the objective of this study was to examine the effects of the fluidized-bed drying me-thod on the final quality of two varieties of iranian rice, medium- and long grain. the re-sults were compared to that of paddy drying using a traditional method. rough rice was treated in the fluidized bed drier at 140ºc for 2 minutes. similar samples were dried for 8-10 hrs by the traditional method. dried s...

Studies were conducted on 20 rice hybrids with checks to assess the genetic variability, heritability and correlation among the genotypes for fifteen grain quality characters and grain yield. Seeds collected from the thirteen hybrids and check varieties were used for grain quality analysis. To assess the cooking qualities, a total of 30 unbroken milled grains were measured for their length and ...

Food processing has the potential to alter the nutrient quality of foods. This review deals with the effects of home-based cooking and storage practices on the micronutrient content of foods. It describes the effects of cooking, freezing and refrigeration on the vitamin and mineral content of meats, fish, fruit, vegetables and cereals. Based on this review, we suggest that the consumer should b...

because of being much perishable product as well as having low per capita consumption, much study on shrimp and its different supplying methods such as canned shrimp is needed to improve per capita consumption of seafood especially in case of shrimp. in this study, the effect of different pre-cooking methods on quality of canned penaeus semisulcatus was studied. although frying and baking metho...

In this study, the controlability of the Kappa number in two cooking applications is investigated. The Kappa number is one of the quality measures in the pulp cooking process and usually the only on-line measurement. It is a measure of the residual lignin content in the pulp. The cooking of the pulp mainly takes place in the digester, where the significant part of the lignin is removed from the...