Drying characteristics of ready-to-eat komal chawal rice: processing and modeling
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04203-9.pdf
Reference24 articles.
1. Babalis SJ, Papanicolaou E, Kyriakis N, Belessiotis VG (2006) Evaluation of thin layer drying models for describing drying kinetics of figs (Ficuscarica). J Food Eng 75:205–214. https://doi.org/10.1016/j.jfoodeng.2005.04.008
2. Cheevitsopon E, Noomhorm A (2015) Effects of superheated steam fluidized bed drying on the quality of parboiled germinated brown rice. J Food Process Preserv 39:349–356. https://doi.org/10.1111/jfpp.12239
3. Dutta H, Mahanta CL (2014) Laboratory process development and physicochemical characterization of a low amylose and hydrothermally treated ready-to-eat rice product requiring no cooking. Food Bioprocess Technol 7:212–223. https://doi.org/10.1007/s11947-012-1037-9
4. Ertekin C, Firat MZ (2001) A comprehensive review of thin-layer drying models used in agricultural products. Crit Rev Food Sci Nutr 57:701–717. https://doi.org/10.1080/10408398.2014.910493
5. Hacihafizoglu O, Cihan A, Kahveci K (2008) Mathematical modelling of drying of thin layer rough rice. Food Bioprod Process 86:268–275. https://doi.org/10.1016/j.fbp.2008.01.002
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