Instant Controlled Pressure Drop (DIC) Treatment for Improving Process Performance and Milled Rice Quality

K.R. Bhattacharya, Parboiling of rice, in ed. by E.T. Champagne. Rice Chemistry and Technology (American Association of Cereal Chemists, Michigan, 2004), pp. 329–404

C.D. Thai, K. Allaf, DIC-assisted parboiling of paddy rice, in ed. by T. Allaf, K. Allaf. Instant Controlled Pressure Drop (DIC) in Food Processing (Springer, New York, 2014), pp. 57–66

S. Soponronnarit, A. Nathakaranakule, A. Jirajindalert, C. Taechapairoj, Parboiling brown rice using super heated steam fluidization technique. J. Food Eng. 75(3), 423–432 (2006)

N. Ali, T.P. Ojha, Cooking quality of raw rice and parboiled rice. Rice Process Eng. Centre Rep. 3(1), 22–25 (1977)

N. Kar, R.K. Jain, P.P. Srivastav, Parboiling of dehusked rice. J. Food Eng. 39(1), 17–22 (1999)

I. Pilatowski, S. Mounir, J. Haddad, D.T. Cong, K. Allaf, The instant controlled pressure drop process as a new post-harvesting treatment of paddy rice: impacts on drying kinetics and end product attributes. Food Bioprocess Technol. 3(6), 901–907 (2010)

P. Khawas, K.K. Dash, A.J. Das, S.C. Deka, Modeling and optimization of the process parameters in vacuum drying of culinary banana (Musa ABB) slices by application of artificial neural network and genetic algorithm. Drying Technol. 34(4), 491–503 (2016)

B. Liu, L. Wang, Y.H. Jin, An effective hybrid PSO-based algorithm for flow shop scheduling with limited buffers. Comput. Oper. Res. 35(9), 2791–2806 (2008)

R. Hassan, B. Cohanim, O. Weck, A comparison of particle swarm optimization and the genetic algorithm, in 1st American Institute of Aeronautics and Astronautics (AIAA) Multidisciplinary Design Optimization Specialist Conference, Austin, TX, USA (2005)

X. Hu, R. Eberhart, Y. Shi, Recent advances in particle swarm, in IEEE Congress on Evolutionary Computation, Portland, OR, USA (2004), pp. 90–97

W.C. Lee, S. Yusof, N.S.A. Hamid, B.S. Baharin, Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM). J. Food Eng. 75(4), 473–479 (2006)

W.L. Weng, Y.C. Liu, C.W. Lin, Studies on the optimum models of the dairy product Kou Woan Lao using response surface methodology. Asian Australas. J. Anim. Sci. 14(10), 1470–1476 (2001)

S. Kaur, B.C. Sarkar, H.K. Sharma, C. Singh, Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food Bioprocess Technol. 2(1), 96–100 (2009)

S. Tripathi, H.N. Mishra, Modeling and optimization of enzymatic degradation of aflatoxin B 1 (AFB 1) in red chili powder using response surface methodology. Food Bioprocess Technol. 4(5), 70–780 (2011)

A. Bhadra, A. Bandyopadhyay, S. Chakraborty, S. Roy, T. Kumar, Development and testing of an ANN model for estimation of runoff from a snow covered catchment. J. Inst. Eng. (India) Ser. A 98(1–2), 29–39 (2017)

S. Chakraborty, M. Sarma, J. Bora, S. Faisal, M.K. Hazarika, Generalization of drying kinetics during thin layer drying of paddy. Agric. Eng. Int. CIGR J. 18(4), 177–189 (2016)

T. Shaikhina, N.A. Khovanova, Handling limited datasets with neural networks in medical applications: a small-data approach. Artif. Int. Med. 75, 51–63 (2017)

R. Eberhart, J. Kennedy, A new optimizer using particle swarm theory, in Micro MACHINE AND HUMAN SCIENCE, 1995. MHS’95. Proceedings of the Sixth International Symposium on IEEE (1995), pp. 39–43

Y. Shi, R.C. Eberhart, Empirical study of particle swarm optimization, in Proceedings of the 1999 Congress on Evolutionary computation, 1999.CEC 99, vol. 3. IEEE (1999), pp. 1945–1950

M. Clerc, J. Kennedy, The particle swarm-explosion, stability, and convergence in a multidimensional complex space. IEEE Trans. Evol. Comput. 6(1), 58–73 (2002)

B. Liu, L. Wang, Y.H. Jin, An effective hybrid PSO-based algorithm for flow shop scheduling with limited buffers. Comput. Oper. Res. 35(9), 2791–2806 (2008)

P. Limpisut, V.K. Jindal, Comparison of rice flour pasting properties using brabender viscoamylograph and rapid visco analyser for evaluating cooked rice texture. Starch-Stär 54(8), 350–357 (2002)

W.E. Marshall, J.L. Wadsworth, L.R. Verma, L. Velupillai, Determining the degree of gelatinization in parboiled rice: comparison of a subjective and objective method. Cereal Chem. 70(2), 26–230 (1993)

P. Sharma, V. Singh, R. Subramanian, Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems. Starch-Stär 65(5–6), 374–381 (2013)