Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice

Infrared (IR) heating method against rice weevils ( Sitophilus oryzae ) in an egg stage was investigated. A kinetic model was developed to describe insect mortality in a temperature range of 40–60 °C. Effects of IR heating temperature (50–60 °C) and exposure time (1–3 min) on insect mortality and qu...

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Veröffentlicht in:	Food and bioprocess technology 2017-02, Vol.10 (2), p.284-295
Hauptverfasser:	Duangkhamchan, Wasan, Phomphai, Adisak, Wanna, Ruchuon, Wiset, Lamul, Laohavanich, Juckamas, Ronsse, Frederik, Pieters, Jan G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Eggs Food Science Heat tolerance Heating Infrared heating Insects Kinetic equations Mortality Original Paper Quality management Response surface methodology Sitophilus oryzae Temperature
Online-Zugang:	Volltext
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