Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality |
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| Affiliation: | 1. Division of Energy Technology, School of Energy, Environment and Materials, King Mongkut''s University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung khru, Bangkok 10140, Thailand;2. Faculty of Engineering, King Mongkut''s University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung khru, Bangkok 10140, Thailand;3. Institute of Food Research and Product Development, Kasetsart University, Jatujak, Bangkok 10903, Thailand;4. King Mongkut''s Institute of Technology Ladkrabang, Prince of Chumphon Campus, 17/1Chumco Pathio, Chumphon 86160, Thailand;1. Department of Food Science, National Penghu University of Science and Technology, Makung City, Penghu Hsien 880, Taiwan;2. Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912, Taiwan;3. Department of Communication Engineering, National Penghu University of Science and Technology, Makung City, Penghu Hsien 880, Taiwan;4. Department of Applied Science of Living, Chinese Culture University, Taipei 111, Taiwan;1. Curriculum of Agricultural Engineering, Department of Mechanical Engineering, Faculty of Engineering, King Mongkut''s Institute of Technology Ladkrabang, Bangkok 10520, Thailand;2. Department of Food Engineering, Faculty of Engineering, King Mongkut''s Institute of Technology Ladkrabang, Bangkok 10520, Thailand;1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand;2. Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok 10900, Thailand;3. Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Chatuchak, Bangkok 10903, Thailand |
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| Abstract: | Drying characteristics influence the formation of quality including visual color and gamma-aminobutyric acid (GABA) of germinated brown rice (GBR) subjected to microwave drying. In microwave drying, microwave intensities induced microscopic pores inside GBR to enhance the drying rate in initial stage, while rising temperatures caused gelatinization of starch granules to hinder the drying rate in later stage. The higher microwave intensity resulted in the greater non-uniformity of temperature inside the grain layer, which dominated the moisture content and final quality indexes of GBR. However, the coupling effects of temperature rising and moisture reducing failed to stimulate the glutamate decarboxylase (GAD) activity for the GABA synthesis, but may cause the degradation of GABA. The non-uniformity of microwave drying influenced the evaluation of GABA content in the dried GBR, and the suitable average grain temperature of 64–67 °C may retain relatively high GABA content. The critical temperature for preventing the serious browning and charred kernels inside the grain layer was 132 °C and 170 °C, respectively. Microwave intensity of 3–4 W/g may be suitable for drying of GBR considering high drying efficiency and product quality. |
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