NDLI: Effects of air, microwave, and microvacuum drying on brown rice quality

Content Provider	Springer Nature Link
Author	Kum, Jun Seok Park, Inmyoung Park, Jong Dae Lee, Hyun Yu
Copyright Year	2012
Abstract	Proper hulling and drying are critical components of brown rice quality. Two medium grain rice varieties were examined for grain qualities including husking, cracking, germination ratio, color, hardness, and fat acidity after drying with 15, 30, and 45°C air, as well as at 100 and 200 W microwave, and microwavevacuum, respectively. Unlike impeller dehuller, rubber roller dehuller could not process rice with 22% moisture content. Brown rice varieties with 22% moisture content after dehulling were dried at 15, 30, and 45°C until moisture content reached 15%; the drying ratios for each temperature were 1.02, 2.55, and 3.46 %/h, respectively. When brown rice varieties were dried at below 30°C, no significant changes were observed in physico-chemical properties, whereas the cracking ratio increased significantly. Microwavevacuum drying resulted in higher reductions of germination ratio and fat acidity than with the microwave only at 100 W as well as reduced drying time over microwave drying.
Starting Page	523
Ending Page	528
Page Count	6
File Format	PDF
ISSN	17382203
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	55
Issue Number	4
e-ISSN	2234344X
Language	English
Publisher	The Korean Society for Applied Biological Chemistry
Publisher Date	2012-08-31
Publisher Place	Seoul
Access Restriction	Subscribed
Subject Keyword	grain quality air dying microwave vacuum drying microwave drying Applied Microbiology Biological Techniques Bioorganic Chemistry brown rice
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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