ShareIncorporating the glass transition temperature concept in rice drying and tempering to optimize moisture removal and milling quality.
Author(s) : CNOSSEN A. G., SIEBENMORGEN T. J., REID J. D., et al.
Summary
When drying ice, the behaviour of starch is a determining factor in grain cracking. Drying is performed in several stages between which the rice is allowed to stand. Tests were used to define the optimal drying conditions, and the glass transition temperature of starch was determined. These tests are described.
Details
- Original title: Incorporating the glass transition temperature concept in rice drying and tempering to optimize moisture removal and milling quality.
- Record ID : 2000-3058
- Languages: English
- Publication date: 1999/07/18
- Source: Source: ASAE, Annu. int. Meet., Toronto, Ontario, CA
pap. 996022; 15 p.; 17 ref.
Indexing
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Themes:
Food quality and safety. Microbiology;
Seeds and plants - Keywords: Vitreous state; Glass transition; Cereal; Temperature; Rice; Drying
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- Source: J. agric. Sci., Tokyo Nogyo Daigaku - vol. 37 - n. 1
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