Influence of infrared drying on storage characteristics of brown rice.

The aim of this study was to improve storage characteristics of brown rice by using infrared radiation drying (IRD) through comparison with hot air drying (HAD) and ambient air drying (AAD). After heating by IR from 20 °C to 60 °C within 58 s, 2.17 percentage points moisture of rough rice (initial moisture content is 25.

Degradation kinetics of aflatoxin B and B in solid medium by using pulsed light irradiation.

Background: Pulsed light (PL) is a new potential technology to degrade aflatoxin. The objective of this study was to investigate the degradation characters of aflatoxin B (AFB ) and B (AFB ) treated under PL irradiation. A kinetic degradation study of AFB and AFB in solid medium was performed under PL irradiation at different initial concentrations of AFB (229.

Simultaneous decontamination and drying of rough rice using combined pulsed light and holding treatment.

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.

Effective disinfection of rough rice using infrared radiation heating.

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.