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 |