A semi-empirical correlation for prediction of hydration characteristics of paddy during parboiling

Autor:	S. Bandyopadhyay, N. C. Roy
Rok vydání:	2007
Předmět:	Correlation Crystallography Diffusion equation Chemistry Soil science Parboiling Water content Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 13:91-98
ISSN:	1365-2621 0950-5423
Popis:	Summary A semi-empirical correlation based on the modified diffusion equation proposed by earlier workers is shown to fit the soaking data of a large number of paddy varieties. The correlation gives a unified approach to the diffusional process and can be used for prediction of moisture content as a function of time and temperature of soaking. The results confirm the authors' previous hypothesis about the mechanism of soaking paddy.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e8579fa784de55e9918a91becf65e136 https://doi.org/10.1111/j.1365-2621.1978.tb00782.x Zobrazit plný text záznamu Plný text