Publication Cover
Drying Technology
An International Journal
Volume 34, 2016 - Issue 12
235
Views
16
CrossRef citations to date
0
Altmetric
Original Articles

Influence of hot air fluidized bed drying on quality changes of purple rice

, , , &

References

  • Babu, D.P.; Subhasree, R.S.; Bhakyaraj, R.; Vidhyalakshmi, R. Brown rice-beyond the color reviving a lost health food-a review. American-Eurasian Journal of Agronomy 2009, 2, 67–72.
  • Wang, L.S.; Stoner, G.D. Anthocyanins and their role in cancer prevention. Cancer Letters 2008, 269, 281–290.
  • Esper, A.; Mühlbauer, W. Solar drying-an effective means of food preservation. Renewable Energy 1998, 15, 95–100.
  • Mujumdar, S.; Devahastin, S. Applications for fluidized bed drying. In Handbook of Fluidization and Fluid-Particle Systems; Yang, W.-C., Ed.; Taylor & Francis: New York, 2003, 469–484.
  • Ferrari, C.C.; Germer, S.P.M.; Aguirre, J.M. de. Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology 2012, 30, 154–163.
  • Horuz, E.; Altan, A.; Maskan, M. Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Drying Technology 2012, 30, 787–798.
  • Pallas, L.A.; Pegg, R.B.; Shewfelt, R.L.; Kerr, W.L. The role of processing conditions on the color and antioxidant retention of jet tube fluidized bed–dried blueberries. Drying Technology 2012, 30, 1600–1609.
  • Routray, W.; Orsat, V.; Gariepy, Y. Effect of different drying methods on the microwave extraction of phenolic components and antioxidant activity of high bush blueberry leaves. Drying Technology 2014, 32, 1888–1904.
  • Bicudo, M.O.P.; Jó, J.; Oliveira, G.A. de; Chaimsohn, F.P.; Sierakowski, M.R.; Freitas, R.A. de; Ribani, R.H. Microencapsulation of Juçara (Euterpe edulis M.) pulp by spray drying using different carriers and drying temperatures. Drying Technology 2015, 33, 153–161.
  • Yousefi, S.; Emam-Djomeh, Z.; Mousavi, M.; Kobarfard, F.; Zbicinski, I. Retention rate enhancement of antioxidant and cyanidin 3-O-glucoside components of the reconstituted product from spray-dried black raspberry juice by optimizing process parameters. Drying Technology 2015, 32, 1683–1691.
  • Hou, Z.; Qin, P.; Zhang, Y.; Cui, S.; Ren, G. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Research International 2013, 50, 691–697.
  • Yang, Z.; Han, Y.; Gu, Z.; Fan, G.; Chen, Z. Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob. Innovative Food Science & Emerging Technologies 2008, 9, 341–347.
  • Kara, Ş.; Erçelebi, A.E. Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.). Journal of Food Engineering 2013, 116, 541–547.
  • Liu, P.; Zhang, M.; Mujumdar, A.S. Purple-fleshed sweet potato cubes drying in a microwave-assisted spouted bed dryer. Drying Technology 2014, 32, 1865–1871.
  • Mahdavi, S.A.; Jafari, S.M.; Ghorbani, M.; Assadpoor, E. Spray-drying microencapsulation of anthocyanins by natural biopolymers: a review. Drying Technology 2014, 32, 509–518.
  • Yousefi, G.; Emam-Djomeh, Z.; Omid, M.; Askari, G.R. Prediction of physicochemical properties of raspberry dried by microwave-assisted fluidized bed dryer using artificial neural network. Drying Technology 2014, 32, 4–12.
  • Liu, P.; Mujumdar, A.S.; Zhang, M.; Jiang, H. Comparison of three blanching treatments on the color and anthocyanin level of the microwave-assisted spouted bed drying of purple flesh sweet potato. Drying Technology 2015, 33, 66–71.
  • Lai, H.M. Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry 2001, 72, 455–463.
  • Taweerattanapanish, A.; Soponronnarit, S.; Wetchakama, S.; Kongseri, N.; Wongpiyachon, S. Effects of drying on head rice yield using fluidization technique. Drying Technology 1999, 17, 345–353.
  • Firouzi, S. Effect of pre-milling on milled rice breakage—A review. Thai Journal of Agricultural Science 2014, 47(4), 241–250.
  • Chiewchan, N.; Mujumdar, S.; Devahastin, S. Application of drying technology to control aflatoxins in foods and feeds: A review. Drying Technology 2015, 33, 1700–1707.
  • Patras, A.; Brunton, N.P.; O'Donnell, C.; Tiwari, B.K. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation—A review. Trends in Food Science & Technology 2010, 21, 3–11.
  • Poomsa-ad, N.; Soponronnarit, S.; Prachayawarakorn, S.; Terdyothin, A. Effect of tempering on subsequent drying of paddy using fluidization technique. Drying Technology 2002, 20, 195–210.
  • Rodriguez-saona, L.E.; Wrolstad, R.E. Extraction, isolation, and purification of anthocyanins. In Handbook of Food Analytical Chemistry (Vol 2): Pigments, Colorants, Flavors, Texture, and Bioactive Food Components; Wrolstad, R.E.; Acree, T.E.; Decker, E.A.; Penner, M.H.; Reid, D.S.; Schwartz, S.J.; Shoemaker, C.F.; Smith, D.; Sporns, P., Eds.; John Wiley & Sons, Inc.: Hoboken, NJ, 2005; 7–17.
  • Giusti, M.M.; Wrolstad, R.E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In Handbook of Food Analyical Chemistry: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components. John Wiley & Sons Inc.: Hoboken, NJ, 2005; 19–31.
  • Swain, T.; Hillis, W.E. The phenolic constituents of Prunus domestica I. The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture 1959, 10, 63–68.
  • Brand-Williams, W.M.; Cuvelier, E.; Berset, C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft und Technologie 1995, 28, 25–30.
  • Normand, F.L.; Mashall, W.E. Differential scanning calorimetry of whole grain milled rice and milled rice flour. Cereal Chemistry 1989, 66(4), 317–320.
  • Elbert, G.; Tolaba, P.M.; Suárez, C. Effects of drying conditions on head rice yield and browning index of parboiled rice. Journal of Food Engineering 2001, 47, 37–41.
  • Soponronnarit, S.; Chiawwet, M.; Prachayawarakorn, S.; Tungtrakul, P.; Taechapairoj, C. Comparative study of physicochemical properties of accelerated and naturally aged rice. Journal of Food Engineering 2008, 85, 268–276.
  • Swasdisevi, T.; Sriariyakula, W.; Tia, W.; Soponronnarit, S. Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization technique. Journal of Food Engineering 2010, 96, 455–462.
  • Lamberts, L.; Rombouts, I.; Brijs, K.; Gebruers, K.; Delcour, A.J. Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars. Food Chemistry 2008, 110, 916–922.
  • Rubinskiene, M.; Viskelis, P.; Jasutiene, I.; Viskeliene, R.; Bobinas, C. Impact of various factors on the composition and stability of black currant anthocyanins. Food Research International 2005, 38, 867–871.
  • Sarni, P.; Fulcrand, H.; Souillol, V.; Souquet, J.M.; Cheynier, V. Mechanisms of anthocyanin degradation in grape must-like model systems. Journal of the Science of Food and Agriculture 1995, 69(3), 385–391.
  • Rice-Evans, A.C.; Miller, J.N.; Paganga, G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996, 20(7), 933–956.
  • Min, B.; McClung, A.; Chen, M. Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.). Food Chemistry 2014, 159, 106–115.
  • Shao, Y.; Bao, J. Polyphenols in whole rice grain: genetic diversity and health benefits. Food Chemistry 2015, 180, 86–97.
  • Wanyo, P.; Meeso, N.; Siriamornpun, S. Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk. Food Chemistry 2014, 157, 457–463.
  • Jaisut, D.; Prachayawarakorn, S.; Varanyanond, W.; Tungtrakul, P.; Soponronnarit, S. Effects of temperature and tempering time on starch digestibility of brown fragrant rice. Journal of Food Engineering 2008, 86, 251–258.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.