Chapter 64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains
- Dr. David S. Reid President4,
- Dr. Tanaboon Sajjaanantakul5,
- Dr. Peter J. Lillford6,
- Dr. Sanguansri Charoenrein7
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch64
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
How to Cite
Chatakanonda, P. and Sriroth, K. (2010) Water Uptake and Solid Loss During Soaking of Milled Rice Grains, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch64
Editor Information
- 4
Department of Food Science and Technology, University of California, Davis, California, USA
- 5
Kasetsart University, Thailand
- 6
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
- 7
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Publication History
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
ISBN Information
Print ISBN: 9780813812731
Online ISBN: 9780470958193
- Summary
- Chapter
- References
Keywords:
- water uptake - soaking of milled rice grains;
- Page model - describing water-absorption characteristics;
- moisture absorption - important during cooking of milled rice grains;
- water absorption of cereals and legumes - Fick's laws of diffusion;
- water-diffusion process - Fick's second law;
- extent of solid loss by rice grains - exhibiting power relationship
Summary
This chapter contains sections titled:
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References