Radio-Frequency Drying of Rice Germ for Shelf Life and Vitamin Preservation

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Solution Overview

Problem

Existing methods for producing rice bud products face challenges in achieving high purity, maintaining nutritional properties, and extending shelf life without altering the product's original characteristics, as they often result in vitamin destruction and flavor changes due to high temperatures.

Innovation Solution

The use of radio-frequency treatment for volumetric heating of rice buds, combined with dehydration in a vacuum oven and specific packaging methods, to achieve optimal moisture content and water activity levels, thereby preserving the product's nutritional value and extending shelf life.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Duration of action of stationary object

If traditional high-temperature drying and roasting methods are used to extend shelf life and reduce moisture, then the storage duration is improved, but the vitamin content and nutritional properties are destroyed

Engineering Contradiction:

Improveshelf lifeVSAvoidvitamin content

Core Design Contradiction:

Duration of action of stationary objectVSReliability

Solution Approach 1:

The invention changes the drying parameters by using low temperature (40-60°C) vacuum drying instead of traditional high-temperature methods, and uses radio-frequency treatment at controlled temperatures to achieve both shelf life extension and vitamin preservation simultaneously

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention replaces traditional thermal conduction heating with radio-frequency electromagnetic field heating, which provides more uniform and controllable heating that prevents vitamin destruction while effectively reducing moisture and extending shelf life

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Stability of the object's composition

If high-temperature roasting is applied to reduce moisture and prolong shelf life, then the storage stability is improved, but the original flavor and aroma characteristics are altered

Engineering Contradiction:

Improvestorage stabilityVSAvoidflavor and aroma alteration

Core Design Contradiction:

Stability of the object's compositionVSObject-generated harmful factors

Solution Approach 1:

The invention changes the temperature parameter to low temperature range (40-60°C) during vacuum drying and maintains controlled temperature during radio-frequency treatment, preventing the thermal degradation that causes flavor and aroma alteration while achieving storage stability

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention introduces vacuum as an intermediary environment during drying, which allows moisture removal at lower temperatures, and uses radio-frequency electromagnetic fields as an intermediary heating mechanism that provides uniform heating without excessive temperature rise that would alter flavor characteristics

Inventive Principle:

Principle #24Intermediary (Mediator)

3Loss of time

If conventional drying methods are used to remove moisture, then the processing time is reduced, but the product purity and homogeneity are compromised due to contamination with grain fragments and rice bran

Engineering Contradiction:

Improveprocessing timeVSAvoidproduct purity

Core Design Contradiction:

Loss of timeVSManufacturing precision

Solution Approach 1:

The invention segments the processing into distinct stages: separation of rice bran and grain fragments before drying, followed by vacuum drying and radio-frequency treatment, allowing each stage to optimize for its specific function without compromising overall purity

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The invention performs preliminary separation and purification of the rice bud from grain fragments and rice bran before the drying process begins, ensuring high product purity is achieved before moisture removal, and this purified state is maintained throughout the subsequent low-temperature vacuum drying and radio-frequency treatment steps

Inventive Principle:

Principle #10Preliminary action

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

This approach effectively reduces bacterial load, maintains vitamin content, and extends the shelf life of rice buds to several months while ensuring the product remains microbiologically safe and retains its original characteristics.

Implementation Method 1

radio frequency has allowed optimal results to be achieved, reducing bacterial load within the required limits without altering the properties of the food product

Methodology Applied

Scientific EffectRadio-frequency heating: Dielectric Heating

Implementation Method 2

combined with dehydration in a vacuum oven and specific packaging methods, to achieve optimal moisture content and water activity levels

Methodology Applied

Scientific EffectDehydration: Desiccation

Data Source

PatentUS12121037B2Method and plant for obtaining a ready-to-use food product based on rice germ

Publication Date: 2024.10.22 RONDOLINO SOC COOP AGRI

AI summary

Method for obtaining a ready-to-use food product based on rice bud comprising: providing a certain quantity of rice bud; subjecting said quantity of rice bud to a radio-frequency drying treatment; packaging at least part of said quantity of dried rice bud.