Beta
ManageSearchChatDiscover
102043

IMPROVEMENT OF QUALITY AND COOKING CHARACTERISTICS OF BROWN RICE USING ULTRASONIC TREATMENT

Article

Last updated: 26 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Processing Engineering of Agricultural Products

Abstract

Ultrasonic technology has promising potentials in terms of improving the sensory characteristics, cooking and nutritional properties of brown rice. The rice samples (variety M202) were treated with an ultrasonic system with frequencies of 16 and 20 kHz for four exposure durations, 15, 30, 45, and 60 min at water temperature of 25 and 40°C. Optimum cooking time, water uptake ratio, length expansion ratio and volume expansion ratio and microstructure were evaluated for treated samples and compared with untreated samples. The microstructure of the treated brown rice surface was examined using Scanning Electron Micrograph. Results indicated that the natural morphology of rice bran layer was changed by dynamic mechanical deformation action of ultrasonic waves. This led to improve the cooking quality and reduce cooking time of brown rice. The optimum cooking time of treated brown rice ranged from 24 to 28 min and from 22 to 24 min at water temperature of 25 and 40ºC, respectively. Meanwhile the optimum cooking time of white rice and untreated brown rice were 22 and 48 min, respectively. High correlations were found between the cooking time and cooked rice percentage under tested conditions. It has been concluded that ultrasonic treatment could be used to shorten the cooking time and improve cooking properties and quality of brown rice.

DOI

10.21608/mjae.2013.102043

Keywords

Ultrasonic, brown rice, Cooking properties, Quality, Cooking time

Authors

First Name

K. A. E.

Last Name

Ragab

MiddleName

-

Affiliation

Lecturer of Agric. Eng. Dept., Fac. of Agric., Suez-Canal Univ., 41522 Ismailia, Egypt.

Email

-

City

-

Orcid

-

Volume

30

Article Issue

2

Related Issue

15447

Issue Date

2013-04-01

Receive Date

2020-07-09

Publish Date

2013-04-01

Page Start

447

Page End

466

Print ISSN

1687-384X

Online ISSN

2636-3062

Article File

MJAE_Volume 30_Issue 2_Pages 447-466.pdf

PDF . 697.2kB

Link

https://mjae.journals.ekb.eg/article_102043.html

Detail API

https://mjae.journals.ekb.eg/service?article_code=102043

Order

10

Type

Original Article

Type Code

1,326

Publication Type

Journal

Publication Title

Misr Journal of Agricultural Engineering

Publication Link

https://mjae.journals.ekb.eg/

MainTitle

IMPROVEMENT OF QUALITY AND COOKING CHARACTERISTICS OF BROWN RICE USING ULTRASONIC TREATMENT

Details

Type

Article

Created At

23 Jan 2023