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Using an industrial microwave can shorten the time needed to dry rice bound for beer-making from days to hours and may lend itself to other food uses of the staple grain, Arkansas Agricultural Experiment Station researchers found.
Lydia Rockers and Chetanjot Romana, graduate students in food science, claimed first and second place, respectively, in presentation competitions in June sponsored by the Institute of Food Technologists.
Researchers at the Arkansas Agricultural Experiment Station examined whether the quicker drying time of a microwave would hurt the wort produced from rice that becomes beer after hops and yeast are added.
Using an industrial microwave can shorten the time needed to dry rice bound for beer making from days to hours and may lend itself to other food uses of the
Abass Oduola, a cell and molecular biology/food science doctoral student in Bumpers College, has received a 2023-24 Emerging Scholars Fellowship from the Southeastern Conference.