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Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice.

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Title: Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice.
Authors: Oduola, Abass A.1 (AUTHOR), Atungulu, Griffiths G.1 (AUTHOR) atungulu@uark.edu
Source: Journal of Food Processing & Preservation. Oct2022, Vol. 46 Issue 10, p1-12. 12p.
Subjects: Tempering, Rice, Rice processing, Rice industry, Rice quality, Near infrared radiation, Wavelengths
Abstract: This study sought to understand the effects of selected IR wavelength, including tempering, on rice pasting properties and discoloration. Rough rice was treated with different IR heat intensities (from 0.73 to 15.71 kW/m2), generated at different wavelengths (3.2, 4.5, and 5.8 μm), for 10, 20, and 30 s. For tempering, IR‐treated samples were tempered at 60°C for 4 h. After the IR treatment, the samples pasting properties and color were determined. Treatment at the highest IR heat intensity (15.71 kW/m2) and heating duration (30 s) reduced the peak viscosity of rice from 2511.67 to 1998.33 cP (cP) and reduced final viscosity from 2902 to 2592.5 cP. However, this treatment combination did not cause rice discoloration. After tempering was added, rice treated at IR heat intensity of 15.71 and 10.08 kW/m2 for 30 s had lower peak, final, and breakdown viscosities; higher yellowness, and lower whiteness when compared with untreated sample (control). Novelty impact statement: The outcome of this study provides a strong understanding of how different IR heat intensities generated at different wavelengths affect the pasting properties and color of rice. These two properties are strong indicators of rice quality and hence, are of great economic importance to the rice industry. The selected IR wavelength technology can easily be scaled up and employed by rice processing industry to produce safe and high‐quality 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.)
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  Data: Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice.
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  Data: <searchLink fieldCode="AR" term="%22Oduola%2C+Abass+A%2E%22">Oduola, Abass A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Atungulu%2C+Griffiths+G%2E%22">Atungulu, Griffiths G.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> atungulu@uark.edu</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Oct2022, Vol. 46 Issue 10, p1-12. 12p.
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  Data: <searchLink fieldCode="DE" term="%22Tempering%22">Tempering</searchLink><br /><searchLink fieldCode="DE" term="%22Rice%22">Rice</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+processing%22">Rice processing</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+industry%22">Rice industry</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+quality%22">Rice quality</searchLink><br /><searchLink fieldCode="DE" term="%22Near+infrared+radiation%22">Near infrared radiation</searchLink><br /><searchLink fieldCode="DE" term="%22Wavelengths%22">Wavelengths</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: This study sought to understand the effects of selected IR wavelength, including tempering, on rice pasting properties and discoloration. Rough rice was treated with different IR heat intensities (from 0.73 to 15.71 kW/m2), generated at different wavelengths (3.2, 4.5, and 5.8 μm), for 10, 20, and 30 s. For tempering, IR‐treated samples were tempered at 60°C for 4 h. After the IR treatment, the samples pasting properties and color were determined. Treatment at the highest IR heat intensity (15.71 kW/m2) and heating duration (30 s) reduced the peak viscosity of rice from 2511.67 to 1998.33 cP (cP) and reduced final viscosity from 2902 to 2592.5 cP. However, this treatment combination did not cause rice discoloration. After tempering was added, rice treated at IR heat intensity of 15.71 and 10.08 kW/m2 for 30 s had lower peak, final, and breakdown viscosities; higher yellowness, and lower whiteness when compared with untreated sample (control). Novelty impact statement: The outcome of this study provides a strong understanding of how different IR heat intensities generated at different wavelengths affect the pasting properties and color of rice. These two properties are strong indicators of rice quality and hence, are of great economic importance to the rice industry. The selected IR wavelength technology can easily be scaled up and employed by rice processing industry to produce safe and high‐quality rice. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>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.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/jfpp.16902
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      – Code: eng
        Text: English
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        PageCount: 12
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    Subjects:
      – SubjectFull: Tempering
        Type: general
      – SubjectFull: Rice
        Type: general
      – SubjectFull: Rice processing
        Type: general
      – SubjectFull: Rice industry
        Type: general
      – SubjectFull: Rice quality
        Type: general
      – SubjectFull: Near infrared radiation
        Type: general
      – SubjectFull: Wavelengths
        Type: general
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      – TitleFull: Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice.
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            NameFull: Oduola, Abass A.
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            NameFull: Atungulu, Griffiths G.
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            – D: 01
              M: 10
              Text: Oct2022
              Type: published
              Y: 2022
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