What does this research mean for the field?

Ultrasound-assisted infrared drying improves the physicochemical and antioxidant properties of Mushk budji rice. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

The aim is to investigate how ultrasound-assisted infrared drying affects the characteristics of Mushk budji rice.

April 4, 2026Open Access

Ultrasound-IR combination improves physicochemical and antioxidant properties of Mushk budji rice

Key Points

The aim is to investigate how ultrasound-assisted infrared drying affects the characteristics of Mushk budji rice.
Utilized ultrasound-assisted infrared drying techniques
Evaluated physicochemical, nutritional, and thermal properties
Focused on the aromatic rice variety Mushk budji from Kashmir
Improved physicochemical characteristics were observed
Enhanced antioxidant properties were recorded
Nutritional benefits were noted in the treated rice

Abstract

The present study examines the impact of ultrasound assisted infrared (IR) drying on physicochemical, nutritional, and thermal characteristics of Mushk budji rice, an aromatic rice variety locally grown in Kashmir.

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Cite This Study

Maqbool et al. (Thu,) studied this question.

synapsesocial.com/papers/69d0aff2659487ece0fa60a7 https://doi.org/https://doi.org/10.1039/d5fb00950b

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