Process of parboiling rice by microwave-assisted hot air fluidized bed technique

[EN] In this work the new process of producing parboiled rice (PB) by combinatintion of microwave and hot air fluidized bed (MWFB) was proposed and investigated. Results showed that the drying time was shorter with smaller bed depth, higher drying temperature and higher microwave power. The initial...

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Detalles Bibliográficos
Autores: Prachayawarakorn, Somkiat, Saniso, E., Swasdisewi, T., Soponronnarit, S.
Tipo de recurso: capítulo de libro
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/116815
Acceso en línea:https://riunet.upv.es/handle/10251/116815
Access Level:acceso abierto
Palabra clave:Parboiled rice
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Fluidized bed
Microwave
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spelling Process of parboiling rice by microwave-assisted hot air fluidized bed techniquePrachayawarakorn, SomkiatSaniso, E.Swasdisewi, T.Soponronnarit, S.Parboiled riceDryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationFluidized bedMicrowave[EN] In this work the new process of producing parboiled rice (PB) by combinatintion of microwave and hot air fluidized bed (MWFB) was proposed and investigated. Results showed that the drying time was shorter with smaller bed depth, higher drying temperature and higher microwave power. The initial grain temperature, drying temperature, bed depth and microwave power strongly affected the gelatinization of rice starch. The PB produced by MWFB caused a very small broken kernel (1-2%). The whiteness was decreased with increase in drying time, initial grain temperature, drying temperature and microwave power. The specific energy consumption was increased with increasing such operating parameters.The authors express their sincere appreciation to The Office Of The Higher Education Commission (OHEC) and Yala Rajabhat Universisty (YRU), Thailand. Also, the authors thanks to The Thailand Research Fund (TRF) and The Thailand Research Fund (Grant no. DPG5980004), for their financial support.Editorial Universitat Politècnica de ValènciaThailand Research FundRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-09-07book parthttp://purl.org/coar/resource_type/c_3248VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/bookPartapplication/pdfhttps://riunet.upv.es/handle/10251/116815reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengThailand Research Fund https://doi.org/10.13039/501100004396 DPG5980004open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1168152026-06-13T07:49:27Z
dc.title.none.fl_str_mv Process of parboiling rice by microwave-assisted hot air fluidized bed technique
title Process of parboiling rice by microwave-assisted hot air fluidized bed technique
spellingShingle Process of parboiling rice by microwave-assisted hot air fluidized bed technique
Prachayawarakorn, Somkiat
Parboiled rice
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Fluidized bed
Microwave
title_short Process of parboiling rice by microwave-assisted hot air fluidized bed technique
title_full Process of parboiling rice by microwave-assisted hot air fluidized bed technique
title_fullStr Process of parboiling rice by microwave-assisted hot air fluidized bed technique
title_full_unstemmed Process of parboiling rice by microwave-assisted hot air fluidized bed technique
title_sort Process of parboiling rice by microwave-assisted hot air fluidized bed technique
dc.creator.none.fl_str_mv Prachayawarakorn, Somkiat
Saniso, E.
Swasdisewi, T.
Soponronnarit, S.
author Prachayawarakorn, Somkiat
author_facet Prachayawarakorn, Somkiat
Saniso, E.
Swasdisewi, T.
Soponronnarit, S.
author_role author
author2 Saniso, E.
Swasdisewi, T.
Soponronnarit, S.
author2_role author
author
author
dc.contributor.none.fl_str_mv Thailand Research Fund
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Parboiled rice
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Fluidized bed
Microwave
topic Parboiled rice
Drying
Dehydration
Dewatering
Emerging technologies
Products quality
Process control
Environmental
Evaporation
Sublimation
Diffusion
Energy
Intensification
Fluidized bed
Microwave
description [EN] In this work the new process of producing parboiled rice (PB) by combinatintion of microwave and hot air fluidized bed (MWFB) was proposed and investigated. Results showed that the drying time was shorter with smaller bed depth, higher drying temperature and higher microwave power. The initial grain temperature, drying temperature, bed depth and microwave power strongly affected the gelatinization of rice starch. The PB produced by MWFB caused a very small broken kernel (1-2%). The whiteness was decreased with increase in drying time, initial grain temperature, drying temperature and microwave power. The specific energy consumption was increased with increasing such operating parameters.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-09-07
dc.type.none.fl_str_mv book part
http://purl.org/coar/resource_type/c_3248
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/116815
url https://riunet.upv.es/handle/10251/116815
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Thailand Research Fund https://doi.org/10.13039/501100004396 DPG5980004
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editorial Universitat Politècnica de València
publisher.none.fl_str_mv Editorial Universitat Politècnica de València
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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