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Open AccessArticle

Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice

by 1,2,3,4, 5, 1,2,3,4,*, 1,2,3,4, 6, 1,2,3,4, 1,2,3,4 and 1,2,3,4
1
Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan, Wuxi 214122, China
2
National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
3
Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, China
4
Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
5
Ningbo Institute for Food Control, Ningbo 315048, China
6
Wuxi EL PONT Radiation Technology Co., Ltd., Wuxi 214151, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1139; https://doi.org/10.3390/foods9091139
Received: 15 July 2020 / Revised: 11 August 2020 / Accepted: 17 August 2020 / Published: 19 August 2020
Moisture content is an important factor that affects rice storage. Rice with high moisture (HM) content has superior taste but is difficult to store. In this study, low-dose electron beam irradiation (EBI) was used to study water distribution in newly harvested HM (15.03%) rice and dried rice (11.97%) via low-field nuclear magnetic resonance (LF-NMR). The gelatinization, texture and rheological properties of rice and the thermal and digestion properties of rice starch were determined. Results showed that low-dose EBI could change water distribution in rice mainly by affecting free water under low-moisture (LM) conditions and free water and bound water under HM conditions. HM rice showed smooth changes in gelatinization and rheological properties and softened textural properties. The swelling power and solubility index indicated that irradiation promoted the depolymerization of starch chains. Overall, low-dose EBI had little effect on the properties of rice. HM rice showed superior quality and taste, whereas LM rice exhibited superior nutritional quality. This work attempted to optimize the outcome of the EBI treatment of rice for storage purposes by analyzing its effects. It demonstrated that low-dose EBI was more effective and environmentally friendly than other techniques. View Full-Text
Keywords: Electron Beam Irradiation; rice; moisture; physicochemical properties Electron Beam Irradiation; rice; moisture; physicochemical properties
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MDPI and ACS Style

Pan, L.; Xing, J.; Luo, X.; Li, Y.; Sun, D.; Zhai, Y.; Yang, K.; Chen, Z. Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice. Foods 2020, 9, 1139. https://doi.org/10.3390/foods9091139

AMA Style

Pan L, Xing J, Luo X, Li Y, Sun D, Zhai Y, Yang K, Chen Z. Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice. Foods. 2020; 9(9):1139. https://doi.org/10.3390/foods9091139

Chicago/Turabian Style

Pan, Lihong; Xing, Jiali; Luo, Xiaohu; Li, Yanan; Sun, Dongling; Zhai, Yuheng; Yang, Kai; Chen, Zhengxing. 2020. "Influence of Electron Beam Irradiation on the Moisture and Properties of Freshly Harvested and Sun-Dried Rice" Foods 9, no. 9: 1139. https://doi.org/10.3390/foods9091139

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