Study of texture properties rejuvenation for aged rice kernel
Aged rice (stored > 3 months) undergoes significant texture changes, especially hardness and stickiness. Hardness increases, while stickiness decreases with aging. Rice grains were subjected to heat treatment using three different methods: hot air oven (HA), infrared (IR) and microwave (MW). The...
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/01/bioconf_icbae2025_01002.pdf |
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| _version_ | 1841526742811934720 |
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| author | Maichoon Pisut Choomjaihan Prasan |
| author_facet | Maichoon Pisut Choomjaihan Prasan |
| author_sort | Maichoon Pisut |
| collection | DOAJ |
| description | Aged rice (stored > 3 months) undergoes significant texture changes, especially hardness and stickiness. Hardness increases, while stickiness decreases with aging. Rice grains were subjected to heat treatment using three different methods: hot air oven (HA), infrared (IR) and microwave (MW). The HA and IR applied heat at a temperature of 100°C, while the MW applied heat at a power of 800 watts. The heat treatment was applied for 3, 4, and 5 minutes. As a result, the hardness of aged rice treated with HA and IR was effectively reduced to 17.79±2.38 N and 17.73±1.26 N, respectively. In contrast, the MW exhibited a lesser reduction in hardness, reaching to 22.82±2.32 N. Regarding stickiness, no statistically significant differences were observed (p < 0.05). Furthermore, hardness exhibited a decreasing with increasing heating time. Additional parameters, Whiteness, transparency and Volume expansion, were also evaluated. Whiteness values were observed to exhibit an increase for all treatments, in contrast to transparency values, which demonstrated a decrease. Volume expansion values, on the other hand, displayed a stable trend, with the exception of MW treated samples, where a statistically significant increase (p < 0.05) was observed. |
| format | Article |
| id | doaj-art-5731391376b74dd285535c75b489e649 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-5731391376b74dd285535c75b489e6492025-01-16T11:20:04ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011500100210.1051/bioconf/202515001002bioconf_icbae2025_01002Study of texture properties rejuvenation for aged rice kernelMaichoon Pisut0Choomjaihan Prasan1Department of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology LadkrabangDepartment of Agricultural Engineering, School of Engineering, King Mongkut’s Institute of Technology LadkrabangAged rice (stored > 3 months) undergoes significant texture changes, especially hardness and stickiness. Hardness increases, while stickiness decreases with aging. Rice grains were subjected to heat treatment using three different methods: hot air oven (HA), infrared (IR) and microwave (MW). The HA and IR applied heat at a temperature of 100°C, while the MW applied heat at a power of 800 watts. The heat treatment was applied for 3, 4, and 5 minutes. As a result, the hardness of aged rice treated with HA and IR was effectively reduced to 17.79±2.38 N and 17.73±1.26 N, respectively. In contrast, the MW exhibited a lesser reduction in hardness, reaching to 22.82±2.32 N. Regarding stickiness, no statistically significant differences were observed (p < 0.05). Furthermore, hardness exhibited a decreasing with increasing heating time. Additional parameters, Whiteness, transparency and Volume expansion, were also evaluated. Whiteness values were observed to exhibit an increase for all treatments, in contrast to transparency values, which demonstrated a decrease. Volume expansion values, on the other hand, displayed a stable trend, with the exception of MW treated samples, where a statistically significant increase (p < 0.05) was observed.https://www.bio-conferences.org/articles/bioconf/pdf/2025/01/bioconf_icbae2025_01002.pdf |
| spellingShingle | Maichoon Pisut Choomjaihan Prasan Study of texture properties rejuvenation for aged rice kernel BIO Web of Conferences |
| title | Study of texture properties rejuvenation for aged rice kernel |
| title_full | Study of texture properties rejuvenation for aged rice kernel |
| title_fullStr | Study of texture properties rejuvenation for aged rice kernel |
| title_full_unstemmed | Study of texture properties rejuvenation for aged rice kernel |
| title_short | Study of texture properties rejuvenation for aged rice kernel |
| title_sort | study of texture properties rejuvenation for aged rice kernel |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/01/bioconf_icbae2025_01002.pdf |
| work_keys_str_mv | AT maichoonpisut studyoftexturepropertiesrejuvenationforagedricekernel AT choomjaihanprasan studyoftexturepropertiesrejuvenationforagedricekernel |