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Moisture transfer properties of cooked rice during drying.

Ramesh, M. N. (2003) Moisture transfer properties of cooked rice during drying. Lebensmittel Wissenschaft und Technologie, 36 (2). 245-255, many ref..

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Abstract

Equilibrium moisture content (EMC) and effective moisture diffusion (Deff ) were experimentally determined for cooked rice during drying and were compared with the models described in the literature. Arrhenius-type of equation has been developed to define the effect of temperature on diffusion coefficient (Deff ). A two-parameter-combined equation was developed to describe the Deff in terms of moisture and temperature as the drying progressed. Shrinkage effect was also considered in transforming these Deff values to Dreference values. The equation developed in this study can be used to predict the Deff of cooked rice at given conditions.

Item Type: Article
Uncontrolled Keywords: Water activity; Diffusion coefficient; Transport properties
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Food Engineering
Depositing User: Users 197 not found.
Date Deposited: 22 Jun 2011 10:55
Last Modified: 28 Dec 2011 09:59
URI: http://ir.cftri.com/id/eprint/7594

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