Rice Analogue Optimization Process - 8 Angebote vergleichen

Lieferung aus: Schweiz, Versandfertig innert 4 - 7 Werktagen.
An optimization process for making reconstituted rice-like kernels or rice analog through cooking the fusion of small broken-milled rice and adlai mixed with water to produce a partially gelatinized mixture then forming into rice kernel shaped and finally dried and cooled to provide a new food product. Specifically, identify and determine the operating parameters that can be controlled and modeled, addressing the concepts of control stability for reconstituting broken rice and adlay. Three rice varieties with high (RC10), intermediate (RC18) and low (RC160) amylose content; rice-adlay mixture (1:0, 1:1, 1:2); moisture content (25%, 30%, 35%); and gelatinization temperature (80, 90, 100oC) were set and controlled for this study. The optimum combination established for rice variety with low, intermediate, and high amylose content were rice-adlay mixture of 1g: 0.9g, moisture content of 30% and gelatinization temperature of 91oC. Verification test showed that predicted, experimental and actual values were reasonably close. At this instance, it can be concluded that percentage difference of all the responses at compression test could be attributed for extrusion test. Taschenbuch, 27.08.2015.

Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, AHA-BUCH GmbH [51283250], Einbeck, Germany.
This item is printed on demand - Print on Demand Neuware - An optimization process for making reconstituted rice-like kernels or rice analog through cooking the fusion of small broken-milled rice and adlai mixed with water to produce a partially gelatinized mixture then forming into rice kernel shaped and finally dried and cooled to provide a new food product. Specifically, identify and determine the operating parameters that can be controlled and modeled, addressing the concepts of control stability for reconstituting broken rice and adlay. Three rice varieties with high (RC10), intermediate (RC18) and low (RC160) amylose content; rice-adlay mixture (1:0, 1:1, 1:2); moisture content (25%, 30%, 35%); and gelatinization temperature (80, 90, 100oC) were set and controlled for this study. The optimum combination established for rice variety with low, intermediate, and high amylose content were rice-adlay mixture of 1g: 0.9g, moisture content of 30% and gelatinization temperature of 91oC. Verification test showed that predicted, experimental and actual values were reasonably close. At this instance, it can be concluded that percentage difference of all the responses at compression test could be attributed for extrusion test. 188 pp. Englisch.

Lieferung aus: Deutschland, Versandkostenfrei.
Rice Analogue Optimization Process: An optimization process for making reconstituted rice-like kernels or rice analog through cooking the fusion of small broken-milled rice and adlai mixed with water to produce a partially gelatinized mixture then forming into rice kernel shaped and finally dried and cooled to provide a new food product. Specifically, identify and determine the operating parameters that can be controlled and modeled, addressing the concepts of control stability for reconstituting broken rice and adlay. Three rice varieties with high (RC10), intermediate (RC18) and low (RC160) amylose content rice-adlay mixture (1:0, 1:1, 1:2) moisture content (25%, 30%, 35%) and gelatinization temperature (80, 90, 100oC) were set and controlled for this study. The optimum combination established for rice variety with low, intermediate, and high amylose content were rice-adlay mixture of 1g: 0.9g, moisture content of 30% and gelatinization temperature of 91oC. Verification test showed that predicted, experimental and actual values were reasonably close. At this instance, it can be concluded that percentage difference of all the responses at compression test could be attributed for extrusion test. Englisch, Taschenbuch.

Lieferung aus: Schweiz, Lieferzeit: 2 Tage, zzgl. Versandkosten.
An optimization process for making reconstituted rice-like kernels or rice analog through cooking the fusion of small broken-milled rice and adlai mixed with water to produce a partially gelatinized mixture then forming into rice kernel shaped and finally dried and cooled to provide a new food product. Specifically, identify and determine the operating parameters that can be controlled and modeled, addressing the concepts of control stability for reconstituting broken rice and adlay. Three rice varieties with high (RC10), intermediate (RC18) and low (RC160) amylose content, rice-adlay mixture (1:0, 1:1, 1:2), moisture content (25%, 30%, 35%), and gelatinization temperature (80, 90, 100oC) were set and controlled for this study. The optimum combination established for rice variety with low, intermediate, and high amylose content were rice-adlay mixture of 1g: 0.9g, moisture content of 30% and gelatinization temperature of 91oC. Verification test showed that predicted, experimental and actual values were reasonably close. At this instance, it can be concluded that percentage difference of all the responses at compression test could be attributed for extrusion test.

Von Händler/Antiquariat, PBShop [61989342], Secaucus, NJ, U.S.A.
New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, English-Book-Service Mannheim [1048135], Mannheim, Germany.
This item is printed on demand for shipment within 3 working days.