2011 International Conference on Alternative Energy in Developing Countries and Emerging Economies
- 180 -
[3]
Brunauer, S., Emmette, P.H. and Teller, E.,
Adsorption in
Multimolecular Layers
, J. Am. Chem. Soc., vol. 60, 1967, pp.
309-319.
[4]
Cagampang, G.B., Perez, C.M. and Juliano, B.O.,
A Gel
Consistency Test for Eating Quality of Rice,
J. of Science Food
Agriculture, vol. 24, 1973, pp. 1589
–
1594.
[5]
Chen C.C.,
Modified of Oswin EMC/ERH equation,
Jour. Agri.
Res. China, vol. 39(4), 1990, pp. 367-376.
[6] Cnossen, A.G., Jimenez, M.J. and Siebenmorgen, T.J.,
The Glass
Transition Temperature Concept in Rice Drying and Tempering:
Effect on Milling Qualtiy
, Trans. of ASAE., 43(6), 2000,1661-
1667.
[7]
Das, I., Das, S.K. and Bal, S.,
Specific Energy and Quality
Aspects of Infrared (IR) Dried Parboiled Rice.
J. of Food
Engineering, vol. 62, 2003, pp. 9-14.
[8]
Delwiche, S.R., McKenzie, K.S. and Webb, B.D.,
Quality
Characteristics in Rice by Near-Infrared Reflectance Analysis of
Whole-Grain Milled Samples.
Cereal Chemistry, vol. 73(2),
1996, pp. 257
–
263.
[9]
Halsey, G.,
Physical Adsorption on Non-Uniform Surfaces
. J.
Chem. Phys, vol. 16, 1948, pp. 931.
[10] Juliano, B.O.,
A Simplified Assay for Milled-Rice Amylase.
Cereal Science Today, vol. 16, 1971, pp. 334
–
338.
[11] Little, R., Hilder, G.G. and Dawson, E.H.,
Differential Effect of
Dilute Alkali on 25 Varieties of Milled White Rice.
Cereal
Chemistry, vol. 35(3), 1958, pp. 111
–
126.
[12] Oswin, C.R.,
The Kinetics of Package Life. III. Isotherm,
J. Soc.
Chem. Ind, vol. 65, 1967, pp. 419
–
421.
[13] Pillaiyar P.,
Household Parboiling of Parboiled Rice,
Kishan
World, vol.8, 1981, pp. 20
–
21.
[14] Quitco, R.T.,
Studies of Fungal Infection and Heating of Paddy,
Proc. of GASGA Seminar, Paddy Deterioration in the Humid
Tropics
, Baquio, Phillippines, GTZ, Eschborn, 1982, pp.52-56.
[15] Rao, R.S.N. and Juliano, S.O.,
Effect of Parboiling on Some
Physico-Chemical Properties of Rice.
Journal of Agricultural and
Food Chemistry, vol. 11, 1970, pp. 289
–
294.
[16] Soponronnarit, S.; Nathakaranakule, A., Jirajindalert, A. and
Taechapairoj, C.,
Parboiling Brown Rice Using Super Heated
Ssteam Fluidization Technique.
J. of Food Engineering, vol. 75,
2005, pp. 423
–
432.
[17] Taechapairoj, C., Dhuchakallaya, I., Soponronnarit, S.,
Wetchacama, S. and Prachayawarakorn, S.,
Superheated Steam
Fluidised Bed Paddy Drying
, J. of Food Engineering, vol. 58(1),
2003, pp. 67-73.
[18] Therdthai, N. and Zhou, W.,
Characterization of Microwave
Vacuum Drying and Hot Air Drying of Mint Leaves (Mentha
cordifolia Opiz ex Fresen)
, J. of Food Engineering, vol. 91, 2009,
pp. 482-489.
[19] Tirawanichakul, Y., Prachayawarakorn, S., Varanyanond, W. and
Soponronnarit, S.,
Simulation and Grain Quality for In-Store
Drying of Paddy
, J. of Food Engineering, vol. 64, 2004, pp. 405
–
415.
[20] Wu, D.X., Shu, Q.Y., Wang, Z.H. and Xia, Y.W.,
Effect of
Gamma Irradiation on Starch Viscosity and Physicochemical
Properties of Different Rice,
Radiation Physics and Chemistry,
vol. 65, 2002, pp. 79
–
86.