ABSTRACT
Applications of impinging streams for drying of paddy and parboiled paddy as well as for enhancement of bioactive compounds (in particular, gamma-aminobutyric acid) content in germinated grains are presented and discussed. Mathematical modeling of impinging stream drying is also outlined. Impinging stream drying results in extensive loss of head rice yield in the case of paddy, while it does not cause much damage in the case of parboiled paddy. Drying rates of both products can significantly be increased via the use of this drying technique, however. Gamma-aminobutyric acid in germinated grains is also noted to increase upon suitable impinging stream treatment at 150–170 1C. Computational fluid dynamics (CFD)–discrete element method-based model is used to adequately predict the experimental impinging stream drying results and presents an improvement over a sole CFD model.
