Multiphysics simulation and characterisation of parboiling of long grain rice during hydration-Reference-Cited by-同舟云学术

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Multiphysics simulation and characterisation of parboiling of long grain rice during hydration

Published:2022-01 Issue: Volume:103 Page:103391
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Balbinoti Thaisa Carvalho Volpe^ORCID,Jorge Luiz Mário de Matos,Haminiuk Charles Windson Isidoro,Jorge Regina Maria Matos

Funder

Universidade Federal do Paraná

Universidade Federal de Mato Grosso do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference37 articles.

1. Effect of processing on nutritional value of rice (Oryza sativa);Abbas;World J. Med. Sci.,2011

2. Modeling the hydration step of the rice (Oryza sativa) parboiling process;Balbinoti;J. Food Eng.,2018

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

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

5. Parboiled rice and parboiling process;Balbinoti;Food Eng. Rev.,2018

Cited by 7 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. Periodic hydration of paddy rice in mass transfer, physical and thermodynamic properties;Chemical Engineering and Processing - Process Intensification;2024-09

2. Ultrasound-Assisted Intermittent Hydration of Pumpkin Seeds: Improving the Water Uptake, Germination, and Quality of a Clean Label Ingredient;Food and Bioprocess Technology;2024-06-26

3. Enhancing the parboiling of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties;Journal of Cereal Science;2023-11

4. Modeling and thermodynamic analysis of the hydration and germination of triticale seeds;Journal of Cereal Science;2023-09

5. Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice;Ultrasonics Sonochemistry;2023-05

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