Model application: Hydration and gelatinization during rice parboiling

Drying Technology

Volumn 19, Issue 3-4, 2001, Pages 571-581

  Elbert, G ^a   Tolaba, M P ^a   Suarez C ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Diffusion; Kinetics of gelatinization; Kinetics of water absorption

Indexed keywords

DIFFUSION; GELATION; HYDRATION; RATE CONSTANTS; STARCH;

RICE PARBOILING;

DRYING;

ADSORPTION; FOOD PROCESSING; KINETICS; MODEL;

EID: 0034907198     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-100103935     Document Type: Article

References (18)

1. Shape factors for the analysis of diffusion in air drying of grains
2. Kinetics of water diffusion and starch gelatinization during rice parboiling
3. A semi-empirical correlation for prediction of hydration characteristics of paddy during parboiling
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5. On the absorption of liquid water by the wheat kernel
6. A study of diffusion of water by the soybean grain during cold water soaking
7. Análisis quimico de alimentos de Pearson (Pearson's Chemical Analysis of Food - Spanish Edition)
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14. Diffusion and reaction in porous catalysis
15. Kinetic studies on cooking of rice
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