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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

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 harv...

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Detalles Bibliográficos
Autores principales: Martens, Samuel, Carteri Coradi, Paulo, Maldaner, Vanessa, de Oliveira Carneiro, Letícia, Eduardo Teodoro, Paulo, Melo Rodrigues, Dágila, Francine Anschau, Kellen, Pereira Ribeiro Teodoro, Larissa, Marlon Moraes Flores, Érico
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534101/
https://www.ncbi.nlm.nih.gov/pubmed/37780306
http://dx.doi.org/10.1016/j.fochx.2023.100753
Descripción
Sumario: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.