The coated rice color from herbs using microwave drying

Abstract

This paper presents the experimental study of drying rice soaking in Thai herb with microwave. The purpose is to increase the value of rice and the variety of products made from rice because. Thailand is a rice farmer. Most Thai people prefer to consume rice as the main food, and most consumers prefer herbs that are beneficial and associated with the Thai people for a long time, where herbal rice is another choice for consumers. In the experiment, herb color 3 type were Turmeric color (yellow), Butterfly pea color (blue) and Rosella color (red). The rice was dipped in herbal juice and soaked in water for 1, 3 and 5 min. The moisture content was changed between 18-22 %wb. Then microwave drying was performed to reduce the moisture content of the treated rice. Drying with microwave power at 80, 240 and 400 W. Drying time was 10, 6 and 5 min. after 80 W microwave drying. The final moisture content of the treated rice was 9-13 %wb, microwave oven 240 W. the final moisture content of rice after baking was 7-11 %wb, microwave oven 400 W. the final moisture content of rice after drying was 4-8 %wb. for the specific energy consumption 80, 240 and 400 W microwave drying were 83.81, 35.67 and 35.24 MJ/kg of water evap., respectively.