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Drying Technology
An International Journal
Volume 36, 2018 - Issue 9
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Original Articles

Modeling the improved textural properties of purple waxy rice dried through fluidization

Chaiwat RattanamechaiskulDepartment of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Chumphon, ThailandCorrespondence[email protected]
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,
Nittaya JunkaDivision of Crop Production Technology, Faculty of Science and Technology, Nakhon Pathom Rajabhat University, Nakhon Pathom, ThailandView further author information
,
Somkiat PrachayawarakornDepartment of Chemical Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
&
Somchart SoponronnaritDivision of Energy Technology, School of Energy, Environment and Materials, King Mongkut’s University of Technology Thonburi, Bangkok, ThailandView further author information
Pages 1061-1075 | Received 09 Mar 2017, Accepted 22 Aug 2017, Published online: 30 Oct 2017

Citations (11)

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Gitanjali Behera & Parag P. Sutar. (2021) Starch gelatinization and drying of paddy using microwave rotary drum dryer: Optimization, kinetics, and cooking studies. Drying Technology 39:7, pages 965-981.
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Articles from other publishers (10)

Nittaya Junka & Chaiwat Rattanamechaiskul. (2022) Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation. Journal of Food Engineering 318, pages 110899.
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Nittaya Junka & Chaiwat Rattanamechaiskul. (2021) Optimization modeling of fluid bed drying and coating technique to control fungal growth and aflatoxin content in paddy. Journal of Food Processing and Preservation 46:1.
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Georgiana Maria Vasconcelos Martins, Severina de Sousa, Maria Elita Martins Duarte, Mário Eduardo Rangel Moreira Cavalcanti-Mata & Hugo Miguel Lisboa Oliveira. (2021) Modeling the combinatory effects of parboiling and cooking on red paddy rice (Oryza sativa L.) properties. LWT 147, pages 111607.
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Nittaya Junka & Chaiwat Rattanamechaiskul. (2021) Mathematical modelling to control fungal growth in paddy dried using fluidisation. Biosystems Engineering 204, pages 312-325.
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Nittaya Junka, Chaiwat Rattanamechaiskul, Chalermchai Wongs-Aree & Somchart Soponronnarit. (2021) Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media. Journal of Food Engineering 289, pages 110165.
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Yanan Li, Yongfu Li, Zhengxing Chen, Lingjuan Bu, Feng Shi & Jinrong Huang. (2021) High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice. Innovative Food Science & Emerging Technologies 67, pages 102536.
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Pornprapa Kongtragoul & Nittaya Junka. (2020) Top‐spray fluidization coating of paddy rice with zinc oxide nanoparticles to reduce infection from Aspergillus sp . Journal of Food Processing and Preservation 44:10.
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Gitanjali Behera & Parag Prakash Sutar. (2018) Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy. Journal of Food Process Engineering 41:8, pages e12900.
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Nittaya Junka, Chaiwat Rattanamechaiskul, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2018) Drying guideline to control colour quality of para rubber sheet by computation method. Biosystems Engineering 176, pages 151-161.
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G. Behera & P.P. Sutar. (2018) A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends in Food Science & Technology 75, pages 206-230.
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