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University of Arkansas, Fayetteville
Aflatoxin B1;Aspergillus flavus;microwave treatment;Rice consumption;Rice fractions;single-pass microbial inactivation
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Securing Rice Safety Through Innovative Radiative Heat Treatment And Proper Storage, Faith Achieng Ouma
Securing Rice Safety Through Innovative Radiative Heat Treatment And Proper Storage, Faith Achieng Ouma
Graduate Theses and Dissertations
Securing the microbial safety of rice is a rising priority within the food industry, especially when used as an ingredient to manufacture ready-to-eat, minimally-processed products. Mold contamination is typically the most problematic for rice because certain species of Aspergillus produce toxic secondary metabolites known as aflatoxins, rendering the grain unfit for human and animal consumption. The objectives of this study are to: (1) investigate the effectiveness of using high-power (915 MHz frequency), short-duration microwaves (MWs) to inactivate microbes on rough rice; (2) use a three-level screening design to determine which storage factors, such as temperature, relative humidity (RH), storage duration, …