A Novel Process for Preparing Instant Riceberry Using Fluidized Bed Drying Assisted with Swirling Compressed-Air: Kinetic Aspects

Fluidized bed drying associated with pulsed swirling compressed-air was proposed as an alternative production method for instant riceberry to overcome surface stickiness and problematic preparation steps. Effects of fluidizing air temperature (70-90 degrees C) and compressed-air pressure (2-4 bar) were investigated by kinetic analysis. The Page model described drying kinetics associated with quadratic correlations between all model parameters and operating factors. Among different models, the Weibull equation suitably described rehydration behavior, and shape parameters quadratically correlated with drying parameters. Thermal degradation of anthocyanins was assessed using the first-order kinetics equation. Drying conditions influenced all kinetic parameters and physical properties. Optimal operation was determined as fluidizing air temperature at 90 degrees C with compressed-air pressure of 3.88 bar.