Skip to main content
SpringerLink
Log in

Infrared Heating for Improved Drying Efficiency, Food Safety, and Quality of Rice

  • Chapter
  • First Online:
Advances in Food Processing Technology

Abstract

Infrared radiation (IR) heating has a promising potential to achieve high drying rate, energy saving, effective disinfestation, and disinfection of rough rice. It can also inactivate lipase and extend the storage lives of both rough and brown rice. Moreover, IR can effectively stabilize the rice bran and improve its utilization without affecting the quality of rice bran oil. Consequently, through the recent investigations about IR heating on rice, it has proven the feasibility of simultaneous drying, disinfestation, disinfection, and stabilization. This chapter summarizes the drying characteristics, milling quality, sensory quality, effectiveness of disinfestation and disinfection, rice bran stabilization, and storage stability of rough rice under IR heating. The outcomes of recent studies on rice drying by using IR heating have clearly revealed that a high heating rate, fast drying, good quality, and improved food safety can be achieved. IR drying provides a potential to store brown rice instead of rough rice to retain all benefits with reduced costs. Additionally, IR drying could effectively maintain the stability of physicochemical characteristics of rice during storage. It has been confirmed that IR heating followed by natural cooling should be an effective approach for designing IR rough rice dryers.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 119.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 159.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 159.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Abdelmotaleb, I.A., H.M. Sorour, M.M. El-Kholy, et al. 2001. A study on different integrated drying-milling systems for rice. MISR Journal of Agricultural Engineering 18 (3): 492–510.

    Google Scholar 

  • Abe, T., and T.M. Afzal. 1998. Heat and mass transfer characteristics of barley during far infrared radiation drying. In: Proceedings of 2nd international workshop on ‘‘Control applications in post-harvest and processing technology” (CAPPT’98), Budapest, Hungary.

    Google Scholar 

  • Afzal, T. M., and T. Abe. 1997. Combined convection and far-infrared radiation drying of rough rice. ASAE Paper No. 9760972. St. Joseph MI.

    Google Scholar 

  • Afzal, T.M., T. Abe, and Y. Hikida. 1999. Energy and quality aspects during combined FIR-convection drying of barley. Journal of Food Engineering 42: 177–182.

    Article  Google Scholar 

  • Almeida, M.I., N.G. Almeida, K.L. Carvalho, et al. 2012. Cooccurrence of aflatoxins B1, B2, G1 and G2, ochratoxin A, zearalenone, deoxynivalenol, and citreoviridin in rice in Brazil. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure and Risk Assessment 29: 694–703.

    CAS  Google Scholar 

  • Amaratunga, K., Z. Pan, X. Zheng, et al. 2005. Comparison of drying characteristics and quality of rough rice dried with infrared and heated air. ASAE Paper No. 056005, 1–10. St. Joseph, MI, USA.

    Google Scholar 

  • Andrews, S. 1996. Evaluation of surface disinfection procedures for enumerating fungi in foods: A collaborative study. International Journal of Food Microbiology 29: 177–184.

    Article  CAS  PubMed  Google Scholar 

  • Bal, S., F.T. Wratten, J.L. Chesnen, et al. 1970. An analytical and experimental study of radiant heating of rice grain. Transactions of the ASAE, 13 (5): 644–652.

    Google Scholar 

  • Bala, B.K. 1997. Drying and storage of cereal grains, 93–92. USA: Science publishers INC.

    Google Scholar 

  • Ban, T. 1971. Rice cracking in high rate drying. Japan Agricultural Research Quarterly 6 (2): 13–116.

    Google Scholar 

  • Beuchat, L.R. 1998. Surface decontamination of fruits and vegetables eaten raw: A review. http://www.who.int/foodsafety/publications/fs_management/surfac_decon/en/.

  • Bilowicka, E. 1960. Research concerning the drying of small seeds by infrared radiation. In International drying conference. Institute of Mechanization and Electrification of Agriculture, Warsaw, Poland.

    Google Scholar 

  • Carl, W.H. 1980. Drying and storage of agricultural crops. Westport, Connecticut, USA: AVI publishing company, JNC.

    Google Scholar 

  • Champagne, E.T., B.G. Lyon, B.K. Min, et al. 1998. Effects of postharvest processing on texture profile analysis of cooked rice. Cereal Chemistry 75 (2): 181–186.

    Article  CAS  Google Scholar 

  • Chen, Y. 1997. A thin layer equation for intermittent drying of rough rice. ASAE Paper No. 976071. St. Joseph, MI, USA.

    Google Scholar 

  • Chen, H., T.J. Siebenmorgen, and B.P. Marks. 1997. Relating drying rate constant to head rice yield reduction of long-grain rice. Transactions of the ASAE 40 (4): 1133–1139.

    Article  Google Scholar 

  • Chua, K.J., and S.K. Chou. 2003. Low-cost drying methods for developing countries. Trends in Food Science and Technology 14: 519–528.

    Article  CAS  Google Scholar 

  • Cnossen, A.G., and T.J. Siebenmorgen. 2000. The glass transition temperature concept in rice drying and tempering: effect on milling quality. Transactions of the ASAE 43 (6): 1661–1668.

    Article  Google Scholar 

  • Cnossen, A.G., T.J. Siebenmorgen, W. Yang, et al. 2000. The glass transaction temperature concept in rice drying and tempering effect on milling quality. Transactions of the ASAE 43 (6): 1661–1667.

    Article  Google Scholar 

  • Cnossen, A.G., M.J. Jimenez, and T.J. Siebenmorgen. 2003. Rice fissuring response to high drying and tempering temperatures. Journal of Food Engineering 59: 61–69.

    Article  Google Scholar 

  • David, L.C., and B.D. Webb. 1971. Effect of the method of dryer operation on performance and on the milling and cooking characteristics of rice. Transactions of the ASAE 14 (1): 142–145.

    Article  Google Scholar 

  • Ding, D., R. Khir, Z.L. Pan, et al. 2015a. Improvement in shelf life of rough and brown rice using infrared radiation heating. Food and Bioprocess Technology 8 (5): 1149–1159.

    Article  Google Scholar 

  • Ding, D., R. Khir, Z.L. Pan, et al. 2015b. Effect of infrared and conventional drying methods on physicochemical characteristics of stored white rice. Cereal Chemistry 92 (5): 441–448.

    Article  CAS  Google Scholar 

  • Ding, D., R. Khir, Z.L. Pan, et al. 2016. Improvement in storage stability of infrared-dried rough rice. Food and Bioprocess Technology 9 (6): 1010–1020. https://doi.org/10.1007/s11947-016-1690-5.

    Article  CAS  Google Scholar 

  • Dostie, M., J.N. Seguin, D. Maure, et al. 1989. Preliminary measurements on the drying of thick porous materials by combination of intermittent infrared and continuous convection heating. In Mujumdar, A.S., and M.A. Roques. (Eds.) Drying’89. New York, USA: Hemisphere.

    Google Scholar 

  • Donald, B.B., W.B. Fred, and W.H. Carl. 1992. Drying and storage of grains and oilseeds. New York, USA: Van Nostr and Reinold.

    Google Scholar 

  • Elaine, T.C. 2004. Rice chemistry and technology, 3rd ed, 77–100. USA: American Association of Cereal Chemists.

    Google Scholar 

  • Elena, S.B., C. Magda, M.R. Ignacio, et al. 2013. Aflatoxin (B1, B2, G1, and G2) contamination in rice of Mexico and Spain from local sources or imported. Journal of Food Science 78: 1822–1829.

    Article  Google Scholar 

  • Fan, J., and B.P. Marks. 1999. Effects of rough rice storage conditions on gelatinization and retrogradation properties of rice flours. Cereal Chemistry 76 (6): 894–897.

    Article  CAS  Google Scholar 

  • Fu, W.R., and W.R. Lien. 1998. Optimization of far infrared heat dehydration of shrimp using RSM. Journal of Food Science 63 (1): 80–83.

    Article  CAS  Google Scholar 

  • Ginzburg, A.S., and A. Grochowski. 1969. Application of infrared radiation in food industry. London, UK: Leonard Hill.

    Google Scholar 

  • Hall, C.W. 1962. Theory of infrared drying. Transactions of the ASAE 5 (1): 14–16.

    Article  Google Scholar 

  • Hallstrom, B., C. Skjodebrand, and C. Traardh. 1988. Heat transfer and food products. London: Elsevier Applied Science.

    Google Scholar 

  • Hasatani, M., Y. Itaya, and K. Miura. 1988. Hybrid drying of granular materials by combined radiative and convective heating. Drying Technology 6 (1): 43–68.

    Article  Google Scholar 

  • Hebbar, H.U., and N.K. Rostagi. 2001. Mass transfer during infrared drying of cashew kernel. Journal of Food Engineering 47: 1–5.

    Article  Google Scholar 

  • Hebbar, H.U., K.H. Vishwanathan, and M.N. Ramesh. 2004. Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering 65: 557–563.

    Article  Google Scholar 

  • Henderson, S.M., and R.L. Perry. 1976. Agricultural process engineering. Westport, Connecticut, USA: AVI Publishing Corporation Inc.

    Google Scholar 

  • Helmy, M.A., S.M. Radwan, and M. El-Kholy. 1995. Effect of different paddy drying methods of rice milling quality. MISR Journal of Agricultural Engineering 12 (2): 496–509.

    Google Scholar 

  • Hindy, F.I., I.A. Abdelmotaleb, and M.I. Shoughy. 2001. Technology of in-storage drying of rice by using ambient air under local conditions. MISR Journal of Agricultural Engineering 18 (3): 585–604.

    Google Scholar 

  • Hussaini, A.M., F.D. Michael, B.N. Patrick, et al. 2011. Natural multioccurrence of mycotoxins in rice from Niger state, Nigeria. Mycotoxin Research 27: 97–104.

    Article  Google Scholar 

  • Ito, K., and C.S. Han. 1995. Drying of agricultural products using long wave infrared radiation–Drying of welsh onion. Journal of the Society of Agricultural Structures Japan 26 (2): 89–96.

    Google Scholar 

  • Kaminski, T.A., A. Brackmann, L.P. da Silva, et al. 2013. Changes in culinary, viscoamylographic and sensory characteristics during rice storage at different temperatures. Journal of Stored Products Research 53 (2): 37–42.

    Article  Google Scholar 

  • Khir, R., Z.L. Pan, A. Salim, et al. 2011. Moisture diffusivity of rough rice under infrared radiation drying. LWT—Food Science and Technology 44 (4): 1126–1132.

    Article  CAS  Google Scholar 

  • Khir, R., Z.L. Pa, J.F. Thompson, et al. 2014. Moisture removal characteristics of thin layer rough rice under sequenced infrared radiation heating and cooling. Journal of Food Processing and Preservation 38 (1): 430–440.

    Article  Google Scholar 

  • Kunze, O.R., and M.S.U. Choudhury. 1972. Moisture adsorption related to the tensile strength of rice. Cereal Chemistry 49 (6): 684–696.

    Google Scholar 

  • Kunze, O.R. 1979. Fissuring of the rice grain after heated air drying. Transactions of the ASAE 22 (5): 1197–1202, 1207.

    Article  Google Scholar 

  • Kunze, O.R., and D.L. Calderwood. 1985. Rough rice drying. In Rice: Chemistry and technology, ed. E.T. Champagne, 233–263. St. Paul, Minn: American Association of Cereal Chemists.

    Google Scholar 

  • Lai, X.W., R.C. Liu, C.Q. Ruan, et al. 2015. Occurrence of aflatoxins and ochratoxin A in rice samples from six provinces in China. Food Control 50: 401–404.

    Article  CAS  Google Scholar 

  • Li, X., and Z.L. Pan. 2013. Dry-peeling of tomato by infrared radiative heating: Part I. Model development. Food and Bioprocess Technology 7 (7): 1996–2004.

    Article  Google Scholar 

  • Masamure, A., H. Sado, T. Hoda, et al. 1998. Drying of potato by far infrared radiation. Nippon Shokuhin Kogyo Gakkaishi 35 (5): 309–314.

    Article  Google Scholar 

  • National Advisory Committee on Microbiological Criteria for Foods. 1999. Microbiological safety evaluations and recommendations on sprouted seeds. International Journal of Food Microbiology 52: 123–153.

    Article  Google Scholar 

  • Nguyen, L.H., R.H. Driscoll, and G. Srzednicki. 2001. Drying of high moisture content paddy in a pilot scale triangular spouted bed dryer. Drying Technology: An International Journal 19 (2): 375–387.

    Article  Google Scholar 

  • Nowak, D., and P.P. Lewicki. 2004. Infrared drying of apple slices. Innovative Food Science and Emerging Technologies 5 (3): 353–360.

    Article  Google Scholar 

  • Ok, H.E., D.M. Kim, D. Kim, et al. 2014. Mycobiota and natural occurrence of aflatoxin, deoxynivalenol, nivalenol and zearalenone in rice freshly harvested in South Korea. Food Control 37: 284–291.

    Article  CAS  Google Scholar 

  • Oyebanji, O.B., O. Nweke, O. Odebunmi, et al. 2009. Simple, effective and economical explant-surface sterilization protocol for cowpea, rice and sorghum seeds. African Journal of Biotechnology 8 (20): 5395–5399.

    CAS  Google Scholar 

  • Paakkonen, K., J. Havento, B. Galambosi, et al. 1999. Infrared drying of herbs. Agricultural and Food Science in Finland 8: 9–27.

    Google Scholar 

  • Pan, Z., R. Khir, L.D. Godfrey, et al. 2008. Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality. Journal of Food Engineering 84 (3): 469–479.

    Article  Google Scholar 

  • Pan, Z., and G.G. Atungulu. 2010. Infrared dry blanching. In Infrared heating for food and agricultural processing, ed. Z. Pan and G.G. Atungulu, 169–201. Florida, USA: CRC Press.

    Chapter  Google Scholar 

  • Pan, Z., R. Khir, K.L. Bett-Garber, et al. 2011. Drying characteristics and quality of rough rice under infrared radiation heating. Transactions of the ASABE 54 (1): 203–210.

    Article  Google Scholar 

  • Parrouffe, J. M., M. Dostie, A.S. Mujumdar, et al. 1992. Convective transport in infrared drying. In Proceedings of the 8th international drying symposium. Montreal, Quebec, Canada, 695–703.

    Google Scholar 

  • Perdon, A., T.J. Siebenmorgan, and A. Mauromoustakos. 2000. Glassy state transition and rice drying: Development of a brown rice state diagram. Cereal Chemistry 77 (6): 708–713.

    Article  CAS  Google Scholar 

  • Person, N.K., and J.W. Sorenson. 1962. Drying hay with infrared radiation. Agricultural Engineering 43 (4): 204–237.

    Google Scholar 

  • Sakai, N., and T. Hanzawa. 1994. Applications and advances in far-infrared heating in Japan. Trends in Food Science and Technology 5 (11): 357–362.

    Article  CAS  Google Scholar 

  • Salunkhe, D.K., J.K. Chavan, and S.S. Kadam. 1985. Postharvest biotechnology of cereals. Boca Raton, FL: CRC Press.

    Google Scholar 

  • Sandu, C. 1986. Infrared radiative drying in food engineering: A process analysis. Biotechnology Progress 2 (3): 109–119.

    Article  CAS  PubMed  Google Scholar 

  • Sharma, G.P., R.C. Verma, and P.B. Pathare. 2005. Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering 67: 361–366.

    Article  Google Scholar 

  • Siebenmorgan, T.J., W. Yang, and Z. Sun. 2004. Glass transition temperature of rice kernels determined by dynamic mechanical thermal analysis. Transactions of the ASAE 47 (3): 835–839.

    Article  Google Scholar 

  • Stipe, D.R., F.T. Wratten, and M.F. Miller. 1972. Effects of various methods of handling brown rice on milling and other quality parameters. Louisiana Agricultural Experiment Station Annual Program Rep., Rice Exp. Stn. 113.

    Google Scholar 

  • Tan, M., K.J. Chus, A.S. Mujumdar, et al. 2001. Effect of osmotic pre-treatment and infrared radiation on drying rate and color changes during drying of potato and pineapple. Drying Technology 19 (19): 2193–2207.

    Article  CAS  Google Scholar 

  • Tananuwong, K., and S. Lertsiri. 2010. Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. Journal of the Science of Food and Agriculture 90 (10): 1590–1596.

    Article  CAS  PubMed  Google Scholar 

  • Tilton, E.W., and H.W. Schroeder. 1963. Some effects of infrared irradiation on the mortality of immature insects in kernels of rough rice. Journal of Economic Entomology 56: 727–730.

    Article  Google Scholar 

  • USDA. 1979. Inspection Handbook for the Sampling, Inspection, Grading, and Certification of Rice. HB918–11. Agriculture Marketing Service, Washington, DC 40 (4): 1133–1139.

    Google Scholar 

  • Wang, B., R. Khir, Z. Pan, et al. 2014. Effective disinfection of rough rice using infrared radiation heating. Journal of Food Protection 77 (9): 1538–1545.

    Article  PubMed  Google Scholar 

  • Wang, T., R. Khir, Z. Pan, et al. 2017. Simultaneous rough rice drying and rice bran stabilization using infrared radiation heating. LWT-Food Science and Technology 78: 281–288.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

    Ragab Khir, Chandrasekar Venkitasamy & Zhongli Pan

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

    Ragab Khir

  3. Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-Agricultural Research Service, 800 Buchanan St., Albany, CA, USA

    Zhongli Pan

Authors
  1. Ragab Khir
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Chandrasekar Venkitasamy
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Zhongli Pan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Zhongli Pan .

Editor information

Editors and Affiliations

  1. Ministry of Science and Technology, China Rural Technology Development Center, Beijing, China

    Jingdun Jia

  2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China

    Donghong Liu

  3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

    Haile Ma

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Khir, R., Venkitasamy, C., Pan, Z. (2019). Infrared Heating for Improved Drying Efficiency, Food Safety, and Quality of Rice. In: Jia, J., Liu, D., Ma, H. (eds) Advances in Food Processing Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-6451-8_10

Download citation

Publish with us

Policies and ethics

Search

Navigation