Sand-drying of paddy parboiled under different conditions

被引：0
|
作者：
Pillaiyar, P
Singaravadivel, K
Desikachar, HSR
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1996年 / 33卷 / 03期
关键词：
sand-drying; parboiled rice; induced opaqueness; drying parboiled paddy; different types of parboiled paddy;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Paddy parboiled under different conditions was dried, using sand (30-50 mesh BSS) heated to 100' through 250 degrees C for 0.5 to 4.5 min. Moisture removal was rapid (10-19% wb), causing heavy milling breakage. Though all the grains were fully translucent initially, opaque-spots appeared in some grains alter drying. Slow sand drying for avoiding the quality changes may not be viable.
引用
收藏
页码：246 / 248
页数：3
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