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Determination of Specific Heat and Gelatinization Temperature of Rice using Differential Scanning Calorimetry
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 036113, 2003 ASAE Annual Meeting . (doi: 10.13031/2013.15335)
Authors: Debabandya Mohapatra, Satish Bal
Keywords: DSC, Rice, specific heat, gelatinization temperature, physical properties
Specific heat and gelatinization temperature of long-grain basmati rice were measured using differential scanning calorimetry (DSC). The value of specific heat of brown rice sample ranged between 1.27 to 4.83 kJ/kg K, with temperature varying from -10 to 150C range, whereas the same varied from 1.23 to 4.34 kJ/kg-K for paddy for moisture content of 13 % and 12.4 % (wb), respectively. The gelatinization temperature range of has been found to be between 73-77 C for the powdered milled rice sample.(Download PDF) (Export to EndNotes)