The effect of the hot air drying equipment and the microwave drying equipment on the drying characteristics, main nutrients, enzymatic power. The hardness and color of the sprouted brown rice were established. The mathematical model provides a basis for the prediction of microwave drying quality and the control of drying conditions.
The dry model and the Page equation based on the Fick diffusion law can be well adjusted to the hot air curves and microwave drying of the sprouted brown rice. With the increase of the temperature of the hot air or the increase of the specific power of the microwave, the speed of constant drying and the effective diffusion The energy of activation of the drying of hot air of the germinated brown rice was of 55.76 kJ / mol. The drying conditions have a significant effect on the main nutrient content, the enzymatic hydrolysis and the hardness of the sprouted brown rice. The sprouted brown rice undergoes a browning reaction during the drying process, and the color is probably yellow. The reddening of the germinated brown rice is obtained by drying with microwaves. It is greater than that of hot air drying.
Keywords: germinated brown rice; drying with hot air; drying with microwaves; mathematical model; γ-aminobutyric acid
It was germinated to obtain germinated brown rice under suitable environmental conditions such as temperature and humidity. During the germination process, the endogenous enzyme is activated, the outer layer of the crude fiber is softened enzymatically, the protein is degraded into polypeptides and amino acids. And the starch becomes sugar. Phytase degrades phytic acid in inositol and phosphoric acid, and also produces γ-aminobutyl. Physiologically active ingredients such as acid, ferulic acid and hexa-inositol phosphate improve the nutritional composition and taste of brown rice. .
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Fresh sprouted brown rice has a high water content, rich nutrition and mold, and drying is the key technology to improve the shelf life of sprouted brown rice. Currently, the research on the drying of the sprouted brown rice focuses mainly on the effect of the drying process on the speed of drying, the composition of nutrients, the processing properties and the color of the sprouted brown rice.
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