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Updated: Feb 9, 2026

Infrared Thermography for the Detection of Changes in Brown Adipose Tissue Activity
Published on: September 28, 2022
Influence of infrared drying on storage characteristics of brown rice
Chao Ding1, Ragab Khir2, Zhongli Pan3
1College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economies, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China.
Abstract:
The aim of this study was to improve storage characteristics of brown rice by using infrared radiation drying (IRD) through comparison with hot air drying (HAD) and ambient air drying (AAD). After heating by IR from 20 °C to 60 °C within 58 s, 2.17 percentage points moisture of rough rice (initial moisture content is 25.0 ± 0.2% in dry basis) were removed without adverse effect on germination capacity of husked brown rice. Compared with AAD, IRD slowed down the increase in yellowness, water uptake and volume expansion ratio of brown rice by 47.9%, 41.0% and 37.9% after four months of storage, and decreased the temperature range and enthalpy of gelatinization, the peak and breakdown viscosities. These changes might due to the higher stabilization effect of IRD on the microstructure and thermal properties of proteins and starch granules than AAD. IRD is an effective method to improve storage stability of brown rice.
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