The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying Kinetics and End Product Attributes |
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Authors: | Isaac Pilatowski Sabah Mounir Joseph Haddad Duong Thai Cong Karim Allaf |
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Affiliation: | 1.Transport Phenomena and Instantaneity in Agro-industry and Building,University of La Rochelle,La Rochelle Cedex 01,France;2.Departamento de Sistemas Energéticos, Centro de Investigación en Energía,Universidad Nacional Autónoma de México,Temixco; Morelos,Mexico;3.Zagazig University, Faculty of Agriculture,Zagazig,Egypt |
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Abstract: | The instant controlled pressure drop (DIC) process was used as a post-harvesting treatment, followed by hot air drying and shade polishing. DIC treatment, which is carried out at P = 0.4–0.6 MPa, has many advantages in terms of processing time (not exceeding 30 s) and drying kinetics (about 3 h instead of 1 day under standard 50 °C hot air flow conditions). Shade polishing gives high quality rice with a whole-grain yield of 68-70% rather than the usual 52-60%. A tasting evaluation was carried out by an international panel and the rice was found to be perfect after a cooking time of 6 min, with an overcooked time of 18 min as against 17 min and 20 min, respectively, for conventional products. The shaded shelf life of the final product is much longer than 18–24 months. |
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