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PREPARATION OF QUICK‐COOKING RICE PRODUCTS USING A CENTRIFUGAL FLUIDIZED BED
Author(s) -
CARLSON R. A.,
ROBERTS R. L.,
FARKAS D. F.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14411.x
Subject(s) - fluidized bed , process (computing) , texture (cosmology) , environmental science , pulp and paper industry , process engineering , waste management , materials science , computer science , engineering , artificial intelligence , image (mathematics) , operating system
This paper describes a process utilizing a centrifugal fluidized bed in the critical drying step to produce dry forms of quick‐cooking rice products using a minimum number of treatment steps. The process is very flexible and applicable to all rice varieties and grain sizes (long, medium, short and wild). High heat transfer rates used in the CFB drier result in a 5‐min drying cycle with control of texture and rehydration characteristics.