Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating

Food and Bioprocess Technology

Volumn 8, Issue 5, 2015, Pages 1149-1159

  Ding, Chao ^a,b   Khir, Ragab ^b,c   Pan, Zhongli ^b,d   Zhao, Liming ^e   Tu, Kang ^a   El Mashad, Hamed ^b,f   McHugh, Tara H ^d  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Univ of California   (United States)

^c SUEZ CANAL UNIVERSITY   (Egypt)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

^e EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^f MANSOURA UNIVERSITY   (Egypt)

Author keywords

Drying; Infrared heating; Milling quality; Rice; Shelf life; Storage

Indexed keywords

COOLING; DRYING; ENERGY STORAGE; FATTY ACIDS; FOOD STORAGE; HEATING; INFRARED HEATING; INFRARED RADIATION; MILLING (MACHINING); MOISTURE; TEMPERING;

ACCELERATED STORAGES; DRYING CHARACTERISTICS; INFRARED RADIATION HEATING; INITIAL MOISTURE CONTENT; LONG-TERM STORAGE STABILITY; MILLING QUALITY; RICE; SHELF LIFE;

INFRARED DRYING;

EID: 84939962934     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1480-5     Document Type: Article

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