ผลของการเตรียมข้าวและการอบแห้งที่มีต่อคุณภาพของข้าวกึ่งสำเร็จรูป

Effects of Preparation and Drying Processes on Quality of Instant Rice

Name: วิภาวดี สงัดกิจ

Name: Wipavadee Sangadkit

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี. คณะวิศวกรรมศาสตร์. สาขาวิชาวิศวกรรมอาหาร

keyword: Instant rice

; ข้าวกึ่งสำเร็จรูป

Abstract: In this work a comparative study of the quality of instant rice undergoing three drying methodsincluding microwave vacuum, vacuum, and hot air drying was conducted. The process was set upby initially soaking rice in water at 45 C for 60 minutes; this resulted in rice with an initial moisturecontent of around 30 percent w.b. The rice was then cooked using a microwave oven at 2,450 MHzat a rice to water ratio of 1:3 for 4, 6, 8, and 10 minutes. After that the rice was dried by three dryingmethods, i.e., microwave vacuum dryer at the pressures of -500, -600, and -700 mmHg, vacuumdryer at the temperatures of 70 C, 80 C, and 90 C, and hot air drying. The hot air drying consistedof two stages i.e., drying at 135 C until the moisture content of 35 percent w.b. was reached; thiswas followed by a second stage drying at 70 C until the final moisture content of 10 - 12 percentwas reached. The quality attributes of the final product studied are drying time, color change, bulkdensity, rehydration ratio, and texture. Furthermore, the process optimization of the whole instantrice production process was given.The experimental results showed that microwave vacuum drying led to a shorter drying time thanthose of vacuum drying and hot air drying. The cooking time prior to drying also had a considerableinfluence on the qualities of instant rice both before and after rehydration. L* and rehydration ratio increased with an increase of cooking time, whereas ~b* and bulk density decreased with an increase of cooking time. Considering the qualities of instant rice dried by microwave vacuummethod, it was found that ~L* and bulk density decreased with a decrease of the operating pressurewhilst the trend of~b* and rehydration ratio was reversed. For the rice dried by vacuum drying, it'il was observed that t1L* of the dried product and the rehydration ratio increased with an increase ofthe drying temperature while the bulk density and t1b* decreased with an increase of the dryingtemperature.The overlaid contour plot was used to identify the optimum conditions of the instant riceproduction. In terms of the required qualities viz. low color change and low bulk density and highrehydration ratio, a cooking time of 8 minutes and a microwave vacuum drying at -700 mmHgprovided the rehydrated rice which was closet to the reference cooked rice. It can be concluded thatthe optimum conditions for instant rice production are the cooking time of 8 minutes and theoperating pressure of -700 mmHg.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี. สำนักหอสมุด

Address: กรุงเทพมหานคร

Email: info.lib@mail.kmutt.ac.th

Name: อัมพวัน ตั๊นสกุล

Role: อาจารย์ที่ปรึกษา

Created: 2547

Issued: 2008-01-10

Modified: 2558-12-23

วิทยานิพนธ์/Thesis

CallNumber: FDE247

tha

DegreeName: วิศวกรรมศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: วิศวกรรมอาหาร

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

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ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	FDE247.pdf	1.79 MB	294	2025-02-13 14:07:00
2	FDE247ab.pdf	70.38 KB	134	2021-07-24 20:59:58
3	FDE247ab.txt	2.8 KB	67	2021-02-18 15:38:49

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