The aim of this study was to improve storage characteristics of brown rice by using infrared
radiation drying (IRD) through comparison with hot air drying (HAD) and ambient air drying …

Infrared radiation heating has a promising potential in improving drying rate and food safety,
but its effect on the storage stability of rough rice is not known. The objective of this study …

The objective of this study was to investigate the effect of infrared (IR) drying followed by
tempering and natural cooling on the change of physicochemical characteristics of white rice …

The objective of this study was to investigate the effect of infrared (IR) heating and tempering
treatments on storage stability of rough and brown rice. Samples of freshly harvested …

The objectives of this study were to analyze the effects of drying employing three different
heat sources on drying kinetics and to evaluate qualities of parboiled rice after drying …

Infrared radiation drying (IRD) is a novel technique that can effectively dry paddy rice and
well maintain the milling yield and storage qualities. The objective of this research was to …

The main objective of this study was to optimize the infrared radiation (IR) drying of
parboiled rice on the temperatures of 70, 100, and 130° C and grain bed depth of 5, 10, and …

Shorter drying time and reduced energy consumption for instant germinated brown rice
drying were evaluated to ensure that the quality of the final product was not compromised …

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