Drying is a vital process for manufacturing instant brown rice. In this study, cooked jasmine brown rice was dried using various drying methods comprising single-stage drying by a hot-air dryer (HAD) and a microwave dryer (MWD) and two-stage drying using a MWD in the first stage and then a HAD, a fluidized bed dryer (FBD) and a MWD for the second stage.
The main objective was to investigate the drying kinetics, effective moisture diffusivities and true densities of cooked brown rice dried in a FBD, a HAD and a MWD.
The results proved that a MWD provided the highest drying rate when compared to its counterparts.

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