Thermal Properties of New Developed Nigerian Illa and Ekpoma Rice Flour Varieties as Effected with Moisture Content

Physicochemical properties of rice (Oryza sativa L.) flour and starch of two Indonesian rice varieties differing in amylose content

Physicochemical properties of rice flour and rice starch differing in amylose content were evaluated in Setra Ramos and Mentik Susu rice varieties. The objectives of this research was to determine the physical properties i.e. thermal, X-ray diffraction patterns and chemical properties i.e. moisture content, lipid content, protein content, total starch content, amylose content, FT-IR analysis, a...

Rheological and Physicochemical Properties of Honeys as a Function of Temperature, Concentration and Moisture Content

In this study the rheological and physicochemical properties of four types of honeys, two poly floral (Mountain, Forest) and two mono floral (Sunflower, Ivy), were investigated. Rheological characteristics of honeys were evaluated at different temperatures (10, 15, 20, 25 and 30ºC). All the honeys exhibited Newtonian behavior for shear rate in the range of 1.045-41.8 s-1. The viscosity of sampl...

Thermal Properties of Wheat Flour

Effect of Moisture Content and Loading Rate on Mechanical Strength of Brown Rice Varieties

The effect of moisture content and loading rate on mechanical strength of 12 brown rice grain varieties was determined. The results showed that the rupture force of brown rice grain decreased by increasing the moisture content and loading rate. The highest rupture force values was obtained at the moisture content of 8% (w.b.) and loading rate of 10 mm/min; while the lowest rupture force corresp...

Frequency, moisture and temperature-dependent dielectric properties of chickpea flour

* Corresponding author. E-mail addresses: [email protected] 1537-5110/$ – see front matter a 2008 IAgrE doi:10.1016/j.biosystemseng.2008.07.002 Knowledge of dielectric properties of agricultural commodities is essential to develop thermal treatments using radio frequency and microwave energy. Dielectric properties (the dielectric constant and loss factor) of compressed chickpea flour samples ...