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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.


Accession: 006173755



Related references

Roberts, R.; Carlson, R.; Farkas, D., 1979: Application of a continuous centrifugal fluidized bed drier to the preparation of quick-cooking rice products. Parameters developed previously for preparing several quick-cooking rice varieties using a small batch centrifugal fluidized bed drier (CFB) were adapted to a continuous unit which was operated at rates of 20-60 lb/hr of dried instant type rice p...

Roberts R.L.; Carlson R.A.; Farkas D.F., 1980: Preparation of a quick cooking brown rice product using a centrifugal fluidized bed drier. Journal of Food Science 45(4): 1080-1081

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