Starch gelatinization and drying of paddy using microwave rotary drum dryer: Optimization, kinetics, and cooking studies
Author:
Affiliation:
1. Department of Agricultural Engineering, Centurion University of Technology & Management, Paralakhemundi, Odisha, India
2. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1741605
Reference66 articles.
1. Comparative Evaluation of Hot-Air and Superheated-Steam Impinging Stream Drying as Novel Alternatives for Paddy Drying
2. Effects of air, microwave, and microvacuum drying on brown rice quality
3. The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryza barthii and Oryza glaberrima)
4. FAOSTAT. Food and Agricultural Organisation, of United Nations (FAO). http://faostat3.fao.org/browse/Q/*/E (accessed Oct 18, 2018).
5. Evolution of mechanical properties of parboiled brown rice kernels during impinging stream drying
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