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Modelling the steaming of whole wheat grains

Abstract:

The heat and moisture treatment of starch is important to food manufacture. In cereal processing, grains must be boiled or streamed for the starch to gelatinise and be digestible. NMR imaging has shown that the moisture content distributions of steamed wheat grains are uniform. Thus, gravimetric data are sufficient the time evolution of the moisture content to be analysed. When steam is taken up by the grain it is ultimately absorbed as liquid water. Since this involves a phase change, the ac...

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Publication status:
Published

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Authors


Stapley, AGF More by this author
Landman, KA More by this author
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Institution:
University of Oxford
Department:
Oxford, MPLS, Mathematical Inst
Journal:
CHEMICAL ENGINEERING SCIENCE
Volume:
54
Issue:
8
Pages:
965-975
Publication date:
1999-04-05
DOI:
ISSN:
0009-2509
URN:
uuid:abce119d-52aa-4b6a-be70-2a9310f7a68d
Source identifiers:
357252
Local pid:
pubs:357252

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