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Effects of electron beam irradiation on storability of brown and milled rice
- Luo, Xiaohu, Li, Yulin, Yang, Dan, Xing, Jiali, Li, Ke, Yang, Ming, Wang, Ren, Wang, Li, Zhang, Yuwei, Chen, Zhengxing
- Journal of stored products research 2019 v.81 pp. 22-30
- amylose, brown rice, carboxylic ester hydrolases, color, enzyme activity, free fatty acids, freshness, irradiation, microstructure, plate count, scanning electron microscopy, storage quality, viscosity
- The effects of electron beam irradiation (EBI) treatment on the freshness and quality of brown and milled rice at different irradiation doses were investigated. The colors of brown rice (P > 0.05) and milled rice (P < 0.05) slightly changed after 5 kGy irradiation. After irradiation, the viscosities and amylose contents of the samples decreased (P < 0.05), crystal forms remained unchanged, but crystallinities decreased (P < 0.05). The microstructures of the samples did not change according to the results of the scanning electron microscopy. During the 120-day storage process, the free fatty acids of the irradiated samples increased at a slower rate than the non-irradiated samples did. Lipase activity was inhibited effectively, and the total viable bacterial count was significantly reduced (P < 0.05). Results indicated the potential of EBI to improve the quality and extend the shelf lives of brown and milled rice during storage.