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Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the effects of microwave reflection, refraction, and absorption by a metal aluminum film were studied through the thermodynamic properties. A simulation model was developed using the co-simulation method of COMSOL Multiphysics with MATLAB programming to analyze the mechanism of material properties and electromagnetic distribution on temperature distribution uniformity, as well as the formation mechanism of the temperature distribution uniformity of microwave-reheated RER. Based on models of the designed package boxes covering the metal film, the optimal structure was developed to include a metal aluminum film with a width of 5 mm and a thickness of 0.30 mm, which was sprayed on the edges and corners of a rectangular packaging box. The packaging boxes covering the metal films may reduce the average temperature of the upper and lower layers in RER by 8.03 °C and 7.42 °C, respectively, while the temperature distribution uniformity increased by 35.71% and 72.22%. The introduction of a metalized package significantly enhances the temperature uniformity inside RER under microwave reheating. [ABSTRACT FROM AUTHOR]

Microwave energy utilization undergoes two stages via absorption and conversion inside ready-to-eat rice (RER) under microwave reheating. The reasonable utilization of microwave energy inside the processed material may enhance the uniformity of the temperature distribution. To analyze the uniformity changes inside RER, the effects of microwave reflection, refraction, and absorption by a metal aluminum film were studied through the thermodynamic properties. A simulation model was developed using the co-simulation method of COMSOL Multiphysics with MATLAB programming to analyze the mechanism of material properties and electromagnetic distribution on temperature distribution uniformity, as well as the formation mechanism of the temperature distribution uniformity of microwave-reheated RER. Based on models of the designed package boxes covering the metal film, the optimal structure was developed to include a metal aluminum film with a width of 5 mm and a thickness of 0.30 mm, which was sprayed on the edges and corners of a rectangular packaging box. The packaging boxes covering the metal films may reduce the average temperature of the upper and lower layers in RER by 8.03 °C and 7.42 °C, respectively, while the temperature distribution uniformity increased by 35.71% and 72.22%. The introduction of a metalized package significantly enhances the temperature uniformity inside RER under microwave reheating.

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10–80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear 'corner effect', and the observed 'hot spot' results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as 3.5 × 10 − 4 mL/ m m 2 , 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating. [ABSTRACT FROM AUTHOR]

Assamese Bora rice lines are valuable genetic resource for their socio-economic importance and traditional usage. Being lowland rice lines of upper Brahmaputra basin, this group of genotypes also carries genetic potentiality for submergence tolerance which is another valuable aspect of Bora rice. Though a number attempts have been made to investigate their grain quality (softness and ready-to-eat properties), limited studies have recorded for their submergence tolerance. Thus, present study was undertaken to explore submergence tolerance potentiality of a collection of five popular Bora rice lines with reference to the FR13A, the one and only rice genotype that has been utilized for submergence tolerance. Screening for submergence tolerance was done in standard experimental set up keeping the young seedlings of these lines in two subsequent phases (10 days and 20 days) of submergence followed by physio-biochemical analyses and conformation through RT-PCR-based expression study. Further, to unequivocally identify the rice genotypes at molecular level, the genomic DNA of the rice genotypes were amplified for Sub1A loci to detect the associated allelic forms in form of different molecular weight of the amplified products. Almost all the physio-biochemical parameters studied for the test plants in both the phases of submergence showed statistically significant differences from the respective control plants. Among the five rice genotypes, Saudang Bora showed best performance for most of the screening parameters with distinct allelic forms detected for the Sub1A loci. [ABSTRACT FROM AUTHOR]

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10–80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear ‘corner effect’, and the observed ‘hot spot’ results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as 3.5×10−4 mL/mm2, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating.

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts' better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging. [ABSTRACT FROM AUTHOR]

Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts’ better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.

A traditional ready-to-eat rice from Assam, India, known as komal chawal is produced by steaming of steeped chokuwa paddy, which is a low-amylose variety, and by drying the steamed paddy under shade as a measure of controlling the drying rate for sustenance of a quick rehydration quality. As an improvement over this traditional method in terms of production time, komal chawal is produced by parboiling the chokuwa brown rice with model predicted soaking and steaming conditions. Thin-layer drying behavior of the steamed brown rice was studied at drying temperatures of 40−60 °C, at an air velocity of 1 m/s. Among different thin-layer drying models, Page equation fitted best to the drying data, with the coefficient of determination (R2) and root mean square error as the measures for selection of the best fitted model. While the moisture diffusivity values were in the range of 2.08 × 10−10–3.34 × 10−10 m2/s, the effects of drying air temperature on the drying rate was modeled with an activation energy of 20.44 kJ/mol for an the Arrhenius kind of temperature dependence of diffusivity. Based on the effects of drying temperature on rehydration, textural, and pasting properties of the product a lower drying temperature is recommended. [ABSTRACT FROM AUTHOR]