Professional Documents
Culture Documents
School of Food Science & Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
Jiangsu Provincial Key Laboratory of Dairy Biotechnology & Safety Control, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
c
School of Hydraulic, Energy & Power Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
d
School of Food Science and Technology, Jiangnan University, Lihu Dadao 1800, Wuxi, Jiangsu 214122, People's Republic of China
b
a r t i c l e
i n f o
Article history:
Received 18 June 2012
Accepted 16 January 2014
Available online 6 February 2014
Editor Proof Receive Date 24 February 2014
Keywords:
Pulsed electric eld
Lipase
Brown rice
Stabilization
a b s t r a c t
Pulsed electric eld (PEF) treatment was applied to brown rice grains in a treatment chamber which was
surrounded by organic glass as walls around a pair of horizontally paralleled plate electrodes to investigate the
feasibility of PEF on low moisture food materials. Based on a monolayer of brown rice grains the results showed
that the lipase activity could be signicantly inactivated by PEF. Among the PEF parameters, the voltage was the
most important to the inactivating efciency, followed by frequency and pulse width; while the time was less
dominant. The interactions between voltage and pulse width and between frequency and pulse width also
contributed to the lipase inactivation signicantly. By using BoxBehnken design, response surface methodology
was applied to optimize the process and a well tting model was obtained with PEF parameters, voltage, frequency, pulse width, and residence time.
Industrial relevance: Pulsed electric eld (PEF) is a low temperature and environment friendly technology in food
processing. It is promising and has received considerable attention over the years in the past. PEF has been
applied to inactivate microorganisms or enzymes. However, research work regarding PEF focused almost only
on liquid food processing so far. There has been no report of PEF on solid food materials. Rice bran is abundant
and nutritious, but it could not be stored for a long time because enzymolysis takes place soon after it is scraped
off from rice grains. If the PEF could be used for lipase inactivation in brown rice grains, the stabilized rice bran
should be obtained after milling during the material convey. It would be another effective and in-line rice bran
stabilization technique potential in the rice industry. Furthermore, the application scope of PEF in food industry
could be widened.
2014 Elsevier Ltd. All rights reserved.
1. Introduction
Rice, a cereal with the second-highest production worldwide, is
the most important staple food for a large part of the world's human
population, especially in Asia and the West Indies. Nearly half of China
population consumes polished rice as their staple food. Rice bran is a
by-product of the milling process corresponding to 58% of the total
rice grain. It is one of the sources of protein, oil, dietetic ber and functional compounds such as oryzanol and tocotrienes (Carrol, 1990;
Juliano, 1994; McCaskill & Zhang, 1999; Orthoefer, 1996). The abundant
lipid (N20%) limits its use for rancidity occurs soon after production,
thus, the fresh bran must be stabilized for further utilization. Efforts
have been made in this aspect. The most effective classical methods
include dry heat, moist heat, and moist heat on press stabilization
(Juliano, 1994; Prakash, 1996). Other methods include the use of
chemical products, such as hydrochloric acid, acetic acid, acrylonitrile
Corresponding author at: School of Food Science & Engineering, Yangzhou University,
Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China. Fax: +86 514
8731 3372.
E-mail address: jyqian@yzu.edu.cn (J.-Y. Qian).
1466-8564/$ see front matter 2014 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.ifset.2014.01.010
and propanal, and the use of microwave (Prakash, 1996; Prakash &
Ramanatham, 1995; Ramezanzadeh, Rao, Windhauser, Prinyawiwatkul,
& Marshall, 1999). Obviously, in all possible options, the application of
chemicals is getting far away from consumer acceptance. When thermal
treatment is applied, the rice bran stabilization process consists of the
destruction of active lipases and peroxidases (Saunders, 1990). In subtropical or warm areas, the temperature of rice bran could reach over
40 C after milling. And the bran is normally stored without cooling in
most of the milling plants. If it has deteriorated, as often happens, mostly due to lipase enzymolysis after being stripped from the grains and
stored for a long time at a relatively higher temperature, the bran
would be of no use at all; this is the reason why less than 10% of the
rice bran has been used in China. On the other hand, if the lipase could
be inactivated in the grains, stabilized bran could be obtained at any
time whenever the brown rice is milled.
Pulsed electric eld (PEF) has gained increasing interest for different
applications in food industry. As a non-thermal food preservation
method, this technique is mainly applied in liquid food products, e.g.
to produce juices with extended shelf life and high sensorial quality
by inactivating enzymes such as polyphenol oxidase in foods (AguilarRosas, Ballinas-Casarrubias, Nevarez-Moorillon, Martin-Belloso, &
Ortega-Rivas, 2007; Giner et al., 2002; Mertens & Knorr, 1992; Qin,
90
J.-Y. Qian et al. / Innovative Food Science and Emerging Technologies 22 (2014) 8994
V 1 V 0 c 40:01 60
100
m 100M
25
2.2. Materials
Brown rice, supplied by a local rice milling plant, Jiangsu Shuangtu
Food Co. Ltd., was manually sorted out and cleaned up. Only those full
grains were used.
2.5.1.1. Effect of material thickness on lipase activity. The brown rice grains
were laid in the treatment chamber between the electrode plates with a
xed distance of 45 mm. The parameters were set to voltage: 9 kV, frequency: 600 Hz, pulse width: 9 s, and residence time: 5 s. The thickness
of the grain varied from a monolayer to multilayer of 10 to 40 mm with
an interval of 10 mm. The treatment time was 27 ms for each trial with
an energy input of 4.95 J.
J.-Y. Qian et al. / Innovative Food Science and Emerging Technologies 22 (2014) 8994
Table 1
Code and level of factors.
Factor and coded symbol
Level
Frequency (Hz), x1
Voltage (kV), x2
Time (s), x3
Pulse width (s), x4
+1
400
6
3
9
600
9
5
12
800
12
7
15
Y 0
i xi
ij x
2.5.2. Optimization
Response surface methodology with the BoxBehnken design was
applied to investigate the effect of the PEF treatment variables, frequency (x1), voltage(x2), residence time (x3), and pulse width (x4)
on the lipase activity (Y). A factorial design was planned to obtain
quadratic model for the response (Eq. (3)). The equation suggests
the effect of the process variables in terms of linear, quadratic, and
4
3
2
1
6
5
4
3
2
1
0
0
5
10
15
20
200
25
400
600
800
1000
Frequency (Hz)
ij xi x j
Every trial was repeated three times and the results were expressed
as the mean standard deviation. All statistical analyses were
performed by using Design Expert 8.05b (Stat-Ease Inc., Minneapolis,
Minnesota, USA).
91
5
4
3
2
1
6
5
4
3
2
1
0
0
3
12
15
12
15
Voltage (V)
Fig. 1. Factorial effect of pulsed electric eld on lipase activity. A. Effect of material thickness on lipase activity; B. Effect of frequency on lipase activity; C. Effect of pulse width on lipase
activity; D. Effect of residence time on lipase activity; E. Effect of voltage on lipase activity.
92
J.-Y. Qian et al. / Innovative Food Science and Emerging Technologies 22 (2014) 8994
Table 2
Experimental design and results.
Trial no.
Variable
Response
x1 (Hz)
x2 (kV)
x3 (s)
x4 (s)
Observed Y
Predicted Y
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
1
1
1
1
0
0
0
0
1
1
1
1
0
0
0
0
1
1
1
1
0
0
0
0
0
0
0
0
0
1
1
1
1
0
0
0
0
0
0
0
0
1
1
1
1
0
0
0
1
1
1
1
0
0
0
0
0
0
0
0
0
0
1
1
1
1
0
0
0
0
1
1
1
1
1
1
1
1
0
0
0
0
0
0
0
0
0
0
0
0
0
1
1
1
1
1
1
1
1
0
0
0
0
0
0
0
0
1
1
1
1
0
0
0
0
0
4.52
3.37
3.53
3.17
4.57
3.62
4.12
2.51
4.42
3.36
3.53
2.49
4.76
3.66
3.37
3.31
3.58
3.83
3.41
2.57
4.68
3.72
3.74
3.51
2.5
2.24
2.31
2.33
2.15
4.45
4.36
3.47
3.16
4.35
3.73
3.94
2.65
4.20
3.49
3.45
2.76
4.83
3.72
3.36
3.29
3.91
3.76
3.5
2.26
4.77
3.82
3.66
3.44
2.31
2.31
2.31
2.31
2.31
Table 3
Analysis of variance (ANOVA) for regression equation.
Source
Sum of squares
DF
Mean square
F-value
P-value
Prob N F
Model
Residual
Lack of t
Pure error
Total
16.10
0.59
0.53
0.067
16.69
14
14
10
4
28
1.15
0.042
0.053
0.017
27.15
b0.0001**
3.14
0.1405
J.-Y. Qian et al. / Innovative Food Science and Emerging Technologies 22 (2014) 8994
Table 4
Test of signicance for regression coefcient.
Model term
Coefcient
estimate
DF
Standard
error
95% CI
Low
95% CI
High
P-value
Prob N F
Intercept
x1
x2
x3
x4
x1x2
x1x3
x1x4
x2x3
x2x4
x3x4
x21
x22
x23
x24
2.31
0.35
0.29
0.48
0.37
0.20
0.27
0.005
0.26
0.18
0.16
0.43
0.87
0.62
0.74
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
0.092
0.059
0.059
0.059
0.059
0.10
0.10
0.10
0.10
0.10
0.10
0.081
0.081
0.081
0.081
2.11
0.48
0.42
0.60
0.50
0.023
0.49
0.22
0.039
0.038
0.39
0.26
0.70
0.45
0.57
2.50
0.22
0.17
0.35
0.25
0.42
0.052
0.23
0.48
0.40
0.056
0.60
1.05
0.79
0.91
b0.0001**
b0.0001**
0.0002**
b0.0001**
b0.0001**
0.0755
0.0191*
0.9619
0.0242*
0.0978
0.1311
0.0001**
b0.0001**
b0.0001**
b0.0001**
93
The linear and quadratic terms of the model affect the Y extremely
signicantly (P b 0.0001). The interaction terms x1x3 and x2x3 contribute to the Y signicantly (P b 0.05), whereas the others do not
(P N 0.05), as is shown in Table 4.
The response surface plots were generated for visualizing the
combined effects of the two factors on the response (Fig. 2). Two of
the four variables in tting function varied while the other two were
kept at central values. The effect of the PEF parameters on the response
(lipase activity) descends, according to the signicance of inuence, in
the order of voltage, frequency, pulse width, and lastly residence time.
3.3.2. Model verication
According to Eq. (4), the optimal conditions for PEF treatment on lipase inhibition are as follows, frequency: 716.9 Hz, voltage: 8.96 kV, residence time: 6.12 s, and pulse width: 12.94 s, at which the remaining
lipase activity is only 2.01 mg/g (38.29% of the starting value). In order
to test the liability and precision of the methodology and taking the
convenience for parameters setting into account, the variables were
Fig. 2. Response surface plots of pulsed electric eld on lipase activity. a: Frequency vs. time, voltage and pulse width kept at the central levels. b: Voltage vs. time, frequency and pulse
width kept at the central levels. c: Frequency vs. voltage, time and pulse width kept at the central levels. d: Frequency vs. pulse width, voltage and time kept at the central levels. e: Voltage
vs. pulse width, time and frequency kept at the central levels. f: Time vs. pulse width, frequency and voltage kept at the central levels.
94
J.-Y. Qian et al. / Innovative Food Science and Emerging Technologies 22 (2014) 8994