Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy

Author:

Mahmood Naveed,Liu Yanhong,Munir Zeeshan,Zhang Yue,Niazi Badar Munir KhanORCID

Funder

Guangdong Science and Technology Department

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Properties of waxy rice starch and rice grain: Process development for an instant waxy rice product;Amornsin,2003

2. Effect of high temperature intermittent drying and tempering on rough rice quality;Aquerreta;Journal of Food Engineering,2007

3. Food process engineering and technology;Berk,2018

4. Radiofrequency heating for powder pasteurization of barley grass: Antioxidant substances, sensory quality, microbial load and energy consumption;Cao;Journal of the Science of Food and Agriculture,2019

5. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating;Chen;Food Control,2019

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