Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/43232 |
Resumo: | Rice has social, economic, and nutritional importance in different countries. In the integral form, its consumption confers more health benefits. However, due to its characteristics of greater hardness and prolonged cooking time, it has low acceptance among consumers. The objective of this study was to analyze, through a literature review, the methods that use physical principles to reduce the cooking time of brown rice. Sixty-nine studies found in different databases, published from 2002 to 2022, were selected. The characteristics of rice processing, its main forms of consumption, the nutritional superiority of brown rice, the challenges of production and the contextualization of rice were compiled in the development of new processing methods. The main processing methods found to reduce the cooking time of brown rice were described and analyzed in relation to investigation methods, physical principles and the results obtained. Being then the partial polishing; pre-hydration, cooking and drying; fissure induction; heating by infrared radiation; treatment with high hydrostatic pressure; ultrasonic treatment and low-pressure cold plasma treatment. It was found that although these methods reduce cooking time, some may cause a decrease in the nutritional value of brown rice. In this way, it was considered that the pre-hydration, cooking and drying treatments and the induction of fissuring in the grains are the most promising, since they significantly influenced the reduction of the cooking time of brown rice, without changing its nutritional value. |
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Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisãoIndustrial physical processes to reduce brown rice cooking time - A reviewProcesos físicos industriales para reducir el tiempo de cocción del arroz integral - Una revisiónCompuestos nutricionalesSalvado de arrozTiempo de cocciónAbsorción de aguaFisuras en los granos.Compostos nutricionaisFarelo de arrozTempo de cozimentoAbsorção de águaFissuras nos grãos.Nutritional compoundsRice branCooking timeWater absorptionFissure in the grains.Rice has social, economic, and nutritional importance in different countries. In the integral form, its consumption confers more health benefits. However, due to its characteristics of greater hardness and prolonged cooking time, it has low acceptance among consumers. The objective of this study was to analyze, through a literature review, the methods that use physical principles to reduce the cooking time of brown rice. Sixty-nine studies found in different databases, published from 2002 to 2022, were selected. The characteristics of rice processing, its main forms of consumption, the nutritional superiority of brown rice, the challenges of production and the contextualization of rice were compiled in the development of new processing methods. The main processing methods found to reduce the cooking time of brown rice were described and analyzed in relation to investigation methods, physical principles and the results obtained. Being then the partial polishing; pre-hydration, cooking and drying; fissure induction; heating by infrared radiation; treatment with high hydrostatic pressure; ultrasonic treatment and low-pressure cold plasma treatment. It was found that although these methods reduce cooking time, some may cause a decrease in the nutritional value of brown rice. In this way, it was considered that the pre-hydration, cooking and drying treatments and the induction of fissuring in the grains are the most promising, since they significantly influenced the reduction of the cooking time of brown rice, without changing its nutritional value.El arroz tiene importancia social, económica y nutricional en diferentes países. En su forma integral, su consumo confiere más beneficios para la salud. Sin embargo, por sus características de mayor dureza y tiempo de cocción prolongado, tiene baja aceptación entre los consumidores. El objetivo de este estudio fue analizar, a través de una revisión bibliográfica, los métodos que utilizan principios físicos para reducir el tiempo de cocción del arroz integral. Se seleccionaron 69 estudios encontrados en diferentes bases de datos, publicados desde 2002 hasta 2022. Se recopilaron las características del procesamiento del arroz, sus principales formas de consumo, la superioridad nutricional del arroz integral, los desafíos de la producción y la contextualización del desarrollo del arroz de nuevos métodos de procesamiento. Se describieron y analizaron los principales métodos de procesamiento encontrados para reducir el tiempo de cocción del arroz integral en relación con los métodos de investigación, los principios físicos y los resultados obtenidos. Siendo ellos el pulido parcial; pre-hidratación, cocción y secado; inducción de fisuras; calefacción por radiación infrarroja; tratamiento con alta presión hidrostática; tratamiento ultrasónico y tratamiento con plasma frío a baja presión. Se encontró que, aunque estos métodos reducen el tiempo de cocción, algunos pueden causar una disminución en el valor nutricional del arroz integral. De esta forma, se consideró que los tratamientos de pre-hidratación, cocción y secado y la inducción de fisuras en los granos son los más promisorios, ya que influyeron significativamente en la reducción del tiempo de cocción del arroz integral, sin alterar su valor nutricional.O arroz possui importância social, econômica e nutricional em diferentes países. Em sua forma integral o seu consumo confere mais benefícios a saúde. No entanto, devido às suas características de maior dureza e tempo de cocção prolongado, apresenta baixa aceitação entre os consumidores. O objetivo com este estudo foi analisar, por meio de uma revisão da literatura, os métodos que utilizam princípios físicos para redução do tempo de cozimento do arroz integral. Foram selecionados 69 estudos encontrados em diferentes bases de dados, publicados no período de 2002 a 2022. Compilaram-se as características de processamento do arroz, suas principais formas de consumo, a superioridade nutricional do arroz integral, os desafios de produção e a contextualização do desenvolvimento de novos métodos de processamento. Os principais métodos de processamento para redução do tempo de cocção do arroz integral encontrados foram descritos e analisados em relação a vias de investigação, princípios físicos e os resultados obtidos. Sendo eles o polimento parcial; pré-hidratação, cocção e secagem; indução de fissuras; aquecimento por irradiação infravermelha; tratamento com alta pressão hidrostática; tratamento ultrassônico e tratamento com plasma frio de baixa pressão. Constatou-se que embora esses métodos reduzem o tempo de cocção, alguns podem causar decréscimo no valor nutricional do arroz integral. Desta forma, considerou-se que os tratamentos de pré-hidratação, cocção e secagem e de indução de fissuras nos grãos são os mais promissores, uma vez que influenciaram de forma significativa na redução do tempo de cocção do arroz integral, sem alterar o seu valor nutricional.Research, Society and Development2023-09-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4323210.33448/rsd-v12i9.43232Research, Society and Development; Vol. 12 No. 9; e6112943232Research, Society and Development; Vol. 12 Núm. 9; e6112943232Research, Society and Development; v. 12 n. 9; e61129432322525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/43232/34804Copyright (c) 2023 Christian Rafael Câmara de Souza; Leomar Hackbart da Silva; Paula Fernanda Pinto da Costahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Christian Rafael Câmara deSilva, Leomar Hackbart daCosta, Paula Fernanda Pinto da2023-10-01T10:43:32Zoai:ojs.pkp.sfu.ca:article/43232Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2023-10-01T10:43:32Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão Industrial physical processes to reduce brown rice cooking time - A review Procesos físicos industriales para reducir el tiempo de cocción del arroz integral - Una revisión |
title |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão |
spellingShingle |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão Souza, Christian Rafael Câmara de Compuestos nutricionales Salvado de arroz Tiempo de cocción Absorción de agua Fisuras en los granos. Compostos nutricionais Farelo de arroz Tempo de cozimento Absorção de água Fissuras nos grãos. Nutritional compounds Rice bran Cooking time Water absorption Fissure in the grains. |
title_short |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão |
title_full |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão |
title_fullStr |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão |
title_full_unstemmed |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão |
title_sort |
Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão |
author |
Souza, Christian Rafael Câmara de |
author_facet |
Souza, Christian Rafael Câmara de Silva, Leomar Hackbart da Costa, Paula Fernanda Pinto da |
author_role |
author |
author2 |
Silva, Leomar Hackbart da Costa, Paula Fernanda Pinto da |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Souza, Christian Rafael Câmara de Silva, Leomar Hackbart da Costa, Paula Fernanda Pinto da |
dc.subject.por.fl_str_mv |
Compuestos nutricionales Salvado de arroz Tiempo de cocción Absorción de agua Fisuras en los granos. Compostos nutricionais Farelo de arroz Tempo de cozimento Absorção de água Fissuras nos grãos. Nutritional compounds Rice bran Cooking time Water absorption Fissure in the grains. |
topic |
Compuestos nutricionales Salvado de arroz Tiempo de cocción Absorción de agua Fisuras en los granos. Compostos nutricionais Farelo de arroz Tempo de cozimento Absorção de água Fissuras nos grãos. Nutritional compounds Rice bran Cooking time Water absorption Fissure in the grains. |
description |
Rice has social, economic, and nutritional importance in different countries. In the integral form, its consumption confers more health benefits. However, due to its characteristics of greater hardness and prolonged cooking time, it has low acceptance among consumers. The objective of this study was to analyze, through a literature review, the methods that use physical principles to reduce the cooking time of brown rice. Sixty-nine studies found in different databases, published from 2002 to 2022, were selected. The characteristics of rice processing, its main forms of consumption, the nutritional superiority of brown rice, the challenges of production and the contextualization of rice were compiled in the development of new processing methods. The main processing methods found to reduce the cooking time of brown rice were described and analyzed in relation to investigation methods, physical principles and the results obtained. Being then the partial polishing; pre-hydration, cooking and drying; fissure induction; heating by infrared radiation; treatment with high hydrostatic pressure; ultrasonic treatment and low-pressure cold plasma treatment. It was found that although these methods reduce cooking time, some may cause a decrease in the nutritional value of brown rice. In this way, it was considered that the pre-hydration, cooking and drying treatments and the induction of fissuring in the grains are the most promising, since they significantly influenced the reduction of the cooking time of brown rice, without changing its nutritional value. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/43232 10.33448/rsd-v12i9.43232 |
url |
https://rsdjournal.org/index.php/rsd/article/view/43232 |
identifier_str_mv |
10.33448/rsd-v12i9.43232 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/43232/34804 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 12 No. 9; e6112943232 Research, Society and Development; Vol. 12 Núm. 9; e6112943232 Research, Society and Development; v. 12 n. 9; e6112943232 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052630791356416 |