Verification of rice quality during storage after drying with hot air and radio frequency heating

Chitsuthipakorn, Karn; Thanapornpoonpong, Sa-nguansak

doi:10.1016/j.fochx.2023.100882

Cited by 2 publications

(3 citation statements)

References 33 publications

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“…It further notes the impact of initial moisture content and tempering time on the whiteness, where a higher initial moisture content and longer tempering time resulted in a darker color of rice. The work conducted by Chitsuthipakorn and Thanapornpoonpong [ 26 ] delves into the changes in the whiteness index (WI) of white rice dried with different methods over a six-month storage period. It was observed that the whiteness index of white rice increased slightly during the storage, irrespective of the drying condition.…”

Section: Resultsmentioning

confidence: 99%

Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency

Duangkhamchan,

Huangsaeng,

Kondo

et al. 2024

Foods

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This investigation explores the effectiveness of hot air-drying and ambient ventilation techniques in enhancing the storage quality of Khao Dok Mali 105 paddy rice within small-scale barns in Northeast Thailand. Through comprehensive analysis of moisture and temperature dynamics, the research revealed that an optimized main air pipe system significantly reduces moisture content from 25% db to a desirable 16% db, outperforming alternative systems. Spatial assessments within the barn highlighted the importance of placement, showing that front sections achieved lower moisture levels. This underscores the need for uniform moisture distribution and temperature management to prevent quality degradation. Notably, after 84 h of drying, variations in moisture content across different barn locations emphasized the critical role of environmental control. These insights pave the way for advancing grain storage practices, focusing on strategic ventilation and environmental monitoring to ensure rice quality over time. This study not only challenges traditional methods but also offers significant practical implications for optimizing small-scale rice storage, providing a pathway towards sustainable post-harvest processing in resource-constrained environments.

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Section: Resultsmentioning

confidence: 99%

Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency

Duangkhamchan,

Huangsaeng,

Kondo

et al. 2024

Foods

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“…Another study demonstrated that the breakdown viscosity of rice grains treated with a combination of hot air and RF decreased over a 2−4-month storage period. Breakdown viscosity measures the extent to which starch granules rupture during cooking, and a lower value correlates with a decrease in adhesiveness and an increase in the hardness of cooked rice (Chitsuthipakorn & Thanapornpoonpong, 2023). RF processes may regulate the functionality of grain flour by partially disorganizing the structure of proteins and starch.…”

Section: Limitations In the Large-scale Application Of Rf Heating Tre...mentioning

confidence: 99%

“…This difference may have been caused by the melting or gelatinization of starch during RF heating (Xu et al., 2023). A recent study reported that cooked rice becomes harder and less sticky after prolonged storage because of enzymatic and nonenzymatic reactions that weaken the cell wall structure, allowing the formation of protein‐rich regions owing to the higher resistance to water absorption; hence, aged rice cooked with less water showed a harder texture (Chitsuthipakorn & Thanapornpoonpong, 2023). The textural characteristics of dried food products affect their taste.…”

Section: Effects Of Advanced Thermal Processing On Food Grain Texturementioning

confidence: 99%

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

Mahmood,

Muhoza,

Kothakot

et al. 2023

Comp Rev Food Sci Food Safe

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Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high‐quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment‐induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in‐depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.

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Verification of rice quality during storage after drying with hot air and radio frequency heating

Cited by 2 publications

References 33 publications

Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency

Enhancing Paddy Rice Preservation in Small-Scale Barns: Comparative Analysis of Hot Air-Drying Techniques and Ventilation Impact on Quality and Energy Efficiency

Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review

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