A semi‐empirical correlation for prediction of hydration characteristics of paddy during parboiling
- 1 April 1978
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 13 (2) , 91-98
- https://doi.org/10.1111/j.1365-2621.1978.tb00782.x
Abstract
Summary: A semi‐empirical correlation based on the modified diffusion equation proposed by earlier workers is shown to fit the soaking data of a large number of paddy varieties. The correlation gives a unified approach to the diffusional process and can be used for prediction of moisture content as a function of time and temperature of soaking.The results confirm the authors' previous hypothesis about the mechanism of soaking paddy.Keywords
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