Kinetics of hydration and dimensional changes of brown rice

Journal of Food Processing and Preservation

Volumn 35, Issue 6, 2011, Pages 840-849

  Cheevitsopon, Ekkapong ^a   Noomhorm, Athapol ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

BEST FIT; BROWN RICE; DIMENSIONAL CHANGES; EFFECTIVE DIFFUSIVITIES; FICK'S SECOND LAW; FIRST ORDER KINETICS; FUNCTION OF TIME; GELATINIZATION TEMPERATURE; GRAIN PROCESSING; HYDRATION CHARACTERISTICS; HYDRATION KINETICS; HYDROTHERMAL PROCESS; MOISTURE DIFFUSION; PAGE MODELS; PROCESSING VARIABLES; PROJECTED AREA; SOAKING CONDITIONS; SOAKING TIME; TEMPERATURE DEPENDENCE;

ACTIVATION ENERGY; DIFFUSION; GELATION; GRAIN (AGRICULTURAL PRODUCT); HYDRATION; KINETICS; MATHEMATICAL MODELS; MOISTURE;

WATER ABSORPTION;

EID: 83155180554     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00537.x     Document Type: Article

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