Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension,
cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing …

In recent years, using intermittent microwave (IM) to dry foodstuffs has been taken into
consideration as one of the new drying methods in food industry. The aim of this research …

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 …

Brown rice contains many valuable active ingredients; but due to its long cooking time, hard
texture, heavy rice bran taste, and short shelf life, it is not widely accepted by consumers …

The present study is aimed to examine the drying of paddy to a moisture level of 12% wet
basis using a microwave-assisted fluidized bed dryer. The experiments were designed and …

This study aimed to investigate how infrared (1000–2000 W) and microwave power (100–
900 W), air velocity (1–5 m/s) and temperature (40–80° C) affected the specific energy …

Infrared radiation heating (IRH) was used in this study as a new technique for generating
fissures in rice grains subjected to temperatures of 100, 125, and 150° C for 2, 6, and 10 …

Abstract Background and Objectives It is of utmost importance for the instant rice processing
sector to reassess its methodologies to enhance the overall quality of instantized rice …

The five different microwave power levels (800, 640, 480, 320, and 160 W) assisted with the
vacuum of 40 kPa were investigated for the drying kinetics, effective moisture diffusivity and …

In this study microwave and far-infrared combination drying were conducted to investigate
the effect of microwave and far-infrared heating mode switching point water content (SW) …