Optimization for microwave modification technology of brown rice by response surface methodology

Brown rice was studied in this experiment,the cooking property of brown rice was improved by microwave modification treatment and the best compound treatment conditions were determined. The influence of brown rice cooking property was determined by single factor experiment with microwave treatment time,microwave power and initial moisture content. The optimal conditions of microwave modification technology were combined by response surface analysis and desirability function. The results showed that the best process parameters for the microwave modification treatment of brown rice was established:microwave power 2400 W,microwave time 75 s,initial moisture content 14.5%. The maximum value of this desirability function was 0.76 and the corresponding hardness,water absorption and iodine blue value of brown rice was 2865.85 g,56.96% and 0.57. No significant difference was shown between the experimental data and model prediction(p>0.05). It accounted for that the model was well regressive and the degree of fitting of actual test was high. The modification of brown rice cooking quality had certain value of guidance.