Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality.

Saved in:

Bibliographic Details
Title:	Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality.
Authors:	Oduola, Abass A.¹ (AUTHOR), Atungulu, Griffiths G.¹ (AUTHOR) atungulu@uark.edu
Source:	Journal of Food Processing & Preservation. May2021, Vol. 45 Issue 5, p1-10. 10p.
Subjects:	Rice milling, Rice quality, Aflatoxins, Treatment effectiveness, Wavelengths, Near infrared radiation
Abstract:	This study investigated the impacts of selected and broadband infrared (IR) wavelength treatments with tempering step on inactivation of aflatoxigenic molds and the treatments' effects on head rice yield (HRY). Rough rice was treated with different IR intensities, product‐to‐emitter gaps, and heating durations. Afterward, the samples were tempered at 60°C for 4 hr. Selected IR wavelength treatment at intensities of 15.71 and 10.08 kW/m2 for 20 and 30 s resulted in complete aflatoxigenic mold inactivation; broadband IR wavelength treatment with intensity of 10.84 kW/m2 for 30 s resulted in 1.09 log (cfu/g) reduction in aflatoxigenic mold load. Selected IR wavelength treatment (15.71 kW/m2 for 30 s) resulted in 7 percentage points reduction in the mean HRY. Incorporating a tempering step into treatments at IR intensities of 15.71, 10.08, 7.27, and 4.13 kW/m2 resulted in a complete aflatoxigenic mold inactivation. Also, tempering increased the mean HRY of the treated samples. Practical applications: After optimizing the IR parameters tested in this study, the selected IR equipment can be scaled up and commercialized. This novel technique can be used to effectively inactivate aflatoxigenic molds and prevent aflatoxin accumulation on rice, while preserving the milling quality of rice. [ABSTRACT FROM AUTHOR]
	Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database:	Engineering Source

Description
Abstract:	This study investigated the impacts of selected and broadband infrared (IR) wavelength treatments with tempering step on inactivation of aflatoxigenic molds and the treatments' effects on head rice yield (HRY). Rough rice was treated with different IR intensities, product‐to‐emitter gaps, and heating durations. Afterward, the samples were tempered at 60°C for 4 hr. Selected IR wavelength treatment at intensities of 15.71 and 10.08 kW/m2 for 20 and 30 s resulted in complete aflatoxigenic mold inactivation; broadband IR wavelength treatment with intensity of 10.84 kW/m2 for 30 s resulted in 1.09 log (cfu/g) reduction in aflatoxigenic mold load. Selected IR wavelength treatment (15.71 kW/m2 for 30 s) resulted in 7 percentage points reduction in the mean HRY. Incorporating a tempering step into treatments at IR intensities of 15.71, 10.08, 7.27, and 4.13 kW/m2 resulted in a complete aflatoxigenic mold inactivation. Also, tempering increased the mean HRY of the treated samples. Practical applications: After optimizing the IR parameters tested in this study, the selected IR equipment can be scaled up and commercialized. This novel technique can be used to effectively inactivate aflatoxigenic molds and prevent aflatoxin accumulation on rice, while preserving the milling quality of rice. [ABSTRACT FROM AUTHOR]
ISSN:	01458892
DOI:	10.1111/jfpp.15384