Periodic hydration of paddy rice in mass transfer, physical and thermodynamic properties-Reference-Cited by-同舟云学术

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Periodic hydration of paddy rice in mass transfer, physical and thermodynamic properties

Published:2024-09 Issue: Volume:203 Page:109897
ISSN:0255-2701
Container-title:Chemical Engineering and Processing - Process Intensification
language:en
Short-container-title:Chemical Engineering and Processing - Process Intensification

Author:

Nascimento Kauyse Matos^ORCID,Balbinoti Thaisa Carvalho Volpe,Alvarez David Chacón,Oliveira Lucas Carvalho de,Jorge Luiz Mario de Matos,Jorge Regina Maria Matos^ORCID

Publisher

Elsevier BV

Reference34 articles.

1. Enhancing the parboilization of pantanal rice with ultrasound-assisted hydration: mass transfer kinetics and bioactive properties;Aires;J. Cereal Sci.,2023

2. Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies;Aruva;J. Food Sci.,2020

3. Multiphysics simulation and characterisation of parboiling of long grain rice during hydration;Balbinoti;J. Cereal Sci.,2022

4. Mathematical modeling and thermodynamic properties of rice parboiling;Balbinoti;J. Food Process Eng.,2018

5. Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy;Balbinoti;J. Cereal Sci.,2018

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