IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473

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"Submissions Open For Volume 9,Issue 6, May - June 2021"


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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 9,Issue 6, May - June 2021"


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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 9,Issue 6, May - June 2021"


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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.

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Submissions open

IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 9,Issue 6, May - June 2021"


Successfully Published

Volume 9,Issue 5,Mar.- Apr., 2021


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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 9,Issue 6, May - June 2021"


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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.

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IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open

IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 9,Issue 6, May - June 2021"


Successfully Published

Volume 9,Issue 5,Mar.- Apr., 2021


Submissions open

IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Volume 9,Issue 6, May - June 2021"


Mail your paper at E-mail:

IJAIR NAAS Score : 3.99 (2016 - 2020)
submit2ijair@yahoo.in , submit@ijair.org


Journals Published by TimeLine Publication Pvt. Ltd.

IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
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Application of Supercritical Carbon Dioxide for Production of Instant Rice

Mohammad Naghi Eshtiaghi; Nithima Nakthong
In this study the effect of 3 different pretreatment methods for producing instant rice (quick cooking rice ) from white and brown rice were investigated. The methods applied in this study were cooking, freezing, and supercritical carbon dioxide (ScCO2) pretreatments. Cooking of rice and subsequent fluid bed drying resulted drastic decrease in rehydration time of both white and brown rice from 20-25 min to 6 min.. Freezing pretreatment of cooked rice before drying resulted shorter rehydration time (5 min) of dried cooked rice compare to without freezing. The best results could be achieved when the cooked rice treated with supercritical carbon dioxide (ScCO2) at pressure 400 and 600 bar for 20 min before drying. Cooking and subsequent drying up to 50 % of initial cooked rice weight followed by supercritical carbon dioxide treatment at 400 bar resulted short rehydration time (5 min) for both white and brown rice. The rehydration time reduced to 4 min for samples treated with ScCO2 at 600 bar. Investigation of porosity using scanning electron microscopy (SEM) has shown that the porosity of dried white and brown rice increased with increasing of pressure during ScCO2 treatment.
Select Volume / Issue:
Year:
2021
Type of Publication:
Article
Keywords:
Rice; Instant Rice; Supercritical Carbon Dioxide; Freezing
Journal:
IJAIR
Volume:
9
Number:
4
Pages:
296-303
Month:
January
ISSN:
2319-1473
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