Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization technique

Journal of Food Engineering

Volumn 96, Issue 3, 2010, Pages 455-462

  Swasdisevi, Thanit ^a   Sriariyakula, Weera ^a   Tia, Warunee ^a   Soponronnarit, Somchart ^a  

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

Author keywords

Fluidized bed drying; Parboiled rice; Pre steaming; Rice qualities

Indexed keywords

AGRICULTURE PRODUCTS; AMBIENT AIR TEMPERATURE; DEGREE OF GELATINIZATION; DRYING TEMPERATURE; FINAL MOISTURE CONTENT; FLUIDIZED BED DRYING; HEAD RICE YIELD; HOT AIR; PARBOILED RICE; PASTING TEMPERATURE; PRE-STEAMING; RICE QUALITIES; SATURATED STEAM; SOLID LOSS; STEAMING TIME; WATER UPTAKE;

ATMOSPHERIC TEMPERATURE; CURING; DEWATERING; DRYING; FLUID DYNAMICS; FLUIDIZED BED PROCESS; FLUIDIZED BEDS; GELATION;

FLUIDIZATION;

EID: 70349783800     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.026     Document Type: Article

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