Effect of electron beam irradiation on storage quality and physicochemical properties of rice

Authors

YANG Dan, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
LUO Xiaohu, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
QI Lijun, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
WANG Ren, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
WANG Li, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
LI Yanan, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
LI Ke, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers
ZHANG Yuwei, Wuxi EL PONT Radiation Technology Co., Ltd, Wuxi, Jiangsu 214151, China
CHEN Zhengxing, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan Univers

Abstract

To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and yellowness didn’t change significantly (P>0.05), while all the viscosities decreased significantly (P<0.05). Fatty acid value of electron beam irradiated samples increased more slowly than the non-irradiated samples and taste value decreased more slowly during storage. Electron beam irradiation technology as a cold sterilization technology, can keep the quality and nutrition of rice, ensure food safety and extend the storage period.

Publication Date

2-28-2017

First Page

106

Last Page

110,178

DOI

10.13652/j.issn.1003-5788.2017.02.023

Recommended Citation

Dan, YANG; Xiaohu, LUO; Lijun, QI; Ren, WANG; Li, WANG; Yanan, LI; Ke, LI; Yuwei, ZHANG; and Zhengxing, CHEN (2017) "Effect of electron beam irradiation on storage quality and physicochemical properties of rice," Food and Machinery: Vol. 33: Iss. 2, Article 23.
DOI: 10.13652/j.issn.1003-5788.2017.02.023
Available at: https://www.ifoodmm.cn/journal/vol33/iss2/23

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