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A Novel Process for Preparing Instant Riceberry Using Fluidized Bed Drying Assisted with Swirling Compressed-Air: Kinetic Aspects

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Abstract

Fluidized bed drying associated with pulsed swirling compressed-air was proposed as an alternative production method for instant riceberry to overcome surface stickiness and problematic preparation steps. Effects of fluidizing air temperature (70–90 °C) and compressed-air pressure (2–4 bar) were investigated by kinetic analysis. The Page model described drying kinetics associated with quadratic correlations between all model parameters and operating factors. Among different models, the Weibull equation suitably described rehydration behavior, and shape parameters quadratically correlated with drying parameters. Thermal degradation of anthocyanins was assessed using the first-order kinetics equation. Drying conditions influenced all kinetic parameters and physical properties. Optimal operation was determined as fluidizing air temperature at 90 °C with compressed-air pressure of 3.88 bar.

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Funding

This work was financially supported by the Faculty of Technology, Mahasarakham University (Grant No. 6/2559).

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Authors and Affiliations

  1. Faculty of Engineering, Nakhon Phanom University, Nong Yat, Mueang Nakhon Phanom, Nakhon Phanom, 48000, Thailand

    Tiwanat Gaewsondee

  2. Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham, 44150, Thailand

    Wasan Duangkhamchan

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  1. Tiwanat Gaewsondee
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  2. Wasan Duangkhamchan
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Correspondence to Wasan Duangkhamchan.

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Gaewsondee, T., Duangkhamchan, W. A Novel Process for Preparing Instant Riceberry Using Fluidized Bed Drying Assisted with Swirling Compressed-Air: Kinetic Aspects. Food Bioprocess Technol 12, 1422–1434 (2019). https://doi.org/10.1007/s11947-019-02306-x

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  • DOI: https://doi.org/10.1007/s11947-019-02306-x

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