Abstract Jasmine brown rice (JBR) attains a rancid odour because of lipid deterioration, which reduces its shelf life. This study focused on preserving JBR's stability through drying in a fluidised bed at 100–150 °C using different drying media: hot air (HA), humidified hot air (HHA), and superheated steam (SHS). The JBR and the rancid odour caused by thiobarbituric acid (TBA) were analysed. A mathematical model was developed for the drying process, and associated equations were formulated to predict the mechanism underlying changes in TBA during 180 days of storage. The dried samples became harder owing to gelatinisation of starch and decrease in 2-acetyl-1-pyrroline volatility. Changes in JBR quality were correlated to the drying temperature and drying media used. SHS drying at 150 °C decelerated TBA formation the most. The proposed mathematical model and associated equations can predict changes in TBA during storage accurately and be applied to JBR under most drying conditions.

中文翻译：

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不同干燥介质对处理过的茉莉糙米减缓酸败的干燥和数学建模

摘要 茉莉花糙米（JBR）因脂质变质而产生腐臭味，缩短其保质期。这项研究的重点是通过在 100–150 °C 的流化床中使用不同的干燥介质进行干燥来保持 JBR 的稳定性：热空气 (HA)、加湿热空气 (HHA) 和过热蒸汽 (SHS)。分析了 JBR 和硫代巴比妥酸 (TBA) 引起的腐臭气味。为干燥过程开发了数学模型，并制定了相关方程来预测 180 天储存期间 TBA 变化的潜在机制。由于淀粉的糊化和 2-乙酰基-1-吡咯啉挥发性的降低，干燥的样品变得更硬。JBR 质量的变化与干燥温度和使用的干燥介质相关。150°C 下的 SHS 干燥对 TBA 形成的减速作用最大。