College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economies, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China.
Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA; Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt.
Food Chem. 2018 Oct 30;264:149-156. doi: 10.1016/j.foodchem.2018.05.042. Epub 2018 May 8.
The aim of this study was to improve storage characteristics of brown rice by using infrared radiation drying (IRD) through comparison with hot air drying (HAD) and ambient air drying (AAD). After heating by IR from 20 °C to 60 °C within 58 s, 2.17 percentage points moisture of rough rice (initial moisture content is 25.0 ± 0.2% in dry basis) were removed without adverse effect on germination capacity of husked brown rice. Compared with AAD, IRD slowed down the increase in yellowness, water uptake and volume expansion ratio of brown rice by 47.9%, 41.0% and 37.9% after four months of storage, and decreased the temperature range and enthalpy of gelatinization, the peak and breakdown viscosities. These changes might due to the higher stabilization effect of IRD on the microstructure and thermal properties of proteins and starch granules than AAD. IRD is an effective method to improve storage stability of brown rice.
本研究旨在通过与热风干燥（HAD）和自然空气干燥（AAD）相比，利用红外辐射干燥（IRD）来改善糙米的贮藏特性。糙米（初始水分含量为 25.0±0.2%干基）在 20°C 至 60°C 之间通过 IR 加热 58s 后，水分含量降低了 2.17 个百分点，而对糙米发芽能力没有不良影响。与 AAD 相比，IRD 在四个月的储存期内减缓了糙米的黄度、吸水率和体积膨胀率的增加，分别降低了 47.9%、41.0%和 37.9%，并降低了糊化的温度范围和焓、峰值和崩解黏度。这些变化可能是由于 IRD 对蛋白质和淀粉颗粒的微观结构和热性能具有更高的稳定作用，而 AAD 则没有。IRD 是提高糙米贮藏稳定性的有效方法。
