การปรับปรุงกระบวนการแช่ด้วยการพ่นไอน้ำเพื่อลดระยะเวลาการผลิตข้าวนึ่ง
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บทคัดย่อ
ขั้นตอนการแช่ในการผลิตข้าวนึ่งนั้นใช้เวลามากซึ่งมีผลต่อเวลารวมที่ใช้ในการผลิตข้าวนึ่ง ในงานวิจัยนี้จึงได้มีการปรับปรุงกระบวนการแช่ เพื่อให้เวลารวมของระบบผลิตข้าวนึ่งลดลง โดยพ่นไอน้ำให้กับข้าวเปลือกก่อนนำไปแช่การศึกษาใช้ข้าวเปลือกพันธุ์ชัยนาท 1 ที่มีความชื้นเริ่มต้นประมาณ 13.5–14% (db) พ่นไอน้ำอุณหภูมิ 102°C ให้แก่ข้าวเปลือกที่ระยะเวลา 2, 7, 17 และ 32 นาที แล้วแช่ในน้ำร้อนอุณหภูมิ 70°C เป็นเวลา 6 ชั่วโมง ทำให้ข้าวเปลือกมีความชื้นเริ่มต้นสูงขึ้นประมาณ 1.5 เท่า เมื่อนำไปแช่จึงมีความชื้นสูงกว่าข้าวเปลือกที่ไม่ได้ผ่านการพ่นไอน้ำ จากนั้นผึ่งให้แห้งที่สภาวะแวดล้อม จนเหลือความชื้นสุดท้าย 14–16% (db) ข้าวเปลือกที่ผ่านการพ่นไอน้ำก่อนแช่มีแนวโน้มร้อยละผลผลิตต้นข้าวสูงกว่าข้าวที่แช่อย่างเดียว โดยที่ร้อยละผลผลิตต้นข้าวจะเพิ่มตามระยะเวลาการแช่ แต่เมื่อการแช่เข้าสู่ชั่วโมงที่ 5–6 พบว่า ข้าวเปลือกที่ผ่านการพ่นไอน้ำเป็นเวลานาน 17 นาที และ 32 นาที จะมีร้อยละผลผลิตต้นข้าวลดลง นอกจากนี้การพ่นไอน้ำก่อนการแช่ จะทำให้ค่าดัชนีความขาวและร้อยละข้าวท้องไข่มีค่าลดลง ข้าวเปลือกที่ผ่านการพ่นไอน้ำนาน 17 นาที และ 32 นาที แล้วนำมาแช่น้ำนาน 3 ชั่วโมง และ 2 ชั่วโมง ตามลำดับ จะมีระดับการเกิดเจลาทิไนเซชันใกล้เคียงกับข้าวที่น้ำแช่น้ำร้อนเพียงอย่างเดียวนาน 4 ชั่วโมง
Article Details
บท
บทความวิจัย ด้านวิศวกรรมศาสตร์
บทความที่ลงตีพิมพ์เป็นข้อคิดเห็นของผู้เขียนเท่านั้น
ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใดๆ ที่อาจเกิดขึ้นจากบทความนั้น
References
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[5] V. Derycke, G. E. Vandeputte, R. Vermeylen, W. De Man, B. Goderis, M. H. J. Koch, and J. A. Delcour, “Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry,” Journal of Cereal Science, vol. 42, pp. 334–343, 2005.
[6] G. Elbert, M. P. Tolaba, and C. Suárez, “Model application: Hydration and gelatinization during rice parboiling,” Drying Technology, vol. 19, no. 3–4, pp. 571–581, 2001.
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[10] F. Wu, N. Yang, A. Touré, A. Jin, and X. Xu, “Germinated brown rice and its role in human health,” Critical Reviews in Food Science and Nutrition, vol. 53, no. 5, pp. 451–463, 2013.
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[13] A. Kr. Thakur and A. K. Gupta, “Water absorption characteristics of paddy, brown rice and husk during soaking,” Journal of Food Engineering, vol. 75, pp. 252–257, 2006.
[14] P. Pillaiyar and R. Mohandas, “Hardness and color in parboiled rice produced at low and high temperature,” Journal of Food Science and Technology, vol.18, pp. 7–9, 1981.
[15] K. Sareepuang, S. Siriamornpun, L. Wiset, and N. Meeso, “Effect of soaking temperature on physical, chemical and cooking properties of parboiled fragrant rice,” World Journal of Agricultural Sciences, vol. 4, pp. 409–415, 2008.
[16] M. R. Islam, N. Shimizu, and T. Kimura, “Energy requirement in parboiling and Its relationship to some important quality indicators,” Journal of Food Engineering, vol. 63, pp. 433–439, 2003.
[17] S. Bhatthacharya, “Kinetics on colour changes in rice due to parboiling,” Journal of Food Engineering, vol. 29, pp. 99–106, 1996.
[18] T. Kimura, K. R. Bhattacharya, and S. Z. Ali, “Discoloration characteristics of rice during parboiling (I): Effect of processing conditions on the color intensity of parboiled rice,” Journal of the Society of Agricultural Structures, vol. 24, pp. 23–30, 1993.
[19] P. Sirisoontaralak and A. Noomhorm, “Changes to physicochemical properties and aroma of irradiated rice,” Journal of Stored Products and Research, vol. 42, pp. 264–276, 2006.
[20] L. Lamberts, E. De Bie, V. Derycke, W. S. Veraverbeke, W. De Man, and J. A. Delcour, “Effect of processing conditions on color change of brown and milled parboiled rice,” Cereal Chemistry, vol. 83, no. 1, pp. 80–85, 2006.
[21] J. Buggenhout, K. Brijs, and J.A. Delcour, “Impact of starch gelatinization and kernel fissuring on the milling breakage susceptibility of parboiled brown rice,” Cereal Chemistry, vol. 90, no. 5, pp. 490–496, 2013.
[22] M. A. K. Miah, A. Haque, M. P. Douglass, and B. Clarke, “Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization,” International Journal of Food Science and Technology, vol. 37, pp. 539–545, 2002.
[23] W. E. Marshall, J. I. Wadsworth, L. R. Verma, and L. Velupillai, “Determining the degree of gelatinization in parboiled rice: Comparison of a subjective and objective method,” Cereal Chemistry, vol. 70, pp. 226–230, 1993.
[24] Aacc, Approved Methods of the American Association of Cereal Chemists, 9th ed. American Association of Cereal Chemists: St. Paul, MN, 1995.
[25] J. Sripinyowanich, and A. Noomhorm, “A new model and quality of unfrozen and frozen cooked rice dried in a microwave vibro-fluidized bed dryer,” Drying Technology, vol. 29, pp. 735–748, 2011.
[26] N. Kar, R. K. Jain, and P. P. Srivastav, “Parboiling of dehusked rice,” Journal of Food Engineering, vol. 39, pp. 17–22, 1999.
[2] K. R. Bhattacharya, “Parboiling of rice,” in Rice Chemistry and Technology, 2nd ed. Juliano, B.O. Ed.; American Association of Cereal Chemists: St. Paul, MN, 1985, pp. 289–348.
[3] N. Ramalingham and S. A. Raj, “Studies on the soak water characteristics in various paddy parboiling methods,” Bioresource Technology, vol. 55, pp. 259–261, 1996.
[4] V. Subrahmanyan, A. Sreenivasan, and H. P. Das Gupta, “Studies on quality in rice I: Effect of milling on the chemical composition and commercial qualities of raw and parboiled rice,” Indian Journal of Agricultural Science, vol. 8, pp. 459–486, 1938.
[5] V. Derycke, G. E. Vandeputte, R. Vermeylen, W. De Man, B. Goderis, M. H. J. Koch, and J. A. Delcour, “Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry,” Journal of Cereal Science, vol. 42, pp. 334–343, 2005.
[6] G. Elbert, M. P. Tolaba, and C. Suárez, “Model application: Hydration and gelatinization during rice parboiling,” Drying Technology, vol. 19, no. 3–4, pp. 571–581, 2001.
[7] F. Gariboldi, “Rice parboiling. fao agricultural development paper no 97,” in Food and Agriculture Organization of the United Nations: Rome, Italy, 1974, pp. 31–32.
[8] S. Bhatthacharya and P. V. S. Rao, “Effect of processing conditions on quality of parboiled rice,” Journal of Agricultural Food Chemistry, vol. 14, pp. 476–479, 1966.
[9] T. Swasdisevi, W. Sriariyakula, W. Tia, and S. Soponronnarit, “Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization technique,” Journal of Food Engineering, vol. 96, pp. 455–462, 2010.
[10] F. Wu, N. Yang, A. Touré, A. Jin, and X. Xu, “Germinated brown rice and its role in human health,” Critical Reviews in Food Science and Nutrition, vol. 53, no. 5, pp. 451–463, 2013.
[11] O. Naivikul, “Rice,” in Rice: Science and Technology, 1st ed.; Kasetsart University Press, Bangkok, Thailand, 2004 (in Thai).
[12] M. A. K. Miah, A. Haque, M. P. Douglass, and B. Clarke, “Parboiling of rice. Part I: Effect of hot soaking time on quality of milled rice,” International Journal of Food Science and Technology, vol. 35, pp. 527–537, 2002.
[13] A. Kr. Thakur and A. K. Gupta, “Water absorption characteristics of paddy, brown rice and husk during soaking,” Journal of Food Engineering, vol. 75, pp. 252–257, 2006.
[14] P. Pillaiyar and R. Mohandas, “Hardness and color in parboiled rice produced at low and high temperature,” Journal of Food Science and Technology, vol.18, pp. 7–9, 1981.
[15] K. Sareepuang, S. Siriamornpun, L. Wiset, and N. Meeso, “Effect of soaking temperature on physical, chemical and cooking properties of parboiled fragrant rice,” World Journal of Agricultural Sciences, vol. 4, pp. 409–415, 2008.
[16] M. R. Islam, N. Shimizu, and T. Kimura, “Energy requirement in parboiling and Its relationship to some important quality indicators,” Journal of Food Engineering, vol. 63, pp. 433–439, 2003.
[17] S. Bhatthacharya, “Kinetics on colour changes in rice due to parboiling,” Journal of Food Engineering, vol. 29, pp. 99–106, 1996.
[18] T. Kimura, K. R. Bhattacharya, and S. Z. Ali, “Discoloration characteristics of rice during parboiling (I): Effect of processing conditions on the color intensity of parboiled rice,” Journal of the Society of Agricultural Structures, vol. 24, pp. 23–30, 1993.
[19] P. Sirisoontaralak and A. Noomhorm, “Changes to physicochemical properties and aroma of irradiated rice,” Journal of Stored Products and Research, vol. 42, pp. 264–276, 2006.
[20] L. Lamberts, E. De Bie, V. Derycke, W. S. Veraverbeke, W. De Man, and J. A. Delcour, “Effect of processing conditions on color change of brown and milled parboiled rice,” Cereal Chemistry, vol. 83, no. 1, pp. 80–85, 2006.
[21] J. Buggenhout, K. Brijs, and J.A. Delcour, “Impact of starch gelatinization and kernel fissuring on the milling breakage susceptibility of parboiled brown rice,” Cereal Chemistry, vol. 90, no. 5, pp. 490–496, 2013.
[22] M. A. K. Miah, A. Haque, M. P. Douglass, and B. Clarke, “Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization,” International Journal of Food Science and Technology, vol. 37, pp. 539–545, 2002.
[23] W. E. Marshall, J. I. Wadsworth, L. R. Verma, and L. Velupillai, “Determining the degree of gelatinization in parboiled rice: Comparison of a subjective and objective method,” Cereal Chemistry, vol. 70, pp. 226–230, 1993.
[24] Aacc, Approved Methods of the American Association of Cereal Chemists, 9th ed. American Association of Cereal Chemists: St. Paul, MN, 1995.
[25] J. Sripinyowanich, and A. Noomhorm, “A new model and quality of unfrozen and frozen cooked rice dried in a microwave vibro-fluidized bed dryer,” Drying Technology, vol. 29, pp. 735–748, 2011.
[26] N. Kar, R. K. Jain, and P. P. Srivastav, “Parboiling of dehusked rice,” Journal of Food Engineering, vol. 39, pp. 17–22, 1999.