Modeling the improved textural properties of purple waxy rice dried through fluidization

作者：Rattanamechaiskul Chaiwat^*; Junka Nittaya; Prachayawarakorn Somkiat; Soponronnarit Somchart

来源：Drying Technology, 2018, 36(9): 1061-1075.

DOI：10.1080/07373937.2017.1371742

• Cooking properties
• drying
• fluidization
• mathematical modeling

This study developed a mathematical model and gelatinization kinetic equation for drying rice through fluidization. This model was then applied to improve the softness and stickiness of non-milled waxy rice (NWR) to be comparable to those of milled waxy rice (MWR). The results demonstrate that the hardness value decreased and that the stickiness value increased with an increasing degree of starch gelatinization. The model and equation were validated based on their satisfactory R-2 values and were then used to predict the suitable degree of starch gelatinization and to recommend drying conditions. Compared to MWR, the simulated NWR had an equal hardness value and a larger stickiness value.

• 出版日期2018