English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

In order to develop production technology of instant rice, this study was undertaken with the soaking and processing conditions to improve the quality of instant rice. Soaking temperature, soaking time and adding amount of water were all investigated to select the optimal soaking condition by measuring water absorption and moisture content. Pseudo-level method of L9 (3 4 ) orthogonal design tests were adopted to optimize the cooking process by physical properties mainly including hardness, adhesiveness and moisture content. Results showed that physical properties had significant linear relationship with three processing factors by multiple linear regressions and the optimal cooking process was maintaining pressure at 80 KPa for 4 min and stewing rice for 15 min.

Process Optimization and its Impacts on Physical Properties of Instant Rice