Infrared (IR) radiation is part of an electromagnetic spectrum between the ultraviolet and
microwave regions. IR radiation impacts the surface of the food, generating heat that can be …

The traditional drying technologies prolong the shelf life of freshly harvested rice, however
seriously deteriorate the grain nutrition with longer drying time. A novel processing …

One of the most crucial factors in determining the consumer acceptability of processed or
non-processed food products is their textural characteristics. Textural properties of food …

The objectives of the study were to observe the milling and cooking qualities of paddy rice
dried with hot air (HA) and hot air and radio frequency heating (HA/RF) at 38° C and 42° C …

The impact of ceramic far infrared radiation drying (IRD) pretreatment method on cooking
and texture properties based on stabilization of rice protein throughout the storage (8 …

Use of tempering has proven to be effective for the improvement of rice milling quality, but
few researches focused on its influence mechanism for dried rice storage quality. In this …

In this study, germ-remaining rice (GRr) was treated with microwave irradiation for 1, 2, or 3
min to extend its shelf-life. The application of microwave irradiation significantly decreased …

Catalytic combustion can effectively and cleanly convert the chemical energy of fossil fuels
into infrared radiation energy. However, there is little research on the use of this technology …

This study investigates the effect of radiation intensity on the drying of kaolin clay using a
redesigned radiative-convective dryer set. The convective and hybrid drying curves are …

Infrared (IR) drying is an effective method for the preservation and processing of carmine
radish (Raphanus sativus L.). This study aimed to investigate the effects of different IR …