دورية أكاديمية
Mechanical property and quality aspects of rice dried in industrial dryers.
| العنوان: | Mechanical property and quality aspects of rice dried in industrial dryers. |
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| المؤلفون: | Sarker MSH; Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia.; Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh., Hasan SMK; Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh.; Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy., Ibrahim MN; Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia., Aziz NA; Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia., Punan MS; Mechanization and Automation Research Centre, MARDI, 43400 Serdang, Selangor, Darul Ehsan Malaysia. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2017 Nov; Vol. 54 (12), pp. 4129-4134. Date of Electronic Publication: 2017 Sep 21. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | The influence of drying methods on selected mechanical properties and qualities of MR219 rice variety has been investigated. The results showed significant effects of drying methods on bending strength and head rice yields while the average bending strength of paddy were 28.6-31.8 MPa. The effect of drying methods on apparent modulus of elasticity of rice was not significant (204.5-222.4 MPa). The fracture energy of rice varied significantly under control drying but not with industrial drying methods. Higher temperature in drying by IBD contributed in making the grains tougher, where the effect of FBD temperature was positive toward the development of fracture energy inside rice kernel. IBD at temperature above 40 °C resulted in lower bending strength in rice kernels which affected head rice yield. Two stage paddy drying practices with FBD using temperature of 115-125 °C as first stage is still acceptable, and inclined bed dryer either as single stage or as second stage after FBD should be operated at temperature of <40 °C to maintain head rice yield. The whiteness and milling recovery of rice achieved from different drying methods were comparable. |
| References: | J Food Sci Technol. 2015 Dec;52(12 ):7747-58. (PMID: 26604348) J Food Sci Technol. 2016 Feb;53(2):1014-24. (PMID: 27162381) J Food Sci Technol. 2016 Dec;53(12 ):4258-4269. (PMID: 28115766) |
| فهرسة مساهمة: | Keywords: Fluidized bed drying (FBD); Inclined bed drying (IBD); Industrial paddy drying; Mechanical properties; Rice quality |
| تواريخ الأحداث: | Date Created: 20171101 Latest Revision: 20200930 |
| رمز التحديث: | 20240628 |
| مُعرف محوري في PubMed: | PMC5643811 |
| DOI: | 10.1007/s13197-017-2856-5 |
| PMID: | 29085156 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
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| DOI: | 10.1007/s13197-017-2856-5 |