Premium
A semi‐empirical correlation for prediction of hydration characteristics of paddy during parboiling
Author(s) -
BANDYOPADHYAY S.,
ROY N. C.
Publication year - 1978
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/j.1365-2621.1978.tb00782.x
Subject(s) - correlation , parboiling , correlation function (quantum field theory) , mathematics , diffusion , water content , function (biology) , soil science , econometrics , statistical physics , materials science , statistics , thermodynamics , chemistry , environmental science , geotechnical engineering , food science , geology , physics , geometry , spectral density , evolutionary biology , biology
Summary A semi‐empirical correlation based on the modified diffusion equation proposed by earlier workers is shown to fit the soaking data of a large number of paddy varieties. The correlation gives a unified approach to the diffusional process and can be used for prediction of moisture content as a function of time and temperature of soaking. The results confirm the authors' previous hypothesis about the mechanism of soaking paddy.