Food Infrared Heating Technology: A Review of Its Impacts on Rice Bran Quality

Food Infrared Heating Technology: A Review of Its Impacts on Rice Bran Quality

© 2021 by IJETT Journal
Volume-69 Issue-8
Year of Publication : 2021
Authors : Firmansyah Faturachman, Rossi Indiarto
DOI :  10.14445/22315381/IJETT-V69I8P227

How to Cite?

Firmansyah Faturachman, Rossi Indiarto, "Food Infrared Heating Technology: A Review of Its Impacts on Rice Bran Quality," International Journal of Engineering Trends and Technology, vol. 69, no. 8, pp. 218-224, 2021. Crossref,

Rice bran is a by-product of the rice processing industry that is underutilized. While rice bran contains various nutrients and biological activities, its use as animal feed is limited. It is due to the bran`s vulnerability to rancidity. As a result, rice bran will become unfit for human consumption when free fatty acids (FFA) increase to 10%. Stabilization of the lipase enzyme via infrared heating is one technology that it can use to reduce FFA. In addition, controlled infrared heating in terms of temperature, radiation intensity, and exposure time retains nutrients and extends the shelf life of the bran, allowing it to be further utilized as a source of antioxidants, phytosterols, and oleic acid. However, infrared exposure to rice bran can reduce water content and free fatty acids, which affect vitamin E stability, maintain the stability of ?-oryzanol bran during storage, and increases the mortality index of insecticides. These parameters affect the bran`s quality during storage. In this review, infrared heating technology in rice bran, beginning with the fundamental principles of infrared, infrared heating sources, and rice bran`s physicochemical properties, will be discussed.

Food, infrared, rancidity, rice, transmitter, wavelength

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