Abstract:The aim of this study was to investigate the effect of variable temperature levels on the drying characteristics and quality indices of rice in continuous drying and multistage intermittent drying (MID). The quality indices of rice were assessed in terms of stress crack index, head rice yield (HRY), color, sensory characteristics, and taste value. Moreover, the microstructure of the cross-section of rice was analyzed at different variable temperature levels. In addition, the quality indices evaluation of rice … Show more
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