Microwave Vacuum Drying of Germinated Colored Rice as an Enzymic Health Food

This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at for 2 days and then germinated at for . The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying , hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at . During microwave vacuum drying 1 or 2, the sample reached much faster (within 5 min) and was dried much faster ( than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.