Investigation of the Feasibility of Radio Frequency Energy for Controlling Insects in Milled Rice
- 261 Downloads
Many studies showed that radio frequency (RF) holds great potential to control insects in grains, while a few more technical issues need to be addressed to further make this technology ready for industrial application. Therefore, the effect of RF heating rate on rice fissure ratio and broken rate, RF heating lethality on immature rice weevils, and RF disinfestation treatment on cooking and eating quality of milled rice was investigated in this study. Results indicated that RF heating rate had no significant influence on rice broken rate, while fast RF heating rate (>7.2 °C/min) had adverse effects on rice fissure ratio, and mild RF heating rate (<5.8 °C/min) had no significant influence on fissure ratio of milled rice. RF treatment (50 °C, 5 min) could completely control immature rice weevils in rough, brown, and milled rice. Even though RF disinfestation treatment (50 °C, 5 min) influenced the cooking quality (water absorption, adhesive strength) of milled rice, it had no significant effect on overall sensory quality. This study provided valuable information for considering the application of RF energy in milled rice process to control insects.
KeywordsRadio frequency (RF) Rice weevil Disinfestation Quality Rice
This study was financially supported by the Chinese Ministry of Agriculture (948 program: 2013-S18), the National Natural Science Foundation of China (No. 31401538), and the Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry (20141685).
- AOAC (2005). AOAC official method 992.23: crude protein in cereal grains and oilseeds, AOAC International. Arlington, Washington, DC.Google Scholar
- AOAC (2006). AOAC official method 2003.05: crude fat in feeds and cereal grains, AOAC International. Arlington, Washington, DC.Google Scholar
- Li, X., Guo, D., Chen, Y., Fan, J., Lv, X., Wang, J., Zhang, J., & Yang, B. (2012). Effect of electron beam irradiation on nutritive and cooking qualities of rice. Transactions of the CSAE, 28(15), 251–258.Google Scholar
- Ma, J., Li, C., & Wang, D. (2009). Experiment study on influence of drying parameters on additional crack percentage of rice in a deep fixed-bed. Journal of Shenyang Agricultural University, 40(1), 114–117.Google Scholar