Modeling the improved textural properties of purple waxy rice dried through fluidization

This study developed a mathematical model and gelatinization kinetic equation for drying rice through fluidization. This model was then applied to improve the softness and stickiness of non-milled waxy rice (NWR) to be comparable to those of milled waxy rice (MWR). The results demonstrate that the h...

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Bibliographic Details
Published inDrying technology Vol. 36; no. 9; pp. 1061 - 1075
Main Authors Rattanamechaiskul, Chaiwat, Junka, Nittaya, Prachayawarakorn, Somkiat, Soponronnarit, Somchart
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 04.07.2018
Taylor & Francis Ltd
Subjects
Computer simulation
Cooking properties
Drying
Fluidization
Fluidizing
Hardness
Kinetic equations
mathematical modeling
Softness
Starch
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Summary:This study developed a mathematical model and gelatinization kinetic equation for drying rice through fluidization. This model was then applied to improve the softness and stickiness of non-milled waxy rice (NWR) to be comparable to those of milled waxy rice (MWR). The results demonstrate that the hardness value decreased and that the stickiness value increased with an increasing degree of starch gelatinization. The model and equation were validated based on their satisfactory R 2 values and were then used to predict the suitable degree of starch gelatinization and to recommend drying conditions. Compared to MWR, the simulated NWR had an equal hardness value and a larger stickiness value.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2017.1371742