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Description
  • Byl studován účinek mikrovlnného ohřevu vlhčené rýže, která byla ošetřena v mikrovlnné troubě při různém výkonu (maximum 500 W, minimum 90 W), původní vlhkosti (10 až 30 %) a různé době. Teplota měřených vzorků během mikrovlnného ohřevu byla snímána pomocí systému s optickými vlákny NoEMI. K vyhodnocení fyzikálně chemických vlastností rýže bylo měřeno alkalické číslo a povrchové změny byly sledovány pomocí analýzy obrazu systémem LUCIA G. (cs)
  • The effect of microwave treatment of soaked rice is studied in this paper. The soaked rice was treated in microwave (MW) oven at the different processing microwave energy level (maximum 500 W, minimum 90 W), the initial moisture content (10 to 30 %) and time of treatment. The temperature measurement of treated sample during microwave heating was carried out by means of NoEMI fiber-optic temperature system. For evaluation of microwave heating to physicochemical properties of rice were measured alkali spreading values of rice and surface structure by means the Laboratory Universal Computer Image Analysis - LUCIA G system.
  • The effect of microwave treatment of soaked rice is studied in this paper. The soaked rice was treated in microwave (MW) oven at the different processing microwave energy level (maximum 500 W, minimum 90 W), the initial moisture content (10 to 30 %) and time of treatment. The temperature measurement of treated sample during microwave heating was carried out by means of NoEMI fiber-optic temperature system. For evaluation of microwave heating to physicochemical properties of rice were measured alkali spreading values of rice and surface structure by means the Laboratory Universal Computer Image Analysis - LUCIA G system. (en)
Title
  • Chemical changes during micorwave treatment of rice
  • Chemical changes during micorwave treatment of rice (en)
  • Chemické změny rýže během mikrovlnného ohřevu (cs)
skos:prefLabel
  • Chemical changes during micorwave treatment of rice
  • Chemical changes during micorwave treatment of rice (en)
  • Chemické změny rýže během mikrovlnného ohřevu (cs)
skos:notation
  • RIV/60461373:22330/00:00013231!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 249-250
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OK 325)
http://linked.open...iv/cisloPeriodika
  • 18
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
  • 706652
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/00:00013231
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • rice; microwave treatment; physicochemical properties (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [D593AB721A4C]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
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
  • Příhoda, Josef
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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