Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars

Bruce, Rebecca M.; Atungulu, Griffiths G.; Sadaka, Sammy; Smith, Deandrae Lynette

doi:10.1002/cche.10398

Cited by 18 publications

(25 citation statements)

References 31 publications

(61 reference statements)

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“…The surface lipid content, crude protein content, and whiteness index of milled rice were determined following methods described by Bruce et al (2021). The analyses were carried out by scanning 50 g of head rice with a near-infrared reflectance instrument (NIR, DA7200, Perten Instrument).…”

Section: Surface Lipid Content Crude Protein Content and Whiteness In...mentioning

confidence: 99%

“…The pasting properties of rice flour samples were determined according to the AACC International Approved method 61-02.01 (1997) and as described by Bruce et al (2021) using a Rapid Visco Analyzer (RVA-Super 4, Newport Scientific). The peak, final and trough viscosities were recorded in centipoises.…”

Section: Pasting Propertymentioning

confidence: 99%

“…Information was also lacking on the milling behavior of long grain rice cultivars, especially long-grain hybrid rice cultivars which are popularly grown in the United States of America and have excellent yield potential. It is also essential to study long-grain hybrid rice cultivars because they may exhibit different drying responses due to their shape, size, and pubescent feature (Bruce et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Influence of harvest moisture content and milling duration on microwave‐dried rice physicochemical properties

et al. 2022

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Background and Objectives Harvest moisture content (HMC) and milling duration are important factors that influence milled rice quality. The goal of this study is to determine the effect of HMC and milling duration on the physicochemical properties of long grain and medium grain microwave‐dried rice. A long‐grain hybrid rice cultivar (XL753) and a medium‐grain rice cultivar (Titan) with initial HMCs of 16%, 18%, and 20% (wet basis) were sourced from rice farms in Arkansas, USA. The rice samples were dried with the 915 MHz industrial microwave at a specific energy of 525 kJ/[kg‐grain]. The control samples were dried with natural air in an equilibrium moisture content chamber set at 25°C and 56% relative humidity. Following drying, the samples were milled at milling durations of 30, 45, and 60 s, and physicochemical properties were determined. Findings HMC had significant (p < .05) impacts on head rice yield, crude protein content, and final viscosity of microwave‐dried rice for both cultivars. There were strong positive correlations (Titan: 0.86, XL753: 0.88) between HMC and head rice yield and negative correlations (Titan: −0.85, XL753: −0.62) between HMC and final viscosity of microwave‐dried rice. Milling duration significantly influenced the surface lipid content and whiteness index of microwave‐dried rice for both cultivars. Furthermore, milling duration had significant impacts on the starch damage content and trough viscosity of microwave‐dried rice cultivar XL753 but no significant impact on cultivar Titan. Statistical models predicted HMC of 20% and milling duration of 45 and 42 s for processing microwave‐dried rice cultivars Titan and XL753 respectively, to obtain rice with superior characteristics. Conclusions HMC and milling duration significantly influenced some physicochemical properties of microwave‐dried rice. We recommend that further studies should be conducted on the cooking, sensory, and storage properties of microwave‐dried rice, to provide information on end‐use and consumer acceptability. Significance and Novelty This study provides science‐based information that is vital for optimizing the harvesting and processing conditions of rice dried using the 915 MHz industrial microwave.

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Section: Surface Lipid Content Crude Protein Content and Whiteness In...mentioning

confidence: 99%

Section: Pasting Propertymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of harvest moisture content and milling duration on microwave‐dried rice physicochemical properties

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“…могут применяться для предпосевной обработки, интенсификации тепло-массопереноса, микронизации, повышению кормовой ценности подготовки к скармливанию, и т.д. [2][3][4][5][6][7].…”

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“…Зависимость энергозатрат на удаление килограмма влаги, Q, МДж/кг, от текущей влажности зерна и относительного времени СВЧ воздействия: (6) Показатели качества модели: SSE=0,1111; R 2 =0,9883.…”

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Control System of an Experimental Intallation for Electrophysical Effects on Grain

Будников¹

2022

Vestnik of Kazan State Agrarian University

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Currently, the development of effective control systems for technological equipment is still actual problem. This project aims to develop and manufacture a learning control system that can implement control according to specified drying criteria and operating on the basis of changes in the moisture content of the processed material. This article presents the results of the development of a control system for a laboratory setup of electrophysical effects on grain. During this work elements of experimental planning, elements of statistical processing, computer modeling by using applied software for electrodynamic modeling, development of SCADA systems and programming of control equipment were used. The experiments were carried out using certified measuring equipment. The value of the research results lies in determining energy-efficient operating modes of grain processing equipment using a microwave field. The scientific novelty of the research consists in determining the grain wetness by the relative decrease voltage of the electromagnetic field in the layer of processed grain. Main provisions: the application of the developed humidity level control system allows you to determine the wetness content of the grain layer during processing by a microwave field; the implementation of one setup of combined microwave-convective drying of grain with a capacity of 5 tons per hour, operating under the control of the developed system and designed for productivity, allows you to get an income of 5231.2 thousand rubles for eight years of project implementation, while the simple payback period of capital investments will be 3.6 years. Conclusions: the using of the developed system by the experimental installation of microwave effecting on grain makes it possible to implement control according to relevant control criteria, while the average energy consumption of wheat drying from 20 to 14% stands at 3.7 MJ per kg of evaporated moisture; the implementation of the control system for the technological process of electrophysical exposure with further improvement allows for the accumulation of statistical information and the developing of operating modes of equipment according to more complete data.

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Aging characteristics of rice dried using microwave at 915 MHz frequency

Bruce¹,

Atungulu²,

Sadaka

et al. 2022

Cereal Chem

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Background and Objectives Rice aging is an intrinsic phenomenon that leads to physicochemical changes in rice kernels. The goal of this study is to determine the physicochemical properties of rice dried using a 915 MHz microwave and then aged. Two rice cultivars, a medium grain cultivar Titan and long grain hybrid cultivar XL753, with a harvest moisture content of 20% ± 1% (wet basis) were used for the study. The rice samples were treated with two different drying methods, natural air drying as control and microwave heating at 915 MHz frequency followed by tempering and natural air cooling at 25°C and 56% relative humidity (RH). Microwave‐dried samples were treated at specific energies ranging from 360 to 630 kJ/kg of initial wet grain mass (kJ/kg‐grain). Head rice samples were stored for 6 months at 4°C and 25°C representing nonaged and aged samples, respectively. Physicochemical properties of the samples were determined. Findings Aged microwave‐dried rice had significantly higher setback viscosity, cooked rice hardness and gumminess, and significantly lower peak viscosity and solid loss than nonaged rice. The changes in the viscosity profiles of aged microwave‐dried rice were generally similar to the trends recorded for aged control rice. Furthermore, aging significantly increased the water uptake and kernel elongation ratio of microwave‐dried rice cultivar XL753 but had no significant impact on rice cultivar Titan. Statistical models indicate that the solid loss of microwave‐dried rice decreases by 0.083% while the final viscosity, kernel elongation ratio, and hardness increase by 30 cP, 0.014, and 41 g respectively, with every degree Celsius increase in aging temperature (between 4°C and 25°C), when all other variables are kept constant. Also, aged microwave‐dried rice that were treated at 360 and 525 kJ/kg‐grain were practically equivalent in terms of hardness and solid loss. Conclusions Natural aging of microwave‐dried rice (dried at 915 MHz frequency) led to changes in some physicochemical properties which were generally similar to the aging patterns of the control rice. Microwave specific energy of 525 kJ/kg‐grain is recommended for rice drying because it produces rice with desirable drying and aging properties. Significance and Novelty This study provides processing recommendations that can be used to select microwave parameters for rice drying, which will achieve desirable rice properties.

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Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars

Cited by 18 publications

References 31 publications

Influence of harvest moisture content and milling duration on microwave‐dried rice physicochemical properties

Influence of harvest moisture content and milling duration on microwave‐dried rice physicochemical properties

Control System of an Experimental Intallation for Electrophysical Effects on Grain

Aging characteristics of rice dried using microwave at 915 MHz frequency

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