The effects of two volumetric heating methods, ohmic and microwave, on consumed energy
and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water …

Direct metal deposition is a promising additive manufacturing, but the surface quality of as-
built parts has been a prominent issue limiting its immediate application. The laser beam …

Background and objectives Paddy rice was dried in a fixed‐bed dryer at 20, 40, 60, 80, and
100° C, with air speed set at 0.5 m/s. The drying kinetics, moisture diffusivity, and …

One consumer acceptability criterion of cooked parboiled rice is its texture, particularly
hardness and toughness. The samples were obtained from parboiled rice factory for export …

Ohmic heating (OH) is a new heating method with high electrothermal conversion, simple
equipment, high accuracy of temperature control, and rapid heating. It is used in cooking …

Soaking is an essential step in the processing of various rice products. In this study, the
influences of vacuum soaking on hydration, steaming, and physiochemical properties of rice …

Parboiled rice is well known for its high nutritional value, while its firm texture is still
challenging to accept by consumers. In this study, the effects of starch gelatinisation and …

Black rice is well known as healthy food. Nowadays, some people try to change their diet
with this rice. However, it still has a problem with long preparation time and hard texture …

针对电饭煲蒸煮米饭存在电热转化效率低, 温度不易控制等不足, 该研究设计了一种加热速率和
保温温度自动可控的欧姆加热试验系统, 研究了浸泡时间(5, 15, 30, 50, 80 min) …

Reference calibration is a useful technique when sensory evaluation is not feasible or
practical. This study was conducted to predict the crispness perception of potato chips …