| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7584668 | Food Chemistry | 2018 | 37 Pages |
Abstract
The aim of this study was to improve storage characteristics of brown rice by using infrared radiation drying (IRD) through comparison with hot air drying (HAD) and ambient air drying (AAD). After heating by IR from 20â¯Â°C to 60â¯Â°C within 58â¯s, 2.17 percentage points moisture of rough rice (initial moisture content is 25.0â¯Â±â¯0.2% in dry basis) were removed without adverse effect on germination capacity of husked brown rice. Compared with AAD, IRD slowed down the increase in yellowness, water uptake and volume expansion ratio of brown rice by 47.9%, 41.0% and 37.9% after four months of storage, and decreased the temperature range and enthalpy of gelatinization, the peak and breakdown viscosities. These changes might due to the higher stabilization effect of IRD on the microstructure and thermal properties of proteins and starch granules than AAD. IRD is an effective method to improve storage stability of brown rice.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chao Ding, Ragab Khir, Zhongli Pan, Delilah F. Wood, Chandrasekar Venkitasamy, Kang Tu, Hamed El-Mashad, Jose Berrios,