Comparative Study between Hot Air and Infrared Drying of Parboiled Rice: Kinetics and Qualities Aspects-Reference-Cited by-同舟云学术

Comparative Study between Hot Air and Infrared Drying of Parboiled Rice: Kinetics and Qualities Aspects

Published:2012-08-16 Issue:6 Volume:37 Page:1119-1132
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Bualuang O.¹,Tirawanichakul Y.²,Tirawanichakul S.¹

Affiliation:

1. Department of Chemical Engineering; Faculty of Engineering; Prince of Songkla University; Hatyai 90112 Songkhla Thailand

2. Plasma and Energy Technology Research Laboratory; Department of Physics; Faculty of Sciences; Prince of Songkla University; Hatyai 90112 Songkhla Thailand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00813.x/fullpdf

Reference65 articles.

1. Thin-layer infrared radiation drying of rough rice;Abe;J. Agric. Eng. Res.,1997

2. Hydration and amylose-solubility behaviour of parboiled rice;Ali;Lebensm. Wiss. Technol.,1972

3. The terminology and methodology associated and basic starch phenomena;Atwell;Cereal Food World,1988

4. CHAPTER 13: PARBOILING OF RICE

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