IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Application of Supercritical Carbon Dioxide for Production of Instant Rice
- Mohammad Naghi Eshtiaghi; Nithima Nakthong
- In this study the effect of 3 different pretreatment methods for producing instant rice (quick cooking rice ) from white and brown rice were investigated. The methods applied in this study were cooking, freezing, and supercritical carbon dioxide (ScCO2) pretreatments. Cooking of rice and subsequent fluid bed drying resulted drastic decrease in rehydration time of both white and brown rice from 20-25 min to 6 min.. Freezing pretreatment of cooked rice before drying resulted shorter rehydration time (5 min) of dried cooked rice compare to without freezing. The best results could be achieved when the cooked rice treated with supercritical carbon dioxide (ScCO2) at pressure 400 and 600 bar for 20 min before drying. Cooking and subsequent drying up to 50 % of initial cooked rice weight followed by supercritical carbon dioxide treatment at 400 bar resulted short rehydration time (5 min) for both white and brown rice. The rehydration time reduced to 4 min for samples treated with ScCO2 at 600 bar. Investigation of porosity using scanning electron microscopy (SEM) has shown that the porosity of dried white and brown rice increased with increasing of pressure during ScCO2 treatment.
- Select Volume / Issue:
- Year:
- 2021
- Type of Publication:
- Article
- Keywords:
- Rice; Instant Rice; Supercritical Carbon Dioxide; Freezing
- Journal:
- IJAIR
- Volume:
- 9
- Number:
- 4
- Pages:
- 296-303
- Month:
- January
- ISSN:
- 2319-1473
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