To improve dispersibility of cereal powder without additives, granulation of cereal powder was conducted using fluidized- bed granulator. Operation condition was sample 300 g, internal temperature 40°C, ventilation speed 30-90 m3/ h, inlet temperature 90°C and spray pressure 2.5 bar. The amount of distilled water (20-45%) as binder, granulation time (10-15 min) and drying time (3-10 min) were controlled. Mean diameter over volume (Brouckere mean, D4,3) was increased from 123 μm to 263 μm and dispersibility was improved from 73% to 92.25% at experiment conditions. Wettability (wetting time) was drastically decreased from 5,000 second to 7 second. Granulation of cereal powder did not affect sinkability and mean diameter over volume as wet analysis was about the same between raw and granulated cereals. Such phenomenon means that granulation with only water as binder enables cereal powder to disperse in water or milk without rapid sedimentation.

The purpose of this study is to investigate the effect of superheated steam (SHS) treatment on the inactivation of an enzyme involved in the racidity of brown rice as well as the degree of rancidity during storage of brown. Brown rice was treated with SHS at temperatures of 160oC, 200oC, and 240oC, and the result showed that the degree of starch damage was higher in the brown rice treated with SHS at higher temperature. Lipoxygenase was inactivated by treating with SHS for 20 s at 160oC, 15 s at 200oC, or 5 s at 240oC. The acidity and sensory evaluation of the brown rice treated with SHS showed that the acidity was decreased as the SHS treatment increased and SHS temperature became higher. The result of the sensory evaluation showed a similar tendency. These results show that the SHS treatment has potential as a method for improving the brown rice storage quality.