E3S Web Conf.
Volume 187, 2020The 13th Thai Society of Agricultural Engineering International Conference (TSAE 2020)
|Number of page(s)||9|
|Published online||08 September 2020|
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: email@example.com
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.
© The Authors, published by EDP Sciences, 2020
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.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.