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Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice, Rebecca Bowie
Impact Of Selected Infrared Wavelengths Treatment On Inactivation Of Microbes On Rough Rice, Rebecca Bowie
Food Science Undergraduate Honors Theses
Formation of harmful microbes and their associated mycotoxins on rough rice during storage present negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) of the samples were treated at different IR wavelengths (λ) which were 3.2, 4.5, …