Desorption characteristics of hot‐soaked parboiled paddy
- 28 June 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (3) , 329-333
- https://doi.org/10.1111/j.1365-2621.1980.tb00945.x
Abstract
Summary: The desorption of water from a thin layer of hot‐soaked parboiled paddy grains was studied under constant drying conditions within a temperature range 40–70°C and at a constant relative humidity of 60%. The data of one variety of paddy were correlated with the help of the semi‐empirical diffusion equation which was confirmed with the soaking data of a large number of paddy varieties by the authors. The results indicated that activation energy of the diffusional process (7654 cal/mole for moisture absorption and 7600 cal/mole for the desorption process) is independent of the direction of changes in the moisture level.Keywords
This publication has 2 references indexed in Scilit:
- A semi‐empirical correlation for prediction of hydration characteristics of paddy during parboilingInternational Journal of Food Science & Technology, 1978
- A study of diffusion in solids of arbitrary shape, with application to the drying of the wheat kernelJournal of Applied Polymer Science, 1959