Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating

The objective of this study was to investigate the effect of infrared (IR) heating and tempering treatments on storage stability of rough and brown rice. Samples of freshly harvested medium grain rice variety M206 with initial moisture content of 25.03 +/- 0.21 % (d.b.) were used. They were dried using IR, hot air at 43 A degrees C, and ambient air for comparison. For IR drying, rice were heated to temperature of 60 A degrees C under radiation intensity of 4685 W/m(2), followed by 4 h tempering and natural cooling. The dried samples were divided into two portions, which were respectively used as rough and brown rice for storage at 35 A +/- 1 A degrees C with relative humidity of 65 A +/- 3 % for 10 months. The drying characteristics and milling quality of rice were determined. Free fatty acid, peroxide value, and iodine value were determined to detect any notable degradation of lipids in rough and brown rice during storage. High heating and drying rates of rice were achieved under IR heating. It took only 58 s to heat rough rice to temperature of 60 A degrees C with a corresponding moisture removal of 2.17 percentage points during IR heating. The total moisture removal after natural cooling reached to 3.37 percentage points without additional energy input. IR drying did not show any adverse effects on milling quality of the dried rice. Additionally, it resulted in an effective inactivation of lipase, and consequent improvement in the long-term storage stability of rough and brown rice was achieved under accelerated storage condition. It is concluded that the improvement in rough and brown rice stability during storage can be achieved through drying rough rice using IR heating to temperature of 60 A degrees C followed by tempering for 4 h and natural cooling. IR drying provides a potential to store brown rice instead of rough rice with extended shelf life and reduced cost.