Effect of catalytic infrared radiation pretreatment on stability of brown rice

Effect of catalytic infrared radiation pretreatment on stability of brown rice was investigated.The effects of exposure time, radiation distance and initial moisture content were determined. The optical infrared processing condition was time of6 min, distance of 35 cm, and initial moisture content of 14.50%.The insect pest, mould, germination rate, free fatty acids were determined with enhanced storage of 35 ℃ and 85% RH ( relative humidity) .The results indicated that pretreatment brown rice with MAP ( modified atmosphere packaging) had the best preservation effect.Free fatty acids were increased only by 15.45 mg KOH/100 g, the total number of mould remained at about 180 cfu/g, while no pest occurred. The present findings indicated that catalytic infrared radiation pretreatment effectively delayed the formation of free fatty acids, maintained low moisture content, inhibited pests and mildew formation.