Physical and chemical changes during microwave drying of rice

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F01%3A00004214" target="_blank" >RIV/60461373:22330/01:00004214 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/02:00013240

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Physical and chemical changes during microwave drying of rice

Popis výsledku v původním jazyce

Microwave drying of soaked rice was studied and compared with the conventional drying process. Soaked rice was treated in microwave oven at different processing microwave energy levels, initial moisture contents and temperatures. The maximum value of drying rate for conventional hot air drying is up to 50 times lower than the rate observed for microwave drying. Amylographic gelatinisation, and pasting characteristics were used for the evaluation of microwave treatment influence on chemical and physicochemical characteristics of rice, parameters such as damaged and total starch content and water sorption capacity at 70 °C. It was found that microwave treatment did not affect the total starch content in rice, but the damaged starch content increased with the absorbed microwave energy and temperature of treatment, chiefly for the moisture content of 30 % and temperature of 100 °C. Amylographic characteristics and water sorption capacity showed minimal changes resulted from microwave dryi

Název v anglickém jazyce

Physical and chemical changes during microwave drying of rice

Popis výsledku anglicky

Microwave drying of soaked rice was studied and compared with the conventional drying process. Soaked rice was treated in microwave oven at different processing microwave energy levels, initial moisture contents and temperatures. The maximum value of drying rate for conventional hot air drying is up to 50 times lower than the rate observed for microwave drying. Amylographic gelatinisation, and pasting characteristics were used for the evaluation of microwave treatment influence on chemical and physicochemical characteristics of rice, parameters such as damaged and total starch content and water sorption capacity at 70 °C. It was found that microwave treatment did not affect the total starch content in rice, but the damaged starch content increased with the absorbed microwave energy and temperature of treatment, chiefly for the moisture content of 30 % and temperature of 100 °C. Amylographic characteristics and water sorption capacity showed minimal changes resulted from microwave dryi

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

<a href="/cs/project/OK%20325" target="_blank" >OK 325: Mikrovlnný ohřev při výrobě potravin</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2001

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Chemical Papers

ISSN

0366-6352

e-ISSN

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Svazek periodika

55

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

375-382

Kód UT WoS článku

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EID výsledku v databázi Scopus

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