title: Effective disinfection of rough rice using infrared radiation heating.
abstract: The objective of this study was to investigate the effect of infrared (IR) heating and tempering treatments on disinfection of Aspergillus flavus in freshly harvested rough rice and storage rice. Rice samples with initial moisture contents (IMCs) of 14.1 to 27.0% (wet basis) were infected with A. flavus spores before the tests. The infected samples were heated by IR radiation to 60°C in less than 1 min, and then samples were tempered at 60°C for 5, 10, 20, 30, 60, or 120 min. High heating rates and corresponding high levels of moisture removal were achieved using IR heating. The highest total moisture removal was 5.3% for the fresh rice with an IMC of 27.0% after IR heating and then 120 min of tempering. IR heating followed by tempering for 120 min resulted in 2.5- and 8.3-log reductions of A. flavus spores in rough rice with the lowest and highest IMCs, respectively. To study the effect on disinfection of rewetting dried storage rice, the surface of the dry rice was rewetted to achieve IMCs of 14.7 to 19.4% (wet basis). The rewetting process for the dry rice had a significant effect on disinfection. IR heating followed by tempering for 60 min resulted in 7.2-log reductions in A. flavus on rewetted rough rice. The log-linear plus tail model was applied to estimate the tempering time needed to achieve a 5-log reduction of A. flavus in rice of different IMCs. At least 30 and 20 min of tempering were needed for fresh rice and rewetted rice, respectively, with the highest IMCs. The recommended conditions of simultaneous disinfection and drying for fresh rice was IR heating to 60°C followed by tempering for 120 min and natural cooling, resulting in a final MC of 16.5 to 22.0%, depending on the IMC. For the rewetted dry rice with an IMC of 19.4%, the recommended condition for disinfection and drying involved only 20 min of tempering. The final MC of the sample was 13.8%, which is a safe MC for storage rice.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu Province 212013, People's Republic of China.
authors.forename: Bei
authors.initials: B
authors.lastname: Wang
authors.forename: Ragab
authors.initials: R
authors.lastname: Khir
authors.forename: Zhongli
authors.initials: Z
authors.lastname: Pan
authors.forename: Hamed
authors.initials: H
authors.lastname: El-Mashad
authors.forename: Griffiths G
authors.initials: GG
authors.lastname: Atungulu
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
authors.forename: Tara H
authors.initials: TH
authors.lastname: McHugh
authors.forename: Wenjuan
authors.initials: W
authors.lastname: Qu
authors.forename: Bengang
authors.initials: B
authors.lastname: Wu
mesh_terms: D001231:Aspergillus flavus / Q000254:growth & development / Q000528:radiation effects*; D004203:Disinfection / Q000379:methods*; D005514:Food Irradiation / Q000379:methods*; D061353:Food Storage; D006358:Hot Temperature; D007259:Infrared Rays; D012275:Oryza / Q000382:microbiology* / Q000528:radiation effects