Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation

The optimum size of rice flour to obtain the maximum glucose yield can be controlled by the grinding time and predicted by the grinding kinetics model.

Bibliographic Details

Published in:	International journal of food science & technology 2014-12, Vol.49 (12), p.2703-2710
Main Authors:	Song, Sang-Hoon, Lee, Myeong-Gi, Lee, Hyong-Joo, Yoon, Won-Byong
Format:	Article
Language:	English
Subjects:	Fermentation Flour Foods Glucose kinetics model Mathematical models Optimization Oryza sativa Particle size Rice rice flour
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