Effects of Hot Air Drying and Microwave Drying on Characteristics and Quality of Germinated Brown Rice
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Abstract:
Germinated brown rice (GBR) was dried using hot air or microwaves and effects the drying characteristics, main nutritional content, enzymatic hydrolysability, hardness, and color of the dried GBR were analyzed. Drying mathematical models were established to provide a basis for the prediction of microwave drying and the control of drying conditions. The drying model based on Fick's laws of diffusion and Page equation fit the hot air drying and microwave drying curves of GBR well. The drying rate constant and moisture effective diffusivity increased with the increase in hot air temperature or microwave power per gram. The activation energy of hot air drying of GBR was 55.76 kJ/mol. Drying conditions significantly affected the content of main nutritional content, enzymatic hydrolysability, and hardness. The contents of reducing sugar, free amino acid and γ- aminobutyric acid of GBR treated by microwave drying were relatively low. Browning reaction during the drying process changed the color of the GBR to yellow, while the redness value after microwave drying was higher than that after hot air drying.
