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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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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
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author 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
author_facet 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
author_sort Martens, Samuel
collection PubMed
description 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.
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spelling pubmed-105341012023-09-29 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 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 Food Chem X Research Article 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. Elsevier 2023-06-15 /pmc/articles/PMC10534101/ /pubmed/37780306 http://dx.doi.org/10.1016/j.fochx.2023.100753 Text en ©2023PublishedbyElsevierLtd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
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
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
title_full 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_fullStr 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_full_unstemmed 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_short 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_sort 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
topic Research Article
url 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
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