Drying Characteristics and Restorability of Rice Gel

Abstract

The drying characteristics of rice gel were investigated at air temperatures of 40, 60, and 100°C, 10 %RH, with and without forced air flow. The effects of dehydration on color and restorability of dried rice gel were also evaluated. The higher temperature and forced air flow improved the drying rate. The forced air drying was effective at moisture content of the sample above 100%d.b. The drying mainly comprised in the falling-rate drying period. The temperature dependence of drying constant was described by an Arrhenius-type relationship. At around 100%d.b., a*- and L*-values of dried samples were boosted and dropped respectively, and adhesiveness decreased rapidly.