Comparative study of fluidized bed paddy drying using hot air and superheated steam

Journal of Food Engineering

Volumn 71, Issue 1, 2005, Pages 28-36

  Rordprapat, Wathanyoo ^a   Nathakaranakule, Adisak ^a   Tia, Warunee ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Condensation; Gelatinization; Physical properties; SEM

Indexed keywords

CONDENSATION; FLUIDIZED BEDS; GRAIN SIZE AND SHAPE; HOT AIR HEATING; MICROSTRUCTURE; REACTION KINETICS; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

FLUIDIZED BED PADDY; GELATINIZATION; RICE FLOUR; RICE KERNEL;

CROPS;

CONDENSATION; FARM CROPS; FLUIDIZED BEDS; MICROSTRUCTURE; REACTION KINETICS; SCANNING ELECTRON MICROSCOPY; SUPERHEATED STEAM; VISCOSITY;

EID: 19044397049     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.014     Document Type: Article

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