Development of a low-moisture-content storage system for brown rice: Storability at decreased moisture contents

Genkawa, Takuma; Uchino, Toshitaka; Inoue, Asami; Tanaka, Fumihiko; Hamanaka, Daisuke

doi:10.1016/j.biosystemseng.2007.12.011

Cited by 62 publications

(39 citation statements)

References 14 publications

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“…From month 3-12, it was observed that nuts with 13.3% + 0.24 moisture content had significantly lower level of peroxide values compared to other moisture content nuts (p 5 0.05). This suggested that lipid quality declined quickly as the moisture content increased, these were in agreement with the results obtained by Genkawaa et al (2008), who found that rice with decreased moisture content could lower fat acidity away from oxidation. From month 5-12, peroxide values of nuts with 13.3% + 0.24 moisture content at 738C were significantly lower than that at 718C (p 5 0.05).…”

Section: Peroxide Valuesupporting

confidence: 91%

“…Since many researchers have reported on the superiority of low-moisture content of cereals and oils products in storage (Al-yahya, 2001;Genkawaa et al, 2008;Moreno, Rivera, & Badillo, 1998), hence, a moisture range of 13-17% was selected for this study. The following day, pine nuts were conditioned in a hot air oven at 358C and 20% relative humidity for 3 and 7 h to bring the moisture contents to 15.1% + 0.26 and 13.3% + 0.24, respectively.…”

Section: Materials and Designs Of Experimentsmentioning

confidence: 99%

“…We noted that maize could be preserved by air-tight storage without refrigeration in the rural areas of developing countries while low-temperature storage of near freezing point was possible to store grains for long term without significant deterioration in quality (Fukai, Matsuzawa, & Ishitani, 2003;Quezada et al, 2006). Meanwhile, lowmoisture storage as a postharvest treatment has proven beneficial to control respiration rate (Dillahunty, Siebenmorgen, Buescher, Smith, & Mauromoustakos, 2000), inhibit microbial growth (Genkawaa, Uchino, Inoue, Tanaka, & Hamanaka, 2008), and retard oxidative rancidity (Rajarammana, Jayas, & White, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Changes in quality of low-moisture conditioned pine nut (Pinus gerardiana) under near freezing temperature storage

Cai

Liu

Ying

2013

CyTA - Journal of Food

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Changes in quality of low-moisture conditioned pine nut (Pinus gerardiana) under near freezing temperature storage Cambios en la calidad del piñ ón en condiciones de baja humedad (Pinus gerardiana) al almacenarlo a temperaturas cercanas al punto de congelación Changes in quality of low-moisture conditioned pine nuts (Pinus gerardiana) under near freezing temperature storage were investigated. Nuts were adjusted to different moisture content (17.3% + 0.42, 15.1% + 0.26, and 13.3% + 0.24) with 358C, 20%RH, sealed in air-tight jars and stored at 73 and 718C for 12 months. In general, free fatty acid content and peroxide value of the nuts increased, while sensory quality decreased during the storage. Low-moisture nuts had lower respiration, free fatty acid content, and peroxide value. Nuts stored at 738C had less visible mold infection and browning percentage than at 718C. Lowmoisture treatment exerted a slight negative effect on texture, but had significant preservative effects on color, odor, and taste during storage. Overall, integration of low-moisture conditioning and near freezing temperature storage can be a promising non-chemical way for maintaining the postharvest quality and extending shelf-life of pine nuts.Keywords: pine nut; low-moisture conditioning; freezing temperature; quality; shelf-life Se investigaron los cambios en la calidad de pin˜ones en condiciones de baja humedad (Pinus gerardiana), almacenados a temperaturas cercanas al punto de congelamiento. É stos fueron tratados con un contenido de humedad diferente (17,3% + 0,42, 15,1% + 0,26 y 13,3% + 0,24), con 358 C, 20% HR, sellados en frascos a prueba de aire y almacenados a 73 y 718 C durante 12 meses. En general, se constato´que, durante el almacenamiento, aumento´el contenido de su a´cido graso libre ası´como su valor de pero´xido, disminuyendo su calidad sensorial. Los pin˜ones almacenados con ma´s bajo nivel de humedad presentaron niveles de respiracio´n, a´cido graso libre y valor de pero´xido ma´s reducidos, en tanto que aquellos que se almacenaron a 738 C mostraron niveles de infeccio´n de moho visible y porcentajes de oscurecimiento menores que los almacenados a 718 C. El tratamiento para bajar la humedad tuvo un efecto negativo menor en la textura y surtio´efectos conservantes significativos en el color, el olor y el sabor durante el almacenamiento. En general, la integracio´n del tratamiento de baja humedad con el almacenamiento a temperaturas cercanas al punto de congelamiento puede ser un me´todo no quı´mico prometedor para preservar la calidad postcosecha y extender el periodo de conservacio´n de pin˜ones.Palabras clave: pin˜o´n; tratamiento de baja humedad; temperatura cercana al congelamiento; calidad; periodo de conservacio´n

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Section: Peroxide Valuesupporting

confidence: 91%

Section: Materials and Designs Of Experimentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes in quality of low-moisture conditioned pine nut (Pinus gerardiana) under near freezing temperature storage

Cai

Liu

Ying

2013

CyTA - Journal of Food

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“…The increase in acidity is indicative of enzymatic hydrolysis of fatty acids, especially by lipases, which ruptures the ester bonds between fatty acids and glycerol (Naz et al 2004). According to Genkawa et al (2008) and Park et al (2012), the acidity of the oil can also be used as an index of the deterioration in quality that occurs during storage because lipolysis occurs faster than the degradation of proteins and starch. Egg mass and feed consumption are directly proportional because as consumption increases so does the intake of amino acids, which increases egg mass.…”

Section: Resultsmentioning

confidence: 99%

Performance, egg quality, and sensory analysis of the eggs of quails fed whole rice bran stabilized with organic acids and stored for different amounts of time

Gopinger¹,

Bavaresco²,

Ziegler

et al. 2016

Can. J. Anim. Sci.

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Whole rice bran (WRB) was added to Japanese quail feed, and the effects of stabilization of the WRB with organic acids and its storage for different amounts of time were evaluated with respect to performance and egg quality, centesimal composition, and sensory characteristics. We used 150 90-d-old Japanese quails. We had a 5 × 2 factorial scheme of five storage periods (0, 30, 60, 90, and 120 d), with and without organic acid treatment. To replace corn, 20% WRB was added to the diet. Feed consumption increased for up to 71 d of bran storage (P = 0.01) and then subsequently decreased. An increasing quadratic relationship was observed between egg mass and storage time for up to 71 d of storage (P = 0.03); egg mass then decreased thereafter. The specific gravity of the eggs produced by birds that received treated WRB at 0 d of storage was greater than those of eggs produced by birds that received treated WRB after 90 d of storage. In conclusion, the organic acid treatment maintained the quality of the WRB over up to 120 d of storage and could comprise 20% of the laying quails' diet without affecting growth performance, egg quality, bromatological composition, or the sensory attributes of the eggs.Key words: egg quality, quails, whole rice bran, storage, sensory attributes.Résumé : Le son de riz entier (WRB) a été ajouté à l'alimentation des cailles du Japon et les effets de la stabilisation du WRB avec des acides organiques et son entreposage pendant des périodes de temps différentes ont été évalués par rapport à la performance et la qualité des oeufs, la composition centésimale et les caractéristiques sensorielles. Nous avons utilisé 150 cailles du Japon âgées de 90 jours. Un schéma factoriel 5 × 2 de cinq périodes d'entreposage (0, 30, 60, 90 et 120 jours), avec et sans traitement à l'acide organique. Pour remplacer le maïs, 20 % de son de riz entier a été ajouté à la diète. La consommation d'aliments a augmenté pendant 71 jours d'entreposage du son (P = 0,01), puis a diminué. Une relation quadratique croissante a été observée entre la masse de l'oeuf et le temps d'entreposage pendant jusqu'à 71 jours d'entreposage (P = 0,03); la masse de l'oeuf a diminué par après. La densité des oeufs produits par les oiseaux ayant reçu le son de riz entier traité à 0 jour d'entreposage était plus élevée que celle des oeufs produits par des oiseaux ayant reçu le son de riz entier traité après 90 jours d'entreposage. En conclusion, le traitement à l'acide organique a maintenu la qualité du son de riz entier pendant jusqu'à 120 jours d'entreposage, qui peut être utilisé à raison de 20 % de la diète des cailles pondeuses sans effet néfaste sur la performance de croissance, la qualité des oeufs, la composition bromatologique ou les caractéristiques sensorielles des oeufs. [Traduit par la Rédaction]

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“…It is well known that increases in moisture around a food item leads to increased microbial growth and proliferation [161]. For example, lower environmental moisture content has been found to decrease microbial growth on rice and flour and, consequently, increase the length of time these food items can be stored [1,47].…”

Section: Humiditymentioning

confidence: 99%

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

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Food caching is a behavioural strategy used by a wide range of animals to store food for future use. When food is stored, it is susceptible to environmental conditions that can lead to spoilage via microbial proliferation or physical and chemical processes. Given that the nutrition gained from consuming cached food will almost always be less than consuming it immediately upon capture, the degree of degradation will play a central role in determining the ecological threshold at which caching is no longer profitable. Our framework proposes that the degree of susceptibility among caching species is based primarily on the duration of storage, and the perishability of stored food. We first summarize the degree of susceptibility of 203 vertebrate caching species. Thirty-eight percent (38%) of these species are long-term cachers (>10 days) but only 2% are both long-term cachers and store highly perishable food. We then integrate insights from the fields of applied food science and plant biology to outline potential mechanisms by which climate change may influence food-caching species. Four climatic factors (temperature, number of freeze-thaw events, deep-freeze events and humidity) have been shown to affect the degradation of food consumed by humans and are also expected to influence the quality of perishable food cached in the wild. Temperature and moisture are likely important factors influencing seemingly nonperishable seeds. Although we are able to provide broad classifications for caching species at risk of climate change, an improved understanding of how environmental conditions affect the quality and persistence of cached food may allow us to better predict the impact of changing climatic conditions on the fitness of food-caching animals.

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Development of a low-moisture-content storage system for brown rice: Storability at decreased moisture contents

Cited by 62 publications

References 14 publications

Changes in quality of low-moisture conditioned pine nut (Pinus gerardiana) under near freezing temperature storage

Changes in quality of low-moisture conditioned pine nut (Pinus gerardiana) under near freezing temperature storage

Performance, egg quality, and sensory analysis of the eggs of quails fed whole rice bran stabilized with organic acids and stored for different amounts of time

Food storage in a changing world: implications of climate change for food-caching species

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