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Preparation of quick cooking rice products using a centrifugal fluidized bed

Journal of Food Science 41(5): 1177-1179
Preparation of quick cooking rice products using a centrifugal fluidized bed
A process was described that utilizes a centrifugal fluidized bed [CFB] 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.

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Accession: 006173755

Related references

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