Pressure Parboiling Process Parameters For Production Of Puffed Rice : Optimization And Protocol Standardization

Language: English

Published by LAP Lambert Academic Publishing, 2012

365924631X / 9783659246319

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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nach der Bestellung gedruckt Neuware - Printed after ordering - Rice occupies a predominant position among cereals of the world and more than half of the world s population is dependent on rice as a staple food. At least 114 countries grow rice and more than 50 have an annual production of 100,000 tonnes or more. The puffing process can be broadly classified as atmospheric pressure process with sudden application of heat and pressure drop process. There are a large number of parameters that affect the degree of expansion of these cereals, which are connected both with the compositional characteristics of the raw material and the processing conditions. The main factors which affect puffing are puffing-temperature, puffing-duration, initial moisture content of the material to be puffed and also starch content of the raw materials. The goal of this study was to review in detail the influence of the conditions of hydro-thermal treatment of rice on the characteristic of rice as well as the puffed rice.

Seller Inventory # 9783659246319

Title
Pressure Parboiling Process Parameters For Production Of Puffed Rice : Optimization And Protocol Standardization
Author
Supriya V. Chavan
Publisher
LAP Lambert Academic Publishing
Publication year
2012
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
365924631X
ISBN 13
9783659246319
Item weight
118 grams
Dimensions
220x150x33 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

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