Model application: Hydration and gelatinization during rice parboiling

The rate of water absorption of a local rough rice variety at temperatures below and above the corresponding gelatinization temperature was investigated. A mathematical model that describes water diffusion and gelatinization within the grain, was used to simulate rice parboiling. The data were proce...

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Detalles Bibliográficos
Publicado:	2001
Materias:	Diffusion Kinetics of gelatinization Kinetics of water absorption Gelation Hydration Rate constants Starch Rice parboiling Drying adsorption food processing kinetics model
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p571_Elbert http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p571_Elbert
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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