☆ 4.7 Article

Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

FOODS (2022)

Related references

Note: Only part of the references are listed.

Article Engineering, Chemical

Model predictive control strategy of head rice yield in paddy rice intermittent drying

Qi Song et al.

Summary: This paper proposes a paddy rice model predictive control (MPC) drying strategy for real-time rolling optimization control of paddy rice intermittent drying process. Experimental results showed that the proposed MPC drying strategy achieved the greatest AEHRY and HRY, demonstrating its feasibility and effectiveness in maximizing head rice yield. The comparison with constant temperature drying methods also revealed that the MPC drying strategy outperformed in terms of drying efficiency.

DRYING TECHNOLOGY (2022)

Add to Collection

Article Chemistry, Applied

Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study

Indira Govindaraju et al.

Summary: This study investigated the structural and functional characteristics of starch from ten indigenous rice varieties in Northeast India, showing variations in physicochemical properties and hydrolysis rates. Results revealed changes in starch granule shape during enzymatic hydrolysis and differences in starch crystallinity. Additionally, the research identified amylose hydrolysis and disturbances in the ordered arrangement in the crystalline part in hydrolyzed starch granules.

FOOD HYDROCOLLOIDS (2022)

Add to Collection

Review Agronomy

Rice Drying, Storage and Processing: Effects of Post-Harvest Operations on Grain Quality

Amanda Muller et al.

Summary: The post-harvest processes of rice can significantly affect its grain quality, with microwave drying being a favorable alternative. Proper storage conditions, such as maintaining humidity and temperature balance, are important for preserving grain quality. The different processing methods also have an impact on the nutritional value of rice.

RICE SCIENCE (2022)

Add to Collection

Article Food Science & Technology

Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes

Zhihua Geng et al.

Summary: With high moisture content, drying is important for prolonging the shelf life of fresh peppers. Chemical dipping and mechanical pricking methods have limitations, making feasible pretreatment methods preferable. This study explores the effects of high-humidity hot-air impingement blanching (HHAIB) on drying characteristics and quality of red peppers, demonstrating its promising potential for industrial use.

FOODS (2022)

Add to Collection

Article Food Science & Technology

Energy and Exergy Analyses of Rice Drying in a Novel Electric Stationary Bed Grain-Drying System with Internal Circulation of the Drying Medium

Guiying Wang et al.

Summary: In this study, a system was developed to reduce energy consumption and pollutant discharge during the drying process. A new technology called the internal circulation of the drying medium (ICODM) was used to conduct a rice-drying experiment. The effect of air temperature and air velocity on energy and exergy efficiencies, as well as improvement potential rate and sustainability index of the rice-drying process were investigated. The findings suggest that controlling temperature and airflow can improve the energy efficiency of the drying process.

FOODS (2022)

Add to Collection

Article Chemistry, Applied

Grain starch, fatty acids, and amino acids determine the pasting properties in dry cultivation plus rice cultivars

Zongkui Chen et al.

Summary: High-quality rice cultivars under dry cultivation have been shown to improve starch and amino acid metabolism, enhance pasting properties, increase specific fatty acid content, and decrease certain protein levels, ultimately maintaining higher cooking quality.

FOOD CHEMISTRY (2022)

Add to Collection

Article Chemistry, Applied

Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content

Yan Peng et al.

Summary: The study compared the physicochemical properties and starch structures of hybrid rice varieties with similar amylose content but different taste values. It showed that the proportions of amylopectin short chains and intermediate chains, as well as the diversity of starch granules, play key roles in determining the eating quality of hybrid rice. Additionally, gel permeation chromatography and high-performance anion-exchange chromatography analyses were conducted to further understand the impact of starch structures on the texture and taste of cooked rice.

FOOD CHEMISTRY (2021)

Add to Collection

Article Food Science & Technology

Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

Zekun Xu et al.

Summary: The study found that polishing conditions during milling of rice significantly impacted the physicochemical and rheological properties of different rice starches, with varying degrees of effects on different types of rice starches.

JOURNAL OF CEREAL SCIENCE (2021)

Add to Collection

Article Food Science & Technology

Yield, Grain Quality, and Starch Physicochemical Properties of 2 Elite Thai Rice Cultivars Grown under Varying Production Systems and Soil Characteristics

Wichian Sangwongchai et al.

Summary: The study demonstrates the significant influences of different rice production systems and soil characteristics on the yield and grain quality of rice, with rice cultivated in open-field production showing better characteristics.

FOODS (2021)

Add to Collection

Article Food Science & Technology

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

Natthaporn Chatchavanthatri et al.

Summary: The study found that IR drying enhanced bioactive compounds in brown rice, improved head rice yield, and maintained color. Additionally, parboiling affected the color of rice grains, while IR drying altered the internal structure of rice grains.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Add to Collection

Article Agricultural Engineering

ESTABLISHMENT OF RICE QUALITY PREDICTION MODEL FOR INTERMITTENT DRYING

Qi Song et al.

Summary: The study investigated the effects of intermittent drying on the quality of paddy rice and established a quality evaluation method. The HRY prediction model was shown to accurately predict HRY, serving as a performance index for optimizing the paddy drying process.

TRANSACTIONS OF THE ASABE (2021)

Add to Collection

Article Biochemistry & Molecular Biology

Drying temperature affects rice seed vigor via gibberellin, abscisic acid, and antioxidant enzyme metabolism

Yu-tao Huang et al.

JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B (2020)

Add to Collection

Article Food Science & Technology

Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice

Lihong Pan et al.

FOODS (2020)

Add to Collection

Article Entomology

Effect of drying air temperature and storage on industrial and chemical quality of rice grains

Mauricio Albertoni Scariot et al.

JOURNAL OF STORED PRODUCTS RESEARCH (2020)

Add to Collection

Review Food Science & Technology

Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review

Jieling Chen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Add to Collection

Review Food Science & Technology

Impact of Postharvest Operations on Rice Grain Quality: A Review

Chuan Tong et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

Add to Collection

Review Food Science & Technology

Recent development of microwave fluidization technology for drying of fresh fruits and vegetables

Weiqiao Lv et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Add to Collection

Article Chemistry, Applied

The influence of starch structure and anthocyanin content on the digestibility of Thai pigmented rice

J. Ratseewo et al.

FOOD CHEMISTRY (2019)

Add to Collection

Article Engineering, Chemical

Glass transition effects on milling yields in a cross-flow drying column

Sangeeta Mukhopadhyay et al.

DRYING TECHNOLOGY (2018)

Add to Collection

Article Engineering, Chemical

Effect of airflow rate on drying air and moisture content profiles inside a cross-flow drying column

Sangeeta Mukhopadhyay et al.

DRYING TECHNOLOGY (2018)

Add to Collection

Article Engineering, Chemical

A study on drying models and internal stresses of the rice kernel during infrared drying

Jiazheng Wu et al.

DRYING TECHNOLOGY (2017)

Add to Collection

Article Food Science & Technology

Lipid oxidation of brown rice stored at different temperatures

Kunlun Liu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection

Article Chemistry, Applied

Effects of nitrogen level on structure and physicochemical properties of rice starch

Dawei Zhu et al.

FOOD HYDROCOLLOIDS (2017)

Add to Collection

Article Food Science & Technology

Influence of high daytime temperature during the grain filling stage on fissure formation in rice

A. S. M. T. Abayawickrama et al.

JOURNAL OF CEREAL SCIENCE (2017)

Add to Collection

Review Food Science & Technology

Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries

Deepak Kumar et al.

FOODS (2017)

Add to Collection

Article Chemistry, Applied

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

Hongyan Li et al.

FOOD CHEMISTRY (2016)

Add to Collection

Article Agriculture, Multidisciplinary

Changes in Physicochemical, Structural, and Sensory Properties of Irradiated Brown Japonica Rice during Storage

Yinji Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Add to Collection

Article Food Science & Technology

Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice

Ekkapong Cheevitsopon et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Add to Collection

Article Thermodynamics

Energy and rice quality aspects during drying of freshly harvested paddy with industrial inclined bed dryer

M. S. H. Sarker et al.

ENERGY CONVERSION AND MANAGEMENT (2014)

Add to Collection

Review Engineering, Chemical

The breakage susceptibility of raw and parboiled rice: A review

J. Buggenhout et al.

JOURNAL OF FOOD ENGINEERING (2013)

Add to Collection

Article Engineering, Chemical

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

Xian-Zhe Zheng et al.

DRYING TECHNOLOGY (2011)

Add to Collection

Article Food Science & Technology

Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain

Christian Mestres et al.

JOURNAL OF CEREAL SCIENCE (2011)

Add to Collection

Article Food Science & Technology

Effect of temperature on drying characteristics and quality of cooked rice

Pakorn Luangmalawata et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Add to Collection

Article Engineering, Chemical

Effect of high temperature intermittent drying and tempering on rough rice quality

J. Aquerreta et al.

JOURNAL OF FOOD ENGINEERING (2007)

Add to Collection

Article Engineering, Chemical

Influence of handling and processing of rough rice on fissures and head rice yields

A. Iguaz et al.

JOURNAL OF FOOD ENGINEERING (2006)

Add to Collection

Article Food Science & Technology

Low-cost drying methods for developing countries

KJ Chua et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)

Add to Collection

Article Agricultural Engineering

Relationship of kernel moisture content gradients and glass transition temperatures to head rice yield

W Yang et al.

BIOSYSTEMS ENGINEERING (2003)

Add to Collection

Article Engineering, Chemical

Rice fissuring response to high drying and tempering temperatures

AG Cnossen et al.

JOURNAL OF FOOD ENGINEERING (2003)

Add to Collection

Review Food Science & Technology

Ageing of stored rice: Changes in chemical and physical attributes

Z Zhou et al.

JOURNAL OF CEREAL SCIENCE (2002)

Add to Collection

Article Chemistry, Applied

Glassy state transition and rice drying: Development of a brown rice state diagram

A Perdon et al.

CEREAL CHEMISTRY (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.