Infrared radiation heating: A novel technique for developing quick-cooking rice
Gustavo Heinrich Lang, Newiton da Silva Timm, Henrique Passos Neutzling, Adriano Hirsch Ramos, Cristiano Dietrich Ferreira, Maurício de Oliveira
Abstract
Infrared radiation heating (IRH) was used in this study as a new technique for generating fissures in rice grains subjected to temperatures of 100, 125, and 150 °C for 2, 6, and 10 min, for the production of polished and brown quick-cooking rice (QCR). According to the increase in temperature and exposure time, there was an increase in the fissures, reducing the cooking time. IRH at 150 °C/6 min proved to be a promising technique for the production of polished-QCR with a cooking time of 5.79 min, even though the raw grains were opaque and slightly yellow appearance and the cooked rice was stickier. The IRH technique for the production of brown-QCR reduced the cooking time, reaching a time of 16.16 min. The production of brown-QCR by IRH still needs to be combined with another technique that eliminates the effects of the pericarp and aleurone in delaying water absorption.