TRANSIÇÃO VÍTREA E PROPRIEDADES TECNOLÓGICAS NA SECAGEM E TEMPERAGEM DE GRÃOS DE ARROZ EM CASCA
Resumen
O objetivo deste estudo foi determinar a curva de transição vítrea e avaliar a influência da temperatura do ar da secagem, da espessura da camada de grãos e da implantação da etapa de temperagem (com isolamento térmico e hídrico), em grãos de arroz, classe longo-fino. O experimento foi realizado com uso de equipamento silo-secador de escala reduzida, ajustado para manter a temperatura média do ar de secagem em 30, 55 e 80 °C. A espessura máxima da camada de grãos, durante as secagens, foi de 0,45 m, dividida em três camadas (inferior, média e superior) de dimensões iguais. Imediatamente após a secagem, os grãos foram submetidos à temperagem durante 0 (sem temperagem), 120 e 240 min. Concluiu-se através deste estudo que a espessura da camada de grãos interferiu no tempo de secagem, com uma diferença de até 3 h a mais, da camada superior em relação à inferior. A implementação da etapa de temperagem preservou a qualidade dos grãos de arroz, onde a secagem com temperatura média do ar de 55 °C (40 °C nos grãos) e temperagem com duração de 240 min apresentou resultados equivalentes à secagem com temperatura do ar de 30 °C (considerada a de controle).
Descargas
La descarga de datos todavía no está disponible.
Citas
ARNS, B.; PARAGINSKI, R. T.; BARTZ, J.;SCHIAVON, R. A.; ELIAS, M. C.; ZAVAREZE,
E. R.; DIAS, A. R. G. The effects of heat–moisture
treatment of rice grains before parboiling on viscosity
profile and physicochemical properties. Int. J. Food
Sci. Technol. v. 49, p. 1939-1945, 2014. https://www.
doi.org/10.1111/ijfs.12580 .
BRASIL. Rules for seed testing. Brasília: Ministry
of Agriculture, Livestock and Food Supply (MAPA)/
ACS, 2009, 399 p.
BUGGENHOUT, J.; BRIJS, K.; VAN OEVELEN,
J.; DELCOUR, J. Milling breakage susceptibility and
mechanical properties of parboiled brown rice kernels.
LWT Food Sci. Technol. v. 59 (1), p. 369-375, 2014.
https://www.doi.org/10.1016/j.lwt.2014.05.001.
CHUNG, H.; CHANG, H.; LIM, S. Physical aging
Air Temperature (°C) Tempering (min) Cooking time (min) Volumetric yield (%) Gravimetric yield (%)
30 (control) - 14.32 ± 0.36 a 330.12 ± 5.61 a 287.14 ± 12.37 a
55 0 12.15 ± 0.09 c 327.00 ± 11.47 a 279.52 ± 12.15 a
55 240 13.22 ± 0.22 b 319.05 ± 9.62 ab 283.33 ± 9.07 a
80 0 12.11 ± 0.01 c 306.02 ± 2.07 bc 271.90 ± 7.05 a
80 240 12.21 ± 0.09 c 296.82 ± 5.07 c 280.00 ± 6.54 a
Mean ± standard deviation (n = 3). Lowercase letters in the same column indicate comparisons that did not have any
significant differences as evaluated by Tukey’s test at 5% probability (p < 0.05).
Santos et al.
Revista Brasileira de Engenharia e Sustentabilidade, v.8, n.1, p 54-62, jul.2020.61
of glassy normal and waxy rice starches: Effect of
crystallinity on glass transition and enthalpy relaxation.
Carbohydr. Polym. v. 58, p. 101-107, 2004. https://
www.doi.org/10.1016/S0268-005X(03)00106-1 .
DONG, R.; LU, Z.; LIU, Z.; KOIDE, S.; CAO, W.
Effect of drying and tempering on rice fissuring analysed
by integrating intra-kernel moisture distribution. J.
Food Eng. v. 97, p. 161-167, 2010. http://www.doi.
org/10.1016/j.jfoodeng.2009.10.005 .
GUENHA, R.; SALVADOR, B. D. V.; RICKMAN,
J.; GOULAO, L. F.; MUOCHA, I. M.; CARVALHO,
M. O. Hermetic storage with plastic sealing to reduce
insect infestation and secure paddy seed quality: a
powerful strategy for rice farmers in Mozambique. J.
Stored Prod. v. 59, p. 275-281, 2014. https://www.
doi.org/10.1016/j.jspr.2014.06.007.
LANG, G. H.; LINDEMANN, I. D. S.; FERREIRA,
C. D.; POHNDORF, R. S.; VANIER, N. L.;
OLIVEIRA, M. Influence of drying temperature on
the structural and cooking quality properties of black
rice. Cereal Chemistry. v. 95, p. 564-574, 2018.
https://www.doi.org/10.1002/cche.10060 .
MADAMBA, P. S.; YABES, R. P. Determination of
the optimum intermittent drying conditions for rough
rice (Oryza sativa, L.). LWT Food Sci. Technol. v. 38,
p. 157-165, 2005. https://www.doi.org/10.1016/j.
lwt.2004.04.018 .
MOHAPATRA, D.; BAL, S. Cooking quality and
instrumental textural attributes of cooked rice for
different milling fractions. J. Food Eng. v. 73, p.
253-259, 2006. http://www.doi.org/10.1016/j.
jfoodeng.2005.01.028 .
MUKHOPADHYAY, S.; SIEBENMORGEN, T. J.
Glass Transition Effects on Milling Yields in a Cross-
flow Drying Column. Drying Technol. v. 36, p. 723-
735, 2018. http://www.doi.org/10.1080/07373937.2
017.1351453 .
MUKHOPADHYAY, S.; SIEBENMORGEN, T.
J.; MAUROMOUSTAKOS, A. Effect of tempering
approach following cross-flow drying on rice milling
yields. Drying Technol. v. 37, p. 2137-2151, 2019.
https://doi.org/10.1080/07373937.2018.1564760 .
PERDON, A. A.; SIEBENMORGEN, T. J.;
MAUROMOUSTAKOS, A. Glassy state transition
and rice drying: Development of a brown rice state
diagram. Cereal Chem. v. 77, p. 708-713, 2000. https://
www.doi.org/10.1094/CCHEM.2000.77.6.708 .
SANDOVAL, A. J.; NUÑEZ, M.; MÜLLER, A.
J.: VALLE, G. D.; LOURDIN, D. Glass transition
temperatures of a ready to eat breakfast cereal
formulation and its main components determined
by DSC and DMTA. Carbohydr. Polym. v. 76,
p. 528-534, 2009. https://www.doi.org/10.1016/j.
carbpol.2008.11.019 .
SCHLUTERMAN, G. J.; SIEBENMORGEN, T.
J. Relating rough rice moisture content reduction
and tempering duration to head rice yield reduction.
Trans. ASAE. v. 50, p. 137-142, 2007. https://www.
doi.org/10.13031/2013.22385 .
TIMM, N. S.; LANG, G.H.; FERREIRA, C. D.;
POHNDORF, R. S.; OLIVEIRA, M. Infrared
radiation drying of parboiled rice: influence of
temperature and grain bed depth in quality aspects. J.
Food Process Eng. V. 43; p. E13375, 2020. https://
www.doi.org /10.1111/Jfpe.13375 .
TONG, C.; GAO, H.; LUO, S.; LIU, L.; BAO, J.
Impact of Postharvest Operations on Rice Grain.
Compr. Rev. Food Sci. v. 18, p. 626-640, 2019.
https://www.doi.org/10.1111/1541-4337.12439 .
TORKI-HARCHEGANI, M.; SADEGHI, M.;
MOHEB, A.; NAGHAVI, Z. Investigation on rough
rice drying kinetics at various thin layers of a deep bed.
Heat Mass Transf. v. 50, p. 1717-1725, 2014. https://
www.doi.org/10.1007/s00231-014-1378-1 .
VANIER, N. L.; PARAGINSKI, R. T.; BERRIOS, J.
J.; OLIVEIRA, L. C.; ELIAS, M. C. Thiamine content
Santos et al.Revista Brasileira de Engenharia e Sustentabilidade, v.8, n.1, p 54-62, jul.2020.
62
and technological quality properties of parboiled rice
treated with sodium bisulfite: Benefits and food safety
risk. J. Food Compos. v. 41, p. 98-103, 2015. https://
www.doi.org/10.1016/j.jfca.2015.02.008
E. R.; DIAS, A. R. G. The effects of heat–moisture
treatment of rice grains before parboiling on viscosity
profile and physicochemical properties. Int. J. Food
Sci. Technol. v. 49, p. 1939-1945, 2014. https://www.
doi.org/10.1111/ijfs.12580 .
BRASIL. Rules for seed testing. Brasília: Ministry
of Agriculture, Livestock and Food Supply (MAPA)/
ACS, 2009, 399 p.
BUGGENHOUT, J.; BRIJS, K.; VAN OEVELEN,
J.; DELCOUR, J. Milling breakage susceptibility and
mechanical properties of parboiled brown rice kernels.
LWT Food Sci. Technol. v. 59 (1), p. 369-375, 2014.
https://www.doi.org/10.1016/j.lwt.2014.05.001.
CHUNG, H.; CHANG, H.; LIM, S. Physical aging
Air Temperature (°C) Tempering (min) Cooking time (min) Volumetric yield (%) Gravimetric yield (%)
30 (control) - 14.32 ± 0.36 a 330.12 ± 5.61 a 287.14 ± 12.37 a
55 0 12.15 ± 0.09 c 327.00 ± 11.47 a 279.52 ± 12.15 a
55 240 13.22 ± 0.22 b 319.05 ± 9.62 ab 283.33 ± 9.07 a
80 0 12.11 ± 0.01 c 306.02 ± 2.07 bc 271.90 ± 7.05 a
80 240 12.21 ± 0.09 c 296.82 ± 5.07 c 280.00 ± 6.54 a
Mean ± standard deviation (n = 3). Lowercase letters in the same column indicate comparisons that did not have any
significant differences as evaluated by Tukey’s test at 5% probability (p < 0.05).
Santos et al.
Revista Brasileira de Engenharia e Sustentabilidade, v.8, n.1, p 54-62, jul.2020.61
of glassy normal and waxy rice starches: Effect of
crystallinity on glass transition and enthalpy relaxation.
Carbohydr. Polym. v. 58, p. 101-107, 2004. https://
www.doi.org/10.1016/S0268-005X(03)00106-1 .
DONG, R.; LU, Z.; LIU, Z.; KOIDE, S.; CAO, W.
Effect of drying and tempering on rice fissuring analysed
by integrating intra-kernel moisture distribution. J.
Food Eng. v. 97, p. 161-167, 2010. http://www.doi.
org/10.1016/j.jfoodeng.2009.10.005 .
GUENHA, R.; SALVADOR, B. D. V.; RICKMAN,
J.; GOULAO, L. F.; MUOCHA, I. M.; CARVALHO,
M. O. Hermetic storage with plastic sealing to reduce
insect infestation and secure paddy seed quality: a
powerful strategy for rice farmers in Mozambique. J.
Stored Prod. v. 59, p. 275-281, 2014. https://www.
doi.org/10.1016/j.jspr.2014.06.007.
LANG, G. H.; LINDEMANN, I. D. S.; FERREIRA,
C. D.; POHNDORF, R. S.; VANIER, N. L.;
OLIVEIRA, M. Influence of drying temperature on
the structural and cooking quality properties of black
rice. Cereal Chemistry. v. 95, p. 564-574, 2018.
https://www.doi.org/10.1002/cche.10060 .
MADAMBA, P. S.; YABES, R. P. Determination of
the optimum intermittent drying conditions for rough
rice (Oryza sativa, L.). LWT Food Sci. Technol. v. 38,
p. 157-165, 2005. https://www.doi.org/10.1016/j.
lwt.2004.04.018 .
MOHAPATRA, D.; BAL, S. Cooking quality and
instrumental textural attributes of cooked rice for
different milling fractions. J. Food Eng. v. 73, p.
253-259, 2006. http://www.doi.org/10.1016/j.
jfoodeng.2005.01.028 .
MUKHOPADHYAY, S.; SIEBENMORGEN, T. J.
Glass Transition Effects on Milling Yields in a Cross-
flow Drying Column. Drying Technol. v. 36, p. 723-
735, 2018. http://www.doi.org/10.1080/07373937.2
017.1351453 .
MUKHOPADHYAY, S.; SIEBENMORGEN, T.
J.; MAUROMOUSTAKOS, A. Effect of tempering
approach following cross-flow drying on rice milling
yields. Drying Technol. v. 37, p. 2137-2151, 2019.
https://doi.org/10.1080/07373937.2018.1564760 .
PERDON, A. A.; SIEBENMORGEN, T. J.;
MAUROMOUSTAKOS, A. Glassy state transition
and rice drying: Development of a brown rice state
diagram. Cereal Chem. v. 77, p. 708-713, 2000. https://
www.doi.org/10.1094/CCHEM.2000.77.6.708 .
SANDOVAL, A. J.; NUÑEZ, M.; MÜLLER, A.
J.: VALLE, G. D.; LOURDIN, D. Glass transition
temperatures of a ready to eat breakfast cereal
formulation and its main components determined
by DSC and DMTA. Carbohydr. Polym. v. 76,
p. 528-534, 2009. https://www.doi.org/10.1016/j.
carbpol.2008.11.019 .
SCHLUTERMAN, G. J.; SIEBENMORGEN, T.
J. Relating rough rice moisture content reduction
and tempering duration to head rice yield reduction.
Trans. ASAE. v. 50, p. 137-142, 2007. https://www.
doi.org/10.13031/2013.22385 .
TIMM, N. S.; LANG, G.H.; FERREIRA, C. D.;
POHNDORF, R. S.; OLIVEIRA, M. Infrared
radiation drying of parboiled rice: influence of
temperature and grain bed depth in quality aspects. J.
Food Process Eng. V. 43; p. E13375, 2020. https://
www.doi.org /10.1111/Jfpe.13375 .
TONG, C.; GAO, H.; LUO, S.; LIU, L.; BAO, J.
Impact of Postharvest Operations on Rice Grain.
Compr. Rev. Food Sci. v. 18, p. 626-640, 2019.
https://www.doi.org/10.1111/1541-4337.12439 .
TORKI-HARCHEGANI, M.; SADEGHI, M.;
MOHEB, A.; NAGHAVI, Z. Investigation on rough
rice drying kinetics at various thin layers of a deep bed.
Heat Mass Transf. v. 50, p. 1717-1725, 2014. https://
www.doi.org/10.1007/s00231-014-1378-1 .
VANIER, N. L.; PARAGINSKI, R. T.; BERRIOS, J.
J.; OLIVEIRA, L. C.; ELIAS, M. C. Thiamine content
Santos et al.Revista Brasileira de Engenharia e Sustentabilidade, v.8, n.1, p 54-62, jul.2020.
62
and technological quality properties of parboiled rice
treated with sodium bisulfite: Benefits and food safety
risk. J. Food Compos. v. 41, p. 98-103, 2015. https://
www.doi.org/10.1016/j.jfca.2015.02.008
Publicado
2021-11-23
Cómo citar
Lessa dos Santos, G., Scherer Pohndorf, R., Oliveira, M., & Cardoso Elias, M. (2021). TRANSIÇÃO VÍTREA E PROPRIEDADES TECNOLÓGICAS NA SECAGEM E TEMPERAGEM DE GRÃOS DE ARROZ EM CASCA. Revista Brasileira De Engenharia E Sustentabilidade, 8(1), 54-62. Recuperado a partir de https://revistas.ufpel.edu.br/index.php/rbes/article/view/241
Número
Sección
TECNOLOGIAS AGRÍCOLAS E AGRONÔMICAS
