Chemical changes during microwave treatment of rice
Kaasova, J. | Kadlec, P. | Bubnik, Z. | Prihoda, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu)
The effect of microwave treatment of soaked rice is studied in this paper. The soaked rice was treated in microwave (MW) oven at the different processing MW energy level (maximum 500 W, minimum 90 W), the initial moisture content (10 to 30 %) and time of treatment. The temperature of the treated sample was measured by a NoEMI fiber-optic temperature system, the alkali spreading values and surface structures were monitored by means of the Laboratory Universal Computer Image Analysis - LUCIA G system. The gelatinization of rice starch is coming on quicker at MW treatment than during conventional treatment. One of the main limiting factors for exposure times of MW treatment is the initial moisture content of rice. If it is necessary to increase the exposure time for MW treatment, the initial moisture content of the sample must be increased.
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