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Drying studies of cooked rice in a vibrofluidised bed drier.

Ramesh, M. N. and Srinivasa Rao, P. N. (1996) Drying studies of cooked rice in a vibrofluidised bed drier. Journal of Food Engineering, 27 (4). 389-396, 15 ref..

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Abstract

Cooked rice (var. Sona masuri (high amylose)) was subjected to drying studies at 160-240C using a vibrofluidized bed drier; soaked rice was cooked by steaming for 18-20 min (moisture content after cooking approx. 3% dry basis) prior to use in the studies. Moisture ratio followed the same pattern as grain drying. The course of moisture ratio with time was predicted using the drying parameters of Page's equation. Behaviour during the drying process was consistently predicted by the empirical model developed, givng estimates of total drying times at particular temp. (given initial and final moisture contents and min. fluidizing velocity).

Item Type: Article
Uncontrolled Keywords: CEREALS-; DRYING-; FLUIDIZATION-; PROCESSING-; PROCESSING-THERMAL; RICE-; FLUIDIZED-BEDS
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 11:01
Last Modified: 03 Jul 2015 07:23
URI: http://ir.cftri.com/id/eprint/7839

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