Journal
JOURNAL OF FOOD ENGINEERING
Volume 124, Issue -, Pages 173-183Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.09.010
Keywords
Parboiled rice; Hydration; Dehydration; Diffusion; Gelatinisation; Glass transition temperature; Retrogradation
Categories
Funding
- Australia Awards Endeavour Scholarships and Fellowships program
- Australian Government
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The material properties like glass transition temperature, diffusion, microstructures of rice kernels and gelatinisation and retrogradation of the rice starch are reviewed to understand the nature and quality of the parboiled rice. Details of the diffusion related material properties of rice kernels such as the rate of diffusion, different models of diffusion, diffusion in glassy and rubbery state and diffusion in the gelatinised starch are discussed. The influences of hydrothermal treatment on the properties of the rice kernel are also highlighted to understand the overall quality of parboiled rice. (C) 2013 Published by Elsevier Ltd.
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