Appropriate operating condition for golden color parboiled rice production by high temperature fluidized bed drying and tempering-Reference-Cited by-同舟云学术

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Appropriate operating condition for golden color parboiled rice production by high temperature fluidized bed drying and tempering

Published:2022-06-22 Issue:16 Volume:40 Page:3648-3660
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Prachayawarakorn Somkiat¹,Bootkote Pitipat²,Soponronnarit Somchart²

Affiliation:

1. Department of Chemical Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand

2. Energy Technology Division, School of Energy Environment and Materials, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand

Funder

Thailand Research Fund

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2074445

Reference33 articles.

1. Studies on the soak water characteristics in various paddy parboiling methods

2. Evaluation of new parboiled rice process using humidified hot air fluidized bed drying

3. Parboiled rice production without steaming by microwave-assisted hot air fluidized bed drying

4. Parboiled rice metabolism differs in healthy and diabetic individuals with similar improvement in glycemic response

5. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of far-infrared radiation on the gelatinized rice starch granules;Drying Technology;2023-10-25

2. Tempering time and air temperature relationships for real-scale paddy drying and their effects on the physical, physicochemical, and morphological qualities of polished rice;Drying Technology;2023-04-21

3. Continuous microwave drying of germinated red adzuki bean: Effects of various drying conditions on drying behavior and quality attributes;Journal of Food Processing and Preservation;2022-09-13

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