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Description
  • Maximal value of drying rate for conventional hot air drying is 4.3 times lower than drying rate for 90 W, 9.0 times lower for 160 W, 26.9 times lower for 350 W and 48.9 times lower for 500 W MW drying. The course of microwave treatment of rice is much faster than conventional drying and the main physical and chemical characteristics of rice are not changed. Microwave treatment does not affect the total content of starch in rice, but content of damaged starch increases with absorbed microwave energy and temperature of treatment.
  • Maximal value of drying rate for conventional hot air drying is 4.3 times lower than drying rate for 90 W, 9.0 times lower for 160 W, 26.9 times lower for 350 W and 48.9 times lower for 500 W MW drying. The course of microwave treatment of rice is much faster than conventional drying and the main physical and chemical characteristics of rice are not changed. Microwave treatment does not affect the total content of starch in rice, but content of damaged starch increases with absorbed microwave energy and temperature of treatment. (en)
  • Maximální hodnota sušicí rychlosti pro horkovzdušné sušení rýže je 4,3 krát nižší než při mikrovlnném sušení o výkonu 90 W, 9,0 krát nižší pro výkon 160 W, 26,9 krát nižší pro výkon 350 W a 48,9 krát nižší pro výkon 500. Průběh mikrovlnného sušení rýže je tedy mnohem rychlejší, aniž dochází ke změnám fyzikálních vlastností a chemického složení rýže. Mění se pouze obsah poškozeného škrobu s rostoucí absorbovanou energií a teplotou. (cs)
Title
  • Chemical and physicochemical changes during microwave treatment of rice
  • Chemical and physicochemical changes during microwave treatment of rice (en)
  • Chemické a fyzikálně-chemické změny během mikrovlnného ošetření rýže (cs)
skos:prefLabel
  • Chemical and physicochemical changes during microwave treatment of rice
  • Chemical and physicochemical changes during microwave treatment of rice (en)
  • Chemické a fyzikálně-chemické změny během mikrovlnného ošetření rýže (cs)
skos:notation
  • RIV/60461373:22330/03:00013230!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 219-223
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OK 325)
http://linked.open...iv/cisloPeriodika
  • 12
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 601039
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/03:00013230
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
  • KR - Korejská republika
http://linked.open...ontrolniKodProRIV
  • [C69DEA0C75C2]
http://linked.open...i/riv/nazevZdroje
  • Food Science and Biotechnology
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bubník, Zdeněk
  • Kadlec, Pavel
issn
  • 1226-7708
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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