首页 | 本学科首页   官方微博 | 高级检索  
     


Optimization of Drum Drying Parameters for Low Amylose Rice (KDML105) Starch and Flour
Abstract:Abstract

An attempt was made to study and model the effects of drum drying process variables on the physico–chemical properties of low amylose rice (KDML105) flour and starch. Drum surface temperature, holding time and solid content of the slurry were varied at three levels: 115–135°C, 14–84 s and 20–40%, w/w, respectively. The dependent variables were moisture content (MC), degree of gelatinization (DG), water absorption index (WAI), water solubility index (WSI) and pasting property. High solid content led to a decrease in DG, WAI and initial peak viscosity (IPV) and increase in WSI of dried samples. Longer holding time resulted in increased DG while surface temperature had no significant effect on all characteristics. Predictive correlations were developed using stepwise multiple linear regression to predict MC, DG, WAI, WSI, and IPV of dried products from drum drying variables.
Keywords:Drum drying  Rice flour  Rice starch
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号