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Preparation of quick cooking rice products using a centrifugal fluidized bed

, : Preparation of quick cooking rice products using a centrifugal fluidized bed. Journal of Food Science 41(5): 1177-1179

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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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

Rizk, L.F.; Doss, H.A., 1995: Preparation of improved quick cooking rice. Quick-cooking rice was produced by soaking milled short grain rice in water and water containing 1% and 3% of a 1:1 mixture of sodium citrate and calcium chloride with two soaking periods (15 and 30 min at room temperature). The soaked samples wer...

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Hyllstam, M.; Norberg, M.; Pahlsson, S., 1998: Method of processing rice to provide a quick-cooking rice. Official Gazette of the United States Patent & Trademark Office Patents 1215(2): 1743, Oct 13

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