Effect of drying methods on property of Thai rice cracker

Abstract

Fried glutinous rice cracker is a popular snack for local Thais. One of the production steps usually requires drying.  Method of drying is an important process affecting products, shelf life and quality. In this research study, quality of rice cracker obtained from various drying methods (direct solar radiation, solar dome, and hot air drying oven) was investigated and compared. Properties of the rice cracker being analyzed were shrinkage ratio, expansion ratio, color, hardness and crispness. The rice cracker samples were in rectangular slap. Experimental results showed that the final moisture content of the rice cracker was in the range of about 8-10% wet basis. Direct solar drying gave minimum shrinkage ratio of 1.34 and maximum expansion ratio of 4.99. The color of dried rice cracker was given as L* a* b* color space. The highest hardness of the rice cracker (2,200 g) can be reached by hot air drying, and the best crispness (18,000 g.s) was obtained by direct solar drying.