Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization technique-Reference-Cited by-同舟云学术

Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization technique

Published:2010-02 Issue:3 Volume:96 Page:455-462
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Swasdisevi Thanit,Sriariyakula Weera,Tia Warunee,Soponronnarit Somchart

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. AACC, 1995. Approved Method of the American Association of Cereal Chemists, ninth ed. American Association of Cereal Chemists, Inc., St. Paul, MN, USA.

2. Pasting behaviour of parboiled rice;Ali;Journal of Texture Studies,1980

3. Parboiling of rice in rice;Bhattacharya,1985

4. Effect of processing conditions on quality of parboiled rice;Bhatthacharya;Journal of Agricultural Food Chemistry,1966

5. Rice fissuring response to high drying and tempering temperatures;Cnossen;Journal of Food Engineering,2003

Cited by 28 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. Artificial neural network for drying behavior prediction of paddy in developed chamber fluidized–bed dryer;Computers and Electronics in Agriculture;2024-05

2. Modeling and optimization of moisture diffusion of paddy and brown rice during thermal soaking;Journal of Food Process Engineering;2023-02-18

3. Evaluation of drying characteristics, energy consumption and quality of parboiled paddy: Two stage drying;Journal of Agriculture and Food Research;2022-06

4. Fluidized Bed Drying: Recent Developments and Applications;Thermal Food Engineering Operations;2022-03-28

5. An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure;Food and Bioprocess Technology;2021-11-13