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Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice

(2016) FOOD AND BIOPROCESS TECHNOLOGY. 10(2). p.284-295
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Abstract
Infrared (IR) heating method against rice weevils (Sitophilus oryzae) in an egg stage was investigated. A kinetic model was developed to describe insect mortality in a temperature range of 40-60 A degrees C. Effects of IR heating temperature (50-60 A degrees C) and exposure time (1-3 min) on insect mortality and quality attributes of the treated rice were evaluated. The optimized condition obtained by means of the response surface method was used to analyze rice quality before and after IR treatment with storage. The results showed that the 0.5th-order thermal death kinetic equation was the most suitable model, and the S. oryzae eggs had less heat tolerance than the adults and some other species. Mortality achieved 100 % after 2 min for all temperatures. Both IR heating parameters significantly affected the treated milled rice qualities. The minimal changes in rice quality before and after storage could be obtained using optimized temperature and exposure time of 53.6 A degrees C and 1.2 min, respectively.
Keywords
Rice weevils, Insect control, Thermal death kinetics, Response surface, THERMAL DEATH KINETICS, FRUIT-FLY DIPTERA, HOT-WATER TREATMENTS, ROUGH RICE, MILLING QUALITY, CODLING MOTH, DRYING CHARACTERISTICS, POSTHARVEST CONTROL, TEPHRITIDAE EGGS, SWEET CHERRIES

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Chicago
Duangkhamchan, Wasan, Adisak Phomphai, Ruchuon Wanna, Lamul Wiset, Juckamas Laohavanich, Frederik Ronsse, and Jan Pieters. 2016. “Infrared Heating as a Disinfestation Method Against Sitophilus Oryzae and Its Effect on Textural and Cooking Properties of Milled Rice.” Food and Bioprocess Technology 10 (2): 284–295.
APA
Duangkhamchan, W., Phomphai, A., Wanna, R., Wiset, L., Laohavanich, J., Ronsse, F., & Pieters, J. (2016). Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice. FOOD AND BIOPROCESS TECHNOLOGY, 10(2), 284–295.
Vancouver
1.
Duangkhamchan W, Phomphai A, Wanna R, Wiset L, Laohavanich J, Ronsse F, et al. Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice. FOOD AND BIOPROCESS TECHNOLOGY. 2016;10(2):284–95.
MLA
Duangkhamchan, Wasan, Adisak Phomphai, Ruchuon Wanna, et al. “Infrared Heating as a Disinfestation Method Against Sitophilus Oryzae and Its Effect on Textural and Cooking Properties of Milled Rice.” FOOD AND BIOPROCESS TECHNOLOGY 10.2 (2016): 284–295. Print.
@article{8508413,
  abstract     = {Infrared (IR) heating method against rice weevils (Sitophilus oryzae) in an egg stage was investigated. A kinetic model was developed to describe insect mortality in a temperature range of 40-60 A degrees C. Effects of IR heating temperature (50-60 A degrees C) and exposure time (1-3 min) on insect mortality and quality attributes of the treated rice were evaluated. The optimized condition obtained by means of the response surface method was used to analyze rice quality before and after IR treatment with storage. The results showed that the 0.5th-order thermal death kinetic equation was the most suitable model, and the S. oryzae eggs had less heat tolerance than the adults and some other species. Mortality achieved 100 \% after 2 min for all temperatures. Both IR heating parameters significantly affected the treated milled rice qualities. The minimal changes in rice quality before and after storage could be obtained using optimized temperature and exposure time of 53.6 A degrees C and 1.2 min, respectively.},
  author       = {Duangkhamchan, Wasan and Phomphai, Adisak and Wanna, Ruchuon and Wiset, Lamul and Laohavanich, Juckamas and Ronsse, Frederik and Pieters, Jan},
  issn         = {1935-5130},
  journal      = {FOOD AND BIOPROCESS TECHNOLOGY},
  language     = {eng},
  number       = {2},
  pages        = {284--295},
  title        = {Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice},
  url          = {http://dx.doi.org/10.1007/s11947-016-1813-z},
  volume       = {10},
  year         = {2016},
}

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