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Accelerated aging by microwave heating and methods to distinguish aging of rice
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2020-03-06 , DOI: 10.1111/jfpe.13405 Lavanya Devraj 1 , Venkatachalapathy Natarajan 1 , Sinija Vadakkeppulpara Ramachandran 2 , Loganathan Manicakam 3 , Shanmugasundaram Saravanan 4
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2020-03-06 , DOI: 10.1111/jfpe.13405 Lavanya Devraj 1 , Venkatachalapathy Natarajan 1 , Sinija Vadakkeppulpara Ramachandran 2 , Loganathan Manicakam 3 , Shanmugasundaram Saravanan 4
Affiliation
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To study the impact of microwave heating (950 and 1,400 W for 72 s) in accelerating the aging process in selected rice varieties, namely IR‐50, Sona masuri, and RNR‐15048 (Rajendranagar variety) stored as brown and polished form.
中文翻译：
微波加热加速老化和区分稻米老化的方法
为了研究微波加热（950和1,400 W持续72 s）对加速选定水稻品种（即IR-50，Sona masuri和RNR‐15048（Rajendranagar品种）以棕色和抛光形式存储）的衰老过程的影响。
更新日期：2020-03-06
中文翻译：
微波加热加速老化和区分稻米老化的方法
为了研究微波加热（950和1,400 W持续72 s）对加速选定水稻品种（即IR-50，Sona masuri和RNR‐15048（Rajendranagar品种）以棕色和抛光形式存储）的衰老过程的影响。
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