PURPOSE: To decrease the stickiness of the surface layer of steamed rice for the preparation of malt mainly for the brewing of refined Japanese rice wine. CONSTITUTION: This treating method comprises the contact of steamed rice with dry hot air, the control of the temperature of the steamed ...
- 《Reeves Journal Plumbing Heating & Cooling》 被引量: 0发表: 2004年 Method and device for reinforcing glass pane by rapid cooling A method for quenching a glass sheet comprises the steps of radiating a microwave () at least on one surface of the glass sheet (G), and simultaneously air...
Rice cake is an important bakery product, developed from rice flour derived from long- and medium-grained type brown rice. The quality attributes ofrice cakesare influenced by different factors like heating temperature, heating time and tempering moisture (Kim, Lee, Hsieh, & Eun, 2001). Very ...
heating/cooling jackets with electric heating and air cooling. Three thermocouples were connected to each zone and torque in the barrel was monitored by an electronic torque measurement. The electric control cabinet provided the control, recording and monitoring of temperature, torque, screw speed and...
and heating time of 120 s and followed by the natural cooling for 40 min, forced air cooling for 5 min and vacuum cooling for 10 min, respectively... R Khir,Z Pan,A Salim - International Meeting of the American Society of Agricultural & Biological Engineers 被引量: 0发表: 2009年 Studie...
Samples collected from ten major farmland rice production areas in Gilan province in the north of Iran from cities due to investigation the effect of milling, cooking and heating processes in polished and brown rice samples on their mineral and heavy metal contents(Mn, Zn, Fe, Pb, Cd and As...
Fortified Rice Kernel Production Line can produce instant rice, and self-heating rice by changing the parameters. Adding Buckwheat, oats, sweet potato, potato, soy Nutrition, quinoa powder, dietary fiber powder, and various grains powder to make high-fiber rice, low-fat rice, high-nutrition...
(Delcour et al., 2010). After steaming, drying, and cooling, starch gelatinization and retrogradation increased the rice firmness (Priestley, 1976). Apart from starch gelatinization, the complexation generated by rice lipids and amylose during heating and cooling restricts the leaching of rice ...
Gluten-free flours blends using chestnut flour (CF) and rice flour (RF) were assayed in order to determine mixing and rheological properties of doughs at 30 A degrees C as well as the thermal behaviour employing heating-cooling temperature steps. CF with different mean particle size (commercial...
Heating facilitates release of amylose from the starchy polymer and subsequent cooling causes its retrogradation. The cooking attributes of rice vary due to differences in rice varieties at molecular level, climatic conditions faced by the plant, methods of storage etc. It is important to study ...