food

Constructing large Orthogonal Minimally Aliased Response Surface designs by concatenating two Definitive Screening Designs

Orthogonal minimally aliased response surface (OMARS) designs permit the study of quantitative factors at three levels using an economical number of runs. In these designs, the linear effects of the factors are neither aliased with each other nor …

Drying Techniques for Precooked Hybrid Rice to Ensure Quality of Instantized Rice

Background and objectives Due to the emergence of new hybrid rice cultivars, rice processors must refine their processing protocols to maintain the production of high-quality products. This is crucial for the instant rice processing industry. …

A Statistical Approach to Understanding How Inter-Kernel Moisture Content Variability Affects Rice Quality

Variability in moisture content between rice kernels due to the drying process within a harvest batch can result in irregularities in yields and the functional quality of the final product. Investigating strategies to achieve greater uniformity in …

Quality characteristic of instant rice produced using microwave-assisted hot air drying

It is of utmost importance for the instant rice processing sector to reassess its methodologies to enhance the overall quality of instantized rice products. This study aimed to analyze how the combination of microwave (MW) drying and convective …

Ruggedness testing of an analytical method for pesticide residues in potato

The best demonstration of the ruggedness of a method is monitoring its performance on an ongoing basis as part of the analytical quality control applied in the laboratory. However, an initial demonstration of the ruggedness is often performed as one …