Comparison of Industrial Microwave Drying and Fluidized Bed Drying Techniques on the Quality of Jasmine Instant Rice

Abstract:

Nowadays, most people are living with busy schedule. Consequently, people have to select the most convenient option to save their time. Instant rice is considered as one of the possible solutions to serve most people present lifestyle. However, the problems with instant rice including slow rehydration and poor quality affect the consumer acceptability. This research focused on drying methods in order to improve the quality of instant rice. Two drying methods were investigated: Industrial microwave drying (IMD) and fluidized bed drying (FBD). The results of quality evaluation revealed that whiteness and texture of IMD had no significant difference with freshly cooked rice. In addition, IMD had better quality of product compared to FBD in term of texture and whiteness. IMD (6,400 watt, 2,450 MHz) was appropriate drying method to produce instant rice because of the fast rehydration time for 4 minutes by boiling water while FBD (85°C 60 min) took slower rehydration time for 9.5 minutes. Furthermore, after rehydration, the rice physical appearance of FBD and IMD were not coagulated and not broken and good quality. Therefore, instant rice processing by IMD is recommended for the instant rice production at the industrial scale.

• Periodical: Applied Mechanics and Materials (Volume 891)
• Pages: 96-102
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.891.96
• Online since: May 2019
• Authors: Patsakul Phukasmas, Sirichai Songsermpong*
• Keywords: Fluidized Bed Drying, Industrial Microwave Drying, Instant Rice, Quality

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