Effect of microwave drying and blast drying on rice quality

The experiment was conducted to study the changes of bursting waist rate, germination rate, moisture content and RVA linguistic characteristics of different varieties of rice under the conditions of hot air and microwave drying equipment. The results show that microwave drying is more likely to cause Valley, especially indica rice burst and reduce germination rate.


microwave drying equipment


The RVA spectrum characteristic value was closely related to the apparent amylose and popping waist rate, and the decrease value of hot air and microwave drying was positively correlated with the apparent amylose and popping waist rate, and the correlation coefficients were 0.889","0.906"and 0.789", "and 0.846" respectively. There was also a significant positive correlation between the apparent straight chain detergent and the increase of bursting waist rate during hot air drying and microwave drying, and the correlation coefficient was 0.848 "" and 0.971 ". Drying affected the taste of Japonica Rice and glutinous rice, and the hardness of rice increased slightly. Rice has high amylose content, and microwave drying has great influence on its quality, which is not conducive to later storage and consumption.

Key words: rice microwave drying, hot air drying, burst waist, RVA characteristics

The moisture content of newly harvested rice is very high. If not treated in time, the materials and methods will change every time, which will affect the processing quality and edible quality of rice. On the other hand, the bursting waist rate was related to the basic index of rice. Some studies showed that the basal tamping index of different rice varieties was related to their appearance, and the cracking was most serious in the varieties with wide shape. It has been found that rice varieties with more amylose are more susceptible to cracking than rice varieties with more amylose when they are heated and dried.
 rice microwave drying