Traditional drying |
Swell-drying |
|
Raw material (90% Moisture) | ||
Preparation (pitting, peeling, cleaning, cutting) | ||
Drying |
4 to 6 hours
|
|
~15 hours
Difficulty reaching less than 5% |
D.I.C. (20s)
|
|
Drying to 5% |
2 to 3 hours
|
|
Storing
< 12 months |
Packaging |
Storing
> 24 months |
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Spore before processing | ||
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Spore after processing |
Traditional drying |
D.I.C. + Drying |
|
Paddy rice harvesting |
||
D.I.C. (30s)
|
||
8 hours
+ Tempering cycles 24 hours |
Drying |
2 hours
No tempering steps required |
Sorting | ||
Brown rice
Cooking 40-60 min |
Shelling |
Brown rice
Cooking 12-16 min |
White rice
Cooking 18-20 min |
Abrasion |
White rice
Cooking 7-9 min |
Broken rice rate 15 to 40%
|
Broken rice rate 1 to 3%
|
|
Storing < 1 year
|
Storing > 2 years
|
|
|
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DIC : Instant Controlled pressure Drop RM : Raw Material HD : Material after hydrodistillation SE : Solvent extraction UAE : Ultrasonic assisted extraction |
Extraction example of a compound contained in the orange peel, by combining different methods Allaf T; Tomao V; Ruiz K; Chemat F. Instant controlled pressure drop technology and ultrasound assisted extraction for sequential extraction of essential oil and antioxidants. Ultrasonics Sonochemistry 2013, 20(1),239-246. |