Effect of microwaves on rice quality

The effect of microwave radiation on rice quality was investigated using an industrial continuous microwave oven. Effects of microwave treatment, packaging method and storage time on rice quality during storage were assessed. Water content, free fatty acid content and protein content were reduced but the blue value (BV) of rice and the sensory quality of cooked rice increased as microwave-energy consumption increased. Qualities of both microwave-treated and untreated rice changed during storage, but the changes were less in the treated rice sample. Differences in the protein content, fat content and total sugar content between the microwave-treated and untreated rice were significant at the beginning of storage but not after storage for more than 120 days. Variance analysis showed that rice storage qualities were significantly affected by treatment methods and storage time while packaging methods had no significant effect on any of the qualities.