The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..

Faculty Agriculture Year: 2010
Type of Publication: ZU Hosted Pages:
Authors:
Sabah Mohamed Monir
Journal: Food Bioprocess Technology Springer Science+Business Media, LLC Volume:
Keywords : , Instant Controlled Pressure Drop Process , , , Post-harvesting    
Abstract:
The instant controlled pressure drop (DIC) process was used as a post-harvesting treatment, followed by hot air drying and shade polishing. DIC treatment, which is carried out at P=0.4–0.6 MPa, has many advantages in terms of processing tim
    
     
 
       

Author Related Publications

  • Sabah Mohamed Monir, "Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)", فرنسا, 2012 More
  • Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011 More
  • Sabah Mohamed Monir, "Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)", springer, 2013 More

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