Review of the effects of different processing technologies on cooked and convenience rice quality
Background Commercially available convenience rice such as retorted, quick cooking or
frozen rice suffers from sensory deficiencies compared to home cooked rice. The …
frozen rice suffers from sensory deficiencies compared to home cooked rice. The …
Influence of low pressure cold plasma on cooking and textural properties of brown rice
The aim of this research is to study the effect of low pressure cold plasma on the cooking
and textural properties of brown rice at two different power levels (40 and 50 W) and different …
and textural properties of brown rice at two different power levels (40 and 50 W) and different …
Investigation of physicochemical and textural properties of brown rice by hot air assisted radio frequency drying
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 …
seriously deteriorate the grain nutrition with longer drying time. A novel processing …
Effect of low-pressure plasma on physico-chemical properties of parboiled rice
C Sarangapani, Y Devi, R Thirundas… - LWT-food Science and …, 2015 - Elsevier
Cold plasma is one of the emerging novel technologies in the food processing sector due to
the ability of plasma to manipulate surface properties without deterring the product quality …
the ability of plasma to manipulate surface properties without deterring the product quality …
Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice
O Rewthong, S Soponronnarit, C Taechapairoj… - Journal of Food …, 2011 - Elsevier
Instant rice produced from a conventional process consisting of the cooking, washing and
drying steps possesses poorer eating quality compared with that of freshly cooked rice. The …
drying steps possesses poorer eating quality compared with that of freshly cooked rice. The …
Examination milling non-uniformity in friction rice mills using by discrete element method and experiment
A Li, Y Han, F Jia, J Zhang, X Meng, P Chen… - Biosystems …, 2021 - Elsevier
Highlights•Removal of bran layer mainly depends on the abrasion effect by sieve.•Non-
uniform milling is due to existence of milling blind zones.•Higher alternating rate between …
uniform milling is due to existence of milling blind zones.•Higher alternating rate between …
Effect of cold plasma treatment on cooking, thermomechanical and surface structural properties of Chinese milled rice
J Liu, R Wang, Z Chen, X Li - Food and Bioprocess Technology, 2021 - Springer
Cold plasma (CP) treatment for enhancing functional and cooking properties has been
investigated on less rice varieties and delays the industrial adoption of this technology. This …
investigated on less rice varieties and delays the industrial adoption of this technology. This …
[HTML][HTML] Efficient metal-free supercapacitor based on graphene oxide derived from waste rice
In the present study, a new eco-friendly process has been developed for the synthesis of
porous graphene oxide. First, waste rice bead has been heated for making char and then …
porous graphene oxide. First, waste rice bead has been heated for making char and then …
Effect of low temperature plasma processing on physicochemical properties and cooking quality of basmati rice
Low temperature plasma processing is a novel technology used for surface modification in
other fields, now drawn considerable interest in food processing sector. In the present study …
other fields, now drawn considerable interest in food processing sector. In the present study …
Effects of stepwise microwave heating and expanded bed height control on the performance of combined fluidized bed/microwave drying for preparing instant brown …
Drying is the most energy-intensive operation in instant brown rice production. The effects of
stepwise microwave heating on energy consumption and product qualities were …
stepwise microwave heating on energy consumption and product qualities were …