Incidence of open crack formation in short-grain polished rice during soaking in water at different temperatures

Journal of Food Engineering

Volumn 103, Issue 4, 2011, Pages 457-463

  Genkawa, Takuma ^a,b   Tanaka, Fumihiko ^a   Hamanaka, Daisuke ^a   Uchino, Toshitaka ^a  

^a KYUSHU UNIVERSITY   (Japan)

^b KWANSEI GAKUIN UNIVERSITY   (Japan)

Author keywords

Moisture gradients; Open crack; Polished rice; Short grain rice; Soaking

Indexed keywords

MOISTURE GRADIENT; OPEN CRACKS; POLISHED RICE; SHORT-GRAIN RICE; SOAKING;

CRACK INITIATION; CRACKS; MOISTURE DETERMINATION; TENSILE STRENGTH; WATER CONTENT;

GRAIN (AGRICULTURAL PRODUCT);

EID: 78651226263     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.09.022     Document Type: Article

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