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	Provedor de dados Thai Agricultural (4) Autor Somkiat Prachayawarakorn (4) Somchart Soponronnarit (3) Arkom Palamanit (1) Chaiwat Ratanamichaisakul (1) Maturada Jinoros (1) Patcharee Tungtraku (1) Somchai Soponronnarit (1) Thatchapol Chungchareon (1) Mais... Palavra-chave การอบแห้ง (2) Amylose content (1) Brown rice (1) Coated rice (1) Coating (1) Cooking quality (1) Drying characteristic (1) Drying temperature (1) Fluidized bed (1) Fluidized bed coating (1) Fluidized bed dryer (1) GABA rice (1) Germinated brown rice (1) Germinated paddy (1) Germination time (1) Glycemic index (1) Grain drying (1) Grain texture (1) Hardness (1) Parboiled rice (1) Mais... Tipo do documento PhysicalObject (3) Collection (1) Ano 2012 (4) País Thailand (4) Idioma Thailandês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última การประเมินสมรรถนะของระบบผลิตข้าวเคลือบแบบฟลูอิไดซ์เบดชนิดฉีดพ่นด้านบน Thai Agricultural Arkom Palamanit; Somchart Soponronnarit; Somkiat Prachayawarakorn; Patcharee Tungtraku. Tipo: Collection Palavras-chave: Coating; Coated rice; Fluidized bed coating; การเคลือบข้าวสาร; ข้าวเคลือบ; เครื่องเคลือบแบบฟลูอิไดซ์เบดชนิดฉีดพ่นด้านบน; ความเร็วอากาศ; สมรรถนะของระบบ; การใช้พลังงาน; การแตกหักของเมล็ดข้าว. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5362 อิทธิพลของตัวกลางและอุณหภูมิอบแห้งของฟลูอิไดซ์เบดที่มีต่อความสามารถในการย่อยข้าวกล้อง Thai Agricultural Chaiwat Ratanamichaisakul; Somchart Soponronnarit; Somkiat Prachayawarakorn. During high-temperature treatment, starch is gelatinized and amylose can simultaneously form with lipids present at the rice bran to be the amylose-lipid complexes. The extent of complex formation closely depends on the degree of starch gelatinization. The objectives of this work were therefore to study the effect of drying media, hot air (HA), humidified hot air (HHA) and superheated steam (SHS), and operating condition on drying kinetics and starch hydrolysis or the glycemic index (GI) of brown rice. The experimental results revealed that the degree of gelatinization and degree of crystallinity of amylose-lipid complexes of treated brown rice by HHA and SHS drying had higher degree than HA drying because of condensation. The paddy dried by HHA at 150°C... Tipo: PhysicalObject Palavras-chave: Brown rice; Glycemic index; Seed drying; Fluidized bed dryer; ข้าวกล้อง; ค่าดัชนีน้ำตาล; การอบแห้ง; เครื่องทำแห้งแบบฟลูอิไดซ์เบด. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5413 ผลของระยะเวลาในการงอกและอุณหภูมิอบแห้งต่อสมบัติเนื้อสัมผัสและคุณภาพของข้าวกล้องงอก Thai Agricultural Thatchapol Chungchareon; Somkiat Prachayawarakorn; Somchart Soponronnarit. Germinated paddy (GP) has higher active components and better textural property than brown rice. Germination time and drying temperature are very important parameter to GP quality since the microstructure of starch granules is modified during germination and this might affect the drying characteristics and the dried GP quality. Therefore, the objective of this work was to study the effect of germination time and drying temperature on the changes in the drying kinetics and qualities of GP. Experimental results showed that the extending germination time provided lower hardness of cooked GP and higher GABA content but did not affect the number of fissured kernels and the drying characteristics. The drying temperatures significantly affected the number of... Tipo: PhysicalObject Palavras-chave: Germinated brown rice; Grain drying; Grain texture; Rice; Germination time; Drying temperature; GABA rice; Fluidized bed; Germinated paddy; Drying characteristic; ข้าวกล้องงอก; การอบแห้ง; สมบัติทางด้านเนื้อสัมผัส; จลนศา่สตร์การอบแห้ง; ฟลูอิไดซ์เบด; ระยะเวลาในการงอก. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5429 การศึกษาความสัมพันธ์ระหว่างลักษณะปรากฏ สมบัติเชิงเคมี-กายภาพและสมบัติการหุงต้มของเมล็ดข้าวโดยการวิเคราะห์ภาพ Thai Agricultural Maturada Jinoros; Somkiat Prachayawarakorn; Somchai Soponronnarit. After harvesting paddy needs to pass through several processing steps before edible grain kernels are obtained. These processes inevitably affect the kernel quality, both in terms of the physical physicochemical and cooking properties. A number of techniques have thus been proposed to evaluate the various quality attributes of rice kernels. Image analysis is one of the promising techniques for analysis of rice kernel appearances with fast and accurate results. Image-analysis results may also be related to the physicochemical and cooking properties of the kernels. This research explored possible relationships between appearances obtained via image analysis and selected physicochemical and cooking properties of rice kernels. In addition to the basic apparent... Tipo: PhysicalObject Palavras-chave: Amylose content; Hardness; Parboiled rice; Translucency; Water uptake; Cooking quality; ปริมาณแอมิโลส; ความแข็ง; ข้าวนึ่ง; ความโปร่งแสง; การดูดน้ำ; คุณภาพการหุงต้ม. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5438 Registros recuperados: 4 Primeira ... 1 ... Última

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