Moistened Germ-Remained Rice Electron-Beam Preservation
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Solution Overview
Problem
Existing methods for extending the shelf life of germ remained rice, such as low temperature storage, modified atmosphere packaging, and microwave technology, result in increased fissure and broken rates, decreased palatability, and short shelf life due to wear and tear during handling and transport.
Innovation Solution
A method involving moderate moistening of germ remained rice in a constant climate chamber followed by electron beam irradiation, specifically using a nylon composite bag and controlled electron beam dosage, to maintain moisture and inactivate enzymes, thereby extending shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If microwave technology is used to extend shelf life, then shelf life is extended, but fissure rate and broken rate increase and palatability decreases
Solution Approach 1:
The patent replaces microwave technology with electron beam irradiation technology. The electron beam irradiation system uses a beam generator to produce high-energy electron beams that penetrate and inactivate enzymes and microorganisms in the rice, achieving shelf life extension without the mechanical heating effects that cause fissures and breaks. This substitution of the preservation mechanism eliminates the damage to rice integrity while maintaining the shelf life extension benefit.
Solution Approach 2:
The patent introduces moderate moistening as a preliminary treatment before electron beam irradiation. By controlling the moisture content of the rice to specific ranges (14-16% for indica rice, 15-17% for japonica rice), the rice becomes more resistant to the electron beam effects, reducing fissure and broken rates. This parameter change in moisture content before irradiation protects the rice structure while allowing the irradiation to effectively extend shelf life.
2Duration of action of stationary object
If modified atmosphere packaging is used, then shelf life is extended, but the product suffers wear and tear during handling and transport
Solution Approach 1:
The patent applies electron beam irradiation as a preliminary treatment to inactivate enzymes and microorganisms before the rice undergoes handling and transport. By performing the preservation action in advance, the rice becomes more resilient to subsequent mechanical stresses during handling and transport, reducing wear and tear while maintaining extended shelf life.
3Duration of action of stationary object
If low temperature storage is used to preserve germ remained rice, then shelf life is extended, but enzyme activity is not sufficiently reduced
Solution Approach 1:
The patent replaces low temperature storage with electron beam irradiation technology. The electron beam delivers high-energy radiation that directly inactivates enzymes and microorganisms through ionization and free radical formation, achieving more effective enzyme suppression than thermal methods. This substitution provides superior control over harmful biological factors while extending shelf life.
Solution Approach 2:
The patent combines moderate moistening with electron beam irradiation to optimize enzyme inactivation. The controlled moisture content enhances the effectiveness of electron beam irradiation on enzyme activity while preventing excessive damage to the rice structure, achieving better enzyme suppression than low temperature storage alone.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method effectively reduces fissure and broken rates, maintains moisture content, and enhances palatability, extending the shelf life of germ remained rice to 75-105 days compared to 15-30 days with conventional methods.
Implementation Method 1
irradiating the packed germ remained rice with an electron beam
Implementation Method 2
The energy is transferred to the object, causing ionization of the object and generating free radicals H· or OH·
Implementation Method 3
moderately moistening the germ remained rice... transferring the sheet tray to a constant climate chamber without spraying water until moisture seeps through the germ remained rice
Data Source
AI summary
A method for extending shelf life of germ remained rice includes evenly spreading the germ remained rice on a sheet tray, and moderately moistening the germ remained rice, packing the germ remained rice moistened, and irradiating the germ remained rice with an electron beam.