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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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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. |
format | Online Article Text |
id | pubmed-10534101 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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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