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

ABSTRACT

This study developed a mathematical model and gelatinization kinetic equation for drying rice through fluidization. This model was then applied to improve the softness and stickiness of non-milled waxy rice (NWR) to be comparable to those of milled waxy rice (MWR). The results demonstrate that the hardness value decreased and that the stickiness value increased with an increasing degree of starch gelatinization. The model and equation were validated based on their satisfactory R² values and were then used to predict the suitable degree of starch gelatinization and to recommend drying conditions. Compared to MWR, the simulated NWR had an equal hardness value and a larger stickiness value.

KEYWORDS:

• Cooking properties
• drying
• fluidization
• mathematical modeling

Acknowledgments

The authors express their sincere appreciation to Associate Professor Dr Chanakan Thebault Prom-u-thai from the Purple Rice Research Unit, Department of Plant Science and Natural Resources, Faculty of Agriculture, Chiang Mai University, Thailand, for the paddy sample.

The authors extend their appreciation to the Thailand Research Fund (Grant No. DPG5980004) and National Research Council of Thailand for their financial support.

Additional information

Funding

This work was supported by Thailand Research Fund [Grant number DPG5980004].