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Effect of temperature and velocity of drying air on kinetics, quality and energy consumption in drying process of rice noodles

2012

Pisut Kongkiattisak(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology. Food Engineering Program) | Sirichai Songsermpong(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology. Food Engineering Program) E-mail:[email protected]

AGROVOC Keywords
absorption chemicophysical properties cooking drying energy consumption food processing mathematical models pasta quality rice temperature texture velocity
Bibliographic information
ISSN 0075-5192
Pagination
pp. 603-619
Other Subjects
Drying kinetics; Rice noodles
Language
English
Type
Summary; Non-Conventional
2016-08-15
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http://kasetsartjournal.ku.ac.th
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