Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation.

Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non-aromatic parboiled (PB) rice were hydrated during the first 10 min of processing with reciprocal agitation followed by static retort processing. The aroma compound, 2-Acetyl-1-pyrroline (2-AP) was more heat-stable in CJ than TJ rice but decreased 15-fold compared to the rice cooker method. Pareto analysis indicated that rice type and agitation had the main effect on amylose and total starch and chroma and hue. Color differences of rice agitated during hydration and between rice cooker or static retort processed rice, indicated only slight differences for each rice variety. Hydration of dry rice during retort cooking and similar starch, color, and aroma quality were achieved with reciprocal compared to static or rice cooker methods. Survey responses categorized consumers into three, mindsets driven by rice consumption, convenience, or packaging.

Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage.

Retention of labile vitamins such as thiamine (vitamin B1) in NASA spaceflight foods intended for extended-duration missions is critical for the health of the crew. In this study, the degradation kinetics of thiamine in three NASA spaceflight foods (brown rice, split pea soup, BBQ beef brisket) during storage was determined for the first time, using an interactive isothermal model developed by our group. Results showed that brown rice and split pea soup demonstrated resistance to thiamine degradation, while thiamine in beef brisket was less stable. Model-predicted thiamine retention in brown rice stored at 20 °C for 720 days was 55% of the original thiamine content after thermal processing, 42% for split pea soup, and 3% for beef brisket. Water activity, moisture content, and pH differences did not sufficiently explain the variation in the degradation kinetics of thiamine among these foods.

Modeling the degradation kinetics of ascorbic acid.

Most published reports on ascorbic acid (AA) degradation during food storage and heat preservation suggest that it follows first-order kinetics. Deviations from this pattern include Weibullian decay, and exponential drop approaching finite nonzero retention. Almost invariably, the degradation rate constant's temperature-dependence followed the Arrhenius equation, and hence the simpler exponential model too. A formula and freely downloadable interactive Wolfram Demonstration to convert the Arrhenius model's energy of activation, Ea, to the exponential model's c parameter, or vice versa, are provided. The AA's isothermal and non-isothermal degradation can be simulated with freely downloadable interactive Wolfram Demonstrations in which the model's parameters can be entered and modified by moving sliders on the screen. Where the degradation is known a priori to follow first or other fixed order kinetics, one can use the endpoints method, and in principle the successive points method too, to estimate the reaction's kinetic parameters from considerably fewer AA concentration determinations than in the traditional manner. Freeware to do the calculations by either method has been recently made available on the Internet. Once obtained in this way, the kinetic parameters can be used to reconstruct the entire degradation curves and predict those at different temperature profiles, isothermal or dynamic. Comparison of the predicted concentration ratios with experimental ones offers a way to validate or refute the kinetic model and the assumptions on which it is based.