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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
New insight into processing of cooked rice through intrinsic measurement of modulus, adhesion and cohesion at
the level of individual grains
Lu Yu, M Fitzgerald, R G Gilbert, J R Stokes, T Witt and M S Turner
The University of Queensland, Australia
The textural and flavor qualities of packaged pre-cooked rice (PPC) are often considered inferior compared to freshly cooked
rice. Our aim is to determine specifically the origin of any physicochemical differences that arise during processing of PPC that
ultimately affects quality. To achieve this, it has been necessary to develop techniques tomeasure the mechanical and surface properties
of individual rice grains due to the insensitivity of the commonly used texture profile analysis. Single grains were compressed within
the elastic limit, i.e. to a non-destructive small strain deformation. We found wide distributions of modulus and adhesion, whereby
the significant differences of their mean are affected by thermal sterilization time and the addition of oil before sterilization. In
addition, cohesion in bulk of PPC was measured with a ring-shear tester designed to measure flow properties. Rinsing before thermal
sterilization affects the moisture, but not the modulus, adhesion or cohesion of bulk. In conclusion, measuring intrinsic mechanical
properties at the individual grain level paves the way towards rational design and evaluation of processing and ingredient variables
on the quality of cooked rice. Keeping the thermal processing time to a minimum produces PPC more similar to freshly cooked rice
and the addition of oil facilitates the flow ability during handling by reducing grain-grain adhesion.
Biography
Lu Yu is currently pursuing her PhD in the Industry Transformation Training Centre at the University of Queensland, Australia. She received her Bachelor of Science
in Nutritional Sciences and Master of Science in Food Technology and Biotechnology at the Technical University Munich, Germany in 2013.
Lu Yu et al., J Food Process Technol 2016, 7:12 (Suppl)