Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels
Author:
Funder
Department of Biotechnology, Ministry of Science and Technology, India
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05871-4.pdf
Reference32 articles.
1. Atungulu GG, Smith DL, Wilson SA et al (2016) Assessment of one-pass drying of rough rice with an industrial microwave system on milling quality. Appl Eng Agric 32:417–429. https://doi.org/10.13031/aea.32.11484
2. Behera G, Sutar PP (2018) Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized paddy. J Food Process Eng 41:e12900. https://doi.org/10.1111/jfpe.12900
3. Behera G, Sutar PP (2021) Starch gelatinization and drying of paddy using microwave rotary drum dryer: optimization, kinetics, and cooking studies. Dry Technol 39:965–981. https://doi.org/10.1080/07373937.2020.1741605
4. BIS (2021) IS 17782 fortified rice kernels - specification. Bureau of Indian Standards, New Delhi
5. Bruce RM, Atungulu GG, Sadaka S, Smith D (2021) Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars. Cereal Chem 98:557–570. https://doi.org/10.1002/cche.10398
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