Middle infrared stabilization of individual rice bran milling fractions

Yılmaz, Neşe

doi:10.1016/j.foodchem.2015.05.094

Cited by 42 publications

(16 citation statements)

References 25 publications

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“…Compared with conventional heating technology, it has significant advantages including uniform heating, short heating time, low quality losses and energy consumption [15]. More recently, IR radiation has been reported to be a rapid and effective approach for retarding FFA development in rice bran [16, 17] and WG [18]. However, it is also reported that significant amount of tocopherols degraded by IR treatment, and this may be due to the high temperature generated during IR radiation.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Zhao

Chen

et al. 2016

PLoS ONE

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Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.

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Section: Introductionmentioning

confidence: 99%

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Zhao

Chen

et al. 2016

PLoS ONE

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“…C,D), and it was observed that the oil yield of RRB stored at 4, 25 and 37 °C decreased significantly ( P < 0.05) from 14.55% to 13.79%, 13.03% and 12.43%, respectively, whereas no significant difference ( P > 0.05) was found among all of the IRRB samples. Previous studies showed that the cleavage effect of covalent bonds caused by IR heating enabled the liberation of RBO that was covalently bound to the cellular matrix, which also could explain the increase in oil yield of rice bran after IR treatment. Figure (E–H) shows that the content of soluble protein and soluble dietary fiber of IRRB were significantly ( P < 0.05) lower than that of RRB.…”

Section: Resultsmentioning

confidence: 99%

Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling

Wang

Zou

et al. 2020

J Sci Food Agric

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BACKGROUND Rice bran is a nutrient‐dense and resource‐rich byproduct produced from the rice milling. The limitation of rice bran utilization is mainly caused by oxidative deterioration. Improvement of stability to prolong rice bran shelf‐life has thus become an urgent requirement. RESULTS The present study aimed to determine the characteristics of infrared radiation heat treatment of rice bran (IRRB) and raw rice bran stored under different temperatures. The effects of heating and storage time on physicochemical, microbial, storage stability and structural properties were investigated. Additionally, the prediction model for the shelf‐life of rice bran was established based on free fatty acids and the peroxide value by fitting the curve of bran lipid oxidation. The results obtained demonstrated that infrared radiation heating at 300 °C for 210 s resulted in decreased lipase activity and peroxidase activity of 73.05% and 81.50%, respectively. The free fatty acids and peroxide value of IRRB stored at 4 and 25 °C for 8 weeks were only reached at 2.35% and 3.17% and 2.53 and 3.64 meq kg−1, respectively. The shelf‐life prediction model showed the the shelf‐life of infrared radiation‐treated samples increased to 71.6 and 25.8 weeks under storage at 4 and 25 °C, respectively. CONCLUSION The stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran and, simultaneously, storage life was greatly extended. © 2020 Society of Chemical Industry

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“…Penggilingan padi ditujukan untuk menghasilkan beras sebanyak mungkin dengan mutu sebaik mungkin maka pada setiap tahapan proses perlu dilakukan langkah untuk mencegah dan menghindari keretakan serta kerusakan butir beras. Cara penggilingan harus disesuaikan dengan struktur, bentuk dan mutu gabah yang akan digiling (Yilmaz, 2016). Selain itu selera target konsumen dan pertimbangan segmen pasar perlu juga dipertimbangkan.…”

Section: Penggilingan Rice Processing Centreunclassified

Mutu Beras Penggilingan Padi Di Rice Processing Center Kabupaten Mukomuko Sesuai Sni 6128:2015

Manalu¹,

Adinegoro²

2018

j. standard.

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<p>Tulisan ini bertujuan untuk mempelajari proses penggilingan beras di usaha penggilingan rakyat dan <em>Rice Processing Centre</em> (RPC) Kabupaten Mukomuko serta menganalisis mutu beras hasil penggilingannya berdasarkan SNI 6128-2015. Kajian ini juga akan memberikan masukan bagi RPC untuk mengoptimalkan kinerjanya dalam menghasilkan beras bermutu. Rendemen beras kepala merupakan persyaratan utama dalam penetapan mutu beras, karena akan menentukan jumlah berat beras yang dihasilkan dan pada akhirnya menentukan nilai ekonomis beras tersebut. Komponen mutu beras yang diukur adalah derajat sosoh, kadar air, beras kepala, butir patah, butir menir, butir merah, butir kuning, butir mengapur, benda asing dan butir gabah dengan mengacu pada SNI beras. Analisis pengamatan dan pengukuran dilakukan pada 100 gram sampel beras. Hasil pengukuran dan pengamatan kemudian dibandingkan dengan kriteria mutu beras berdasarkan SNI 6128-2015. Rendemen beras yang dihasilkan penggilingan padi di RPC Mukomuko bervariasi pada angka 59-65% dengan derajat sosoh 95,8%, beras kepala 73,5% dan butir patah 20,1%. Sedangkan beras penggilingan rakyat derajat sosohnya 83,5%, beras kepala 61,7% dan butir patah 26,9%. Kualitas beras hasil penggilingan RPC berdasarkan SNI 6128-2015 masuk kedalam kategori mutu medium 2, lebih baik daripada penggilingan rakyat. Kategori mutu beras yang dihasilkan RPC masih dapat ditingkatkan menjadi mutu 1 atau premium dengan melakukan penyetelan ulang setiap unit mesin dan sinkronisasi antar-alat secara keseluruhan. Hal yang perlu mendapat perhatian untuk meningkatkan mutu beras hasil penggilingan RPC adalah peningkatan derajat sosoh dan rendemen beras kepala.</p>

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Middle infrared stabilization of individual rice bran milling fractions

Cited by 42 publications

References 25 publications

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil

Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling

Mutu Beras Penggilingan Padi Di Rice Processing Center Kabupaten Mukomuko Sesuai Sni 6128:2015

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