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Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice

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Abstract

Infrared (IR) heating method against rice weevils (Sitophilus oryzae) in an egg stage was investigated. A kinetic model was developed to describe insect mortality in a temperature range of 40–60 °C. Effects of IR heating temperature (50–60 °C) and exposure time (1–3 min) on insect mortality and quality attributes of the treated rice were evaluated. The optimized condition obtained by means of the response surface method was used to analyze rice quality before and after IR treatment with storage. The results showed that the 0.5th-order thermal death kinetic equation was the most suitable model, and the S. oryzae eggs had less heat tolerance than the adults and some other species. Mortality achieved 100 % after 2 min for all temperatures. Both IR heating parameters significantly affected the treated milled rice qualities. The minimal changes in rice quality before and after storage could be obtained using optimized temperature and exposure time of 53.6 °C and 1.2 min, respectively.

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Acknowledgments

The authors thank the Faculty of Technology, Mahasarakham University, for financial support. Thanks are also given to the Research and Researcher for Industry (RRI) (No. MSD5710045). The authors also thank Asst. Prof. Dr. Perayot Kangkan for his advice on the 2-acetyl-1-pyrroline analysis and Seri Rungruenag Kit Rice Mill for financial and material support.

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Authors and Affiliations

  1. Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, 44150, Thailand

    Wasan Duangkhamchan & Adisak Phomphai

  2. Department of Agriculture, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, 44150, Thailand

    Ruchuon Wanna

  3. Postharvest Technology and Agricultural Machinery Research Unit, Faculty of Engineering, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham, 44150, Thailand

    Lamul Wiset & Juckamas Laohavanich

  4. Department of Biosystems Engineering, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, Ghent, 9000, Belgium

    Frederik Ronsse & Jan G. Pieters

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  1. Wasan Duangkhamchan
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  2. Adisak Phomphai
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Correspondence to Wasan Duangkhamchan.

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Duangkhamchan, W., Phomphai, A., Wanna, R. et al. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice. Food Bioprocess Technol 10, 284–295 (2017). https://doi.org/10.1007/s11947-016-1813-z

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  • DOI: https://doi.org/10.1007/s11947-016-1813-z

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