Articles liés à Pressure Parboiling Process Parameters For Production...

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

Chavan, Supriya V.

 
9783659246319: Pressure Parboiling Process Parameters For Production Of Puffed Rice: Optimization And Protocol Standardization
Couverture souple
ISBN 10 : 365924631X ISBN 13 : 9783659246319
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

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.

Biographie de l'auteur

Currently, the author is working as project executive for Jain Irrigation Systems Ltd. (Food Division). She earned her B. Tech. Degree in Agriculture Engineering from the Mahatma Phule Agricultural University, Rahuri & Post Graduate Degree in Dairy & Food Engineering from Indian Institute of Technology, Kharagpur (INDIA).

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
365924631X
ISBN 13 
9783659246319
Reliure
Broché
Nombre de pages
68
Éditeur
Thorat Indrajit D., Jagtap Dipali D.
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
4950000000000
info@krega-onlinehandel.de

Birkenweg 31
Brakel
33034
Allemagne