Optimization method of microwave drying process parameters for rice

Abstract

In this work, the optimal process to improve the efficiency of microwave drying of rice is studied. The optimal conditions for reducing the crack rate and improving the head rice rate are analyzed according to the principle of the orthogonal experiment. The optimization method of the rice microwave drying process parameters is proposed to simultaneously consider the two indicators, namely, crack and head rice rates, based on the grey system theory. The grey correlation degree analysis is carried out on the process conditions of the microwave drying rice. The result shows that the main factor affecting the integrity rate of the rice grain is the vacuum degree, and the main factor affecting the crack rate is the loading density. The grey correlation degree curve of head rice and crack rate fluctuates greatly, and the correlation between the two indexes is high. According to the grey correlation degree, the optimal parameters are microwave power of 500 W, vacuum degree of 0.02 MPa, and loading density of 1289.89 kg/m3. The head rice and crack rate are both optimized when drying under the parameters. The results provide a guiding method for the study of the correlation degree between drying indexes and provide a method basis for the further selection of the best drying process.

Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation

“…One of the strategies used to preserve food products is to minimize the water content (Huang et al., 2020) through drying, a process that eliminates water from the food matrix, giving the food a longer shelf life and making it less susceptible to deterioration (Ghasemi et al., 2021; Mousakhani‐Ganjeh et al., 2021). Drying can be accomplished at low (e.g., freeze‐drying) and elevated temperatures (Sun & Ling, 2021). Although drying at low temperatures takes longer, drying at high temperatures can degrade the quality of food products.…”