Process optimization of microwave drying for rice based on response surface methodology.

ABSTRACT: To optimize the microwave drying process of paddy rice and improve its quality, the effects of hot air temperature, microwave power, and grain layer thickness on the post-drying potassium content, calcium content, vitamin B₁ content, and free fatty acid content of rice were investigated. Using response surface methodology, an experimental scheme based on the Box-Behnken design was constructed to analyze the influence of these three factors on the four nutritional and biochemical indicators. A multi-index optimization model was established and validated. The results showed that all response indicator models were statistically significant. The optimal process parameters were determined as follows: hot air temperature of 52.47°C, microwave power of 20 kW, and grain layer thickness of 2.78 cm.

SUBMITTER: Liu C 

PROVIDER: S-EPMC12799006 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature