EFFECT OF FLUIDISATION DRYING TECHNIQUE COMBINED WITH SUPERHEATED STEAM ON PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF THAI NATIVE RICE
This paper is aimed at investigating the effect of drying process on physicochemical and antioxidant properties of Thai native rice.A combination of fluidisation and superheated steam is the selected drying protocol.Two-stage drying process,i.e.fluidisation drying under superheated steam followed by shade drying at ambient temperature is employed to dry wet Thai native paddy at 170 °C at varied time of 2.5 – 4 min then followed by shade drying at ambient temperature until the final moisture content of the paddy comes down to 13-14 %(w.b.).The results of physicochemical and antioxidant properties of native paddy after drying showed that the longer the time of superheated steam drying resulted in changes of pasting properties such as peak viscosity,breakdown,final viscosity and set back of the native rice decreased while pasting temperature increased.The antioxidant activity of Sung Yod Phattalung is reduced but for Nauykaur is increased when drying time in superheated steam is increased.
Fluidisation superheated steam properties Thai native rice
P.Rumroytum C.Borompichaichartkul V.Kongpensuk
Department of Food Technology Faculty of Science,Chulalongkorn University Phayathai Road,Patumwan,Bangkok 10330 THAILAND
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-5
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）