Effects of heating media and operating conditions on drying kinetics and quality of germinated brown rice

Journal of Food Engineering

Volumn 107, Issue 3-4, 2011, Pages 385-392

  Srisang, Naruebodee ^a   Varanyanond, Warunee ^b   Soponronnarit, Somchart ^a   Prachayawarakorn, Somkiat ^a  

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

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Fissure; Fluidized bed; GABA rice; Glycemic index; Superheated steam; Texture

Indexed keywords

ALTERNATIVE METHODS; AMINOBUTYRIC ACIDS; DRYING KINETIC; DRYING RATES; DRYING TECHNIQUE; DRYING TEMPERATURE; FISSURE; GABA RICE; GERMINATED BROWN RICE; GLYCEMIC INDEX; HEATING MEDIA; HOT AIR; OPERATING CONDITION; QUALITY ATTRIBUTES; SUPERHEATED STEAM; TEXTURAL PROPERTIES;

AMINO ACIDS; DRYERS (EQUIPMENT); FLUIDIZATION; FLUIDIZED BEDS; HEALTH; HEATING; MICROORGANISMS;

DRYING;

EID: 80052268624     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.030     Document Type: Article

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