Table 1.
Test instruments and manufacturers.
Fig 1.
Microwave grain drying experimental apparatus.
Table 2.
Coding of orthogonal experimental factors.
Table 3.
Orthogonal experimental design and results of microwave drying process for rice.
Table 4.
Second-order polynomial nonlinear regression model equations.
Table 5.
Analysis of variance (ANOVA) for the potassium content regression model.
Table 6.
Analysis of variance (ANOVA) for the vitamin B1 content regression model.
Table 7.
Analysis of variance (ANOVA) for the calcium content regression model.
Table 8.
Analysis of variance (ANOVA) for the free fatty acid content regression model.
Fig 2.
Effect of the interaction between hot air temperature (T) and Microwave Power (P) on Potassium Content in Rice:Contour Plot.
Fig 3.
Effect of the interaction between hot air temperature (T) and Microwave Power (P) on Potassium Content in Rice:Response Surface Plot.
Fig 4.
Effect of the interaction between microwave power (P) and Grain Layer Thickness (h) on Potassium Content in Rice: Contour Plot.
Fig 5.
Effect of the interaction between microwave power (P) and Grain Layer Thickness (h) on Potassium Content in Rice:Response Surface Plot.
Fig 6.
Effect of the interaction between hot air Temperature (T) and Microwave Power (P) on Vitamin B1 Content in Rice:Contour Plot.
Fig 7.
Effect of the interaction between hot air Temperature (T) and Microwave Power (P) on Vitamin B1 Content in Rice:Response Surface Plot.
Fig 8.
Effect of the interaction between hot air Temperature (T) and Grain Layer Thickness (h) on Vitamin B1 Content in Rice:Contour Plot.
Fig 9.
Effect of the interaction between hot air Temperature (T) and Grain Layer Thickness (h) on Vitamin B1 Content in Rice: Response Surface Plot.
Fig 10.
Effect of the interaction between hot air Temperature (T) and Microwave Power (P) on Calcium Content in Rice:Contour Plot.
Fig 11.
Effect of the interaction between hot air Temperature (T) and Microwave Power (P) on Calcium Content in Rice: Response Surface Plot.
Fig 12.
Effect of the interaction between hot air Temperature (T) and Grain Layer Thickness (h) on Calcium Content in Rice:Contour Plot.
Fig 13.
Effect of the interaction between hot air Temperature (T) and Grain Layer Thickness (h) on Calcium Content in Rice:Response Surface Plot.
Fig 14.
Effect of the Interaction Between Hot Air Temperature (T) and Microwave Power (P) on Free Fatty Acid Content in Rice: Contour Plot.
Fig 15.
Effect of the Interaction Between Hot Air Temperature (T) and Grain Layer Thickness (h) on Calcium Content in Rice:Response Surface Plot.
Fig 16.
Effect of the Interaction Between Microwave Power (P) and Grain Layer Thickness (h) on Free Fatty Acid Content in Rice:Contour Plot.
Fig 17.
Effect of the Interaction Between Microwave Power (P) and Grain Layer Thickness (h) on Free Fatty Acid Content in Rice:Response Surface Plot.
Table 9.
Predicted and validated values for the optimal process parameters.
Table 10.
Predicted and actual values of calcium content.
Table 11.
Predicted and actual values of free fatty acid content.
Table 12.
Predicted and actual values of potassium content.
Table 13.
Predicted and actual values of vitamin B1 content.
Fig 18.
Process reference diagram coupling calcium and vitamin B1 contents.
Fig 19.
Process reference diagram coupling calcium and free fatty acid contents.
Fig 20.
Process reference diagram coupling calcium and potassium contents.