Please use this identifier to cite or link to this item: http://www.repository.rmutt.ac.th/xmlui/handle/123456789/1757
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dc.contributor.authorTheerasak Srimitrungroj
dc.contributor.authorSomchart Soponronnarit
dc.contributor.authorSomkiat Prachayawarakorn
dc.contributor.authorAdisak Nathakaranakule
dc.date.accessioned2014-09-04T08:18:10Z
dc.date.accessioned2020-09-24T04:36:14Z-
dc.date.available2014-09-04T08:18:10Z
dc.date.available2020-09-24T04:36:14Z-
dc.date.issued2013
dc.identifier.urihttp://www.repository.rmutt.ac.th/dspace/handle/123456789/1757-
dc.description.abstractThis research aimed to experimentally investigate quality of paddy dried by hot air and humidified hot air fluidization technique. Quality such as head rice yield (HRY), degree of crystallinity and color of dried paddy were evaluated. The paddy (Chainat 1) with initial moisture content of 14% d.b. was soaked in hot water at temperature of 70 degree Celsius for 5 hours. Then the soaked paddy was dried in a fluidized bed dryer using a humidified air at dried air temperature of 150 degree Celsius, an air velocity of 4.0 m/s and a bed height of 10 cm. The results showed that when the drying time of paddy in a humidified air drying was taken longer than that in hot air drying. The amount of head rice yield obtained from the humidified hot air was relatively higher than that of hot air drying. The whiteness index (WI) of humidified hot air samples was darker when compared with the color of hot air dried samples. From the XRD analysis, the humidified hot air sample showed a lower percentage of crystallinity than that of the hot air dried product.en_US
dc.language.isoenen_US
dc.publisherRajamangala University of Technology Thanyaburi. Faculty of Engineeringen_US
dc.subjectDryingen_US
dc.subjectFluidizationen_US
dc.subjectParboiled riceen_US
dc.subjectSoakingen_US
dc.titleEffect of humidified hot air fluidized-bed drying On quality of partial parboiled riceen_US
dc.typeOtheren_US
Appears in Collections:ประชุมวิชาการ (Proceedings - EN)

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