Study of Drying Quality for Pre-germinated Brown Rice By Using Low-temperature and Low-humidity Dryer

• Main Authors: Chun-Wei Kang, 康浚維
• Other Authors: Ching-Chen Hsieh
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/64767071255390616887

碩士 === 國立屏東科技大學 === 機械工程系 === 94 === With the improvement of people’s standard of living in recent years, meat has become the primary intake in our dietary habit, thus causing the diseases of civilization such as acidic body and obesity. Brown rice preserves the fullest nutrients, containing abundant vitamins and microelements. The contents of protein, fat, fiber, and vitamin B1 are higher than those of milled rice. Also, brown rice has a considerable amount of dietary fiber. The bran layer contains B vitamins, vitamin E, and a variety of nutrients. Those nutritious components are mostly contained in the bran layer and embryo. In appropriate environments, brown rice is able to germinate for 1~0.5 mm. On the account of enzyme activity, functional compositions such as gamma- amino butyric acid and Inositol Hexaphosphate are produced. Both compositions prevent Alzheimer’s disease, inhibit high blood pressure, and improve the metabolism of the brain. This experiment was aimed to dry germinated brown rice by a sothermal-isohumid dryer at 15℃, 25℃, 35℃, 45℃, and 55℃ and a low-temperature and low-humidity dryer at 15℃, 25℃, 35℃, 45℃, and 55℃, in an attempt to investigate the variation of percentage of moisture and the influence of drying rate and temperature and Grain Cracked during the drying process. Also, main and functional component analyses of germinated brown rice were conducted. The result showed that the drying of low-temperature and low-humidity dryer was faster than that of sothermal-isohumid dryer mainly due to the dehumidifier in low-temperature drying room. Can reduce the dry time of about more than 2 hours, reduce the production cost. During the drying process of germinated brown rice, the automatic heating and dehumidifying functions of the low-temperature and low humidity dryer were utilized to lower the temperature to 8℃ to improve the activity of GAD. The result revealed that brown rice dried with the low-temperature and low-humidity dryer contained more functional compositions than that with the sothermal-isohumid dryer. The content of GABA therefore increased from 15.49 mg/100g to 25.91 mg/100g, a total of 67% increase. During the dehumidifying, the cumulation of GABA was stimulated, which proved that cold shock was effective in GABA cumulation. The experimental result showed that the drying of low-temperature and low-humidity dryer, and sothermal-isohumid dryer, there are no obvious difference in the course of dryness in the component. With the low-temperature and low-humidity dryer to be reducible to germinated brown rice that Serious Cracked during the drying process, the incomplete rice phenomenon produced on packing by reducing, improve the quality of the products.Through store experimental result showed low-temperature and low-humidity dryer to have low Acid Value, will store the going bad of course reducibly, will increae Shelf life. Until sensory evaluation experimental result showed, with low-temperature and low-humidity dryer to germinated brown rice have better hardness, cohesion, aroma and accept than the market of germinated brown rice. To dry germinated brown rice with the low-temperature and low-humidity dryer, both effects of drying and more functional compositions can be achieved, and this finding also serves as a reference for promotion and application.