DEVELOPMENT OF NON-CHEMICAL DISINFESTATION METHOD FOR STORAGE RICE USING INFRARED RADIATION HEATING

Ragab, K. A. E.

doi:10.21608/mjae.2012.101191

DEVELOPMENT OF NON-CHEMICAL DISINFESTATION METHOD FOR STORAGE RICE USING INFRARED RADIATION HEATING

Document Type : Original Article

Author

K. A. E. Ragab

Lec. of Agric. Eng., Fac. of Agric., Suez-Canal Univ., Egypt.

10.21608/mjae.2012.101191

Abstract

The objective of this study was to develop rapid, non-chemical, and safe alternative disinfestation method for storage rice while retaining high rice quality. A sample of stored rice, variety M202, with moisture content (MC) of 11.0 ± 0.3% (wb) was used for conducting this study. The main sample was divided into two groups of samples using a sample divider. One was infested with the adults and eggs of lesser grain borers (Rhizopertha dominica) and angoumois grain moths (Sitotroga cerealella) and used for disinfestation tests. The other one was used for milling quality evaluation. All the samples were heated using a catalytic infrared (IR) emitter under radiation intensity of 5300 W/cm² for different heating times (10, 15, 20, 25, and 30 s). After IR heating, the effect of tempering treatment for various durations on effectiveness of disinfestation and rice quality was evaluated. The evaluated milling quality indicators were total rice yield (TRY), head rice yield (HRY) and whiteness index (WI). The results showed that, a high heating rate for rice was achieved using IR heating. As rice samples were heated for heating times ranged from 10 to 30 s, rice temperatures ranged from 46 to 67 ºC. Because of a short heating time and lower moisture content of rice, the moisture loss under different tested conditions was very low and was less than 0.7%, which was relevant to preserve the rice quality. The IR heating for rice storage to temperature of 60 ºC followed by tempering treatment for at least 20 min. was sufficient to completely kill the tested insects. However, heating to 60 ºC followed by 180 min tempering was optimum to achieve a good milling quality for the storage rice. Therefore, it has been concluded that the complete disinfestation and enhanced milling quality can be achieved by heating storage rice using IR to temperature of 60 ºC followed by tempering treatment for 180 min with natural cooling

Keywords

Main Subjects

Processing Engineering of Agricultural Products

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