Abstract
AbstractThis study investigated the effects of broadband and selected infrared (IR) wavelength treatments of rough rice on microbial inactivation. Rough rice was treated at different IR wavelengths and product‐to‐emitter distances (110, 275, and 440 mm) followed by tempering at 60°C for 4 hr. The total mold and aerobic plate counts (APC) on non‐treated and treated samples were determined. Significant total mold reductions of 1.14 and 3.11 log CFU/g were obtained after IR heating using broadband and selected wavelengths, respectively (p < .05). The most significant reduction of APC using selected IR wavelength was 1.09 log CFU/g; the broadband IR wavelength had no effect on the mean APC. The IR treatments followed by tempering step resulted in greater reductions of total mold counts and APC (4.03 and 3.50 log CFU/g) in comparison to IR treatments without tempering (3.11 and 1.09 log CFU/g). Overall, bacteria showed more resistance to IR treatments than molds.
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