Effects of various radio frequency treatment protocols on physicochemical properties and sensory quality of packaged milled rice

摘要: Abstract Many studies have shown that non-chemical radio frequency (RF) disinfestation method can maintain the original quality of grains. But there is a lack on developing effective RF treatment protocols based physical and sensory commercially packaged milled rice for industrial applications. A pilot-scale, 27.12 MHz, 6 kW system was used to study physicochemical properties eating under three sample weights (2.5, 5, 10 kg) (6, 11, 26 min exposures 54, 52 50 °C, respectively). The results showed same bottom area packaging feasible cooling time suitable electrode gaps 9, 10 14 cm were chosen develop protocol 2.5, 10 kg samples, respectively. Although some influence moisture content, water activity amylose had no significant effect fat, fatty acid, protein color, fissure ratio, broken rate overall score cooked rice. This provides valuable information about different protocols.