Rice fissuring response to high drying and tempering temperatures

By A. Cnossen, M. J. Jiménez, T. Siebenmorgen. 2003

153 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d081cc54c49f6372843541e9f1fa9194df86d285

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In Food Science

1. J. Delcour

In Nutrition and Dietetics

1. J. Delcour

Citations in the corpus

• Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality (2008, background): “This verified the suggestions that rice can be dried at 60 C in a rubbery state for achieving a relatively large amount of moisture removal without lowering rice milling quality (Cnossen et al., 2000; Cnossen et al., 2003).”
• The breakage susceptibility of raw and parboiled rice: A review (2013, background): “…drying at the T of the drying air prevents fissuring during subsequent cooling by allowing the MC gradients to subside (Aquerreta et al., 2007; Cnossen et al., 2003; Cnossen and Siebenmorgen, 1999; Dong et al., 2009; Iguaz et al., 2006; Li et al., 1999; Nguyen and Kunze, 1984; Ondier et al.,…”