Impact of Drying Techniques on Physicochemical Properties of Dried Rice and Its Influences on Rice Beer Brewing Process

IF 1.2 4区 农林科学 Q3 AGRICULTURAL ENGINEERING
C. Stuckey, K. Luthra, G. Atungulu
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Abstract

Highlights Implications of microwave drying on rice brewing performance were tested. Microwave-dried rice is most similar to natural air-dried rice in protein and amylose content. Microwave-dried rice is most similar to natural air-dried rice in brewing utilization. Abstract. Rice is used as an adjunct grain by the beer manufacturing industry. Before utilization, the rice has to be dried to the desired moisture content. The drying process employed may have an impact on the rice’s physicochemical properties, which influence the rice’s performance in the brewing process. This study focused on investigating the impact of microwave drying on rice’s physicochemical properties and utilization in the brewing process. Rough rice samples with an initial moisture content of 19.7% wet basis were exposed to a microwave dryer to deliver specific energy at the rate of 525 kJ/Kg of initial grain mass in a single drying pass. The effects of the single-pass continuous drying on the dried rice amylose content, protein content, and specific gravity (°Plato, fermentable sugar content) of the wort were determined. The results were compared with samples dried using natural air at 25°C and 56% relative humidity (RH) and two-pass hot-air drying at 45°C and 60°C with RH set at 20%. There was a statistical difference in measured rice amylose and protein contents (p= 0.042) between microwave-dried samples and the natural air-dried samples. However, these attributes were significantly different from those of samples dried at a higher temperature of 60°C and an RH of 20%. There was a significant difference (p=0.0197) in the initial gravity content of the all-malt samples and the rice adjunct samples, as expected, but there was no significant difference between the rice adjunct samples. Overall, this study analyzed the effect of microwave drying on rice processing and its subsequent use in the brewing process, but no measurable differences were observed among the wort’s initial and final gravity contents, attenuation levels, and alcohol by volume. Microwave drying was most comparable to natural air drying, but it results in a greater head rice yield, which may benefit rice farmers and processors. Keywords: Amylose content, Brewing process, Microwave drying, Rice drying, Specific gravity.
干燥工艺对大米理化性质的影响及其对米啤酒酿造过程的影响
重点研究了微波干燥对大米酿造性能的影响。微波干燥大米在蛋白质和直链淀粉含量上与天然风干大米最相似。微波干燥大米在酿造利用上与自然风干大米最为相似。摘要大米被用作啤酒制造业的辅助谷物。在使用之前,大米必须干燥到所需的水分含量。所采用的干燥过程可能会对大米的理化性质产生影响,从而影响大米在酿造过程中的性能。研究了微波干燥对大米理化性质的影响及其在酿酒过程中的利用。将湿基初始含水率为19.7%的糙米样品置于微波干燥机中,以525 kJ/Kg初始粒质量的速度在单次干燥中传递比能。测定了单道连续干燥对干米直链淀粉含量、蛋白质含量和麦汁比重(柏拉图度,可发酵糖含量)的影响。将结果与25°C和56%相对湿度(RH)的自然空气干燥和45°C和60°C相对湿度设置为20%的两道热风干燥样品进行了比较。微波干燥法与自然风干法测定的大米直链淀粉和蛋白质含量有统计学差异(p= 0.042)。然而,这些特性与在60°C和20%相对湿度下干燥的样品有显著不同。全麦芽样品和大米佐剂样品的初始重力含量如预期的那样有显著差异(p=0.0197),但大米佐剂样品之间没有显著差异。总体而言,本研究分析了微波干燥对大米加工及其在酿造过程中的后续使用的影响,但在麦汁的初始和最终重力含量、衰减水平和酒精体积之间没有观察到可测量的差异。微波干燥最能与自然风干相媲美,但它能带来更大的稻米单产,这可能有利于稻农和加工商。关键词:直链淀粉含量,酿造工艺,微波干燥,大米干燥,比重
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CiteScore
3.10
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