Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice
Abstract This study examines the impact of Far-Infrared (FIR) intensity and air temperature on rough rice properties, emphasizing the importance of optimizing these parameters to improve rice kernel quality. The research involved varying FIR power levels (0, 500, 100 Wm−2) and inlet air temperatures...
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| Format: | Article |
| Language: | English |
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Springer
2025-01-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00279-9 |
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| author | M. B. Yeganeh S. M. Nassiri D. Zare A. M. Shirzadifar M. Fazaeli M. Nosrati |
| author_facet | M. B. Yeganeh S. M. Nassiri D. Zare A. M. Shirzadifar M. Fazaeli M. Nosrati |
| author_sort | M. B. Yeganeh |
| collection | DOAJ |
| description | Abstract This study examines the impact of Far-Infrared (FIR) intensity and air temperature on rough rice properties, emphasizing the importance of optimizing these parameters to improve rice kernel quality. The research involved varying FIR power levels (0, 500, 100 Wm−2) and inlet air temperatures (30, 40, 50 °C), with results indicating that adjustments in temperature and FIR levels could reduce drying time and specific energy consumption (SEC), albeit potentially leading to increased percentage of cracked kernels (PCK) during rapid drying. Furthermore, the amylose content and viscosity of rice were found to be dramatically affected by incoming air temperature and FIR intensity. Higher temperatures and intensified FIR led to increased amylose levels resulting in greater peak and final viscosities. Moreover, dry heating affected the crystalline structure of the rice; elevated temperatures alongside FIR intensities contributed to enhanced resistance against shear forces leading to a firmer texture. To achieve optimal physicochemical properties during drying processes, it is recommended to optimize within a temperature range of 40–50 °C along with an FIR intensity of 100 Wm−2. This balance enables control over critical factors such as amylose content, PCK, SEC—all essential for producing high-quality rice products aligned with consumer preferences. |
| format | Article |
| id | doaj-art-c5fb49aa77bc4cf2b5ad2ffb8d232757 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-c5fb49aa77bc4cf2b5ad2ffb8d2327572025-01-26T12:37:29ZengSpringerDiscover Food2731-42862025-01-015111110.1007/s44187-025-00279-9Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried riceM. B. Yeganeh0S. M. Nassiri1D. Zare2A. M. Shirzadifar3M. Fazaeli4M. Nosrati5Department of Biosystems Engineering, Shiraz UniversityDepartment of Biosystems Engineering, Shiraz UniversityDepartment of Biosystems Engineering, Shiraz UniversityDepartment of Biosystems Engineering, Shiraz UniversityDepartment of Food Science and Technology, Shiraz UniversityDepartment of Biosystems Engineering, Shiraz UniversityAbstract This study examines the impact of Far-Infrared (FIR) intensity and air temperature on rough rice properties, emphasizing the importance of optimizing these parameters to improve rice kernel quality. The research involved varying FIR power levels (0, 500, 100 Wm−2) and inlet air temperatures (30, 40, 50 °C), with results indicating that adjustments in temperature and FIR levels could reduce drying time and specific energy consumption (SEC), albeit potentially leading to increased percentage of cracked kernels (PCK) during rapid drying. Furthermore, the amylose content and viscosity of rice were found to be dramatically affected by incoming air temperature and FIR intensity. Higher temperatures and intensified FIR led to increased amylose levels resulting in greater peak and final viscosities. Moreover, dry heating affected the crystalline structure of the rice; elevated temperatures alongside FIR intensities contributed to enhanced resistance against shear forces leading to a firmer texture. To achieve optimal physicochemical properties during drying processes, it is recommended to optimize within a temperature range of 40–50 °C along with an FIR intensity of 100 Wm−2. This balance enables control over critical factors such as amylose content, PCK, SEC—all essential for producing high-quality rice products aligned with consumer preferences.https://doi.org/10.1007/s44187-025-00279-9AmyloseCracked kernelFar-infraredPhysicochemicalRice |
| spellingShingle | M. B. Yeganeh S. M. Nassiri D. Zare A. M. Shirzadifar M. Fazaeli M. Nosrati Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice Discover Food Amylose Cracked kernel Far-infrared Physicochemical Rice |
| title | Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice |
| title_full | Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice |
| title_fullStr | Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice |
| title_full_unstemmed | Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice |
| title_short | Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice |
| title_sort | evaluating the influence of air temperature and far infrared radiation on the physicochemical characteristics of dried rice |
| topic | Amylose Cracked kernel Far-infrared Physicochemical Rice |
| url | https://doi.org/10.1007/s44187-025-00279-9 |
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