Infrared radiation heating: A novel technique for developing quick-cooking rice

Lang, Gustavo Heinrich; Timm, Newiton da Silva; Neutzling, Henrique Passos; Ramos, Adriano Hirsch; Ferreira, Cristiano Dietrich; Oliveira, Maurício de

doi:10.1016/j.lwt.2021.112758

Cited by 11 publications

(12 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The different changes in pasting properties may be due to the experiment conditions and rice varieties. Moreover, the higher SB of the RF-treated IR and JR implied that the recrystallization of amylose molecules increased the chance of starch retrogradation [ 35 ]. RF energy generated high internal thermal pressures in rice grains, which probably destroyed the cell wall and disintegrated the starch granules, leading to the leaching of compounds, consequently increasing the SB.…”

Section: Resultsmentioning

confidence: 99%

Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment

Zhang

Zhu

et al. 2022

Foods

View full text Add to dashboard Cite

Radio frequency (RF) energy has been successfully applied to rice drying, sterilization, and controlling pests. However, the effects of RF treatment on the microstructure, physicochemical properties, and digestibility of rice have rarely been studied. This study investigated the alteration of a multiscale structure, pasting, rheology, and digestibility of rice grains after the RF treatment. A microstructure analysis demonstrated that the RF treatment caused starch gelatinization and protein denaturation in rice grains with an increasing treatment time. After the RF treatment, indica and japonica rice (IR and JR) remained as A-type crystals, with the formation of an amylose–lipid complex. In contrast, the crystalline structure of waxy rice (WR) was disrupted. The RF treatment led to a decrease in crystallinity and short-range ordered structures. However, the DSC results indicated that the RF treatment enhanced the To, Tp, and Tc of IR and JR. The RF treatment resulted in an increase in the resistant starch (RS) of IR and JR, thereby reducing the digestibility. In addition, the pasting profiles of IR and JR after RF treatment were reduced with the increase in treatment time, while the RF-treated WR showed an opposite trend. The storage modulus (G′) and loss modulus (G″) of all samples after the RF treatment obviously increased compared to the control.

show abstract

Section: Resultsmentioning

confidence: 99%

Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment

Zhang

Zhu

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The results showed that the fastest hydration time was 4.55 minutes. This hydration time is faster than using infrared radiation for 5.17 minutes (Lang et al, 2022). Perfectly hydrated rice is characterized by no white spot in the center of the grain.…”

Section: Rehydration Timementioning

confidence: 98%

“…This is based on consumers who prefer high stickiness and low hardness (Le & Jittanit, 2015). The increase in the texture of instant rice is caused by the presence of components released from the endosperm during cooking (boiling) that are retained on the aleurone wall to form a hard layer (Lang et al, 2022;Wu et al, 2016).…”

Section: Hardnessmentioning

confidence: 99%

Physicochemical Characteristics of Instant Boiled Rice: Study of Sodium Citrate Concentration and Soaking Time

Hawa¹,

Rhomadhona²,

Putranto³

2022

JTEP-L

View full text Add to dashboard Cite

Cooked rice (nasi liwet) is a typical rice dish of Java Island which is cooked using spices so that it has a unique taste and aroma. Making nasi liwet takes a long time, so this dish is only served at certain times. Therefore, a fast rice processing technique is needed but still has a distinctive taste and aroma. The purpose of this study is to analyze the physicochemical analysis of instant liwet rice based on the concentration and soaking time of sodium citrate. The physicochemical analysis tested were rehydration time, volume expansion, bulk density, texture, yield, ash content, and water content. The study was conducted by soaking sodium citrate (0, 2, 5, and 8% w/v) and soaking time (2, 4, and 6 hours) on rice. The results showed that the fastest rehydration time for instant nasi liwet was 4.55 minutes. The range of observation parameters such as expansion volume is 66.26-91.24%; bulk density is 0.413-0.581 g/ml; the texture is 431-1496 g/mm; yield is 89.64-92.26%; ash content is 4.11-4.45% and water content is 5.83-7.03%wb. Variations in sodium citrate concentration and immersion time increased the swelling volume and ash content, while water content, bulk density, texture, and yield tended to decrease. The best treatment based on the multiple attribute Zeleny method was immersion of 5% sodium citrate for 4 hours of immersion. Keywords: Immersion Time, Instant Rice, Nasi Liwet, Physicochemical, Sodium Citrate

show abstract

“…In this modern life, many people want to do anything in a fast time, so instant rice is a great choice to make it easier for people to move more quickly and practically. Instant rice has a promising market in the future [10], [11]. Sorghum instant rice is an innovation that could adapt to modern times.…”

Section: Figure 1 Sorghum [9]mentioning

confidence: 99%

“…The quality change increased nearly with air temperature. [10,15]. Most research on instant rice from with rice or a mixture with other ingredients [16].…”

Section: Figure 1 Sorghum [9]mentioning

confidence: 99%

Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant

Fatharani¹,

Susanti²,

WK³

2022

Advances in Biological Sciences Research

View full text Add to dashboard Cite

As a commodity with high adaptability to climate change, sorghum has high potency in food sustainability. Sorghum grain can be diversified to be various kinds of food products including rice sorghum instant. The heat transfer process during the drying of sorghum rice instant is an interesting factor to be evaluated that influences the physical properties of sorghum rice. This research is aimed to analyze and compare the heat transfer in sun drying and cabinet drying in the production of sorghum rice instant. The heat transfer has been approached by the lumped-capacitance model with the case of a spherical particle. The heat transfer in the drying process was conducted in the heat capacity of 3.61 kJ/kg℃ to 3.843 kJ/kg℃, the particle dimension of rice of 0.38 m² to 0.42 m², and the rice density of 1.11 g/mL to 1.17 g/mL. The heat transfer coefficient during sun drying is 1.24 W/m². ℃, while in the cabinet drying at the temperature of 60 ℃, 50 ℃, and 40 ℃ were 12.17 W/m².°C; 9.55 W/m².°C; and 4.87 W/m².°C respectively, influenced by the drying temperature. The drying temperature influenced the heat transfer and the color change in sorghum rice instant caused by the Maillard reaction with the activation energy of 26.28 kJ/mol.

show abstract

Infrared radiation heating: A novel technique for developing quick-cooking rice

Cited by 11 publications

References 35 publications

Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment

Microstructure, Digestibility and Physicochemical Properties of Rice Grains after Radio Frequency Treatment

Physicochemical Characteristics of Instant Boiled Rice: Study of Sodium Citrate Concentration and Soaking Time

Heat Transfer Analysis in the Drying Process of Sorghum Rice Instant

Contact Info

Product

Resources

About