Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice

Triticale kernels were extruded using a Brabender Plasticorder extruder with ¾-inch rifled barrel and 1:1 flight depth ratio screw. Whole grain samples were extruded at initial moisture contents of 15, 20, and 25%. Debranned samples were extruded at an initial moisture content of 22%. Barrel temperatures of 350, 400, and 450 F and nozzle openings of 1/8 inch and 1/16 inch were used. The products were analyzed for thiamine and riboflavin content. Results were corrected for final moisture content and expressed as fraction retained. A multiple regression was done to determine the relationship between independent and derived variables, and the retention. Riboflavin retention was correlated simply as a function of barrel temperature. Thiamine retention of the debranned material was correlated as a function of nozzle size and barrel temperature. Thiamine retention of the whole grain samples was correlated for nozzle size, first and second order temperature effects, and confounding between nozzle size and temperature.

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Effects of degree of milling on phenolics and antioxidant activity of cooked rice during in vitro digestion

Cereal Chemistry ◽

10.1002/cche.10501 ◽

2021 ◽

Author(s):

Yanxiaoxue Liu ◽

Yuqian Liu ◽

Jinli Zhang ◽

Hanxue Hou

Keyword(s):

Antioxidant Activity ◽

In Vitro Digestion ◽

Cooked Rice ◽

Degree Of Milling

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Slow Pyrolysis Temperature and Duration Effects on Fuel Properties of Food Rice Waste Bio-Char

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.797.319 ◽

2019 ◽

Vol 797 ◽

pp. 319-326 ◽

Cited By ~ 1

Author(s):

Normadyzah Ahmad ◽

Nurul Nabila Huda Baharudin ◽

Norhayati Talib

Keyword(s):

Energy Density ◽

Moisture Content ◽

Carbon Content ◽

Pyrolysis Temperature ◽

Fuel Properties ◽

High Moisture ◽

Promising Alternative ◽

Slow Pyrolysis ◽

Cooked Rice ◽

Effects Of Temperature

In this study, to convert high moisture content waste into bio-char, slow pyrolysis of cooked rice waste was proposed. The effects of temperature and duration of slow pyrolysis of cooked rice waste on the fuel properties of the biochar produced were investigated, namely the carbon content and energy density. The cooked rice waste was dried overnight at 80°C prior to pyrolysis to reduce moisture content. The carbon content was measured by using Thermo Finnigan Flash EA 1112 Series Elemental Analyser CHNS-O. Energy density was measured by using IKA Works C—5000 Control bomb calorimeter. Results demonstrated that pyrolysed rice waste at 250°C and 4 hour duration had the highest carbon content (60.30%). Moreover, the calorific values for pyrolysed cooked rice wastes demonstrated that biochar derived from cooked rice waste could be a promising alternative renewable energy source.

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The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

International Journal of Food Engineering ◽

10.1515/ijfe-2016-0066 ◽

2017 ◽

Vol 13 (2) ◽

Cited By ~ 6

Author(s):

Burak Altınel ◽

S. Sezgin Ünal

Keyword(s):

Moisture Content ◽

Glucose Oxidase ◽

Wheat Flour ◽

Specific Volume ◽

Rheological Behaviour ◽

Quality Characteristics ◽

Final Moisture Content ◽

Whole Wheat ◽

Flour Blends ◽

Flour Blend

Abstract Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

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Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics

International Journal of Food Engineering ◽

10.1515/ijfe-2015-0384 ◽

2016 ◽

Vol 12 (6) ◽

pp. 599-606 ◽

Cited By ~ 1

Author(s):

Flávia Daiana Montanuci ◽

Raphaela Mulato Cavalcante ◽

Camila Augusto Perussello ◽

Luiz Mario de Matos Jorge

Keyword(s):

Moisture Content ◽

Temperature Increase ◽

Drying Kinetics ◽

Final Moisture Content ◽

Drying Rate ◽

Drying Time ◽

Drying Temperature ◽

Design And Optimization ◽

Process Kinetics ◽

Kinetics Of

Abstract The study of process kinetics may aid the design and optimization of drying systems. This paper evaluated the influence of drying temperature (40, 60 and 80 °C) on the moisture content, drying rate, density, shrinkage and breakage of maize dried in two different dryers: oven and silo dryer. In both dryers, the temperature increase reduced drying time, final moisture content and shrinkage of the grains, however increased breakage. Drying rate was higher in the oven (6.4×10−4±2.3×10−4s−1 versus 5.4×10−4±1.2×10−4s−1), while shrinkage (15.2±4.7 % versus 24.4±5.6 %) and density increase (16.6±5.9 % versus 33.4±5.8 %) were more intense in the silo. There was a large release of husk in the silo dryer and the moisture content was slightly smaller in the lower layers respective to the upper ones.

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The Effect of the Drying Temperature on the Moisture Removal and Mechanical Properties of Sisal Fibers

Defect and Diffusion Forum ◽

10.4028/www.scientific.net/ddf.380.66 ◽

2017 ◽

Vol 380 ◽

pp. 66-71 ◽

Cited By ~ 4

Author(s):

D. Gomes dos Santos ◽

A.G. Barbosa de Lima ◽

P. de Sousa Costa

Keyword(s):

Mechanical Properties ◽

Composite Materials ◽

Moisture Content ◽

Raw Material ◽

Moisture Removal ◽

Heating Rates ◽

Drying Temperature ◽

Vegetable Fibers ◽

Drying Condition ◽

Sisal Fibers

Vegetable fibers have been used in most several applications, as raw material, for manufacturing of different products or directly as reinforcement in composite materials. Green fibers are wet, what requires its drying before their use.In this sense, the aim of this work is to study drying of the sisal fibers in oven. Drying experiments were carried out at different drying condition. It was evaluated the curves of moisture content, drying and heating rates and temperature, as well as the influence of the drying temperature on the mechanical properties of the fibers. It was found that the drying temperature (60 - 105°C) had no significant influence on the tensile mechanical properties, elongation at rupture and modulus of elasticity of the sisal fibers.

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The use of Temperature and Relative Humidity Sensors to Estimate the Final Moisture Content of the Drying Process

International Journal of Engineering Research and ◽

10.17577/ijertv9is050645 ◽

2020 ◽

Vol V9 (05) ◽

Author(s):

Surachai Hemhirun ◽

Pracha Bunyawanichakul ◽

Keyword(s):

Relative Humidity ◽

Moisture Content ◽

Final Moisture Content ◽

Drying Process ◽

Humidity Sensors

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Parameters of the drying medium and dried hops in belt dryer

Research in Agricultural Engineering ◽

10.17221/35/2017-rae ◽

2017 ◽

Vol 63 (Special Issue) ◽

pp. S24-S32

Author(s):

Rybka Adolf ◽

Heřmánek Petr ◽

Honzík Ivo ◽

Krofta Karel

Keyword(s):

Moisture Content ◽

Laboratory Analysis ◽

Final Moisture Content ◽

Drying Process ◽

Sensing Data ◽

The Third ◽

Data Loggers ◽

Bitter Acids

An important factor in hop growing is the process of drying. For this purpose belt dryers with follow-up conditioning are the most widespread but they are not ideal. In this respect, an analysis of the drying process was carried out in the belt dryer of Agrospol Velká Bystřice Co., Ltd. for the ‘Saaz’ hop variety. Drying parameters were monitored by means of fixed sensors, continuously sensing data loggers and samples taken for laboratory analysis (hop moisture, alpha and beta bitter acids, Hop Storage Index (HIS). The process of drying showed that hops are practically dry (10 ± 2.0% of moisture) already at the end of the second belt or possibly at the beginning of the third belt. It was also proved that hops are over-dried (moisture of 4 to 8%) and then they are adjusted by conditioning to the final moisture content of 8–10%. Excessive drying leads to cone disintegration, which makes any manipulation with hops for purposes of further processing difficult and results in greater losses of lupulin.

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Conveyor-Belt Dryers with Tangential Flow for Food Drying: Mathematical Modeling and Design Guidelines for Final Moisture Content Higher Than the Critical Value

Inventions ◽

10.3390/inventions5020022 ◽

2020 ◽

Vol 5 (2) ◽

pp. 22

Author(s):

Dario Friso

Keyword(s):

Mathematical Modeling ◽

Moisture Content ◽

Rational Design ◽

Conveyor Belt ◽

Design Guidelines ◽

Final Moisture Content ◽

Temperature Sensitive ◽

Optimized Design ◽

Tangential Flow ◽

Product Flow

The mathematical modeling presented in this work concerns the conveyor-belt dryer with the tangential flow of air with respect to food. This dryer, if operating in co-current, has the advantage of well preserving the organoleptic and nutritional qualities of the dried product. In fact, it has a low air temperature in the final stretch where the product has low moisture content and is therefore more temperature sensitive. It is a bulkier dryer than the continuous through-circulation conveyor dryer with a perforated belt. The latter is therefore more frequently used and has received greater study attention from researchers and designers of the industry. With the aim to propose guidelines for a rational design of the conveyor-belt dryer with tangential flow, a mathematical model was developed here through the differentiation of the drying rate equation followed by its integration performed along the dryer belt. Consequently, and with the assumption that the final moisture content XF of the product is higher than the critical moisture content XC, the relationships between the intensive quantities (temperatures, humidity and enthalpies), the extensive quantities (air and product flow rates) and the dimensional ones (length and width of the belt), were obtained. Finally, on the basis of these relationships, the rules for an optimized design for XF > XC were obtained and experimentally evaluated.

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