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	Provedor de dados Thai Agricultural (2) Autor Numfon Sitachitta (1) Pornpicha Petchkaewkul (1) Sirichai Songsermpong (1) ฺBenjawan Sanitmacharo (1) Palavra-chave กระบวนการผลิต (2) การทำแห้ง (2) Drying (1) Freezing (1) KDML 105 (1) Microwave (1) Process (1) Processing (1) Quality (1) Quick cooking (1) Quick cooking parboiles rice (1) White rice (1) การหุงสุก (1) การแช่แข็ง (1) ข้าว (1) ข้าวนึ่งหุงสุกเร็ว (1) คุณภาพ (1) พันธุ์ขาวดอกมะลิ 105 (1) ลักษณะทางกายภาพ (1) ไมโครเวฟ (1) Mais... Tipo do documento Collection (2) Ano 2012 (2) País Thailand (2) Idioma Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última การออกแบบกระบวนการผลิตผลิตภัณฑ์ข้าวหุงสุกเร็วพันธุ์ขาวดอกมะลิ 105 ด้วยไมโครเวฟ Thai Agricultural Sirichai Songsermpong; ฺBenjawan Sanitmacharo; Pornpicha Petchkaewkul. Process design of quick cooking rice by using microwave has not been studied before. This project used microwave cooking and microwave drying in the process of quick cooking rice production. The white rice (KDML 105) was soaked in water for 1 hour until the moisture content of 30% was reached and then cooked by microwave at 800 Watt for 10 minutes using the rice and water ratio 1:9 until the moisture content was 63%. The cooked rice is dried by a continuous microwave of 1000 Watt, belt speed 6.72*10-3 m/s for 10 rounds. The total time of drying was 14.1 minutes. The final moisture content of quick cooking rice was 12%. The quick cooking rice was rehydrated by soaking in boiling water for 9 minutes or soaking in tap water at room temperature (28 ºC) in 30... Tipo: Collection Palavras-chave: Process; Quick cooking; White rice; Microwave; Quality; KDML 105; ข้าว; พันธุ์ขาวดอกมะลิ 105; การหุงสุก; ไมโครเวฟ; กระบวนการผลิต; การทำแห้ง; ลักษณะทางกายภาพ; คุณภาพ. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5381 กระบวนการผลิตผลิตภัณฑ์ข้าวนึ่งสำเร็จรูป Thai Agricultural Numfon Sitachitta. The research aim to improve the process of quick cooking parboiled rice by using the combined process; drying and freezing technique. The product; quick cooking parboiled rice had 0.39 g/cm3 of bulk density and after they were rehydrated by hot water for 3minutes they had a completed grain, look like a fresh cooked parboiled rice (control) not significantly in hardness, stickness, L and b* value had higher than control, were investigated 4 peaks by DSC technique at 51-67 dec C, 77-88 deg C, 92-105 deg C and 105-116 deg C that mean gelatinized temperature range of rice starch had lower enthalpy than control, easier for cooking. Tipo: Collection Palavras-chave: Quick cooking parboiles rice; Drying; Freezing; Processing; ข้าวนึ่งหุงสุกเร็ว; การทำแห้ง; การแช่แข็ง; กระบวนการผลิต. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5361 Registros recuperados: 2 Primeira ... 1 ... Última

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