This research is to investigate and develop rice rice Berry. By the study of manufacturing processes and temperature affect the inflation from rice, rice, rice, rice, whole Berry and Shell to compare physical properties, process 3 is fried in oil. Microwave baking and roasting in a Pan fry in brass and the baking process, the microwave, add heating temperature factors include different frying oil temperature differ at the 170, 200 and 230 degrees Celsius at 23 seconds equal. The baking by microwave power 600 Watt 700 and 800, 6 minutes long, and roasted in a pan of brass is a 3-minute walk away, together with presenting the tree samen (Pre-treatment) soak rice in a process by comparing the rice soak soaking sodium chloride (NaCl), calcium carbonate (CaCO3), and.Please compare the process and temperature, together with the Pre-treatment of rice, puffed rice, per Berry. Concluded that the proper process for the production of rice using the rice through immersion in aqueous sodium chloride, then FRY in oil at a temperature of 230° c. 23 seconds result in inflation increases higher than 1.10 times the process temperature and other statistically significant (P ≤ 0.05) in the case of an aqueous sodium chloride infusion paddy, then FRY in oil at a temperature of 170 degrees Celsius or soaked rice water, then FRY in water, m.นอุณหภูมิ 230 degrees Celsius will provide a value that is higher than inflation, other processes are significantly (P ≤ 0.05) statistics. In addition, this study changes the physical characteristics of puffed rice, rice Berry. The inflation is the inverse of density values. By paddy and rice have density decreased 0.19 and 0.23 grams per cubic centimeter, respectively, and the brightness value of rice (L *) decrease equal to 33.18 and 25.22. The value of red (a *) equal to 3.88 and 1.41. Value of yellow (b *) equal to 6.14 and 1.56, respectively.
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