Glass transition temperature, mechanical properties of rice and their relationships with milling quality

International Journal of Food Engineering

Volumn 8, Issue 3, 2012, Pages

  Talab, Kobra Tajaddodi ^a   Ibrahim, Mohd Nordin ^a   Spotar, Sergey ^b   Talib, Rosnita A ^a   Muhammad, Kharidah ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Apparent modulus of elasticity; Drying; Fracture energy; Glass transition; Three point bending test bending strength; Whole kernel percentage

Indexed keywords

4-LEVEL; 5-LEVEL; BROWN RICE; COMPLETELY RANDOMIZED DESIGNS; DIFFERENTIAL SCANNING CALORIMETERS; DRYING PROCESS; DRYING TEMPERATURE; FINAL MOISTURE CONTENT; GRAIN MOISTURE CONTENT; INVERSE RELATIONSHIP; MILLING QUALITY; MILLING TESTS; RICE KERNELS; ROOM TEMPERATURE; STATE DIAGRAM; THREE-POINT BENDING TEST; WHOLE KERNEL PERCENTAGE;

BENDING STRENGTH; DIFFERENTIAL SCANNING CALORIMETRY; DRYING; ELASTIC MODULI; FRACTURE ENERGY; GRAIN (AGRICULTURAL PRODUCT); MILLING (MACHINING); MOISTURE DETERMINATION; STEAM TURBINES;

GLASS TRANSITION;

EID: 84870543764     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.9     Document Type: Article

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