Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice

2014 ◽  
Vol 39 (4) ◽  
pp. 349-356 ◽  
Author(s):  
Ekkapong Cheevitsopon ◽  
Athapol Noomhorm
Keyword(s):  
Fluidized Bed ◽  
Superheated Steam ◽  
Brown Rice ◽  
Germinated Brown Rice ◽  
Fluidized Bed Drying

Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying

2015 ◽  
Vol 34 (6) ◽  
pp. 619-634 ◽  
Author(s):  
Naruebodee Srisang ◽  
Somchart Soponronnarit ◽  
Ratiya Thuwapanichayanan ◽  
Somkiat Prachayawarakorn
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Fluidized Bed ◽  
Brown Rice ◽  
Germinated Brown Rice ◽  
Fluidized Bed Drying ◽  
Induced Stresses

Effects of parboiling and infrared radiation drying on the quality of germinated brown rice

2021 ◽  
Author(s):  
Natthaporn Chatchavanthatri ◽  
Tiraporn Junyusen ◽  
Weerachai Arjharn ◽  
Tawarat Treeamnuk ◽  
Payungsak Junyusen ◽  
...  
Keyword(s):  
Infrared Radiation ◽  
Brown Rice ◽  
Germinated Brown Rice

Numerical Simulation on Superheated Steam Fluidized Bed Drying: I. Model Construction

2011 ◽  
Vol 29 (11) ◽  
pp. 1325-1331 ◽  
Author(s):  
Deyong Yang ◽  
Zhenhua Wang ◽  
Xiaoli Huang ◽  
Zhifeng Xiao ◽  
Xiangdong Liu
Keyword(s):  
Numerical Simulation ◽  
Fluidized Bed ◽  
Superheated Steam ◽  
Model Construction ◽  
Fluidized Bed Drying

scholarly journals KARAKTERISTIK FISIKOKIMIA PATI SAGU HASIL PENGERINGAN SECARA FLUIDISASI MENGGUNAKAN ALAT PENGERING CROSS FLOW FLUIDIZED BED BERTENAGA SURYA DAN BIOMASSA

REAKTOR ◽  
2011 ◽  
Vol 13 (3) ◽  
pp. 155 ◽  
Author(s):  
Abadi Jading ◽  
Eduard Tethool ◽  
Paulus Payung ◽  
Sarman Gultom
Keyword(s):  
Chemical Composition ◽  
Fluidized Bed ◽  
Cross Flow ◽  
Physicochemical Characteristics ◽  
Sago Starch ◽  
Drying Time ◽  
Fluidized Bed Dryer ◽  
Conventional Drying ◽  
Fluidized Bed Drying

PHYSICOCHEMICAL CHARACTERISTICS OF SAGO STARCH OBTAINED FROM FLUIDIZED BED DRYING USING SOLAR AND BIOMASS POWERED CROSS FLOW FLUIDIZED BED DRYER. The research aim is to study the comparative quality of sago starch drying results using cross flow fluidized bed dryer powered by solar and biomass in conventional drying, particularly the chemical composition and physicochemical characteristics. This research was conducted through a drying phase of wet sago starch using a cross flow fluidized bed dryer, and drying in conventional as well as dried sago starch quality testing results are drying. The results of this study indicate that dry sago starch which has been drained by means of cross flow fluidized bed dryer has a chemical composition that does not vary much with starch which is dried by conventional drying, so that the dried sago starch produced by the dryer is very good. On the other hand the use of dryers is the more correct because the physicochemical properties of sago starch using a low drying temperature and drying time is short. Tujuan penelitian ini adalah mempelajari perbandingan kualitas pati sagu hasil pengeringan menggunakan alat pengering cross flow fluidized bed bertenaga surya dan biomassa dengan pengeringan secara konvensional, khususnya komposisi kimia dan karakteristik fisikokimia. Penelitian ini dilakukan melalui beberapa tahapan yaitu pengeringan pati sagu basah menggunakan alat pengering cross flow fluidized bed, pengeringan secara konvensional serta pengujian kualitas pati sagu kering hasil pengeringan. Hasil dari penelitian ini menunjukkan bahwa pati sagu kering yang telah dikeringkan dengan alat pengering cross flow fluidized bed memiliki komposisi kimia yang tidak berbeda jauh dengan pati yang dikeringkan dengan cara pengeringan secara konvensional, sehingga pati sagu kering yang dihasilkan oleh alat pengering tersebut sangat baik. Di sisi lain penggunaan alat pengering ini semakin memperbaiki sifat fisikokimia pati sagu sebab menggunakan suhu pengeringan yang rendah dan waktu pengeringan yang singkat.   Kata Kunci: pengering unggun terfluidakan; fisikokimia; pati sagu

Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

2011 ◽  
Vol 107 (3-4) ◽  
pp. 385-392 ◽  
Author(s):  
Naruebodee Srisang ◽  
Warunee Varanyanond ◽  
Somchart Soponronnarit ◽  
Somkiat Prachayawarakorn
Keyword(s):  
Brown Rice ◽  
Drying Kinetics ◽  
Operating Conditions ◽  
Germinated Brown Rice

scholarly journals Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 199-207 ◽  
Author(s):  
I.F. Bolarinwa ◽  
P.T. Lim ◽  
Kharidah Muhammad
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

scholarly journals Effect of preoperative feeding with germinated brown rice supplement on clinical outcome of orthopaedic and gastrointestinal surgery patients

2021 ◽  
Vol 4 (7) ◽  
pp. 149
Author(s):  
Pooja Thacker ◽  
Subhadra Mandalika ◽  
Rahul Shah ◽  
Nilesh Doctor
Keyword(s):  
Hospital Stay ◽  
Inflammatory Markers ◽  
Gastrointestinal Surgery ◽  
Brown Rice ◽  
Length Of Hospital Stay ◽  
Poor Quality ◽  
Germinated Brown Rice ◽  
Post Surgery ◽  
Bed Sores

Background: Malnutrition prior to surgery can lead to inflammation, increased length of hospital stay, bed sores, muscle weakness, poor quality of life and mortality post-surgery in patients. Therefore, preoperative drinks that have been enriched with vitamins, easily digestible carbohydrates and amino acids have been necessitated by ESPEN. Health benefits of brown rice, which is a good source of phytonutrients like GABA, Ferulic acid Oryzanol and B- complex, BCAA and maltodextrin, have been well researched.Methods: In the present study, a nutritious product was developed using germinated brown rice, salt and micronutrient mix (GBR Mix), analysed quantitatively (Proximate composition) and qualitatively (Phytochemicals). Major orthopaedic and gastrointestinal surgical patients in the age group of 40-65 years (n=124) were supplemented with GBR Mix in bouts of 3 meals (20gms x 3meals) namely lunch, mid-evening and bedtime time snack, 8 hrs prior to surgery unlike other patients who fasted for 12-16 hours prior to surgery. They were assessed for nutritional status, Serum Albumin, inflammatory markers (CRP and WBC), post-surgery complications and length of hospital stay.Results: Supplementation was found to improve blood sugar (p<0.05) in gastroenterology patients, reduce inflammatory markers like CRP(p=0.053) and WBC (p<0.001), reduced nausea and vomiting, improved food and fluid intake post-surgery in the patients. Additionally, length of hospital stay was also reduced (p=0.001).Conclusion: Thus, germinated brown rice could be recommended as an economical nutritious and anti-inflammatory pre surgery feed.Keywords: GBR, LOS, MUST, SGA, CRP, Micronutrient Mix 

Comparison of Superheated Steam and Air Fluidized-Bed Drying Characteristics of Victorian Brown Coals

2013 ◽  
Vol 27 (11) ◽  
pp. 6598-6606 ◽  
Author(s):  
David Stokie ◽  
Meng Wai Woo ◽  
Sankar Bhattacharya
Keyword(s):  
Fluidized Bed ◽  
Superheated Steam ◽  
Drying Characteristics ◽  
Brown Coals ◽  
Fluidized Bed Drying
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