Výskumný ústav potravinársky

Netkham, H. – Tirawanichakul, S. – Tirawanichakul, Y.
Infrared drying of germinated paddy with high temperature ranges: drying kinetics and physical quality aspect
Journal of Food and Nutrition Research, 61, 2022, č. 2, s. 198-208

Yutthana Tirawanichakul, Department of Physical Science, Faculty of Science, Prince of Songkla University, 15 Karnjanavanit Rd, 90110 Songkhla, Thailand. E-mail: yutthana.t@psu.ac.th

Received 25 January 2022; 1st revised 29 March 2022; 2nd revised 5 May 2022; accepted 26 May 2022; published online 25 June 2022.

Súhrn: Drying is a popular food preservation method by which the process can affect the physico-chemical properties of food. Therefore, this study investigated the effect of infrared radiation drying on drying kinetics and physico-chemical pro­perties of the germinated brown rice variety. The germinated paddies were dried at temperatures of 90 °C, 110 °C or 130 °C under three levels of powers (1 000 W, 1 350 W and 1 500 W). The approximation of the diffusion model was the best for predicting the drying characteristics of the germinated paddy. The effective diffusion coefficient of the germinated brown rice, analysed using the Fick’s law of diffusion, was in the range from 2.034 × 10^-10 m²·s^-1 to 4.023 × 10^-10 m²·s^-1. The percentage changes of the head rice yield of paddy after germination and drying were higher than the non-germinated paddy. The changes in physico-chemical properties (cooking time, solid loss, water uptake and texture) after drying were significantly influenced by the drying conditions. The drying temperature affected the morphology and thermal properties of the germinated rice. The conditions of drying did not affect the gamma-aminobutyric acid content. The specific energy consumption of drying the germinated brown rice at high temperature was lower than that at low temperature.

Kľúčové slová: effective diffusion; germinated brown rice; infrared dryer; cooking time; solid loss; water uptake

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