Puffing Characteristics of Parboiled Milled Rice in a Domestic Convective-Microwave Oven and Process Optimization

Food and Bioprocess Technology

Volumn 7, Issue 6, 2014, Pages 1678-1688

  Joshi, Nirav D ^a,b   Mohapatra, Debabandya ^a,c   Joshi, Dinesh C ^a   Sutar, R F ^a  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

^b SARDARKRUSHINAGAR DANTIWADA AGRICULTURAL UNIVERSITY   (India)

^c CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Microwave power; Moisture content; Parboiled milled rice; Preheating temperature; Puffing; Residence time

Indexed keywords

MICROWAVE GENERATION; MICROWAVE OVENS; MOISTURE; MOISTURE DETERMINATION; OPTIMIZATION; PLATES (STRUCTURAL COMPONENTS);

MICROWAVE POWER; MILLED RICE; PREHEATING TEMPERATURE; PUFFING; RESIDENCE TIME;

PREHEATING;

EID: 84899713290     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1220-7     Document Type: Article

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