Zagazig University Digital Repository
Home
Thesis & Publications
All Contents
Publications
Thesis
Graduation Projects
Research Area
Research Area Reports
Search by Research Area
Universities Thesis
ACADEMIC Links
ACADEMIC RESEARCH
Zagazig University Authors
Africa Research Statistics
Google Scholar
Research Gate
Researcher ID
CrossRef
The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying Kinetics and End Product Attributes
Faculty
Agriculture
Year:
2010
Type of Publication:
Article
Pages:
901-907
Authors:
Mounir, Sabah, Allaf, Karim, Pilatowski, Isaac, Haddad, Joseph, Cong, Duong Thai
DOI:
10.1007/s11947-010-0332-6
Journal:
FOOD AND BIOPROCESS TECHNOLOGY SPRINGER
Volume:
3
Research Area:
Food Science \& Technology
ISSN
ISI:000284069700015
Keywords :
Instant controlled pressure drop DIC, Broken rate, Drying kinetics, Cooking time, Cold-water-cooked rice
Abstract:
The instant controlled pressure drop (DIC) process was used as a post-harvesting treatment, followed by hot air drying and shade polishing. DIC treatment, which is carried out at P = 0.4-0.6 MPa, has many advantages in terms of processing time (not exceeding 30 s) and drying kinetics (about 3 h instead of 1 day under standard 50 A degrees C hot air flow conditions). Shade polishing gives high quality rice with a whole-grain yield of 68-70\% rather than the usual 52-60\%. A tasting evaluation was carried out by an international panel and the rice was found to be perfect after a cooking time of 6 min, with an overcooked time of 18 min as against 17 min and 20 min, respectively, for conventional products. The shaded shelf life of the final product is much longer than 18-24 months.
Online
PDF
جامعة المنصورة
جامعة الاسكندرية
جامعة القاهرة
جامعة سوهاج
جامعة الفيوم
جامعة بنها
جامعة دمياط
جامعة بورسعيد
جامعة حلوان
جامعة السويس
شراقوة
جامعة المنيا
جامعة دمنهور
جامعة المنوفية
جامعة أسوان
جامعة جنوب الوادى
جامعة قناة السويس
جامعة عين شمس
جامعة أسيوط
جامعة كفر الشيخ
جامعة السادات
جامعة طنطا
جامعة بنى سويف