Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy,Journal of Food Process Engineering

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Investigations on the process and product parameters of radio frequency‐induced accelerated aged paddy
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-10 , DOI: 10.1111/jfpe.13521
Farheena Iftikhar ₁ , Syed Zameer Hussain ₁ , Bazila Naseer ₁ , Uday Kumar Nidoni ₂ , Haroon R. Naik ₁

Affiliation

The present study was conducted with an aim to reduce the aging time of paddy through the application of radio frequency (RF) heating. The effects of paddy moisture content and RF exposure time on various quality attributes of rice were investigated using response surface methodology. Both moisture content and RF exposure time were set at five levels between 11–21.5% and 17–208 min, respectively. The process variables significantly affected all the quality parameters except kernel elongation ratio, non‐reducing sugars, trough viscosity, hardness, and stickiness. Models obtained for these parameters were highly significant (p ≤ .0027) with high coefficient of determination (R² ≥ .893). Optimum conditions to induce accelerated aging in paddy using RF heating were 45 min of RF exposure time at 16.3% moisture content of paddy. The outcome of the study could be very useful for researchers in future to plan in depth studies on accelerated aging of paddy through RF heating.

中文翻译：

射频加速衰老稻谷的工艺和产品参数研究

进行本研究的目的是通过应用射频加热来减少稻谷的老化时间。利用响应面法研究了水稻水分含量和RF暴露时间对水稻各种品质属性的影响。水分含量和RF暴露时间分别设置为11–21.5％和17–208 min之间的五个水平。工艺变量会显着影响所有质量参数，但籽粒延伸率，非还原糖，料槽粘度，硬度和粘性除外。这些参数获得的型号分别为高度显著（p ≤0.0027）与判定的高系数（- [R ²≥.893）。在水稻水分含量为16.3％的条件下，使用RF加热诱导水稻加速老化的最佳条件是45分钟的RF暴露时间。该研究的结果可能对将来的研究人员计划深入研究通过RF加热加速水稻衰老的研究很有用。

更新日期：2020-11-09

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