Abstract
【Objective】 The effects of microwave radiation on paddy milling quality,storage quality and edible quality were investigated.The objective was to provide optimal process conditions for the industrial application of microwaves to improve the quality of paddy.【Method】A microwave oven with 2 450 MHz was used to irradiate the paddy,the paddy milling quality,storage quality and edible quality were tested at different microwave doses and times.【Result】 Paddy temperature increased as energy consumption rose,the velocity constant of temperature rising decreased as the microwave dose decreased.At the suitable microwave energy conditions,brown rice recovery,head yield increased and kernel cracking,broken yield were slightly influenced,the water content and free fatty acid content reduced,and water-soluble protein content and starch were changed.【Conclusion】 The microwave conditions can influence the paddy quality actively,the suitable microwave conditions could improve the milled quality,raise the edible quality and enhance the stability of rice storage.
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Claims 6
Claim · model-written summary
Paddy temperature rose with energy consumption.
Verbatim
e0“Paddy temperature increased as energy consumption rose”
Claim · model-written summary
Temperature-rise velocity constant fell as microwave dose decreased.
Verbatim
e0“the velocity constant of temperature rising decreased as the microwave dose decreased”
t0“paddy”
Claim · model-written summary
Suitable microwave energy increased brown rice recovery and head yield.
- Taxon
- rice
Oryza sativae0 - Treatment
- suitable microwave energy conditionse0
- Outcome
- brown rice recovery,head yielde0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At the suitable microwave energy conditions,brown rice recovery,head yield increased”
Claim · model-written summary
Suitable microwave energy slightly influenced kernel cracking and broken yield.
Not reportedTreatmentComparatorDirection
Verbatim
e0“kernel cracking,broken yield were slightly influenced”
t0“paddy”
Claim · model-written summary
Suitable microwave energy reduced water and free fatty acid content.
Not reportedTreatmentComparator
Verbatim
e0“the water content and free fatty acid content reduced”
t0“paddy”
Claim · model-written summary
Suitable microwave energy changed water-soluble protein and starch.
Not reportedTreatmentComparatorDirection
Verbatim
e0“water-soluble protein content and starch were changed”
t0“paddy”
The same questions in other papers
processing · yield · Oryza sativa (rice)Positive and negative results
87 papers in the same direction as this paper · 21 in the opposite direction · 5 reporting no difference from an alternative
- negative
- no effect
- negative
110 papers more in this group
See all 114 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.