Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Chemical and Physicochemical Changes during Microwave Treatment of Rice

Kadlec, Pavel;Kaasova, Jitka;Bubnik, Zdenek

  • Published : 20030600
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Abstract

The effect of microwave (MW) treatment of soaked rice in comparison with the conventional hot air drying was studied. Soaked rice was treated in microwave oven at different processing microwave energy level, initial moisture content and temperature. Maximal value of drying rate for conventional hot air drying is 4.3 times lower than drying rate for 90 W, 9.0 times lower for 160 W, 26.9 times lower for 350 W and 48.9 times lower for 500 W MW drying. Maximal drying rate increases with power output. Combination of MW treatment and conventional drying is the most profitable to enable reduction of the drying time in initial and final periods of drying. The course of microwave treatment of rice is much faster than conventional drying and the main physical and chemical characteristics of rice are not changed. Damaged and total starch content, water absorption at $70^{\circ}C$ and amylographic gelatinization and pasting characteristics were used to evaluate effect of MW treatment on chemical and physicochemical characteristics of rice. From these results, it is obvious that microwave treatment does not affect the total content of starch in rice, but content of damaged starch increases with absorbed microwave energy and temperature of treatment. Amylographic characteristics and water absorption show minimal changes resulting from MW treatment of rice for moisture lower than 23%.

Keywords

References

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