Application of a Continuous Centrifugal Fluidized Bed Drier to the Preparation of Quick‐cooking Rice Products

Parameters developed previously for preparing several quick‐cooking rice varieties using a small batch centrifugal fluidized bed drier (“CFB”) were adapted to a continuous unit which was operated at rates of 20–60 lb/hr of dried instant type rice products. Minor equipment modifications were made to handle the slightly sticky cooked rice being fed into the continuous drier. High heat transfer rates were obtained with an air flow of 3000 fpm at 132°C across the lo‐inch diam × 100‐inch long drier cylinder rotating at 270 rpm to give a centrifugal force of about 10 times gravity. A 5‐min drying time was possible. The process was applied satisfactorily to long‐, medium‐ and short‐grain rice varieties. Bulk densities and rehydration characteristics were controlled to meet prescribed recipe directions for consumer use. The CFB process should reduce water usage and energy consumption by minimizing treatment times. Total product cost should be favorable for consumer markets.