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Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice

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成果类型:
期刊论文
作者:
Zhang, Peilin;Li, Bin;Hu, Zhigang;Zhang, Qinyu;Zhu, Yansong;...
通讯作者:
Li, B
作者机构:
[Hu, Zhigang; Li, B; Zhang, Peilin; Li, Bin; Hao, Wenrui; Zhang, Qinyu; Zhu, Yansong] Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[Li, B ] W
Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Hubei, Peoples R China.
语种:
英文
关键词:
Ultrasonic treatment;Microwave drying;Drying characteristics;Rice quality
期刊:
Journal of Cereal Science
ISSN:
0733-5210
年:
2024
卷:
116
页码:
103856
基金类别:
CRediT authorship contribution statement Peilin Zhang: Conceptualization, Data curation, Methodology, Writing – original draft, Writing – review & editing, Software, Validation. Bin Li: Investigation, Methodology, acquisition, Resources, Conceptualization. Zhigang Hu: Conceptualization, Methodology, Resources, Writing – review & editing. Qinyu Zhang: Conceptualization, Methodology, Writing – review & editing. Yansong Zhu: Writing – review & editing. Wenrui Hao: Writing – review & editing.
机构署名:
本校为第一且通讯机构
院系归属:
机械工程学院
摘要:
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 ultrasound water bath (200W) for 30 min, 40 min, and 50 min, followed by microwave drying (210W) for 10 min. The influence of ultrasound treatment time on the moisture content variation of rice was found to be significant through correlation analysis. The time required for the 50 -min ultrasound treatment to reach the safe moisture level (15 %) was approximately 20 % shorter than the time required for the 30 -...

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