Abstract
The traditional drying technologies prolong the shelf life of freshly harvested rice, however seriously deteriorate the grain nutrition with longer drying time. A novel processing technology called hot air-assisted radio frequency (HA-RF) drying was therefore proposed for the post-harvest treatment of brown rice. The effects of electrode gap (100 mm, 110 mm, 120 mm), temperature (50 °C, 55 °C, 60 °C), and air velocity (0.5 m/s, 1.5 m/s, 2.5 m/s) on the rice quality were investigated and compared with hot air (HA) drying. The amylose content and gel consistency were found in the ranges of 283.23 to 303.22 mg/g and 82 to 92 mm, respectively. RF treatment decreased optimal cooking time and increased protein solubility. The findings further showed a greater degree of volume expansion and water adsorption as compared to those of HA-dried samples. The appearance and textural properties of HA-RF-dried brown rice were comparable to the HA-dried one. Scanning electronic microscope (SEM) micrographs revealed that the application of RF drying modified the morphology of brown rice. HA-RF-treated rice proteins had a more β-turn structure as compared to hot air-dried ones, suggesting more compact and ordered conformations, which are related to better physicochemical and functional properties. X-ray diffraction (XRD) analysis demonstrated that RF treatment did not affect the crystalline structure of rice starch. These findings indicate that HA-RF drying can help in improving edible and cooking quality without affecting the nutritional value of brown rice. This modern technology can play a vital role in promoting the consumption of brown rice as a staple food.
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Naveed Mahmood: investigation, data curation, writing and original draft preparation. Yanhong Liu: funding acquisition, methodology, supervision, writing, reviewing and editing. Mansab Ali Saleemi: writing and software. Zeeshan Munir: investigation and writing. Yue Zhang: writing, reviewing, and editing. Rehan Saeed: writing and analysis.
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Mahmood, N., Liu, Y., Saleemi, M.A. et al. Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying. Food Bioprocess Technol 16, 1555–1569 (2023). https://doi.org/10.1007/s11947-023-03001-8
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DOI: https://doi.org/10.1007/s11947-023-03001-8