Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

摘要: The effects of drying conditions, viz. temperature, surface velocity, and initial moisture content, on the quality characteristics cooked rice, including both texture taste attributes, were investigated. A response methodology was employed to analyze conditions rice optimize parameters. results show that content is most important positive factor, followed by temperature with a negative effect, velocity least important, effect taste. exert significant attributes rice. Drying has cohesiveness value partial hardness, gumminess, chewiness, stickiness, color, flavor. increase may cause an in color decline sme...