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Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating

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Abstract

The objective of this study was to investigate the effect of infrared (IR) heating and tempering treatments on storage stability of rough and brown rice. Samples of freshly harvested medium grain rice variety M206 with initial moisture content of 25.03 ± 0.21 % (d.b.) were used. They were dried using IR, hot air at 43 °C, and ambient air for comparison. For IR drying, rice were heated to temperature of 60 °C under radiation intensity of 4685 W/m2, followed by 4 h tempering and natural cooling. The dried samples were divided into two portions, which were respectively used as rough and brown rice for storage at 35 ± 1 °C with relative humidity of 65 ± 3 % for 10 months. The drying characteristics and milling quality of rice were determined. Free fatty acid, peroxide value, and iodine value were determined to detect any notable degradation of lipids in rough and brown rice during storage. High heating and drying rates of rice were achieved under IR heating. It took only 58 s to heat rough rice to temperature of 60 °C with a corresponding moisture removal of 2.17 percentage points during IR heating. The total moisture removal after natural cooling reached to 3.37 percentage points without additional energy input. IR drying did not show any adverse effects on milling quality of the dried rice. Additionally, it resulted in an effective inactivation of lipase, and consequent improvement in the long-term storage stability of rough and brown rice was achieved under accelerated storage condition. It is concluded that the improvement in rough and brown rice stability during storage can be achieved through drying rough rice using IR heating to temperature of 60 °C followed by tempering for 4 h and natural cooling. IR drying provides a potential to store brown rice instead of rough rice with extended shelf life and reduced cost.

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Acknowledgments

The experiments and the data analysis of this research work were conducted and completed in the Department of Biological and Agricultural Engineering, University of California, Davis and Western Regional Research Center, USDA-ARS. The authors wish to thank Farmers’ Rice Cooperative for supplying the fresh rice samples for this research and Delilah F. Wood and Donald A. Olson at Western Regional Research Center, USDA-ARS, for their help in the rice storage experiments.

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Authors and Affiliations

  1. College of Food Science and Technology, Nanjing Agricultural University, No.1 Weigang St, Nanjing, 210095, Jiangsu, China

    Chao Ding & Kang Tu

  2. Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA

    Chao Ding, Ragab Khir, Zhongli Pan & Hamed El-Mashad

  3. Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt

    Ragab Khir

  4. Healthy Processed Foods Research Unit, Western Regional Research Center, U.S. Department of Agriculture, Agricultural Research Service, 800 Buchanan Street, Albany, CA, 94710, USA

    Zhongli Pan & Tara H. McHugh

  5. State Key Laboratory of Bioreactor Engineering, the R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, 200237, China

    Liming Zhao

  6. Agricultural Engineering Department, Faculty of Agriculture, Mansoura University, Daqahliyah, Egypt

    Hamed El-Mashad

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  1. Chao Ding
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  2. Ragab Khir
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  3. Zhongli Pan
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  4. Liming Zhao
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  5. Kang Tu
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  6. Hamed El-Mashad
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  7. Tara H. McHugh
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Correspondence to Zhongli Pan or Kang Tu.

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Ding, C., Khir, R., Pan, Z. et al. Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating. Food Bioprocess Technol 8, 1149–1159 (2015). https://doi.org/10.1007/s11947-015-1480-5

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  • DOI: https://doi.org/10.1007/s11947-015-1480-5

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