Inactivation of aflatoxin producing molds by selected and broadband infrared wavelength treatments, and the effects of the treatments on rice milling quality

Oduola, Abass A.; Atungulu, Griffiths G.

doi:10.1111/jfpp.15384

Cited by 5 publications

(1 citation statement)

References 28 publications

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“…In all the treatments, the chalkiness of rice was not significantly affected. Although, in our previous studies (Oduola et al, 2020; Oduola & Atungulu, 2021), IR wavelength of 3.2 μm had significant effects on reducing the microbial population on rice, this study showed its negative impact on rice color and pasting properties. Therefore, it is important to optimize the processing parameters involving IR wavelength 3.2 μm to prevent its adverse effect on rice quality; this holds a huge prospect and may be useful in rice and other grains processing.…”

Section: Resultscontrasting

confidence: 64%

Impacts of selected infrared wavelength treatments on the pasting properties and discoloration of Rice

Oduola

Atungulu

2022

Food Processing Preservation

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This study sought to understand the effects of selected IR wavelength, including tempering, on rice pasting properties and discoloration. Rough rice was treated with different IR heat intensities (from 0.73 to 15.71 kW/m2), generated at different wavelengths (3.2, 4.5, and 5.8 μm), for 10, 20, and 30 s. For tempering, IR‐treated samples were tempered at 60°C for 4 h. After the IR treatment, the samples pasting properties and color were determined. Treatment at the highest IR heat intensity (15.71 kW/m2) and heating duration (30 s) reduced the peak viscosity of rice from 2511.67 to 1998.33 cP (cP) and reduced final viscosity from 2902 to 2592.5 cP. However, this treatment combination did not cause rice discoloration. After tempering was added, rice treated at IR heat intensity of 15.71 and 10.08 kW/m2 for 30 s had lower peak, final, and breakdown viscosities; higher yellowness, and lower whiteness when compared with untreated sample (control). Novelty impact statement The outcome of this study provides a strong understanding of how different IR heat intensities generated at different wavelengths affect the pasting properties and color of rice. These two properties are strong indicators of rice quality and hence, are of great economic importance to the rice industry. The selected IR wavelength technology can easily be scaled up and employed by rice processing industry to produce safe and high‐quality rice.

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Section: Resultscontrasting

confidence: 64%