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KMID : 1007520030120030219
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Food Science and Biotechnology
2003 Volume.12 No. 3 p.219 ~ p.223
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Chemical and Physicochemical Changes during Microwave Treatment of Rice
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Kadlec, Pavel
Kaasova, Jitka/Bubnik, Zdenek
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Abstract
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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 temperaure. Maximal value of drying rate for conventional hot air drying is 4.3 time lower than drying arte 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℃ and amylographic gelatinization and pasting characteristics were used to evaluate effect of MW treatment o 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%
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