Mathematical modeling and thermodynamic properties of rice parboiling-Reference-Cited by-同舟云学术

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Mathematical modeling and thermodynamic properties of rice parboiling

Published:2018-03-30 Issue:5 Volume:41 Page:e12691
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Balbinoti Thaisa Carvalho Volpe¹,Jorge Luiz Mário de Matos²,Jorge Regina Maria Matos¹^ORCID

Affiliation:

1. Department of Chemical Engineering, Graduate Program in Food Engineering; Federal University of Paraná, Av. Francisco Hoffman dos Santos, s.n, Curitiba; Paraná CEP 81530-900 Brazil

2. Department of Chemical Engineering, Graduate Program in Chemical Engineering; State University of Maringá, Av. Colombo, 5790, Maringá; Paraná CEP 87020-900 Brazil

Funder

Federal University of Paraná

CNPq

Coordination for the Improvement of Higher Education Personnel (CAPES)

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12691/fullpdf

Reference38 articles.

1. Modeling the hydration step of the rice (Oryza sativa) parboiling process;Balbinoti;Journal of Food Engineering,2018a

2. Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy;Balbinoti;Journal of Cereal Science,2018b

3. Factors affecting water uptake of rice grain during soaking;Bello;LWT - Food Science and Technology,2004

4. Kinetic modeling and thermodynamic properties of soybean cultivar (BRS257) during hydration process;Borges;Journal of Food Process Engineering,2017

5. Water absorption kinetics in parboiled husk rice;Botelho;Ciência e Tecnologia de Alimentos,2010

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2. Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis;Innovative Food Science & Emerging Technologies;2024-07

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

4. Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels;Journal of Food Measurement and Characterization;2023-07-03

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