Moisture diffusion modeling of parboiled paddy accelerated tempering process with extended application to multi-pass drying simulation-Reference-Cited by-同舟云学术

Moisture diffusion modeling of parboiled paddy accelerated tempering process with extended application to multi-pass drying simulation

Published:2008-09 Issue:2 Volume:88 Page:239-253
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Igathinathane C.,Chattopadhyay P.K.,Pordesimo L.O.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Parboiling;Ali,1976

2. Effect of high temperature intermittent drying and tempering on rough rice quality;Aquerreta;Journal of Food Engineering,2007

3. Moisture relationship of plant-based agricultural products;ASAE,1996

4. Bakshi, A.S., Singh, R.P., 1979. Kinetics of water diffusion and starch gelatinisation during rice parboiling. In: Proceedings of the 39th Annual IFT Meeting, Paper No. 259, St. Lewis, MO.

5. Conditions of drying parboiled paddy for optimum milling quality;Bhattacharya;Cereal Chemistry,1967

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