PREPARATION OF QUICK‐COOKING RICE PRODUCTS USING A CENTRIFUGAL FLUIDIZED BED
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5) , 1177-1179
- https://doi.org/10.1111/j.1365-2621.1976.tb14411.x
Abstract
This paper describes a process utilizing a centrifugal fluidized bed in the critical drying step to produce dry forms of quick‐cooking rice products using a minimum number of treatment steps. The process is very flexible and applicable to all rice varieties and grain sizes (long, medium, short and wild). High heat transfer rates used in the CFB drier result in a 5‐min drying cycle with control of texture and rehydration characteristics.This publication has 0 references indexed in Scilit: