This research work was therefore fo

This research work was therefore focally aimed to study the influence of the drying by method of fluidization techniques to determine the change in quality of purple rice in order to find the suitable guidelines on drying. It was found that at the initial moisture of rice at 28.3% (db), influence of drying temperature in a range of study (100-150oC) did not affect the quality on the aspect of color, anthocyanin content, total phenolic content and antioxidant activity of purple rice when comparing with the sample dried through the method of sun drying and the reference sample. At this initial moisture, the sample should be dried by hot air at 150oC because such temperature yielded the highest drying rate and made head purple rice yield (HPRY) increased because of starch gelatinization. For the initial moisture of 33.3% (db), the used drying temperature should be of the value of not exceeding 130oC.
Keywords purple rice; fluidized bed drying; anthocyanin content; total phenolic content; antioxidant activity

ผลลัพธ์ (อังกฤษ) 2:

This research work was therefore focally aimed to study the influence of the drying by method of fluidization techniques to determine the change in quality of purple rice in order to find the suitable guidelines on drying. It was found that at the initial moisture of rice at 28.3% (db), influence of drying temperature in a range of study (100-150oC) did not affect the quality on the aspect of color, anthocyanin content, total phenolic content and antioxidant. activity of purple rice when comparing with the sample dried through the method of sun drying and the reference sample. At this initial moisture, the sample should be dried by hot air at 150oC because such temperature yielded the highest drying rate and made ​​head purple rice yield (HPRY) increased because of starch gelatinization. For 33.3% of the Initial Moisture (DB), the Drying Temperature should be used of the VALUE of not exceeding 130oC.
Keywords Purple Rice; fluidized bed drying; anthocyanin content; total phenolic content; antioxidant activity