that the optimal IR drying power is 616.39 W, and the optimal rotary rotation speed is 13.46 rpm.

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Starch gelatinization and drying of paddy using microwave rotary drum dryer: Optimization, kinetics, and cooking studies

Cited by 20 publications

References 58 publications

Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels

Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels

Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters

Energy and exergy analysis of drying terebinth in a far infrared‐rotary dryer using response surface methodology

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