Microwave treatment of rice

J. Kaasová, P. Kadlec, Z. Bubník and V. Pour
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J. Kaasová: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic
P. Kadlec: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic
Z. Bubník: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic
V. Pour: Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2001, vol. 19, issue 2, 62-66

Abstract: The effect of microwave treatment on wet rice was studied. Power output used was 90, 160, 350 or 500 W; final heating temperatures were 40, 60 and 80°C; initial moisture content of rice was 11, 21 or 30%. Temperature of treated sample during microwave heating was measured by means of NoEMI fiber-optic temperature system. Temperature of rice gelatinization, expressed as alkali spreading values and total starch content, was used to evaluate the influence of microwave heating on physicochemical properties of rice. Drying time reduction and the stability of total starch content during microwave treatment of rice makes it possible to recommend the combination of microwave and conventional rice drying for further use.

Keywords: microwave; drying; rice; starch (search for similar items in EconPapers)
Date: 2001
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:19:y:2001:i:2:id:6577-cjfs

DOI: 10.17221/6577-CJFS

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