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

Wasan Duangkhamchan, Adisak Phomphai, Ruchuon Wanna, Lamul Wiset, Juckamas Laohavanich, Frederik Ronsse UGent and Jan Pieters UGent (2016) FOOD AND BIOPROCESS TECHNOLOGY. 10(2). p.284-295
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
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
journal title
FOOD AND BIOPROCESS TECHNOLOGY
Food Bioprocess Technol.
volume
10
issue
2
pages
284 - 295
Web of Science type
Article
Web of Science id
000392321800005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.576 (2016)
JCR rank
26/129 (2016)
JCR quartile
1 (2016)
ISSN
1935-5130
1935-5149
DOI
10.1007/s11947-016-1813-z
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8508413
handle
http://hdl.handle.net/1854/LU-8508413
date created
2017-02-08 21:30:53
date last changed
2017-05-03 08:43:08
@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},
  keyword      = {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},
  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},
}

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.