Abstract
Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied using different methods and scales of drying. At the lab scale, rough rice at high moisture (21±1% w.b.) was subjected to shade drying, sun drying, oven drying at 45 °C and 60 °C and fluidized bed drying (for different time periods) at 120 °C, with tempering for 2hrs. On a commercial scale, single stage drying (sun drying, column drying) and multi stage drying in a fluidized bed dryer coupled with column and shade drying were investigated. Head rice yield, color, hardness, stickiness and hardness ratio, water absorption, and structure of milled rice were examined for each method of drying. The results revealed that water absorption and ratio of stickiness and hardness decreased but the b-value and hardness increased with increase in dry grain temperature, longer exposure/drying time, longer tempering time, and rapid rate of water removal. Head rice yield of samples dried at high temperature (>60 °C) followed by tempering and of those dried at low temperature (<45 °C) in case of lab scale drying was increased and no significant difference (p<0.05) was seen relative control samples. For single stage drying, at low temperature, and multi stage drying in the fluidized bed drier (interment tempering), at high temperature, head rice yield was decreased and exhibited significant difference (p<0.05) relative to control sample. The yield however increased for a sample subjected to a 12hr tempering period and then shade drying stage subsequent to drying in a fluidized bed drier. Drying of rough rice at low temperature (<45 °C) did not affect cooking and eating qualities of rice which were affected by drying at high temperature (>60 °C). Cooking and eating qualities however changed at both single and multi stage drying on a commercial scale.
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Claims 9
Claim · model-written summary
Water absorption and the stickiness-to-hardness ratio of rice decreased with increasing dry grain temperature, longer drying and tempering time, and rapid water removal.
- Taxon
- rice
Oryza sativae0 - Treatment
- increase in dry grain temperature, longer exposure/drying time, longer tempering time, and rapid rate of water removale1
- Outcome
- water absorption and ratio of stickiness and hardnesse1
- Direction
- decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e1“The results revealed that water absorption and ratio of stickiness and hardness decreased but the b-value and hardness increased with increase in dry grain temperature, longer exposure/drying time, longer tempering time, and rapid rate of water removal”
Claim · model-written summary
The b-value and hardness of rice increased with increasing dry grain temperature, longer drying and tempering time, and rapid water removal.
- Taxon
- riceOryza sativae0
- Treatment
- increase in dry grain temperature, longer exposure/drying time, longer tempering time, and rapid rate of water removale1
- Outcome
- b-value and hardnesse1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e1“The results revealed that water absorption and ratio of stickiness and hardness decreased but the b-value and hardness increased with increase in dry grain temperature, longer exposure/drying time, longer tempering time, and rapid rate of water removal”
Claim · model-written summary
Head rice yield at lab scale was increased, without significant difference from control samples, after high-temperature drying followed by tempering and after low-temperature drying.
- Taxon
- riceOryza sativae0
- Treatment
- dried at high temperature (>60 °C) followed by temperinge2
- Outcome
- Head rice yielde2
- Direction
- increasede2
- Qualifier
- and of those dried at low temperature (<45 °C)e2
- Comparator
- control samplese2
- Setting
- lab scalee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e2“Head rice yield of samples dried at high temperature (>60 °C) followed by tempering and of those dried at low temperature (<45 °C) in case of lab scale drying was increased and no significant difference (p<0.05) was seen relative control samples”
Claim · model-written summary
Head rice yield decreased significantly under single-stage drying at low temperature relative to control.
- Taxon
- riceOryza sativae0
- Treatment
- single stage drying, at low temperaturee3
- Outcome
- head rice yielde3
- Direction
- decreasede3
- Comparator
- control samplee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e3“For single stage drying, at low temperature, and multi stage drying in the fluidized bed drier (interment tempering), at high temperature, head rice yield was decreased and exhibited significant difference (p<0.05) relative to control sample”
Claim · model-written summary
Head rice yield decreased significantly under multi-stage fluidized-bed drying at high temperature relative to control.
- Taxon
- riceOryza sativae0
- Treatment
- multi stage drying in the fluidized bed drier (interment tempering), at high temperaturee3
- Outcome
- head rice yielde3
- Direction
- decreasede3
- Comparator
- control samplee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e3“For single stage drying, at low temperature, and multi stage drying in the fluidized bed drier (interment tempering), at high temperature, head rice yield was decreased and exhibited significant difference (p<0.05) relative to control sample”
Claim · model-written summary
Yield increased for rice given a 12 h tempering period and then shade drying after fluidized-bed drying.
- Taxon
- riceOryza sativae0
- Treatment
- a 12hr tempering period and then shade drying stage subsequent to drying in a fluidized bed driere4
- Outcome
- yielde4
- Direction
- increasede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e4“The yield however increased for a sample subjected to a 12hr tempering period and then shade drying stage subsequent to drying in a fluidized bed drier”
Claim · model-written summary
Drying rough rice at low temperature (<45 °C) did not affect cooking and eating qualities of rice.
- Taxon
- riceOryza sativae0
- Treatment
- Drying of rough rice at low temperature (<45 °C)e5
- Outcome
- cooking and eating qualitiese5
- Direction
- did not affecte5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e5“Drying of rough rice at low temperature (<45 °C) did not affect cooking and eating qualities of rice which were affected by drying at high temperature (>60 °C)”
Claim · model-written summary
Drying rice at high temperature (>60 °C) affected cooking and eating qualities.
- Taxon
- riceOryza sativae0
- Treatment
- drying at high temperature (>60 °C)e5
- Outcome
- cooking and eating qualitiese5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e5“Drying of rough rice at low temperature (<45 °C) did not affect cooking and eating qualities of rice which were affected by drying at high temperature (>60 °C)”
Claim · model-written summary
Cooking and eating qualities changed under both single and multi-stage drying on a commercial scale.
- Taxon
- riceOryza sativae0
- Treatment
- single and multi stage drying on a commercial scalee6
- Outcome
- Cooking and eating qualitiese6
- Setting
- commercial scalee6
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quality of aromatic rice (KDML-105) and non-aromatic rice (Suphanburi I) was studied”
e6“Cooking and eating qualities however changed at both single and multi stage drying on a commercial scale”
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