The technology of treating Jinggang red rice with microwave is studied. The optimal producing conditions are obtained after parameter optimization. The various indexes of the rice are determined.
研究了微波调理井冈红米饭的加工工艺，通过优化参数，得出最佳工艺条件，并对微波调理井冈红米饭各项指标进行了测定。
The technology of treating Jinggang red rice with microwave is studied. The optimal producing conditions are obtained after parameter optimization. The various indexes of the rice are determined.
研究了微波调理井冈红米饭的加工工艺，通过优化参数，得出最佳工艺条件，并对微波调理井冈红米饭各项指标进行了测定。
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