MANAGING MOIST PADDY BY DRYING, TEMPERING AND AMBIENT AIR VENTILATION

This paper describes a strategy for reducing moisture in paddy by fluidized bed drying, tempering and ambient air cooling. Experimental results showed that after the three processes, moisture content was reduced from 33 % to 16.5 % dry-basis within approximately 53 minutes. During the first process, a fluidized-bed dryer was used to reduce the moisture content of paddy down to 19.5 % dry-basis within 3 minutes. Then the paddy was tempered for 30 minutes. Finally, it was cooled by ambient air (temperature and relative humidity of 30 °C and 55-60% respectively) with air velocity of 0.15 m/s for 20 minutes. Quality of paddy in terms of head rice yield and whiteness was acceptable.     

Dyeing of Cationized Cotton with Natural Colorant from Purple Corncob

In this investigation, dyeing of cotton fabric with natural dye extracted from purple corncob was attempted by means of pretreatment with a cationic agent, 3-chloro-2-hydroxypropyltrimenthylammonium chloride (CHTAC). Maximum color yield results were achieved when the fabric was pretreated with CHTAC at a concentration of 125 g/L, followed by dyeing at 100°C for 30 min in a dye bath adjusted to pH 9. The influence of meta- and post-mordanting with AlK(SO₄)₂, CuSO₄, FeSO₄, and gallnut was subsequently explored. Compared with the unmordanted sample, post-mordanting enhanced K/S values and slightly improved light fastness, but both meta- and post-mordanting caused a reduction in wash fastness from an excellent to a fair level, with the exception of CuSO₄. Meanwhile, mordanting with gallnut increased the acid and alkaline perspiration fastness from a poor and fair to a good level.     

Slip-Frequency-Type Vector Control Equivalent to Flux-Feedback Vector Control Using Flux Observer

The slip-frequency type vector control and the flux-feedback type vector control arc typical control methods of induction motors. It is shown that the two methods are similar except for a frame of reference. The flux-feedback-type vector control using the rectangular coordinate uses vertical and horizontal components of the rotor flux. The slip-frequency type vector control using the polar coordinate employs absolute value and angle of the rotor flux. Usually, the flux-feedback vector control does not use the rotor flux model but instead, the rotor flux observer for flux estimation. On the other hand, the slip-frequency type control uses the rotor flux model. Therefore the slip-frequency type vector control using the rotor flux observer is proposed. The proposed method is equivalent to the flux-feedback type vector control using the rotor flux observer. Then it is more robust than the conventional slip-frequency type vector control.     

Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking

The application of Chinese steamed bun starter dough (CSB-SD) in breadmaking was investigated. The activation of CSB-SD to activate the growth of lactic acid bacteria (LAB) and to increase the number of yeast, prior to making bread, was conducted by mixing CSB-SD with wheat flour and water and then incubating for 24 h. Wheat flour was then substituted by this activated CSB-SD (aCSB-SD) at 10%, 30%, and 50% (w/w) to make bread. Dough and bread properties were studied comparing to the control (without aCSB-SD). From the farinograph results, a high aCSB-SD substitution level resulted in a less stability in dough with a higher degree of softening. Extensigraph results suggested that after aging, all the substituted dough yielded a greater resistance to extension with lower extensibility values than the control. Substitutions with 30% and 50% (w/w) aCSB-SD significantly increased the total CO(2) gas generation. Scanning electron microscopy SEM images of the 30% and 50% (w/w) substituted dough showed a well-developed gluten matrix. The 50% (w/w) substituted breads obtained a greater risen volume, finer crumb grain, and retained more softness after 5-d storage than the control. In addition, both the 30% and 50% (w/w) substituted breads showed a slightly increased mold stability, as compared to the 0% and 10% (w/w) substituted breads.     

MANAGING MOIST PADDY BY DRYING,TEMPERING AND AMBIENT AIR VENTILATION

ABSTRACT

This paper describes a strategy for reducing moisture in paddy by fluidized bed drying, tempering and ambient air cooling. Experimental results showed that after the three processes, moisture content was reduced from 33 % to 16.5 % dry-basis within approximately 53 minutes. During the first process, a fluidized-bed dryer was used to reduce the moisture content of paddy down to 19.5 % dry-basis within 3 minutes. Then the paddy was tempered for 30 minutes. Finally, it was cooled by ambient air (temperature and relative humidity of 30 °C and 55-60% respectively) with air velocity of 0.15 m/s for 20 minutes. Quality of paddy in terms of head rice yield and whiteness was acceptable.     

2D Dual‐Metal Zeolitic‐Imidazolate‐Framework‐(ZIF)‐Derived Bifunctional Air Electrodes with Ultrahigh Electrochemical Properties for Rechargeable Zinc–Air Batteries

Here first a 2D dual‐metal (Co/Zn) and leaf‐like zeolitic imidazolate framework (ZIF‐L)‐pyrolysis approach is reported for the low‐cost and facile preparation of Co nanoparticles encapsulated into nitrogen‐doped carbon nanotubes (Co‐N‐CNTs). Importantly, the reasonable Co/Zn molar ratio in the ZIF‐L is the key to the emergence of the encapsulated microstructure. Specifically, high‐dispersed cobalt nanoparticles are fully encapsulated in the tips of N‐CNTs, leading to the full formation of highly active Co–N–C moieties for oxygen reduction and evolution reactions (ORR and OER). As a result, the obtained Co‐N‐CNTs present superior electrocatalytic activity and stability toward ORR and OER over the commercial Pt/C and IrO₂ as well as most reported metal‐organic‐framework‐derived catalysts, respectively. Remarkably, as bifunctional air electrodes of the Zn–air battery, it also shows extraordinary charge–discharge performance. The present concept will provide a guideline for screening novel 2D metal‐organic frameworks as precursors to synthesize advanced multifunctional nanomaterials for cross‐cutting applications.     

Improvement of Fish Sauce Quality by Strain CMC5‐3‐1: A Novel Species of Staphylococcus sp.

Staphylococcus sp. CMC5‐3‐1 and CMS5‐7‐5 isolated from fermented fish sauce at 3 to 7 mo, respectively, showed different characteristics on protein hydrolysis and volatile formation. These Gram‐positive cocci were able to grow in up to 15% NaCl with the optimum at 0.5% to 5% NaCl in tryptic soy broth. Based on ribosomal 16S rRNA gene sequences, Staphylococcus sp. CMC5‐3‐1 and CMS5‐7‐5 showed 99.0% similarity to that of Staphylococcus piscifermentans JCM 6057^T, but DNA–DNA relatedness was <30%, indicating that they were likely to be new species. DNA relatedness between these 2 strains was only 65%, suggesting that they also belonged to different species. The α‐amino group content of 6‐month‐old fish sauce inoculated with Staphylococcus sp. CMC5‐3‐1 was 740.5 mM, which was higher than that inoculated by the strain CMS5‐7‐5 (662.14 mM, P < 0.05). Histamine was not produced during fermentations with both strains. Fish sauce inoculated with Staphylococcus sp. CMC5‐3‐1 showed the highest content of total glutamic acid (P < 0.05). The major volatile compound detected in fish sauce inoculated with Staphylococcus sp. CMC5‐3‐1 was 2‐methypropanal, contributing to the desirable dark chocolate note. Staphylococcus sp. CMC5‐3‐1 could be applied as a starter culture to improve the umami and aroma of fish sauce.     

Identification of Acetobacter strains from Thai fermented rice products based on the 16S rRNA gene sequence and 16S-23S rRNA gene internal transcribed spacer restriction analyses

BACKGROUND: Fermented rice flour (khao‐khab, a non‐glutinous rice) and related products are Thai traditional products. The types of acetic acid bacteria (AAB) microflora in khao‐khab have not been reported. In this study, Acetobacter strains were isolated and identified based on the phenotypic and chemotaxonomic characteristics and molecular aspects. RESULTS: Twenty‐five acetic acid bacteria isolated from fermented rice products and a starter for sweetened rice in Thailand by an enrichment culture approach, were assigned to the genus Acetobacter by phenotypic and chemotaxonomic characterisations. On the basis of the 16S rRNA gene sequence and 16S–23S rRNA gene ITS restriction analyses, 25 isolates were divided into six groups and identified at the specific level: (1) Group 1 included five isolates, which were identified as A. indonesiensis; (2) Group 2 included two isolates, which were identified as A. lovaniensis; (3) Group 3 included one isolate, which was identified as A. orientalis; (4) Group 4 included eleven isolates, which were identified as A. pasteurianus; (5) Group 5 included three isolates, which were identified as A. syzygii and (6) Group 6 included three isolates, which were unidentified and considered to constitute a new species. CONCLUSION: Results revealed that various Acetobacter species were distributed in Thai fermented rice flour and related products. A novel Acetobacter species was isolated from the product. Copyright © 2011 Society of Chemical Industry     

MOBILE FLUIDIZED BED PADDY DRYER

ABSTRACT

The objectives of this research are to design, construct and test a mobile fluidized bed paddy dryer with a drying capacity of 2.5-4.0 t/h. Suitable drying conditions are recommended as follows : drying capacity 3.8 t/h, bed velocity 2.8 m/s, average drying air temperature 144 °C, bed height 13.5 cm, fraction of air recycled 0.8. Residence time of paddy was approximately 1.3 minutes. Test results showed that moisture content of paddy was reduced from 32.6 % dry-basis to 25.8 % dry-basis. Consumption of electrical power and diesel fuel was 12.9 kW and 21.71 1/h respectively. Primary energy consumption was 910.9 MJ/h. The dryer could evaporate water 218.8 kg/h. Specific primary energy consumption was 4.2 MJ/kg-water evaporated. Cost of paddy drying was 1.48 baht/kg-water evaporated of which 0.53 was fixed cost and 0.95 was energy cost (US$1 =34baht).     

Change of mechanical properties related to starch gelatinization and moisture content of rice kernel during fluidized bed drying

Rice fissuring during the drying process is a major problem affecting rice quality. To alleviate this critical issue, it is necessary to understand the change of mechanical properties and the drying kinetics of paddy during drying. The objective of this work is therefore to study the drying characteristics and changes of mechanical properties, i.e., breaking force (F), ultimate tensile strength (UTS), and apparent modulus of elasticity (AMOE) during fluidized bed drying. Suphanburi 1 paddy variety with three initial moisture contents (Mi) of 29.5, 30.2, and 42.8% dry basis was used as the raw material, which was dried at drying air temperatures (Ta) of 110, 130, and 150?°C. A three-point bending method was used for testing the mechanical properties with a texture analyzer. The experimental results showed that the breaking force and the ultimate tensile strength of paddy during drying were more strengthened with higher drying temperatures and higher initial moisture content while its apparent modulus of elasticity was changed only with the moisture content. However, both operating parameters positively affected the apparent modulus of elasticity when evaluated at a 16% dry basis. The maximum changes in F, UTS, and AMOE concerning the initial moisture content were 25.1, 25.2, and 19.5%, respectively. Besides, the maximum changes in F, UTS, and AMOE concerning drying temperatures during drying were 14.2, 14.3, and 13.5%, respectively. The improvement of the mechanical properties could be attributed to the starch gelatinization of which the degree was higher in cases of higher initial moisture content and higher drying temperatures. The empirical models of ultimate tensile strength and apparent modulus of elasticity were developed and related to intermediate moisture content and the degree of starch gelatinization.