Abstract
Fluidized bed drying (FBD) shows potential to dry rice quickly and uniformly across the bed utilizinghigh drying air temperatures (90-200C) and velocities (2-4 m/s). An air-impingement oven was usedto simulate FBD of rough rice in an evaluation of high drying air temperatures on millingcharacteristics and physicochemical properties. The long-grain cultivar Wells at an initial moisturecontent (MC) of 21.9% was dried to 15% and 13% MC using drying air temperatures of 60, 90, 120,and 150C and was immediately tempered at 60C or the grain temperature (GT) for 0-120 min.Head rice yield (HRY), color, degree of milling (DOM), pasting and thermal properties, degree ofstarch damage, and protein content were measured. HRYs could be maintained or increased using drying air temperatures of 60-150C when drying to15% MC and when drying at 150C to 13% MC with tempering at GT for at least 60 min. Significantchanges in rice quality, including increased yellowing, decreased peak and final viscosity, decreasedDOM, increased gelatinization temperatures, and increased starch damage, occurred when drying at120-150C and tempering at GT due to exposure of rice to high GTs (>82C) for extended durations.To maintain all quality parameters, drying air temperatures generally should not exceed 90C, MCafter one drying pass should not be less than 15%, and rice should be tempered at GT for at least 60min. As the rice was dried in a single layer, the reported results indicate the most severe effects ofhigh temperature drying on subsequent rice quality.
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Claims 8
Claim · model-written summary
Head rice yield could be maintained or increased at specified drying temperatures and moisture contents with tempering.
- Taxon
- Rice
Oryza sativat0 - Treatment
- drying air temperatures of 60-150Ce0
- Outcome
- HRYse0
- Direction
- maintained or increasede0
- Qualifier
- tempering at GT for at least 60 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HRYs could be maintained or increased using drying air temperatures of 60-150C when drying to15% MC and when drying at 150C to 13% MC with tempering at GT for at least 60 min.”
t0“Rice”
Claim · model-written summary
High temperature drying and tempering increased rice yellowing.
- Taxon
- riceOryza sativae0
- Treatment
- drying at120-150C and tempering at GTe0
- Outcome
- yellowinge0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significantchanges in rice quality, including increased yellowing, decreased peak and final viscosity, decreasedDOM, increased gelatinization temperatures, and increased starch damage, occurred when drying at120-150C and tempering at GT due to exposure of rice to high GTs (>82C) for extended durations.”
Claim · model-written summary
High temperature drying and tempering decreased peak and final viscosity.
- Taxon
- riceOryza sativae0
- Treatment
- drying at120-150C and tempering at GTe0
- Outcome
- peak and final viscositye0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significantchanges in rice quality, including increased yellowing, decreased peak and final viscosity, decreasedDOM, increased gelatinization temperatures, and increased starch damage, occurred when drying at120-150C and tempering at GT due to exposure of rice to high GTs (>82C) for extended durations.”
Claim · model-written summary
High temperature drying and tempering decreased degree of milling.
- Taxon
- riceOryza sativae0
- Treatment
- drying at120-150C and tempering at GTe0
- Outcome
- DOMe0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significantchanges in rice quality, including increased yellowing, decreased peak and final viscosity, decreasedDOM, increased gelatinization temperatures, and increased starch damage, occurred when drying at120-150C and tempering at GT due to exposure of rice to high GTs (>82C) for extended durations.”
Claim · model-written summary
High temperature drying and tempering increased gelatinization temperatures.
- Taxon
- riceOryza sativae0
- Treatment
- drying at120-150C and tempering at GTe0
- Outcome
- gelatinization temperaturese0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significantchanges in rice quality, including increased yellowing, decreased peak and final viscosity, decreasedDOM, increased gelatinization temperatures, and increased starch damage, occurred when drying at120-150C and tempering at GT due to exposure of rice to high GTs (>82C) for extended durations.”
Claim · model-written summary
High temperature drying and tempering increased starch damage.
- Taxon
- riceOryza sativae0
- Treatment
- drying at120-150C and tempering at GTe0
- Outcome
- starch damagee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significantchanges in rice quality, including increased yellowing, decreased peak and final viscosity, decreasedDOM, increased gelatinization temperatures, and increased starch damage, occurred when drying at120-150C and tempering at GT due to exposure of rice to high GTs (>82C) for extended durations.”
Claim · model-written summary
The authors recommend drying air temperatures at most 90C, moisture after one pass at least 15%, and tempering at grain temperature for 60 minutes or longer.
- Taxon
- riceOryza sativae0
- Outcome
- drying air temperatures generally should not exceed 90C, MCafter one drying pass should not be less than 15%, and rice should be tempered at GT for at least 60mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“To maintain all quality parameters, drying air temperatures generally should not exceed 90C, MCafter one drying pass should not be less than 15%, and rice should be tempered at GT for at least 60min.”
Claim · model-written summary
Single-layer drying makes the reported high-temperature quality effects the most severe case.
- Taxon
- riceOryza sativae0
- Outcome
- most severe effects ofhigh temperature drying on subsequent rice qualitye0
- Qualifier
- dried in a single layere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As the rice was dried in a single layer, the reported results indicate the most severe effects ofhigh temperature drying on subsequent rice quality.”
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See all 26 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.