Rice Science ›› 2022, Vol. 29 ›› Issue (1): 16-30.DOI: 10.1016/j.rsci.2021.12.002
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Amanda Müller1, Marcela Trojahn Nunes1, Vanessa Maldaner1, Paulo Carteri Coradi1,2(), Rosana Santos de Moraes1, Samuel Martens1, Andressa Fernandes Leal1, Vladison Fogliato Pereira1, Cristielle König Marin1
Received:
2021-02-18
Accepted:
2021-07-15
Online:
2022-01-28
Published:
2022-01-01
Contact:
Paulo Carteri Coradi
Amanda Müller, Marcela Trojahn Nunes, Vanessa Maldaner, Paulo Carteri Coradi, Rosana Santos de Moraes, Samuel Martens, Andressa Fernandes Leal, Vladison Fogliato Pereira, Cristielle König Marin. Rice Drying, Storage and Processing: Effects of Post-Harvest Operations on Grain Quality[J]. Rice Science, 2022, 29(1): 16-30.
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Fig. 2. Drying process in rice grains. A , Start drying in rice plant. B, Need to immediately subject the rice grains to drying. C, Intermittent dryer. The intermittent dryer consists of two chambers, one for drying and the other for equalization. D, Procedure in the equalization chamber. E, Procedure in the drying chamber. Pg, Grain vapor pressure; Par, Air vapor pressure; T1, Exhaust air temperature; T2, Inlet air temperature; UR1, Exhaust air relative humidity; UR2, Inlet air relative humidity.
Purpose | Equation | Model |
---|---|---|
Description of drying rice grains | MR = exp(-kt) | Newton |
MR = exp(-ktn) | Page | |
MR = a exp(-kt) | Henderson and Pabis | |
MR = a exp(-kt) + c | Logarithmic | |
MR = a exp(-k0t) + b exp(-k1t) | Two terms | |
MR = 1 + at +btz | Wang and Singh | |
MR = a exp(-kt) + b exp(-k0t) + c exp(-k1t) | Henderson and Pabis modified | |
MR = a exp(-ktn) + b t | Midilli | |
MR = a exp(-kt) + (1 - a) exp(-kbt) | Diffusion approximation | |
MR = a exp(-kt) + (1 - a) exp(-kat) | Exponential of two terms | |
MR = a exp(-kt) + (1 - a) exp(-k1t) | Verna | |
MR = a0 / a exp(kt) | Logistic | |
Determining equilibrium moisture content | | Oswin |
| Henderson | |
| Henderson modified | |
| Chung-Pfost | |
Xe = exp(a + bT) [-ln(RH)]-2/c | Halsey | |
Xe = X × c / [(1 - a)(1 + c - a)] | BET | |
Xe = K·ab / Tc | Sabbah |
Table 1. Equations for description of drying rice grains and determining equilibrium moisture content.
Purpose | Equation | Model |
---|---|---|
Description of drying rice grains | MR = exp(-kt) | Newton |
MR = exp(-ktn) | Page | |
MR = a exp(-kt) | Henderson and Pabis | |
MR = a exp(-kt) + c | Logarithmic | |
MR = a exp(-k0t) + b exp(-k1t) | Two terms | |
MR = 1 + at +btz | Wang and Singh | |
MR = a exp(-kt) + b exp(-k0t) + c exp(-k1t) | Henderson and Pabis modified | |
MR = a exp(-ktn) + b t | Midilli | |
MR = a exp(-kt) + (1 - a) exp(-kbt) | Diffusion approximation | |
MR = a exp(-kt) + (1 - a) exp(-kat) | Exponential of two terms | |
MR = a exp(-kt) + (1 - a) exp(-k1t) | Verna | |
MR = a0 / a exp(kt) | Logistic | |
Determining equilibrium moisture content | | Oswin |
| Henderson | |
| Henderson modified | |
| Chung-Pfost | |
Xe = exp(a + bT) [-ln(RH)]-2/c | Halsey | |
Xe = X × c / [(1 - a)(1 + c - a)] | BET | |
Xe = K·ab / Tc | Sabbah |
Storage material | Storage temperature (ºC) | Storage period (Month) | Rice type | Result | Reference |
---|---|---|---|---|---|
Glass bottle (airtight) | 4 | 12 | Polished rice | Absence of organized crystalline structure, resulting in lower breaking temperature for starch gelatinization | Zhou et al, |
37 | 12 | Polished rice | Aging process made the crystalline structure more organized, resulting in an elevation of the rupture temperature for starch gelatinization | ||
Transparent nylon packaging | 28-35 | 12 | Polished red organic rice | Impacted the physicochemical quality of the grains, providing more accentuated aging, resulting in harder grains and less sticky texture | Tananuwong and Malila, |
Polyethylene packaging | 0-40 | 4 | Paddy rice | Reduction in white color of grains and whiteness | Sung et al, |
Low density polyethylene packaging (semi-hermetic) | 16 and 24 | 12 | Brown rice | Maintenance of percentage of carbohydrates and other nutrients (protein, lipids and ash); Significant increase in water content | Ziegler et al, |
32 | 12 | Brown rice | Maintenance of the initial water content, percentage of carbohydrates and other nutrients (protein, lipids and ash) | ||
40 | 12 | Brown rice | Significant increase in carbohydrate content (1.4% more); Maintenance of protein, lipids and ash; Significant reduction in water content (1.0%) | ||
Transparent nylon packaging | 30 | 1 | Polished rice | Water content reduction from 14.0% to 9.2%. Protein and lipid content remained stable; Higher percentage of whiteness | Ahmad et al, |
45 | 1 | Polished rice | Water content reduction from 14.0% to 4.0%; Protein content remains stable; Reduction in lipid content; More transparent grains | ||
60 | 1 | Polished rice | Water content reduction from 14.0% to 1.7%; Slight reduction of protein levels; Reduction in lipid content; More transparent grains | ||
Polyethylene packaging (simulation chamber) | 30 and 35 | 3 | Polished rice | Increased water content of grains and transparency level, but reduced growth of fungi on the rice surface | An et al, |
20 | 3 | Polished rice | Slow reduction of water content of the grains; Emergence of yellowish grains due to lipid oxidation | ||
Sealed glass tank | 10, 15, 20 and 27 | 4 | Paddy rice | Changes in the color of the grains, the storage time and temperature did not directly influence, the development of microorganisms responsible for the modifications | Shafiekhani et al, |
40 | 4 | Paddy rice | Significant change in grain color, with a marked change in the last week; Temperature and storage time did not influence the change, but the development of microorganisms | ||
PPWoven packaging | 18.6 | 8 | Polished rice | Low yield and high percentage of broken grains after drying at 55 ºC- 65 ºC, generating an impact on quality due to the appearance of cracks; Drying with temperatures below 55 ºC showed better yield and reduced number of broken grains; Changes in chemical composition of grains were not attributed to storage time and temperature | Scariot et al, |
Aluminum laminated polyethylene packaging (vacuum) | 4 | 6 | Parboiled germinated rice (PGR) | 0.16% increase in water content; Water activity remained stable | Klaykruayat et al, |
30 | 6 | PGR | Significant reduction (2.67%) in water content, resulting in a decrease in water activity | ||
Polyamide-polyethylene packaging (vacuum) | 4 | 6 | PGR | Maintenance of water content; Slight reduction in water activity | Klaykruayat et al, |
30 | 6 | PGR | Slight reduction in water content and water activity |
Table 2. Influence of storage temperature over time on physical-chemical quality and color of rice grains.
Storage material | Storage temperature (ºC) | Storage period (Month) | Rice type | Result | Reference |
---|---|---|---|---|---|
Glass bottle (airtight) | 4 | 12 | Polished rice | Absence of organized crystalline structure, resulting in lower breaking temperature for starch gelatinization | Zhou et al, |
37 | 12 | Polished rice | Aging process made the crystalline structure more organized, resulting in an elevation of the rupture temperature for starch gelatinization | ||
Transparent nylon packaging | 28-35 | 12 | Polished red organic rice | Impacted the physicochemical quality of the grains, providing more accentuated aging, resulting in harder grains and less sticky texture | Tananuwong and Malila, |
Polyethylene packaging | 0-40 | 4 | Paddy rice | Reduction in white color of grains and whiteness | Sung et al, |
Low density polyethylene packaging (semi-hermetic) | 16 and 24 | 12 | Brown rice | Maintenance of percentage of carbohydrates and other nutrients (protein, lipids and ash); Significant increase in water content | Ziegler et al, |
32 | 12 | Brown rice | Maintenance of the initial water content, percentage of carbohydrates and other nutrients (protein, lipids and ash) | ||
40 | 12 | Brown rice | Significant increase in carbohydrate content (1.4% more); Maintenance of protein, lipids and ash; Significant reduction in water content (1.0%) | ||
Transparent nylon packaging | 30 | 1 | Polished rice | Water content reduction from 14.0% to 9.2%. Protein and lipid content remained stable; Higher percentage of whiteness | Ahmad et al, |
45 | 1 | Polished rice | Water content reduction from 14.0% to 4.0%; Protein content remains stable; Reduction in lipid content; More transparent grains | ||
60 | 1 | Polished rice | Water content reduction from 14.0% to 1.7%; Slight reduction of protein levels; Reduction in lipid content; More transparent grains | ||
Polyethylene packaging (simulation chamber) | 30 and 35 | 3 | Polished rice | Increased water content of grains and transparency level, but reduced growth of fungi on the rice surface | An et al, |
20 | 3 | Polished rice | Slow reduction of water content of the grains; Emergence of yellowish grains due to lipid oxidation | ||
Sealed glass tank | 10, 15, 20 and 27 | 4 | Paddy rice | Changes in the color of the grains, the storage time and temperature did not directly influence, the development of microorganisms responsible for the modifications | Shafiekhani et al, |
40 | 4 | Paddy rice | Significant change in grain color, with a marked change in the last week; Temperature and storage time did not influence the change, but the development of microorganisms | ||
PPWoven packaging | 18.6 | 8 | Polished rice | Low yield and high percentage of broken grains after drying at 55 ºC- 65 ºC, generating an impact on quality due to the appearance of cracks; Drying with temperatures below 55 ºC showed better yield and reduced number of broken grains; Changes in chemical composition of grains were not attributed to storage time and temperature | Scariot et al, |
Aluminum laminated polyethylene packaging (vacuum) | 4 | 6 | Parboiled germinated rice (PGR) | 0.16% increase in water content; Water activity remained stable | Klaykruayat et al, |
30 | 6 | PGR | Significant reduction (2.67%) in water content, resulting in a decrease in water activity | ||
Polyamide-polyethylene packaging (vacuum) | 4 | 6 | PGR | Maintenance of water content; Slight reduction in water activity | Klaykruayat et al, |
30 | 6 | PGR | Slight reduction in water content and water activity |
Fig. 4. Heat and water transfers and convective currents and in metallic silos. A , Moisture condensation on top in the night. B, Moisture condensation at the bottom in the daytime.
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