Method of producing parboiled rice without steam by fluidized bed dryer

¹ King Mongkut’s University of Technology Thonburi (KMUTT), Division of Energy Technology, 126 Pracha-Uthit Road, Bang Mod, Thungkhru Bangkok 10140, Thailand
² King Mongkut’s University of Technology Thonburi (KMUTT), Department of Chemical Engineering, 126 Pracha-Uthit Road, Bang Mod, Thungkhru Bangkok 10140, Thailand
³ King Mongkut’s University of Technology Thonburi (KMUTT), Department of Food Engineering, 126 Pracha-Uthit Road, Bang Mod, Thungkhru, Bangkok 10140, Thailand
⁴ Rajamangala University of Technology Tawan-ok, Department of Energy Technology, 43 Moo 6 Bangpra, Sriracha, Chinburi, 20110, Thailand

^* Corresponding author: asadayuth.m@hotmail.com

Abstract

A more simple methodology of producing parboiled rice is subject to be investigated in this work with proposed the method, the gelatinization of rice starch, commonly taking place at the steaming step in the traditional process, and drying are combined and replaced by a hot air fluidized bed dryer. A pilot-scale continuous fluidized bed, with a maximum capacity of 140-150 kg/h, has been designed, constructed and tested. Suphanburi 90 paddy variety with high amylose content was dipped into hot water at temperatures of 70, 80, 83°C for 4.0, 3.3, 3.2 h, respectively, to get the moisture content around 47-55% db and dried at 150-170°C using air speed of 3.5 m/s. The paddy bed depth within the dryer was 3 and 5 cm. In the dryer operation, the exhaust air was fully recycled and reheated again by 30 kW electrical heaters to the desired temperature. The experimental result has shown that parboiled rice with a different degree of starch gelatinization could be produced by this technique. The degree ranged between 80-100% as examined by differential scanning calorimeter. The exit moisture content was given in a range of 14-21% db, relying on the drying temperature and soaking time. The aforementioned exit moisture contents were not a detrimental effect on head rice yield although the tempering was not included. The head rice yield was given in the range of 59-66%, depending on the degree of starch gelatinization. The starch granules lost their original shape as revealed by scanning electron microscope.