Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (P haseolus Angularis ) Flour for Hopper Design-Reference-Cited by-同舟云学术

Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (P haseolus Angularis ) Flour for Hopper Design

Published:2015-05-07 Issue:4 Volume:39 Page:366-376
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Park Hyeon Woo¹,Kim Sun Tae²,Choung Myoung Gun³,Han Won-Young⁴,Yoon Won Byong¹

Affiliation:

1. Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Kangwondo 200-701 South Korea

2. Department of Plant Bioscience; Pusan National University; Miryang South Korea

3. Department of Herbal Medicine Resource; Kangwon National University; Samcheok South Korea

4. Department of Functional Crop; National Institute of Crop Science; Miryang South Korea

Funder

Rural Development Administration, Republic of Korea

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12229/fullpdf

Reference31 articles.

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3. A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent);Djantou;J. Food Eng.,2007

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