FLUIDIZED GRAIN DRYING METHOD USING MICROWAVE

1992 Fiscal Year Final Research Report Summary

• Project/Area Number: 02660249
• Research Category: Grant-in-Aid for General Scientific Research (C)
• Allocation Type: Single-year Grants
• Research Field: 農業機械
• Research Institution: UNIVERSITY OF TSUKUBA
• Principal Investigator: YOSHIZAKI Shigeru UNIV.OF TSUKUBA INST.OF AG.& FOR.ENG'G.PROFESSOR, 農林工学系, 教授 (00015629)
• Co-Investigator(Kenkyū-buntansha): SATAKE Takaaki UNIV.OF TSUKUBA INST.OF AG.& FOR.ENG'G.R ES.ASSOCIATE, 農林工学系, 助手 (00170712)
• Project Period (FY): 1990 – 1992
• Keywords: MICROWAVE / DRYING / GRAIN / TASTE / GERMINATION RATIO / STORAGE / CRACKING / TEMPERING

Research Abstract

In continuation of last year's experiment, grain quality parameters such as the cracking ratio, broken ratio, germination ratio and the taste of the microwave dried grains were investigated in detail with comparison of the grain stored at 3ﾟC.Also, brown rice from the microwave dried grain was stored in a low temperature storage (set at 14ﾟC) for 1 year. The Free Fatty Acid (FFA), protein content and germination activity were likewise measured.
Results showed that under optimum condition of microwave irradiation time and tempering time, accelerate drying is possible with low cracking ratio and high thoughput.
There was no difference in germination activity and taste between microwave dried stored and normally brown rice. FFA reached 11KOH mg in the fourth month but no changes were observed after that period. Insect infestation was found in the normally dried brown rice in the eighth month but no insects were found in the microwave dried grains.