1
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Zhou C, Li B, Yang W, Liu T, Yu H, Liu S, Yang Z. A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice. Foods 2024; 13:240. [PMID: 38254541 PMCID: PMC10815025 DOI: 10.3390/foods13020240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS conditions, employing temperatures of 120 °C, 140 °C, and 160 °C and exposure times of 2, 4, 6, and 8 min. The research aimed to discern the influence of these conditions on enzyme activities, physicochemical characteristics, and quality attributes of LMR. Results indicated a significant rise in the inactivation rate with increased treatment temperature or duration, achieving a notable 70% reduction in enzyme activities at 120 °C for 6 min. Prolonged exposure to higher temperatures also induced pronounced fissures on LMR surfaces. Furthermore, intensive SS treatment led to a noteworthy 5.52% reduction in the relative crystallinity of LMR starch. GC/MS analysis revealed a consequential decrease, ranging from 44.7% to 65.7%, in undesirable odor ketones post-SS treatment. These findings underscore the potential of SS treatment in enhancing the commercial attributes of LMR.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenli Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haoran Yu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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2
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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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3
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Rattanamechaiskul C, Junka N, Prakotmak P. Modeling and optimization of moisture diffusion of paddy and brown rice during thermal soaking. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023]
Affiliation(s)
| | - Nittaya Junka
- Faculty of Science and Technology, Division of Crop Production Technology Nakhon Pathom Rajabhat University Nakhon Pathom Thailand
| | - Preeda Prakotmak
- Faculty of Engineering, Department of Mechanical Engineering Kasetsart University Nakorn Pathom Thailand
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4
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Yuan L, Zheng X, Shen L. Continuous microwave drying of germinated red adzuki bean: Effect of various drying conditions on drying behavior and quality attributes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lixin Yuan
- College of Engineering Northeast Agricultural University Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
| | - Liuyang Shen
- College of Engineering Northeast Agricultural University Harbin China
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5
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Effects of a Combined Processes of Low-Pressure Steam Enrichment and Low-Pressure Superheated Steam Drying on the γ-Aminobutyric Acid Content of Japonica Rice. J CHEM-NY 2022. [DOI: 10.1155/2022/8196654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In order to improve the content of GABA in japonica rice, so as to improve the nutritional composition and enhance the added value of rice, this study explored a combined process of low-pressure steam enrichment of γ-aminobutyric acid (GABA) content in japonica rice and low-pressure superheated steam (LPSS) drying of japonica rice. The low-pressure energy and the energy stored in rice grains were used to promote water absorption and activation of rice germs in a steam environment. Under the action of glutamate decarboxylase, the germ glutamate underwent an enzymatic reaction to generate GABA, which was transferred to and stored in the rice endosperm due to the concentration gradient and water gradient. After germination, LPSS was successively applied to dry the rice grains. The response surface method was used to optimize the parameters of low-pressure wet steam enrichment and LPSS drying of the rice grains. The experimental results showed that when the pressure was 0.026 MPa, the temperature was 60.66°C, the time was 5.01 h, and the flow rate was 0.31 L/h; the GABA content produced by low-pressure wet steam germination of japonica rice peaked at 94.1751 mg/100 g. When the germinated and enriched japonica rice was put through LPSS drying with a pressure of 0.021 MPa, a temperature of 66.55°C, a time of 1.57 h, and a flow rate of 0.28 L/h, the GABA content peaked at 104.161 mg/100 g. The results show that the combined process of low-pressure steam enrichment and drying continuously produced GABA in the soaking enrichment and drying stages, and the content of GABA in the drying stage accounted for 10% of the total content, which effectively increased the content of GABA in japonica rice and shortened the enrichment time. This study provides a technical reference for industrialized production of GABA-rich brown rice, embryonic rice, and polished rice.
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6
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Fang J, Liu C, Law CL, Mujumdar AS, Xiao HW, Zhang C. Superheated steam processing: An emerging technology to improve food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8720-8736. [PMID: 35389273 DOI: 10.1080/10408398.2022.2059440] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.
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Affiliation(s)
- Jiajia Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chung-Lim Law
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
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7
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Nunes MT, Coradi PC, Müller A, Oliveira Carneiro L, Steinhaus JI, Anschau KF, Souza GC, Müller EI, Teodoro PE, Dutra AP. Stationary rice drying: Influence of initial moisture contents and impurities in the mass grains on the physicochemical and morphological rice quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marcela Trojahn Nunes
- Department of Agricultural Engineering, Rural Sciences Center Federal University of Santa Maria Santa Maria Brazil
| | - Paulo Carteri Coradi
- Department of Agricultural Engineering, Rural Sciences Center Federal University of Santa Maria Santa Maria Brazil
- Department of Agricultural Engineering, Campus Cachoeira do Sul, Laboratory of Postharvest Federal University of Santa Maria Cachoeira do Sul Brazil
| | - Amanda Müller
- Department of Agricultural Engineering, Rural Sciences Center Federal University of Santa Maria Santa Maria Brazil
| | - Letícia Oliveira Carneiro
- Department of Agricultural Engineering, Campus Cachoeira do Sul, Laboratory of Postharvest Federal University of Santa Maria Cachoeira do Sul Brazil
| | - Jonatas Ibagé Steinhaus
- Department of Agricultural Engineering, Campus Cachoeira do Sul, Laboratory of Postharvest Federal University of Santa Maria Cachoeira do Sul Brazil
| | | | - Guilherme Coelho Souza
- Department of Agricultural Engineering, Campus Cachoeira do Sul, Laboratory of Postharvest Federal University of Santa Maria Cachoeira do Sul Brazil
| | - Edson Irineu Müller
- Department of Chemical Engineering Federal University of Santa Maria Santa Maria Brazil
| | - Paulo Eduardo Teodoro
- Department of Agronomy, Campus de Chapadão do Sul Federal University of Mato Grosso do Sul Chapadão do Sul Brazil
| | - Arthur Pozzobon Dutra
- Department of Agricultural Engineering, Campus Cachoeira do Sul, Laboratory of Postharvest Federal University of Santa Maria Cachoeira do Sul Brazil
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8
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Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice. Foods 2022; 11:foods11060888. [PMID: 35327310 PMCID: PMC8949603 DOI: 10.3390/foods11060888] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/09/2022] [Accepted: 03/16/2022] [Indexed: 02/05/2023] Open
Abstract
The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption.
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9
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Ha NC, Thao DLP, Ngoc NTL. Ergothioneine extract from
Aspergillus oryzae
prevents lipid oxidation and increases bioactive compounds during the processing of germinated brown rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nguyen Cong Ha
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
| | - Doan Le Phuong Thao
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
| | - Nguyen Thi Le Ngoc
- Food Technology Department College of Agriculture, Campus II, Can Tho University Can Tho City Vietnam
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10
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An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02729-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Chatchavanthatri N, Junyusen T, Arjharn W, Treeamnuk T, Junyusen P, Pakawanit P. Effects of parboiling and infrared radiation drying on the quality of germinated brown rice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15892] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Natthaporn Chatchavanthatri
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Tiraporn Junyusen
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Weerachai Arjharn
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Tawarat Treeamnuk
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
| | - Payungsak Junyusen
- School of Agricultural Engineering Institute of Engineering Suranaree University of Technology Nakhon Ratchasima Thailand
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12
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Shen L, Gao M, Zhu Y, Liu C, Wang L, Kamruzzaman M, Liu C, Zheng X. Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102673] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109623] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Wahengbam ED, Tongbram T, Hazarika MK. Drying characteristics of ready-to-eat komal chawal rice: processing and modeling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1698-1709. [PMID: 32327781 PMCID: PMC7171000 DOI: 10.1007/s13197-019-04203-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/08/2019] [Accepted: 12/11/2019] [Indexed: 05/27/2023]
Abstract
A traditional ready-to-eat rice from Assam, India, known as komal chawal is produced by steaming of steeped chokuwa paddy, which is a low-amylose variety, and by drying the steamed paddy under shade as a measure of controlling the drying rate for sustenance of a quick rehydration quality. As an improvement over this traditional method in terms of production time, komal chawal is produced by parboiling the chokuwa brown rice with model predicted soaking and steaming conditions. Thin-layer drying behavior of the steamed brown rice was studied at drying temperatures of 40-60 °C, at an air velocity of 1 m/s. Among different thin-layer drying models, Page equation fitted best to the drying data, with the coefficient of determination (R2) and root mean square error as the measures for selection of the best fitted model. While the moisture diffusivity values were in the range of 2.08 × 10-10-3.34 × 10-10 m2/s, the effects of drying air temperature on the drying rate was modeled with an activation energy of 20.44 kJ/mol for an the Arrhenius kind of temperature dependence of diffusivity. Based on the effects of drying temperature on rehydration, textural, and pasting properties of the product a lower drying temperature is recommended.
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Affiliation(s)
- Elizabeth Devi Wahengbam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
| | - Thoithoi Tongbram
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
| | - Manuj Kumar Hazarika
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
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15
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Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108926] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Ren C, Hong B, Zheng X, Wang L, Zhang Y, Guan L, Yao X, Huang W, Zhou Y, Lu S. Improvement of germinated brown rice quality with autoclaving treatment. Food Sci Nutr 2020; 8:1709-1717. [PMID: 32180978 PMCID: PMC7063372 DOI: 10.1002/fsn3.1459] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 01/18/2020] [Accepted: 01/22/2020] [Indexed: 12/28/2022] Open
Abstract
Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma‐aminobutyric acid (GABA) and ferulic acid levels of AGBR (p < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high‐density lipoprotein cholesterol (HDL‐c), and low‐density lipoprotein cholesterol (LDL‐c) in metabolic syndrome (MS) patients (p < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.
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Affiliation(s)
- Chuanying Ren
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Bin Hong
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
| | - Liqun Wang
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Yinglei Zhang
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Lijun Guan
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Xinmiao Yao
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Wengong Huang
- Institute of Industrial Crops Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Ye Zhou
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Shuwen Lu
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
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17
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Le PH, Le TT, Raes K. Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14301] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Phuong Hong Le
- Research Group VEG‐i‐TEC Department of Food Technology, Safety and Health Faculty of Bioscience Engineering Ghent University Belgium
- Department of Chemical Engineering Nong Lam University Ho Chi Minh City Vietnam
| | - Thien Trung Le
- Department of Food Engineering Faculty of Food Science and Technology Nong Lam University Ho Chi Minh City Vietnam
| | - Katleen Raes
- Research Group VEG‐i‐TEC Department of Food Technology, Safety and Health Faculty of Bioscience Engineering Ghent University Belgium
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18
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Rumaisa N, Hanim MRN, Hii CL. Superheated Steam Drying of Black Tea and Quality Improvement. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0185] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
AbstractThe effects of drying temperature (120 °C to 200 °C) on drying characteristics of black tea leaves using superheated steam dryer (SHS) were investigated. It was observed that increased drying temperature caused higher drying rate that helped to shorten drying times. The effective diffusivities of moisture transfer in SHS ranged between 2.30 × 10–10 and 3.90 × 10–10 m2/s within the temperature range tested. The effective diffusivities were correlated by Arrhenius relationship with Arrhenius constant and activation energy estimated at 1.07 × 10–8 m2/s and activation energy 12.34 kJ/mol, respectively. Increased in drying temperature and time significantly decreased the brightness (*L) of tea leaves from 26.34 to 22.66 and TPC from 87.93 to 42.39 mg/g. However, comparison to commercial black tea showed that SHS dried-tea leaves exhibited better colour attribute and 91.4% higher in phenolic content.
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Affiliation(s)
- N. Rumaisa
- Department of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia
- Department of Chemical Engineering Technology (Food Technology), Faculty of Engineering Technology, University Malaysia Perlis (UNIMAP), UNICITI Alam Campus, Sg. Chucuh, Padang Besar02100, Perlis, Malaysia
| | - M. R. Norazatul Hanim
- Department of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia
| | - C. L. Hii
- Food and Pharmaceutical Engineering Research Group, Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, Semenyih, Selangor Darul Ehsan 43500, Malaysia
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19
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Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
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Ding J, Hou GG, Dong M, Xiong S, Zhao S, Feng H. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2018; 41:484-491. [PMID: 29137779 DOI: 10.1016/j.ultsonch.2017.10.010] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Revised: 10/10/2017] [Accepted: 10/11/2017] [Indexed: 05/23/2023]
Abstract
Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (p < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.
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Affiliation(s)
- Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gary G Hou
- Wheat Marketing Center, Inc., Portland, OR 97209, USA
| | - Mengyi Dong
- Department of Communication, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Shanbai Xiong
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siming Zhao
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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Numerical Simulation on Superheated Steam Fluidized Bed Drying at Different Operating Pressures. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2017-0093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractDuring superheated steam fluidized bed drying process, the operating pressure has an important influence on heat and mass transfer characteristics and the vapor-solid two-phase flow characteristics. Based on the two-dimensional unsteady model of rapeseeds drying process, the influence of operating pressure on the superheated steam fluidized bed drying kinetics was revealed by computer numerical simulation. The quantitative analysis of relationship between operating pressure and maximum drying rate was conducted under negative pressure, near atmospheric pressure and high pressure environment, respectively. The optimum operating pressure values for superheated steam fluidized bed drying were obtained with the imported superheated steam temperature and superficial velocity. The simulation results provide a theoretical reference for superheated steam fluidized bed drying technology applying to agro-processing projects.
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Hu Z, Tang X, Liu J, Zhu Z, Shao Y. Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice. Food Chem 2017; 214:285-292. [DOI: 10.1016/j.foodchem.2016.07.097] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 07/12/2016] [Accepted: 07/12/2016] [Indexed: 12/01/2022]
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Jongyingcharoen JS, Cheevitsopon E. Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and quality. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Sehrawat R, Nema PK, Kaur BP. Effect of superheated steam drying on properties of foodstuffs and kinetic modeling. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Han A, Arijaje EO, Jinn JR, Mauromoustakos A, Wang YJ. Effects of Germination Duration on Milling, Physicochemical, and Textural Properties of Medium- and Long-Grain Rice. Cereal Chem 2016. [DOI: 10.1094/cchem-01-15-0012-r] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ashley Han
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Emily O. Arijaje
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Jia-Rong Jinn
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR 72701, U.S.A
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
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