1
|
Changes in water absorption and morphology of rice with different eating quality during soaking. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04173-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
2
|
Compression and shear fracture behavior of single rice paddy under effect of husking operation. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
3
|
Balbinoti TCV, Jorge LMDM, Haminiuk CWI, Jorge RMM. Multiphysics simulation and characterisation of parboiling of long grain rice during hydration. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
4
|
Lin Z, Huang J, Qin W, Geng D, Wang L, Zhou X, Liu L, Zhou S, Tong LT. Effects of moisture changes on physicochemical properties of rice flour during semidry grinding. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Hu Z, Yang Y, Lu L, Chen Y, Zhu Z, Huang J. Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors. Food Chem 2020; 346:128912. [PMID: 33387834 DOI: 10.1016/j.foodchem.2020.128912] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 10/22/2022]
Abstract
Five model equations were used to study the water absorbing expansion kinetics of rice during soaking. The results indicated that the changes of water absorbing expansion in Japonica and Indica rice during soaking at 25, 40, 50, 60 and 70 ℃ can be well simulated (R2 > 0.97) by the five model equations. The linear and polynomial equation could fit the changes of model coefficients and all obtained coefficient parameters could be combined in only one equation to predict the water absorbing characteristics of Japonica and Indica rice. The correlation between the basic nutritional components and model coefficients was further analyzed. The results indicated that the water absorbing rate had significant (P < 0.05) negative correlation with protein content, the apparent amylose content had significant (P < 0.05) negative correlation with the maximum expansion ratio, the length and width of rice affect its water absorbing characteristics.
Collapse
Affiliation(s)
- Zhanqiang Hu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Yuexi Yang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Lin Lu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Ye Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Jianying Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| |
Collapse
|
6
|
Hu Z, Yang H, Chaima M, Fang C, Lu L, Hu X, Du B, Zhu Z, Huang J. A visualization and quantification method to evaluate the water-absorbing characteristics of rice. Food Chem 2020; 331:127050. [PMID: 32569961 DOI: 10.1016/j.foodchem.2020.127050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 04/30/2020] [Accepted: 05/11/2020] [Indexed: 11/26/2022]
Abstract
A visualization and quantification image analysis method is developed to evaluate the water-absorbing characteristics of rice. A projected image of soaked rice was obtained by a scanner in real time, the expansion ratio of the soaked rice in the projected image was calculated with computer software, and the change in the internal structure was analyzed. The results showed that water absorption had a positive correlation with expansion and the cracks occurred in the internal structure of rice could accelerate the water absorption. The maximum expansion ratio of Japonica rice gradually increased with increased milling time, but that of Japonica glutinous rice was not significantly different (P > 0.05). A high soaking temperature shortened the time to reach the maximum expansion ratio and resulted in a lower expansion ratio in the Indica and Indica glutinous rice but had no significant effect (P > 0.05) in the Japonica and Japonica glutinous rice.
Collapse
Affiliation(s)
- Zhanqiang Hu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Hua Yang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Mamoun Chaima
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Changyun Fang
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Bai Du
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China
| | - Jianying Huang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| |
Collapse
|
7
|
Lee HG, Yoo S. Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze-thaw. J Food Sci 2020; 85:4342-4350. [PMID: 33179330 DOI: 10.1111/1750-3841.15524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/18/2020] [Accepted: 10/19/2020] [Indexed: 11/28/2022]
Abstract
Frozen cooked rice, a common commercially available product, has become the food of convenience in different parts of the world. Frozen foods that are well made in factories often experience quality deterioration due to temperature fluctuation during distribution. This study aimed to evaluate the impact of repeated freeze-thaw, which may occur during distribution, on the physical quality of frozen cooked rice. Additionally, the effect of the thermal insulation levels of the packaging on the quality change of frozen cooked rice as a result of repeated freeze-thaw was analyzed. The repeated freeze-thaw treatment of frozen cooked rice resulted in moisture loss, microstructure destruction, increase in hardness, increase in adhesiveness, decrease in the L* -value, increase in the a* -value, increase in the b* -value, and increase in the ΔE-value. In particular, the quality of frozen cooked rice quickly deteriorated in samples stored in packaging with low thermal insulation. On the contrary, the higher the thermal insulation of the packaging, the longer the changes in the physical properties of the frozen cooked rice were delayed. The findings of the present study show that the deterioration of quality induced by the repeated freeze-thaw treatment of frozen cooked rice could be suppressed by thermal insulated packaging. PRACTICAL APPLICATION: The present study indicates that thermal insulated packaging can be used for industrial packaging of frozen cooked rice, as it delays the quality deteriorating effects of repeated freeze-thaw. This can help maintain the quality of frozen cooked rice and improve consumer satisfaction despite temperature fluctuations during distribution.
Collapse
Affiliation(s)
- Hyun-Gyu Lee
- World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - SeungRan Yoo
- World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| |
Collapse
|
8
|
Wang L, Zhao S, Kong J, Li N, Qiao D, Zhang B, Xu Y, Jia C. Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking. Int J Biol Macromol 2020; 155:226-232. [DOI: 10.1016/j.ijbiomac.2020.03.203] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/16/2020] [Accepted: 03/23/2020] [Indexed: 01/02/2023]
|
9
|
Zhang Q, Xia S, Li J, Zhang X, Yu J. Effect of moisture transfer on texture uniformity of cooked rice after heat preservation with electric rice cooker. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102862] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
10
|
Rapid-Detection Sensor for Rice Grain Moisture Based on NIR Spectroscopy. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9081654] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Rice grain moisture has a great impact on th production and storage storage quality of rice. The main objective of this study was to design and develop a rapid-detection sensor for rice grain moisture based on the Near-infrared spectroscopy (NIR) characteristic band, aiming to realize its accurate and on-line measurement. In this paper, the NIR spectral information of grain samples with different moisture content was obtained using a portable NIR spectrometer. Then, the partial least squares (PLS) and competitive adaptive reweighted squares (CARS) were applied to model and analyze the spectral data to find the rice grain moisture NIR spectroscopy. As a result, the 1450 nm band was sensitive to the rice grain moisture and a rapid-detection sensor was developed with a 1450 nm light emitting diode (LED) light source, InGaAs photodiode, lens and filter, whose basic principle is to establish the relationship between the rice grain moisture and the measured voltage signal. To evaluate the sensor performance, rice grain samples with 13–30% moisture content were detected, the coefficient of determination R2 was 0.936, and the sum of squares for error (SSE) was 23.44. It is concluded that this study provides a spectroscopic measuring method, as well as developing an effective and accurate sensor for the rapid determination of rice grain moisture, which is of great significance for monitoring the quality of rice grain during its production, transportation and storage process.
Collapse
|
11
|
Tomita H, Fukuoka M, Takemori T, Sakai N. Development of the visualization and quantification method of the rice soaking process by using the digital microscope. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
12
|
Thuengtung S, Niwat C, Tamura M, Ogawa Y. In vitro examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.12.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
13
|
Balbinoti TCV, Jorge LMDM, Jorge RMM. Mathematical modeling and thermodynamic properties of rice parboiling. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12691] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Thaisa Carvalho Volpe Balbinoti
- Department of Chemical Engineering, Graduate Program in Food Engineering; Federal University of Paraná, Av. Francisco Hoffman dos Santos, s.n, Curitiba; Paraná CEP 81530-900 Brazil
| | - Luiz Mário de Matos Jorge
- Department of Chemical Engineering, Graduate Program in Chemical Engineering; State University of Maringá, Av. Colombo, 5790, Maringá; Paraná CEP 87020-900 Brazil
| | - Regina Maria Matos Jorge
- Department of Chemical Engineering, Graduate Program in Food Engineering; Federal University of Paraná, Av. Francisco Hoffman dos Santos, s.n, Curitiba; Paraná CEP 81530-900 Brazil
| |
Collapse
|
14
|
Wang S, Xiang W, Fan H, Xie J, Qian YF. Study on the mobility of water and its correlation with the spoilage process of salmon ( Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H). Journal of Food Science and Technology 2017; 55:173-182. [PMID: 29358808 DOI: 10.1007/s13197-017-2880-5] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2017] [Accepted: 09/19/2017] [Indexed: 11/27/2022]
Abstract
Low-field nuclear magnetic resonance (LF NMR) was used to investigate the water mobility of salmon during cold storage and the correlation between texture, freshness, sensory quality and transversal relaxation times (T2) of salmon were studied. With the increasing of cold storage time, trapped water (T22), sensory, water holding capacity and cooking loss were descended while free water (T23), TVB-N and TBA were increased steadily, that reflected the quality of salmon quality visually. There was a significant correlation between sensory, hardness, TBA, cooking loss, K value and LF NMR parameters. The study showed that LF NMR was sensitive to different storage conditions which may be applied to monitor the quality of fish muscle, when the spoilage mechanism was affected by water properties and muscle structure.
Collapse
Affiliation(s)
- Shuo Wang
- 1College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong, 201306 People's Republic of China.,2Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306 People's Republic of China
| | - Wan Xiang
- 1College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong, 201306 People's Republic of China.,2Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306 People's Republic of China
| | - Hanzhi Fan
- 1College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong, 201306 People's Republic of China.,2Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306 People's Republic of China
| | - Jing Xie
- 1College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong, 201306 People's Republic of China.,2Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306 People's Republic of China
| | - Yun-Fang Qian
- 1College of Food Science and Technology, Shanghai Ocean University, No. 999 Huchenghuan Road, Pudong, 201306 People's Republic of China.,2Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, 201306 People's Republic of China
| |
Collapse
|
15
|
Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.01.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Vithu P, Moses J. Machine vision system for food grain quality evaluation: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
17
|
Zhang X, Wang L, Cheng M, Wang R, Luo X, Li Y, Chen Z. Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.03.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
18
|
Mee-ngern B, Lee SJ, Choachamnan J, Boonsupthip W. Penetration of juice into rice through vacuum drying. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
19
|
Moisture distribution in rice grains used for sake brewing analyzed by magnetic resonance imaging. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.02.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
20
|
Kojima T. Moisture Distribution, Microstructure and Color Preservation of Boiled Noodles Made from Wheat Cultivated in Saitama Prefecture. J JPN SOC FOOD SCI 2013. [DOI: 10.3136/nskkk.60.673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|