This study explores the influence of various ultrasound treatment parameters and microwave
drying parameters on the quality and drying characteristics of rice. The rice was treated in an …

This research studied developing quick cooking brown rice by investigating the effect of
ultrasonic treatment at different temperatures on cooking time and quality. The medium grain …

The effect of ultrasonic soaking assisted microwave drying on the optimum cooking time and
physicochemical properties of brown rice were investigated. After the ultrasonic soaking, the …

This study was proposed to improve the taste of ready-to-eat rice by suitable organic acid
addition with brown rice as the raw material and to investigate the effects of multiple …

Ultrasonic technology has promising potentials in terms of improving the sensory
characteristics, cooking and nutritional properties of brown rice. The rice samples (variety …

In order to improve the rough mouthfeel of brown rice, the effects of ultrasound (U) combined
with hydrothermal (H) treatment on texture, sensory score and cooking quality of brown rice …

Ultrasonic treatment (UT) was applied to brown rice at two different conditions: mild (25° C,
30 min) and harsh (50° C, 60 min) after soaking for several times (2, 3, 5, and 8 h). After UT …

The effects of two volumetric heating methods, ohmic and microwave, on consumed energy
and physical properties, such as color, texture, and hydration, of a rice recipe (rice-water …

In order to solve the problems of long cooking time and poor taste quality of brown rice,
ultrasonic pretreatment combined with microwave drying was used to investigate the effects …

In this study, the influence of ultrasonic treatment on the hydration and physicochemical
properties of rice was investigated. We found that the water absorption velocity of rice was …