MATEC Web Conf.
Volume 192, 2018The 4th International Conference on Engineering, Applied Sciences and Technology (ICEAST 2018) “Exploring Innovative Solutions for Smart Society”
|Number of page(s)||4|
|Section||Track 3: Food, Chemical and Agricultural Engineering|
|Published online||14 August 2018|
Vibratory bed assisted infrared drying of parboiled rice and its rice bran stability
Department of Agricultural Engineering, Faculty of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
* Corresponding author: email@example.com
The purposes of this research were divided into two parts: (1) to determine the drying characteristics and quality of parboiled paddy undergoing vibratory bed assisted infrared (VIR) drying, and (2) to study the stability of rice bran from the VIR-dried parboiled paddy. Infrared (IR) drying and hot air (HA) drying were applied for comparison purpose. For the experiment 1, VIR drying of parboiled paddy provided the best drying characteristics with the shortest drying time of 50 min and the maximum drying rate of 0.00146 g water/g dry matter·min. VIR drying also produced the greatest head rice yield of 61.3%. The experiment 2 presented that rice bran from VIR-dried parboiled paddy had the highest oil content of 0.256 ± 0.041 g/g dry matter and the most stable in term of minimum change in free fatty acid (FFA) content. The increase in FFA during storage for 14 days was 0.36%. However, the increases in FFA of rice bran from IR-and HA-dried parboiled rice and normal rice were 0.38, 1.36, and 4.10%, respectively.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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