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Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation
Author(s) -
Song SangHoon,
Lee MyeongGi,
Lee HyongJoo,
Yoon WonByong
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12525
Subject(s) - yield (engineering) , particle size , rice flour , grinding , food science , kinetics , alcohol , fermentation , chemistry , pulp and paper industry , mathematics , materials science , metallurgy , biochemistry , organic chemistry , physics , engineering , quantum mechanics , raw material
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.