Background Paddy is one of the most important food crops in the world. The major
operations of paddy processing are soaking, parboiling/steaming, drying and milling. The …

Microwave heating has grown in favour in the food sector due to its versatility. Microwave-
assisted heating has numerous advantages, such as supplying high microwave energy into …

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 …

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 …

Microwave (MW) at 915 MHz has potential to achieve one pass rough rice drying. However,
optimising processing parameters to maintain the rice quality is crucial. Effects of MW …

The present study has been undertaken to investigate the physico‐chemical, cooking
qualities followed by proximate composition, phytochemical, and antioxidant properties of …

Most of the population does not prefer to consume brown rice because of its strong nutty and
chewy texture imparted by bran and germ. The present study has been undertaken to …

Radiofrequency (RF) heating was explored to induce accelerated ageing in rice to reduce
the time of ageing. RF exposure time and moisture content of rice were set at five levels …

Microwave heating treatment (MWH) can be applied for accelerated rice aging. Two
microwave powers (MWP)(1,000 and 2,000 W) and six exposure time (ET)(23, 26, 31, 41 …

Nutricereal utilization is untapped due to its rapid rancidity by lipolytic hydrolysis of
triglycerides during and after milling of grains. The synergistic effect of hot air–assisted radio …