MODEL APPLICATION: HYDRATION AND GELATINIZATION DURING RICE PARBOILING
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1081/DRT-100103935
Reference18 articles.
1. Shape factors for the analysis of diffusion in air drying of grains
2. KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING
3. A semi-empirical correlation for prediction of hydration characteristics of paddy during parboiling
4. A study of diffusion in solids of arbitrary shape, with application to the drying of the wheat kernel
Cited by 18 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. A Diffusion Model to Describe Water Absorption by Red Rice during Soaking: Variable Mass Diffusivity, Variable Volume, Use of Boundary-Fitted Coordinates;Processes;2024-08-13
2. Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice;Journal of Food Process Engineering;2020-09-11
3. Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study;Journal of Food Science;2019-09-13
4. Development of a new pre-drying method of accelerated water absorption and partial gelatinization of starch in paddy using pulsed microwave-water applications in a microwave rotary drum dryer;Drying Technology;2018-12-12
5. High pressure induced water absorption and gelatinization kinetics of paddy;Innovative Food Science & Emerging Technologies;2018-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3