“…The high moisture content of rice after harvest requires timely drying to achieve a safe moisture content, usually 14% (Prakash et al., 2019); otherwise, mildew will occur during storage (Ozbekova & Kulmyrzaev, 2019; Saniso et al., 2020). As a green drying technology, microwave has strong penetration, ability to simultaneously heat the inside and outside of a material, and fast drying speed (Jang & Kim, 2019; Lee et al., 2019; Li et al., 2016). This technology is widely utilized in the drying of agricultural products, such as apples (Çelen & Kahveci, 2013; Li et al., 2018), mushroom (Soghani et al., 2018), carrot (Sun et al., 2019; Wiktor & Witrowa‐Rajchert, 2020), banana (Barba et al., 2014), rice (Atungulu, 2019), corn (Lv et al., 2018), and soybean (Khoshtaghaza et al., 2015), and in other dehydration processing of fruits and vegetables.…”