Institutional-Repository, University of Moratuwa.
Hydration characteristics of paddy in the parboiling process
- UoM IR
- →
- Research Publications
- →
- Journals and Magazines
- →
- Articles authored by UoM staff
- →
- View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Karunarathna, KDN | |
| dc.contributor.author | Buddhika, AN | |
| dc.contributor.author | Kahatapitiya, KRMG | |
| dc.contributor.author | Gunasekera, MY | |
| dc.date.accessioned | 2016-04-28T05:28:16Z | |
| dc.date.available | 2016-04-28T05:28:16Z | |
| dc.date.issued | 2016-04-28 | |
| dc.identifier.uri | http://dl.lib.mrt.ac.lk/handle/123/11696 | |
| dc.description.abstract | Hydration of 'Bombuwala' and 'No 341' paddy varieties in hot water was studied as a function of time and temperature. The temperature range from 45° C to 70° C and time of soaking not exceeding 4 hours were considered. Becker's diffusion equation was used to predict the soaking behavior of paddy. The activation energies of the diffusion through the grain were calculated using Arrhenius-type equation for diffusion. Results show that to achieve a 30% (d.b.) hydration of paddy at 70°C paddy should be soaked in water for 4 hours. Bomuwala paddy variety showed a higher hydration ability compared to No. 341 paddy variety. | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Hydration | en_US |
| dc.subject | Paddy | |
| dc.subject | Soaking | |
| dc.subject | Diffusion | |
| dc.subject | Activation Energy | |
| dc.title | Hydration characteristics of paddy in the parboiling process | en_US |
| dc.type | Article-Abstract | en_US |
| dc.identifier.year | 2010 | en_US |
| dc.identifier.journal | Transactions of the Institution of Engineers, Sri Lanka (IESL) | en_US |
| dc.identifier.volume | 1 - Part B | en_US |
| dc.identifier.pgnos | pp. 13 - 18 | en_US |
