Abstract:

【Objective】 The effects of microwave radiation on paddy milling quality, storage quality and edible quality were investigated. The objective was to provide optimal process conditions for the industrial application of microwaves to improve the quality of paddy. 【Method】A microwave oven with 2 450 MHz was used to irradiate the paddy, the paddy milling quality, storage quality and edible quality were tested at different microwave doses and times. 【Result】 Paddy temperature increased as energy consumption rose, the velocity constant of temperature rising decreased as the microwave dose decreased. At the suitable microwave energy conditions, brown rice recovery, head yield increased and kernel cracking, broken yield were slightly influenced, the water content and free fatty acid content reduced, and water-soluble protein content and starch were changed. 【Conclusion】 The microwave conditions can influence the paddy quality actively, the suitable microwave conditions could improve the milled quality, raise the edible quality and enhance the stability of rice storage.

Key words: paddy, heat treatment, microwave, quality