Effect of high-temperature fluidized bed drying on quality of 'Kum Doi Saket' variety of purple rice

• Main Authors: Junka N., Wongs-Aree C., Rattanamechaiskul C., Kanlayanarat S., Boonyaritthongchai P., Prom-u-thai C.
• Format: Article
• Published: Universiti Putra Malaysia 2015
• Subjects: Food Science
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84928747166&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38084
• Institution: Chiang Mai University

© All Rights Reserved. The objective of this study was to investigate the effects of high-temperature drying in a range of 100-150 °C using fluidization technique on quality changes of 'Kum Doi Saket' indigenous purple rice variety in Thailand. Experimental results revealed that using high...