RICE QUALITY VARIATIONS UNDER MICROWAVE DRYING

Samad Sabouri; Shiva Roofigari-Haghighat; Alireza Allameh

Authors

Samad Sabouri Rice Research Institute of Iran (RRII), Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran.
Shiva Roofigari-Haghighat Tea Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Lahidjan, Iran.
Alireza Allameh Rice Research Institute of Iran (RRII), Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran.

Keywords:

Rough Rice, Microwave Drying, Quality, Head Rice Yield

Abstract

Drying is a time-taking and high fuel-consuming process which is accompanied by environment pollution. Microwave technology can be employed as a remarkable approach due to lower cost of energy consumed, ease of application, reduction in time of process, and negligible environmental pollution. Nine different microwave treatments were compared with conventional hot-air oven (control) drying. The results revealed that head rice yield decreased when input power increased. The lowest input power (90 W) which had the least broken rice, showed a 3.66% difference to control treatment. By increasing input power, rice grains whiteness decreased significantly so that the least whiteness (23.13) was associated to input power of 900 W. Also, grain bending strength dropped from 101.8 (control) to 79.97 (the maximum input power). Water absorption of rice samples represented an increase when input power went up whereas gel consistency behaved inversely.

References

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RICE QUALITY VARIATIONS UNDER MICROWAVE DRYING

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