Process of parboiling rice by microwave-assisted hot air fluidized bed technique

In this work the new process of producing parboiled rice (PB) by combination of microwave and hot air fluidized bed (MWFB) was proposed and investigated. Results showed that the drying time was shorter with smaller bed depth, higher drying temperature and higher microwave power. The initial grain temperature, drying temperature, bed depth and microwave power strongly affected the gelatinization of rice starch. The PB produced by MWFB caused a very small broken kernel (1-2%). The whiteness was decreased with increase in drying time, initial grain temperature, drying temperature and microwave power. The specific energy consumption was increased with increasing such operating parameters. (Author)