Effects of high-temperature drying on the flavor components in Thai fragrant rice

Drying Technology

Volumn 23, Issue 7, 2005, Pages 1407-1418

  Sunthonvit, Nirutchara ^a   Srzednicki, George S ^a   Craske, John ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Fluidized bed dryer; Jasmine rice; Volatile compounds

Indexed keywords

AGRICULTURAL PRODUCTS; DISTILLATION; DRYERS (EQUIPMENT); EXTRACTION; FLUIDIZED BEDS; GAS CHROMATOGRAPHY; HIGH TEMPERATURE OPERATIONS; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

FLUIDIZED BED DRYER; HIGH TEMPERATURE DRYING; JASMINE RICE;

DRYING;

DRYING; FLUIDIZED BED; FOOD PROCESSING; LIQUID-SOLID SEPARATION;

EID: 24344472953     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200063491     Document Type: Article

References (16)

1. Evenson, R.; David, C. Adjustment and Technology: The Case of Rice ; Publications Service, OECD: France, 1993.
2. FAOSTAT. Rice and Paddy Production. http://apps1.fao.org/servet/ XteServet. Accessed April 2003.
3. Mazaud, F. Mechanical drying horizon 2010: An increased role predicted. In Grain Drying in Asia; Proceedings of an International Conference held at the FAO Regional Office for Asia and Pacific, Bangkok, Thailand, October 17-20, 1995; Champ, B.R., Highley, E., Johnson G.I., Eds.; ACIAR: Canberra, 1996; ACIAR Proceedings #71, 323-331.
4. Widjaja, R.; Craske, J.D.; Wootton, M. Comparative studies on volatile components of non-fragrant and fragrant rices. Journal of Agricultural and Food Chemistry 1996, 70, 151-161.
5. Buttery, R.G.; Ling, L.C.; Juliano, B.O.; Turnbaugh, J.G. Cooked rice aroma and 2-acetyl-1-pyrroline. Journal of Agricultural and Food Chemistry 1983, 31, 823-826.
6. Maga, J.A. Rice product volatiles: A review. Journal of Agricultural and Food Chemistry 1984, 32 (5), 964-970.
7. Buttery, R.G.; Turnbaugh, J.G.; Ling, L.C. Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry 1988, 36 (5), 1006-1009.
8. Soponronnarit, S. Fluidised-bed paddy drying. In Grain Drying in Asia ; Proceedings of an International Conference held at the FAO Regional Office for Asia and Pacific, Bangkok, Thailand, October 17-20, 1995; Champ, B.R., Highley, E., Johnson G.I., Eds.; ACIAR: Canberra, 1996; ACIAR Proceedings #71, 201-209.
9. Lyon, B.G.; Champagne, E.T.; Vinyard, B.T.; Windham, W.R.; Barton, II, F.E.; Webb, B.D.; McClung, Ka.A.; Moldenhauer, K.A.; Linscombe, S.; McKenzie, K.S.; Kohlwey, D.E. Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice. Cereal Chemistry 1999, 76 (1), 56-62.
10. Jennings, W.G.; Filsoof, M. Comparison of sample preparation techniques for gas chromatographic analysis. Journal of Agricultural and Food Chemistry 1977, 25 (3), 440-445.
11. Parliment, T.H. Solvent extraction and distillation techniques. In Techniques for Analyzing Food Aroma; Marsili, R., Ed.; Marcel Dekker: New York, Basel, Hong Kong, 1997; 1-26.
12. Yajima, I.; Yanai, T.; Nakamura, M.; Sakakibara, H.; Habu, T. Volatile flavour components of cooked rice. Agricultural & Biological Chemistry 1978, 42 (6), 1229-1233.
13. Leung, A. Volatile aroma compounds of Australian rice varieties. Ph.D. Thesis, University of New South Wales: Sydney, 2001.
14. Houston, D.F. Rice hull. In Rice: Chemistry and Technology; Houston, D.F., Ed.; American Association of Cereal Chemists: St. Paul, MN, 1972; 301-352.
15. Hsieh, R.J. Contribution of lipoxygenase pathway to food flavours. In: Lipids in Food Flavours; American Chemical Society: Washington, DC, 1994; 30-48.
16. Shibamoto, T. Volatile flavour chemicals formed by the Maillard reaction. In Thermal Generation of Aromas; Parliment, T.H., McGorrin, R.J., Ho, C.T., Eds.; American Chemical Society: Washington, DC, 1989.