title: Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment.
abstract: BACKGROUND
  Pulsed light (PL) technology has been proven effective in food disinfection. However, increasing the light intensity or treatment time could swiftly increase the temperature of the food product. Using the thermal effect in an appropriate way may achieve a simultaneous disinfection and drying effect. The objective of this study was to investigate the feasibility of simultaneous disinfection and drying of rough rice using PL and holding treatment.
  
  
  RESULTS
  Freshly harvested rice samples were inoculated by Aspergillus flavus (A. flavus) and treated using PL under different intensities and durations followed by holding treatment. The PL treatment under intensity of 1.08 W cm(-2) for 21 s led to a reduction of 0.29 log cfu g(-1) on the population size of A. flavus spores. After holding treatment, a 5.2 log cfu g(-1) reduction was achieved. The corresponding total moisture removal reached 3.3% points. No adverse effect on milling quality was detected after the treatment.
  
  
  CONCLUSIONS
  The obtained results revealed that the combined PL and holding treatment had good potential for successful application in the rice industry to simultaneously achieve disinfection and drying. © 2015 Society of Chemical Industry.
authors.affiliation: Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA.|School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
authors.forename: Bei
authors.initials: B
authors.lastname: Wang
authors.affiliation: Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA.|Department of Agricultural Engineering, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt.
authors.forename: Ragab
authors.initials: R
authors.lastname: Khir
authors.affiliation: Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA.|Healthy Processed Foods Research Unit, USDA-ARS-WRRC, Albany, CA, 94710, USA.
authors.forename: Zhongli
authors.initials: Z
authors.lastname: Pan
authors.affiliation: Healthy Processed Foods Research Unit, USDA-ARS-WRRC, Albany, CA, 94710, USA.
authors.forename: Delilah
authors.initials: D
authors.lastname: Wood
authors.affiliation: Healthy Processed Foods Research Unit, USDA-ARS-WRRC, Albany, CA, 94710, USA.
authors.forename: Noreen E
authors.initials: NE
authors.lastname: Mahoney
authors.affiliation: Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA.
authors.forename: Hamed
authors.initials: H
authors.lastname: El-Mashad
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
authors.forename: Bengang
authors.initials: B
authors.lastname: Wu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
authors.forename: Xingrong
authors.initials: X
authors.lastname: Liu
mesh_terms: D001231:Aspergillus flavus; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D008027:Light; D012275:Oryza; D013997:Time Factors; D014867:Water
chemical_list: D014867:Water
keywords: Aspergillus flavus; drying; inactivation; milling quality; pulsed light; rough rice