Process of parboiling rice by microwave-assisted hot air fluidized bed technique

[EN] In this work the new process of producing parboiled rice (PB) by combinatintion of microwave and hot air fluidized bed (MWFB) was proposed and investigated. Results showed that the drying time was shorter with smaller bed depth, higher drying temperature and higher microwave power. The initial grain temperature, drying temperature, bed depth and microwave power strongly affected the gelatinization of rice starch. The PB produced by MWFB caused a very small broken kernel (1-2%). The whiteness was decreased with increase in drying time, initial grain temperature, drying temperature and microwave power. The specific energy consumption was increased with increasing such operating parameters. The authors express their sincere appreciation to The Office Of The Higher Education Commission (OHEC) and Yala Rajabhat Universisty (YRU), Thailand. Also, the authors thanks to The Thailand Research Fund (TRF) and The Thailand Research Fund (Grant no. DPG5980004), for their financial support. Prachayawarakorn, S.; Saniso, E.; Swasdisewi, T.; Soponronnarit, S. (2018). Process of parboiling rice by microwave-assisted hot air fluidized bed technique. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1615-1612. https://doi.org/10.4995/IDS2018.2018.7541