Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice

Maldaner, Vanessa; Coradi, Paulo Carteri; Nunes, Marcela Trojahn; Müller, Amanda; Carneiro, Letícia de Oliveira; Teodoro, Paulo Eduardo; Teodoro, Larissa Pereira Ribeiro; Bressiani, Joseane; Anschau, Kéllen Francine; Müller, Edson Irineu

doi:10.1016/j.lwt.2021.112334

Cited by 22 publications

(23 citation statements)

References 64 publications

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“…In grains with higher initial water contents (19 U/1.5I) and higher impurity contents (16 U/3.0I), the grain mass was heated above 30°C on the storage time, changing the composition and quality of the starch. Maldaner et al (2021) and Ramos et al (2019) studied the drying of rice at high temperatures (between 70 and 100°C) for a reduced time of up to 14 h and also observed heating of the grain mass above 35°C. In this study, the relative crystallinity of rice starch was reported from 21.97% to 20.35%, attributing a reduction in the amount of amylopectin chains (Maldaner et al, 2021; Ramos et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Maldaner et al (2021) and Ramos et al (2019) studied the drying of rice at high temperatures (between 70 and 100°C) for a reduced time of up to 14 h and also observed heating of the grain mass above 35°C. In this study, the relative crystallinity of rice starch was reported from 21.97% to 20.35%, attributing a reduction in the amount of amylopectin chains (Maldaner et al, 2021; Ramos et al, 2019). Thus, in both situations, in slow and uneven drying of rice, as in fast drying and at high temperatures, the grains are subject to changes in the physicochemical composition and in the quality of the starch.…”

Section: Resultsmentioning

confidence: 99%

“…In grains with higher initial water contents (19 U/1.5I) and higher impurity contents (16 U/3.0I), the grain mass was heated above 30°C on the storage time, changing the composition and quality of the (Maldaner et al, 2021;Ramos et al, 2019). Thus, in both situations, in slow and uneven drying of rice, as in fast drying and at high temperatures, the grains are subject to changes in the physicochemical composition and in the quality of the starch.…”

Section: Relationships Of Moisture and Impurity Contents On The Dryin...mentioning

confidence: 99%

“…During drying, reducing the moisture content of the grains to safe storage levels is essential for quality preservation, that is, for preventing the development of microorganisms and physicochemical changes (Atungulu et al, 2018; Atungulu et al, 2019; Coradi et al, 2015). Drying of rice is usually conducted in intermittent, fluidized, and continuous dryers at high temperatures (70–90°C) (Maldaner et al, 2021). Moreover, the high temperatures applied in the intermittent, fluidized, and continuous dryers can affect the quality of the grains in the absence of appropriate controls (Donlao et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…starch Maldaner et al (2021). andRamos et al (2019) studied the drying of rice at high temperatures (between 70 and 100°C) for a reduced time of up to 14 h and also observed heating of the grain TA B L E 3 Analysis of variance of physical and physicochemical analyses of rice Notes: **Significant at 1% probability of error (p < 0.01), NS Not significant (p > 0.01), SV-Source of Variation, U-initial moisture content (%), I-impurities (%), SD-stationary dryer, P-sampling position, CV-coefficient of variation (%), MC-moisture content (%), ASM-apparent specific mass (kg m −3 ), IC-income (%), YD-yield (%), BRO-broken (%), SH-shells (%), DM-total defects (%), CP-crude protein (%), FT-fat (%), CF-crude fiber (%), AS-ashes (%), ST-starch (%).TA B L E 4 Physical quality of rice stored with different initial moisture and impurities contents and subjected to drying in stationary silos…”

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Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Nunes

Coradi

Müller

et al. 2022

Food Processing Preservation

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The initial moisture contents and impurities in the grain mass can interfere with the drying operation in a stationary dryer. Thus, the objective of this study was to evaluate the effect of drying air movement in the rice mass as a function of initial moisture contents (19, 18, 17, and 16% w.b.) and impurities (1.5, 2.5, 2.0, and 3.0%) on the physicochemical properties and morphological rice quality. The moisture and impurity contents provided alterations in the movement and distribution of the drying air in the upper layers of the stationary dryers. Consequently, the physicochemical properties and morphological quality of rice were altered. In addition, the reduction in the starch and fat contents was correlated to higher percentages of crude protein, mainly upper grain layers. Thus, the rice mass at moisture content of 17% (w.b.) and impurity at 2.5% allowed major uniformity and greater drying versatility in the stationary dryer for rice quality. Practical applications The rice drying in the stationary dryer is an excellent option to reduce drying and storage infrastructure and achieve satisfactory grain quality, as long as there is an adequate control and management of the batches of grain received in terms of moisture uniformity and impurity contents. For proper rice management in the stationary dryer, it is recommended to pre‐cleaning the grain mass to 2% of impurities, while the initial grain moisture content for drying must be below 18% (w.b.). The standardization of batches in terms of initial moisture content and impurities allows for an adequate flow and distribution of air in the grain mass to obtain efficiency in drying at low temperatures and maintaining grain quality. From a commercial point of view, the grains can remain in the drying process and stored in silo‐dryers for the harvest period until the time they can be sold at better market prices.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…In grains with higher initial water contents (19 U/1.5I) and higher impurity contents (16 U/3.0I), the grain mass was heated above 30°C on the storage time, changing the composition and quality of the (Maldaner et al, 2021;Ramos et al, 2019). Thus, in both situations, in slow and uneven drying of rice, as in fast drying and at high temperatures, the grains are subject to changes in the physicochemical composition and in the quality of the starch.…”

Section: Relationships Of Moisture and Impurity Contents On The Dryin...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Nunes

Coradi

Müller

et al. 2022

Food Processing Preservation

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Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples

Bhattacharyya,

Pal

2024

Eur Food Res Technol

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Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice

Cited by 22 publications

References 64 publications

Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples

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