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Mahmood N, Liu Y, Zheng X, Munir Z, Pandiselvam R, Zhang Y, Ali Saleemi M, Yves H, Sufyan M, Lei D. Influences of emerging drying technologies on rice quality. Food Res Int 2024; 184:114264. [PMID: 38609240 DOI: 10.1016/j.foodres.2024.114264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
Rice is an important staple food in the world. Drying is an important step in the post-harvest handling of rice and can influence rice qualities and thus play a key role in determining rice commercial and nutritional value. In rice processing, traditional drying methods may lead to longer drying times, greater energy consumption, and unintended quality losses. Thus, it is imperative to improve the physical, chemical, and milling properties of rice while preserving its nutritional value, flavor, and appearance as much as possible. Additionally, it is necessary to increase the efficiency with which heat energy is utilized during the thermal processing of freshly harvested paddy. Moreover, this review provides insights into the current application status of six different innovative drying technologies such as radio frequency (RF) drying, microwave (MW) drying, infrared (IR) drying, vacuum drying (VD), superheated steam (SHS) drying, fluidized bed (FB) drying along with their effect on the quality of rice such as color, flavor, crack ratio, microstructure and morphology, bioactive components and antioxidant activity as well asstarch content and glycemic index. Dielectric methods of drying due to volumetric heating results in enhanced drying rate, improved heating uniformity, reduced crack ratio, increased head rice yield and better maintain taste value of paddy grains. These novel emerging drying techniques increased the interactions between hydrated proteins and swollen starch granules, resulting in enhanced viscosity of rice flour and promoted starch gelatinization and enhanced antioxidant activity which is helpful to produce functional rice. Moreover, this review not only highlights the existing challenges posed by these innovative thermal technologies but also presents potential solutions. Additionally, the combination of these technologies to optimize operating conditions can further boost their effectiveness in enhancing the drying process. Nevertheless, future studies are essential to gain a deeper understanding of the mechanism of quality changes induced by emerging processing technologies. This knowledge will help expand the application of these techniques in the rice processing industry.
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Affiliation(s)
- Naveed Mahmood
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Xu Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Nordbahnhofstr. 1a, Witzenhausen 37213, Germany
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, Kerala, India
| | - Yue Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Mansab Ali Saleemi
- Department of Molecular Microbiology and Immunology, University of Texas at San Antonio, San Antonio, TX, United States
| | - Harimana Yves
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Muhammad Sufyan
- College of Biological Sciences, China Agricultural University, Beijing 100083, China
| | - Dengwen Lei
- College of Engineering, China Agricultural University, Beijing 100083, China
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Dalbhagat CG, Nithya A, Mandliya S, Vishwakarma S, Mishra HN. Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:706-716. [PMID: 38410262 PMCID: PMC10894158 DOI: 10.1007/s13197-023-05871-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/30/2023] [Accepted: 10/13/2023] [Indexed: 02/28/2024]
Abstract
Fortified rice kernels (FRK) are a vitamin-mineral enriched extruded rice-shaped product blended with raw or parboiled rice in a 1:100 ratio to prepare fortified rice. In FRK manufacturing, drying is one of the essential steps that affect the quality of FRK. In the present study, the microwave technique was explored to dry FRK continuously at 180, 360, and 540 W and with the tempering (1, 2, and 3 min) at 180 W to evaluate the effects on the drying curves, color attributes, fissure formation, and cooking characteristics. Thin layer modeling suggested the Two-term exponential model (two parameters), diffusion model (three parameters), and Midilli Kucuk (four parameters) as the best models to predict moisture based on Akaike and Bayesian information criteria. The higher MWP (360 and 540 W) significantly lowered the L* and WI while increasing the a*, b*, and BI compared to 180 W, which was undesirable. Image processing showed fissures in all FRK samples; however, 1 min and 2 min tempering could somewhat restrict the fissure. The fissures caused higher solid losses and increased splitting of kernels during cooking. It can be concluded that the low MWP (< 180W) with appropriate tempering time can be used to dry FRK. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05871-4.
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Affiliation(s)
- Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008 India
| | - A. Nithya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
| | - Shubham Mandliya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302 India
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3
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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Liu Y, Li M, Jiang D, Guan E, Bian K, Zhang Y. Superheated steam processing of cereals and cereal products: A review. Compr Rev Food Sci Food Saf 2023; 22:1360-1386. [PMID: 36789799 DOI: 10.1111/1541-4337.13114] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/27/2022] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.
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Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Di Jiang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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Effect of Large-Scale Paddy Rice Drying Process Using Hot Air Combined with Radio Frequency Heating on Milling and Cooking Qualities of Milled Rice. Foods 2022; 11:foods11040519. [PMID: 35206001 PMCID: PMC8871306 DOI: 10.3390/foods11040519] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 02/04/2023] Open
Abstract
The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA) were (1) to investigate the drying characteristics, drying kinetics, and milling quality of the process and (2) to observe the cooking quality and compare the sensory differences of the cooked rice after treatment. The drying characteristics and moisture diffusivity showed that the higher the radio frequency (RF) heating temperature, the shorter the drying time. The specific energy consumption and energy cost decreased when the RF heating temperature increased. The optimal condition in terms of fissure percentage was HA/RF42. In addition, there were no significant differences in head rice yield and white rice color determination, amylose content, texture profiles, and pasting properties in all HA/RF treatments. In the triangle test, it was found that at least 6% of the population could perceive a difference between HA and HA/RF50. In conclusion, this study proposes the further development of the HA/RF drying process at low-temperature profiles and shows the great potential of RF technology for commercial drying in rice industry.
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6
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Quality of Milled Rice from Large-Scale Dried Paddy Rice by Hot Air Combined with Radio Frequency Heating. Processes (Basel) 2021. [DOI: 10.3390/pr9122277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
A scaled-up process for paddy drying was developed using hot air (HA) combined with radio frequency (RF) heating. The study was conducted using hot air (control treatment) arranged in descending order in four temperature levels, namely 80 °C at moisture content of 25–26%, 70 °C at moisture content of 20–25%, 60 °C at moisture content of 17–20%, and 50 °C at moisture content of 13–17%, as well as with hot air combined with radio frequency (HA/RF) at different paddy temperatures (45–60 °C) by adjusting the appropriate RF energy when passing through RF heating chamber, namely HA/RF45, HA/RF50, HA/RF55, and HA/RF60. Each treatment was performed in three replicates and data were statistically analyzed in a randomized complete block design. The quality attributes of paddies affected by the drying process were assessed: fissure percentage, color, milling quality, and sensory evaluation. The drying efficiency showed that the drying time and the specific energy consumption could be decreased by up to 54.44% and 23.17% at HA/RF60 and HA/RF45, respectively. As the RF heating temperature increased, the fissure percentage of brown rice kernels at HA/RF45 and HA was not significantly impacted. Regarding color evaluation, combining RF heating and convective drying at all given conditions could be statistically applied in terms of the b*, WI, and ΔE* value. Considering the milling yield of HA as the baseline, head rice yield was maximized at HA/RF45, while bran yield reached the maximum at HA/RF60. The liking score of cooked rice after it was dried using the HA method was the highest. This study concludes that the HA/RF45 was the most appropriate drying condition, and this may provide preliminary exposure to the industrial drying of paddies.
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Vendrell Calatayud M, Alcañiz Cosín D, De los Reyes Cánovas R, Castelló Gómez ML, Ortolá Ortolá MD. Modeling of the soaking and drying stages for Senia‐type precooked rice. Cereal Chem 2021. [DOI: 10.1002/cche.10425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mario Vendrell Calatayud
- Institute of Food Engineering for Development Universitat Politècnica de València Valencia Spain
| | - Diego Alcañiz Cosín
- Institute of Food Engineering for Development Universitat Politècnica de València Valencia Spain
- MICROBIOTECH S.L. (Company) Vilamarxant Spain
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8
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Wang Y, Chen L, Yang T, Ma Y, McClements DJ, Ren F, Tian Y, Jin Z. A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Saniso E, Prachayawarakorn S, Swasdisevi T, Soponronnarit S. Parboiled rice production without steaming by microwave-assisted hot air fluidized bed drying. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.12.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Dang LTK, Therdthai N, Ratphitagsanti W. Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lien Thi Kim Dang
- Department of Product Development, Faculty of Agro‐IndustryKasetsart University Bangkok Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro‐IndustryKasetsart University Bangkok Thailand
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12
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Behera G, Sutar PP. Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12900] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Gitanjali Behera
- Department of Food Process Engineering; National Institute of Technology; Rourkela Odisha India
| | - Parag Prakash Sutar
- Department of Food Process Engineering; National Institute of Technology; Rourkela Odisha India
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13
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Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8496723] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing rice properties using superheated steam treatment. The black glutinous rice was subjected to pretreatment: uncooking and precooking before superheated steam treatment at 250°C and 300°C. Drying rate constant (k) of uncooked rice was 0.0301–0.0744 s−1. Precooking rice prior to superheated steam treatment at 300°C reduced the kinetic rate constant to 0.0596 s−1. From SEM, porosity of the treated rice was observed. However, superheated steam treatment reduced ferric reducing antioxidant power and total phenolic content, compared with control. From X-ray diffraction, A-type crystalline structure of the treated rice was disappeared. Cooking time of the superheated steam-treated rice was reduced to 1–5 min. Their hardness and overall liking scores were comparable to control.
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14
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Zhou X, Liu L, Fu P, Lyu F, Zhang J, Gu S, Ding Y. Effects of infrared radiation drying and heat pump drying combined with tempering on the quality of long-grain paddy rice. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13834] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuxia Zhou
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Lin Liu
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Pengcheng Fu
- Chengdu Grain Storage Research Institute; Chengdu 610015 China
| | - Fei Lyu
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Jianyou Zhang
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Saiqi Gu
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
| | - Yuting Ding
- Department of Food Science and Technology; Zhejiang University of Technology; Hangzhou 310014 China
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15
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Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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16
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Orikasa T, Koide S, Sugawara H, Yoshida M, Kato K, Matsushima U, Okada M, Watanabe T, Ando Y, Shiina T, Tagawa A. Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13625] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Takahiro Orikasa
- Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan
| | - Shoji Koide
- Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan
| | - Hana Sugawara
- Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan
| | - Manami Yoshida
- Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan
| | - Kazuhisa Kato
- Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan
| | - Uzuki Matsushima
- Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan
| | - Masumi Okada
- Faculty of Agriculture; Iwate University; Morioka Iwate 020-8550 Japan
| | | | - Yasumasa Ando
- Food Research Institute, NARO; Tsukuba Ibaraki 305-8642 Japan
| | - Takeo Shiina
- Graduate School of Horticulture; Chiba University; Matsudo Chiba 271-8510 Japan
| | - Akio Tagawa
- Kagoshima-Osumi Food Technology Development Center; Kanoya Kagoshima 893-1601 Japan
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17
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Sánchez-Maldonado AF, Lee A, Farber JM. Methods for the Control of Foodborne Pathogens in Low-Moisture Foods. Annu Rev Food Sci Technol 2018; 9:177-208. [DOI: 10.1146/annurev-food-030117-012304] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alma Fernanda Sánchez-Maldonado
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Alvin Lee
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Jeffrey M. Farber
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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18
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Behera G, Sutar PP, Aditya S. Development of novel high power-short time (HPST) microwave assisted commercial decontamination process for dried turmeric powder ( Curcuma Longa L.). Journal of Food Science and Technology 2017; 54:4078-4091. [PMID: 29085151 DOI: 10.1007/s13197-017-2882-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2017] [Accepted: 09/19/2017] [Indexed: 10/18/2022]
Abstract
The commercially available dry turmeric powder at 10.34% d.b. moisture content was decontaminated using microwaves at high power density for short time. To avoid the loss of moisture from turmeric due to high microwave power, the drying kinetics were modelled and considered during optimization of microwave decontamination process. The effect of microwave power density (10, 33.5 and 57 W g-1), exposure time (10, 20 and 30 s) and thickness of turmeric layer (1, 2 and 3 mm) on total plate, total yeast and mold (YMC) counts, color change (∆E), average final temperature of the product (Taf), water activity (aw), Page model rate constant (k) and total moisture loss (ML) was studied. The perturbation analysis was carried out for all variables. It was found that to achieve more than one log reduction in yeast and mold count, a substantial reduction in moisture content takes place leading to the reduced output. The microwave power density significantly affected the YMC, Taf and aw of turmeric powder. But the thickness of sample and microwave exposure time showed effect only on Taf, aw and ML. The colour of turmeric and Page model rate constant were not significantly changed during the process as anticipated. The numerical optimization was done at 57.00 W g-1 power density, 1.64 mm thickness of sample layer and 30 s exposure time. It resulted into 1.6 × 107 CFU g-1 YMC, 82.71 °C Taf, 0.383 aw and 8.41% (d.b.) final moisture content.
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Affiliation(s)
- G Behera
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Sundergarh, Odisha 769008 India
| | - P P Sutar
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Sundergarh, Odisha 769008 India
| | - S Aditya
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur 784028 India
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19
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Ahmed W, Butt MS, Dolan K, Sharif MK, Sultan MT, Ullah A, Rashid S, Iahtisham-Ul-Haq. Pasting properties of pectin coated iron-folate fortified basmati rice. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13157] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Waqas Ahmed
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI 48824
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
| | - Kirk Dolan
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI 48824
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
| | | | - Azmat Ullah
- Department of Food Science and Human Nutrition; University of Veterinary and Animal Sciences; Lahore Pakistan
| | - Summer Rashid
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
| | - Iahtisham-Ul-Haq
- National Institute of Food Science and Technology, University of Agriculture; Faisalabad Pakistan
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