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Effect of cooking and drying on the thermal conductivity of rice.

Ramesh, M. N. (2000) Effect of cooking and drying on the thermal conductivity of rice. International Journal of Food Properties, 3 (1). 77-92, 25 ref..

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Abstract

The transient line source technique was used to detemine thermal conductivity of rice during first cooking and then drying, at temp. of 50-70C, moisture contents of 10-70% (wet. basis), bulk (packing) density ranges of 500-850 kg/m3 and porosity ranges of 0.265-0.7. Thermal conductivity increased with increasing temp., moisture content and bulk density; values were in the range 0.082-0.543 W/mC. The value is comparable with literature values for granular and gelatinized starch. Data on the effect of phase change due to gelatinization have also been included. Experimental values were statistically analysed and empirical polynomial equations were developed in terms of temp., bulk density, porosity and moisture content of rice during cooking and drying of the cooked material.

Item Type: Article
Uncontrolled Keywords: COOKING-; DRYING-; RICE-; THERMOPHYSICAL-PROPERTIES; THERMAL-CONDUCTIVITY
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2011 10:23
Last Modified: 30 Jun 2015 12:37
URI: http://ir.cftri.com/id/eprint/7705

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