Evaluation of Microwave Heating Uniformity for Ready-to-Eat Rice in Metalized Packaging Structure.

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the effects of microwave reflection, refraction, and absorption by a metal aluminum film were studied through the thermodynamic properties.

Effects of microwave vacuum drying on drying characteristics, quality attributes and starch structure of germinated brown rice.

Germinated brown rice (GBR) has high nutritional and health-promoting value, but the influence mechanism of microwave vacuum drying (MVD) on the quality properties of GBR is still unclear. This study investigated the effects of MVD parameters including microwave intensities (9, 12, and 15 W/g), drying temperatures (50, 60, and 70 °C), and vacuum pressures (0.03, 0.

Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure.

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10-80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases.

Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying.

Germinated brown rice (GBR) contains rich bio-active components, but has poor edible quality. To improve the cooking quality of GBR, fissure generation in kernels caused by microwave drying were investigated considering cooking properties, microstructure and textural attributes. The microwave intensity had significant effects on the fissure percentage of GBR, and microwave intensity of 3-4 W/g may be suitable for the microwave drying of GBR based on the distribution of fissure percentage for the GBR.