Mathematical modelling to control fungal growth in paddy dried using fluidisation

摘要: Fungi can infect paddy from the planting process through to storage. Contaminating fungi produce aflatoxins that persist in and storage until it is used make other products. In interests of food safety, this study, we aimed control growth during using mathematical modelling a drying method uses fluidisation at temperatures 70–150 °C. We found experimentally an increase rate was related temperature. Drying high temperature hardened texture rice when cooked, owing starch gelatinisation. could decrease fungal (FG) aflatoxin content storage; however, also resulted antioxidant properties paddy. Mathematical proposed FG equation were applied predict suitable condition. The optimal condition reduced risk stored by ~50% without affecting properties.