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Microwave treatment of rice

Author

Listed:
  • 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)

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.

Suggested Citation

  • J. Kaasová & P. Kadlec & Z. Bubník & V. Pour, 2001. "Microwave treatment of rice," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(2), pages 62-66.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:2:id:6577-cjfs
    DOI: 10.17221/6577-CJFS
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    Keywords

    microwave; drying; rice; starch;
    All these keywords.

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