Processos físicos industriais para redução do tempo de cocção de arroz integral

Abstract

Rice has social, economic, and nutritional importance in different countries of the world. In its integral form, your consumption confers more health benefits. However, its characteristics, including its high cooking time, diminish its appeal to most consumers. Several methods have already been studied to solve this factor. Within this context, a literature review study was carried out regarding the methods that use physical principles. Were used 69 studies found in different databases, from descriptors terms related to the study topic. Studies were selected by relevance and publication date. Rice processing characteristics were compiled, its main forms consumed, the nutritional superiority of brown rice, the causes of its consumption problems and the contextualization of the development of new processing methods. The main physical processing methods to reduce the cooking time of brown rice found were described and analyzed in relation to their investigation paths, physical principles and the results obtained. These methods being the following: partial polishing; pre-hydration, cooking and drying; fissure induction; heating by infrared radiation; high hydrostatic pressure treatment; ultrasonic treatment and low-pressure cold plasma treatment. The prehydration, cooking and drying treatment and of fissure induction was considered the most promising, and it was concluded that the line of research reviewed is comprehensive and expanding.