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

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

doi:10.1016/j.fochx.2023.100753

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

Food Chem X. 2023 Jun 15:19:100753. doi: 10.1016/j.fochx.2023.100753. eCollection 2023 Oct 30.

Authors

Samuel Martens¹, Paulo Carteri Coradi^{1

2}, Vanessa Maldaner², Letícia de Oliveira Carneiro¹, Paulo Eduardo Teodoro³, Dágila Melo Rodrigues¹, Kellen Francine Anschau⁴, Larissa Pereira Ribeiro Teodoro³, Érico Marlon Moraes Flores⁴

Affiliations

¹ Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul 96503-205, RS, Brazil.
² Department of Agricultural Engineering, Rural Sciences Center, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil.
³ Campus de Chapadão do Sul, Federal University of Mato Grosso do Sul, Chapadão do Sul, 79560-000, MS, Brazil.
⁴ Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil.

Abstract

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.

Keywords: Grain processing; Morphological quality of rice; Physicochemical rice quality; Post-harvest technology; Rice drying technology; Rice industry.