Effects of far-infrared radiation on the gelatinized rice starch granules

A prototype far-infrared (FIR) dryer was developed to study the effects of far-infrared radiation on physicochemical properties changes of rice flour and energy consumption for gelatinization. A thin layer of rice flour was exposed to different FIR intensities (11.2, 8.5, and 7.8 kW m −2 ) and diffe...

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Published in:Drying technology 2024-01, Vol.42 (1), p.114-124
Main Authors: Abhiram, G., Amarathunga, K. S. P.
Format: Article
Language:English
Subjects:
Acidity
Color
Colour changes
Energy consumption
Energy storage
Far infrared radiation
far-infrared
Flour
gelatinization
Infrared radiation
Physicochemical properties
Rice
rice flour
Specific energy
Viscosity
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description A prototype far-infrared (FIR) dryer was developed to study the effects of far-infrared radiation on physicochemical properties changes of rice flour and energy consumption for gelatinization. A thin layer of rice flour was exposed to different FIR intensities (11.2, 8.5, and 7.8 kW m −2 ) and different time intervals (2-16 s). The degree of gelatinization, viscosity changes, color changes, acidity changes during storage, and energy consumption for gelatinization were measured. The degree of gelatinization, color changes, and viscosity increased with FIR intensity and exposure time. Gelatinized rice flour showed significantly (p 
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It was found that optimum gelatinization can be achieved at 11.2 kW m −2 FIR intensity for 16 s. 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subjects Acidity
Color
Colour changes
Energy consumption
Energy storage
Far infrared radiation
far-infrared
Flour
gelatinization
Infrared radiation
Physicochemical properties
Rice
rice flour
Specific energy
Viscosity
title Effects of far-infrared radiation on the gelatinized rice starch granules
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