Search results for: Shahin Rafiee
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Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing
Journal of Food Engineering > 2007 > 79 > 4 > 1383-1390
In this study, water absorption characteristics of white rice in distilled water was determined at 25, 30, 40, 50, 60 and 70°C by recording the weight increase in grain with respect to time. Bulk density, kernel density and porosity of rice were also evaluated as a function of soaking temperature in the range of 25–70°C. Five mathematical models (Henderson and Pabis model, exponential model, Page...
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