Relationship between accumulated temperature and quality of paddy
In this paper, a model for controlling paddy drying by incorporating accumulated temperature is introduced and defined. Drying experiments using freshly harvested paddy were conducted at different levels of drying air parameters including temperature (T = 27°C, 31°C, 35°C, 39°C, and 43°C), relative...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1566241 |