Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation

Authors

  • Sang-Hoon Song,

    1. CJ CheilJedang Foods R&D Center, Seoul, South Korea
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  • Myeong-Gi Lee,

    1. Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, South Korea
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  • Hyong-Joo Lee,

    1. Department of Agricultural Biotechnology, World Class University Biomodulation Program, Seoul National University, Seoul, South Korea
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  • Won-Byong Yoon

    Corresponding author
    1. Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, South Korea
    2. Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon, Kangwondo, South Korea
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Abstract

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The optimum size of rice flour to obtain the maximum glucose yield can be controlled by the grinding time and predicted by the grinding kinetics model.

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