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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, Paddy, Soaking, Diffusion, Activation Energy en_US
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


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