Drying kinetics and image-based identification of drying end point during parboiling of komal chawal
During the process of parboiling, steamed rice goes through a process of drying till a suitable moisture content for storage. This work is based on classifying suitable moisture content of less than 13% for storage. Further, this classification is used for estimating the end point of drying based on...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-09-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323001539 |