High pressure induced water uptake characteristics of Thai glutinous rice

Ahromrit, Araya; Ledward, D.A.; Niranjan, Keshavan

doi:10.1016/j.jfoodeng.2004.11.013

Cited by 67 publications

(56 citation statements)

References 36 publications

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“…The increase in the dimensions is due to the migration of water between and within the cells of the pits which causes an overall swelling of the pits. A detailed discussion on changes of dimensions during soaking is given by Ahromrit et al (2006).…”

Section: Resultsmentioning

confidence: 99%

Finite element analysis and modeling of water absorption by date pits during a soaking process

Waezi-Zadeh

Ghazanfari

Noorbakhsh

2010

J. Zhejiang Univ. Sci. B

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Abstract:Date pits for feed preparation or oil extraction are soaked in water to soften before milling or extrusion. Knowledge of water absorption by the date pits helps in better managing the soaking duration. In this research, the process of water absorption by date pits was modeled and analyzed using Fick's second law of diffusion, finite element approach, and Peleg model. The moisture content of the pits reached to its saturation level of 41.5% (wet basis) after 10 d. The estimated coefficient of diffusion was 9.89×10 −12 m 2 /s. The finite element model with a proposed ellipsoid geometry for a single date pit and the analytical model fitted better to the experimental data with R 2 of 0.98. The former model slightly overestimated the moisture content of the pits during the initial stages of the soaking and the latter model generally underestimated this variable through the entire stages of soaking process.

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Section: Resultsmentioning

confidence: 99%

Finite element analysis and modeling of water absorption by date pits during a soaking process

Waezi-Zadeh

Ghazanfari

Noorbakhsh

2010

J. Zhejiang Univ. Sci. B

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“…Concerning the soaking treatment, the longer soaking time and higher temperature are contributed to the high water uptake (Bello et al 2004). According to Ahromrit et al (2006), using the high pressure treatment on the glutinous rice, the overall rates of water uptake and the equilibrium moisture content increased with pressure and time. Ahromrit et al (2007) reported that the moisture content was not significantly influenced by pressure up to 300 MPa, and when its value exceeded 300 MPa at room temperature, gelatinization of glutinous rice initiated.…”

Section: Water Uptake Capacity Of Brown Ricementioning

confidence: 99%

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Zhu

et al. 2015

J Food Sci Technol

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Effects of presoaking-high hydrostatic pressure (PHHP) on cooking time, hardness, gumminess, springiness, and microstructure of brown rice were evaluated. Compared with traditional soaking treatment, PHHP significantly shorten the cooking time of brown rice from 34 to 14 min. The hardness of brown rice treated by PHHP reduced remarkably, which is lower than that treated by soaking process and similar to that of white rice. The gumminess and springiness of brown rice dramatically decreased under pressure above 500 MPa. However, the water uptake capacity of brown rice treated by PHHP was not obviously affected, whose moisture contents were much lower than that of soaked samples. The analysis of thermal properties revealed that the enthalpy of brown rice was influenced by PHHP, and the denaturation of brown rice components generated. These results and microstructure analysis revealed that the structures of pericarp and aleurone layer of brown rice were damaged by PHHP, which allows water to be easily absorbed by the rice kernel during cooking process. PHHP treatment could be a potentially applicable pretreatment for improving cooking properties of brown rice.

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“…Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al, [30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing.…”

Section: Introductionmentioning

confidence: 99%

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2017

FSN

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Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

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High pressure induced water uptake characteristics of Thai glutinous rice

Cited by 67 publications

References 36 publications

Finite element analysis and modeling of water absorption by date pits during a soaking process

Finite element analysis and modeling of water absorption by date pits during a soaking process

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

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