Process of Producing Parboiled Rice with Different Colors by Fluidized Bed Drying Technique Including Tempering

Food and Bioprocess Technology

Volumn 9, Issue 9, 2016, Pages 1574-1586

  Bootkote, Pitipat ^a   Soponronnarit, Somchart ^a   Prachayawarakorn, Somkiat ^a  

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

Author keywords

Color; Diffusion coefficient; Head rice yield; Rice parboiling process; Tempering

Indexed keywords

COLOR; DIFFUSION; DIFFUSION IN LIQUIDS; DRYING; FLUIDIZED BED PROCESS; FLUIDIZED BEDS; HIGH TEMPERATURE OPERATIONS; MASS TRANSFER; MOISTURE; MOISTURE DETERMINATION; TEMPERING;

DRYING TEMPERATURE; EFFECTIVE DIFFUSION COEFFICIENTS; FLUIDIZED BED DRYING; HEAD RICE YIELD; HEAT AND MASS TRANSFER MODELS; MOISTURE DIFFUSION COEFFICIENT; MOISTURE DISTRIBUTION; OPERATING CONDITION;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84968624501     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1737-7     Document Type: Article

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