EFFECTS OF MICROWAVE RADIATION ON SOME QUALITIES OF DEFERENT RICE VARIETIES
Mesopotamia Journal of Agriculture,
Volume 42, Issue 1, Pages 216-224
AbstractThe microwave radiation had different effects on rice var. The highest increase in the size was (56.26%) for the Indian var., (39.96%) for Bazyani, (39.25%) for Aqrawi var., (36.68%) for the Turkish var., (33.31%) for the Italian and (33.14%) for the Amber var. For the effect of the energy levels of microwave radiation on size increase percentage, the highest increase (40.86%) at 300 watt energy level, (39.99%) at 600 watt energy level, (39.60%) at 100 watt energy level and (38.61%) at 900 watt energy level. Periods of exposure to the microwave radiation, the highest increase in size was (40.83%) at 30 seconds exposure period, (39%) at 60 seconds, (39.45%) at 90 seconds and (40.69%) at 120 seconds exposure period.
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