Development of the visualization and quantification method of the rice soaking process by using the digital microscope

Tomita, Hiroya; Fukuoka, Mika; Takemori, Toshikazu; Sakai, Noboru

doi:10.1016/j.jfoodeng.2018.08.034

Cited by 17 publications

(9 citation statements)

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“…Several researches related to application of digitalization in process study are published in literature (Li et al 2014(Li et al , 2015Tomita et al 2019). Process study by digitalized system or device is an effective way for evaluation of the process, and finding the important parameters involved in the process.…”

Section: Processingmentioning

confidence: 99%

“…Li et al (2015) investigated the effect of different sugar concentrations on the gelatinization process of corn starch by using digital image analysis. In the other research work, Tomita et al (2019) studied the absorption process by using digital image analysis technique. They developed a novel approach in which a digital microscope is applied to visualize the process of water absorption in real time.…”

Section: Processingmentioning

confidence: 99%

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Food Industry, Applications of Digitalization

Karizaki

2021

Handbook of Smart Materials, Technologies, and Devices

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The utilization of digitalized technologies, data, and systems in food industries can offer potential solutions to different challenges across personalized nutrition, food processing, production line, and supply chain monitoring and management. This chapter classifies the applications of digitalization in the food industries on the basis of different criteria. The shifting toward digitalization is a strategic and necessary change that can increase the satisfaction of consumers and producers of the food industry throughout the world. It is also shown that how the digitalization can be related to a process in food industries. Different levels of digitalization's relation with a process in food industry include legislation, data collection, processing, monitoring, economy, and communication. It will V. M. Karizaki ( )

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Section: Processingmentioning

confidence: 99%

Section: Processingmentioning

confidence: 99%

Food Industry, Applications of Digitalization

Karizaki

2021

Handbook of Smart Materials, Technologies, and Devices

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“…The importance of water migration has led many studies. Zhu et al [6] studied the water migration path and structuring role of water in rice grain during soaking, Tomita et al [7,8] used a digital microscope to establish a low-cost visualization and quantification method for the rice soaking process, and further elaborated in comparison with NMR imaging. The gelatinization of starch in rice will cause significant changes in eating quality, temperature and time are the direct influencing factors.…”

Section: Introduction mentioning

confidence: 99%

Effect of high temperature cooking on the quality of rice porridge

Jiang

et al. 2021

International Journal of Agricultural and Biological Engineering

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In order to explore the effect of high-temperature cooking instant porridge on the taste and quality of porridge, this study explored the changes in the taste quality of rice porridge under different heating times (15 min, 20 min, 25 min and 30 min) at a higher initial temperature (100°C), and compared with that cooked at room temperature (25°C), and explained the reasons for the change. From the perspective of migration rate in moisture content, the rice porridge with special treatment has a more rapid moisture change, which makes texture, whiteness, smell and other factors change in a shorter time and increases the taste quality. It was concluded that under special treatment condition of starting with 100°C water and heating for 15 min, the kinds of rice flavor increased 2.2 times, the white of rice decreased by 10.04%, hardness decreased by 3.54 times, and the elasticity decreased by 35.48% respectively. In general, cooking with higher initial temperature (100°C) is more valuable than cooking from 25°C, in terms of the texture, flavor, saving time, and stable quality during the household and industrial production of instant porridge.

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“…Immersion plays a key role during grain and seed processing, affecting the final quality of the products. Several studies describe immersion for grains of beans (Oliveira et al , 2013; Li et al , 2020; Wafula et al , 2020); rice (Balbinoti et al , 2018; Tomita et al , 2019; Saniso et al , 2021); corn (Botelho et al , 2013; Marques et al , 2016); chickpea (Silva et al , 2012; Shafaei et al , 2016); soybean (Quicazán et al , 2012; Fracasso et al , 2014); among others. The process of soaking in water is also important for rice grains because they contain phytic acid, an enzymatic inhibitor, in its outermost layer.…”

Section: Introductionmentioning

confidence: 99%

“…As whole grains are not previously processed, this acid is not neutralized and may hinder the digestive process, as it usually binds to some proteins and minerals in the gastrointestinal tract, such as calcium, zinc, iron and magnesium. When grains are immersed in water, enzymes and other substances present in them can neutralize phytic acid, making their nutrients easier to be absorbed by the body (Albarracin et al , 2013; Tomita et al , 2019). In addition to eliminating the acids that cause discomfort, soaking rice grains is also a practice that makes cooked rice tastier, more nutritious and easier to digest, besides constituting an important step in the composition of foods, such as puffed rice.…”

Section: Introductionmentioning

confidence: 99%

Use of empirical and diffusion models in the description of the process of water absorption by rice

Pereira

Silva²,

Silva

et al. 2021

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PurposeTo describe water absorption by the rice grains over time, diffusion and empirical models were used. Also, an optimization software was developed in this study to determine parameters and their uncertainties for the diffusion models (LS Optimizer, for partial differential equations). Parameters (and their uncertainties) for empirical models were determined by LAB Fit Curve Fitting Software.Design/methodology/approachHeat and mass diffusion phenomena are found in various processes of technological interest, including pasteurization, drying and water immersion of agricultural products, among others. The objective of this work was to study the process of water absorption by rice grains with and without husk, using diffusion and empirical models to describe the absorption kinetics. Rice grains were immersed (approximately 10 g for each experiment) in drinking water maintained at constant temperatures of 28, 40 and 50 C. In the experiments, the water contents absorbed by rice grains over time were obtained by the gravimetric method.FindingsAmong empirical models, Peleg was the most satisfactory to describe the kinetics of water absorption by rice without husk, while the Silva et alii model had the best statistical indicators for rice with husk. It was also verified that a diffusion model with boundary condition of the first kind showed the best (or equivalent) results in the description of all processes of kinetics of water absorption by rice grains, with and without husk. For grains without husk, the effective mass diffusivities were (1.186 ± 0.045) × 10−9, (1.312 ± 0.024) × 10−9 and (2.133 ± 0.028) × 10−9 m2 min−1, for the immersion temperatures of 28, 40 and 50C, respectively. For grains with husk, diffusivities were (0.675 ± 0.011) × 10−9 and (1.269 ± 0.017) × 10−9 m2 min−1, for temperatures of 28 and 50 C, respectively.Originality/valueThis work developed a solver for the diffusion equation in cylindrical geometry and presented the LS Optimizer software developed to determine differential equation parameters through experimental data sets.

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Development of the visualization and quantification method of the rice soaking process by using the digital microscope

Cited by 17 publications

References 18 publications

Food Industry, Applications of Digitalization

Food Industry, Applications of Digitalization

Effect of high temperature cooking on the quality of rice porridge

Use of empirical and diffusion models in the description of the process of water absorption by rice

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