Academic Journal
Drying and intermittence processes on the polished and brown rice physicochemical and morphological quality by near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy
| Title: | Drying and intermittence processes on the polished and brown rice physicochemical and morphological quality by near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy |
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| Authors: | Samuel Martens, Paulo Carteri Coradi, Vanessa Maldaner, Letícia de Oliveira Carneiro, Paulo Eduardo Teodoro, Dágila Melo Rodrigues, Kellen Francine Anschau, Larissa Pereira Ribeiro Teodoro, Érico Marlon Moraes Flores |
| Source: | Food Chemistry: X, Vol 19, Iss , Pp 100753- (2023) |
| Publisher Information: | Elsevier, 2023. |
| Publication Year: | 2023 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Grain processing, Morphological quality of rice, Physicochemical rice quality, Post-harvest technology, Rice drying technology, Rice industry, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | In this study was correlate the effects of drying time and intermittence of paddy rice on the physical, physicochemical, and morphological quality of polished and brown rice using near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. Rice grain batches from mechanized harvesting with moisture contents between 24 and 20% (w.b.) were immediately subjected to drying and intermittence (average temperature of the grain mass of 40 °C) for a time of 14 h (number of times that the product underwent the drying and intermittence processes). For each drying time, grain sampling was performed to evaluate the physical quality of paddy rice and the physicochemical and morphological quality of polished and brown rice. The accumulated drying time provided an increase in the temperature of the grain mass, altering the physicochemical and morphological quality of polished and brown rice. The intermittence process did not contribute for the quality of the polished rice. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523001967; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100753 |
| Access URL: | https://doaj.org/article/54080ce188174c5aa8f306df1e64ac4b |
| Accession Number: | edsdoj.54080ce188174c5aa8f306df1e64ac4b |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100753 |
| Published in: | Food Chemistry: X |
| Language: | English |