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Description
  • Soaked rice was treated in microwave oven at different processing microwave energy levels, initial moisture contents and temperatures. Amylographic gelatinisation, and pasting characteristics were used for the evaluation of microwave treatment influence on chemical and physicochemical characteristics of rice, parameters such as damaged and total starch content and water sorption capacity at 70 °C. It was found that microwave treatment did not affect the total starch content in rice, but the damaged starch content increased with the absorbed microwave energy and temperature of treatment, chiefly for the moisture content of 30 % and temperature of 100 °C. Amylographic characteristics and water sorption capacity showed minimal changes resulted from microwave drying of rice with the moisture content lower than 23 %.
  • Soaked rice was treated in microwave oven at different processing microwave energy levels, initial moisture contents and temperatures. Amylographic gelatinisation, and pasting characteristics were used for the evaluation of microwave treatment influence on chemical and physicochemical characteristics of rice, parameters such as damaged and total starch content and water sorption capacity at 70 °C. It was found that microwave treatment did not affect the total starch content in rice, but the damaged starch content increased with the absorbed microwave energy and temperature of treatment, chiefly for the moisture content of 30 % and temperature of 100 °C. Amylographic characteristics and water sorption capacity showed minimal changes resulted from microwave drying of rice with the moisture content lower than 23 %. (en)
  • Navlhčená rýže byla byla ohřívána v mikrovlnné troubě při různých hladinách příkonu mikrovlnné energie, různé počáteční vlhkosti a různé teplotě. Z fyzikálně chemických charakteristik byla k vyhodnocení změn v ohřívané rýži použita amylografická viskozita, teplota mazovatění, dále obsah celkového a poškozeného škrobu absorpční kapacita vody při 70 °C. Microvlnný ohřev nemá vliv na obsah celkového škrobu, ale obsah poškozeného škrobu se zvyšuje s rostoucí absorbovanou mikrovlnnou energií, zvláště při vlhkosti 30 % a teplotě 100 °C. Amylografické characteristiky a absorpční kapacita vody vykazují minimální změny při mikrovlnném sušení rýže s počáteční vlhkostí nižší 23 %. (cs)
Title
  • Fyzické a chemické změny během mikrovlnného vysoušení rýže (cs)
  • Physical and chemical changes during microwave drying of rice
  • Physical and chemical changes during microwave drying of rice (en)
skos:prefLabel
  • Fyzické a chemické změny během mikrovlnného vysoušení rýže (cs)
  • Physical and chemical changes during microwave drying of rice
  • Physical and chemical changes during microwave drying of rice (en)
skos:notation
  • RIV/60461373:22330/02:00013240!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 32-35
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OK 325), Z(MSM 223300005)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
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  • 691158
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/02:00013240
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • rice; microwave treatment; starch; amylograph; water absorption (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • SK - Slovenská republika
http://linked.open...ontrolniKodProRIV
  • [D0C12CC65955]
http://linked.open...i/riv/nazevZdroje
  • Chemical Papers
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http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bubník, Zdeněk
  • Kadlec, Pavel
  • Příhoda, Josef
http://linked.open...n/vavai/riv/zamer
issn
  • 0366-6352
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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