Investigation of optimum cooked rice thickness for rapid cooling in IFSA,s time limit in inflight catering

Document Type : Complete scientific research article

Authors

1 Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran,

2 Department of Food Science and Technology, Islamic Azad University North Tehran Branch, Tehran, Iran

Abstract

Background and objectives: Bacillus cereus is one of the foodborne pathogens in food. Today, by international standards, post-baking foods have to be cooled to less than 10 degrees Celsius for 60 hours. In this study, the effects of this parameter on cooling duration, moisture content, percentage of broken rice and rice sensory evaluation and the extent of Bacillus cereus growth were investigated.
Materials and methods: Iranian rice (Tarom) and foreign rice (Thai rice) were cooked under the same conditions. Four trays with various dimensions were prepared to achieve the rice's thicknesses of interest (i.e. 5, 7, 9, and 11 cm). Grains of rice with foregoing thicknesses were weighted using the scale and then cooled in the blast chiller fitted with a data logger. Two strains of mesophilic Bacillus cereus lyophilized (Code: FORC-005) were purchased from Takgene Co. (TAKGENE PROBIOTIC PRODUCTS). Bacteria were grown on the MYP medium to be activated according to the manufacturer's instructions. Probably occurred Bacillus cereus cells were counted per each plate following confirmation of chosen colonies. Data were analyzed through performing a one-way ANOVA in SPSS using DUNCAN post-hoc test.
Results: The results showed that increases in the thickness of rice layer increased the population of Bacillus cereus but not beyond the standard range (0.5 cfu / g). Moreover, the highest bacterial populations in Iranian and foreign rice with layer thickness of 11 cm were 0.41 and 0.3 cfu/g, respectively. In addition, increases in the thickness of layer of the studied rice exponentially increased the cooling duration. Since the cooling duration of foreign rice with the thickness of 11 cm (267 min) exceeded the required standard of 4 h, rice layer thickness greater than 11 cm will not be acceptable for cooling foreign rice. It should be noted that increases in the thickness of the samples of rice layers reduced the percentage of broken rice (by 8 and 4/9%) and the percentage of moisture loss (by 48.7 and 47.2%) in Iranian and foreign rice, respectively. In sensory evaluation, the Iranian and foreign rice received the scores of 9 and 7.9, respectively. which indicated that the Iranian rice had higher quality than the foreign rice in this evaluation.
Conclusion: Generally, the results revealed that the size of the Bacillus cereus population (colonies) expands with an increase in the thickness of rice samples (Tarom and Thai rice), but it did not exceed the standard threshold. When exceeding the standard cooling time of 4 hours, thicknesses greater than 11 cm will not be admissible for the cooling process. Importantly, as the rice thickness rises, taste characteristics in cooked rice will be less affected and more acceptable. In this study, Iranian rice (Tarom) missed less moisture content than foreign rice (Thai rice) due to textural and strain-related characteristics and ultimately was more acceptable

Keywords

References

  1. 1.Ali, M.A., Hasan, S.M.K. and Islam, M.N. 2008. Study on the period of acceptability of cooked rice. Journal of the Bangladesh Agricultural University. 6: 452.2016-35513.

    2.Bryan, F.L. 1988. Risks of practices, procedures and processes that lead to outbreaks of foodborne diseases. Journal of food protection. 51: 8.663-673.

    3.Choma, C., Guinebretiere, M.H., Carlin, F., Schmitt, P., Velge, P., Granum, P.E., and Nguyen‐The, C. 2000. Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables. Journal of Applied Microbiology, 88:4. 617-625.

    4.Coorey, R., Ng, D.S.H., Jayamanne, V.S., Buys, E.M., Munyard, S., Mousley, C.J., and Dykes, G.A. 2018. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers. Comprehensive Reviews in Food Science and Food Safety. 17: 10. 827-840.

    5.Dincer, I. 1997. Heat transfer in food cooling applications. CRC Press

    6.Finlay, W.J.J., Logan, N.A., and Sutherland, A.D. 2002. Bacillus cereus emetic toxin production in cooked rice. Food microbiology, 19: 5. 431-439.

    7.Granum, P.E., and Doyle, M.P. 2005. Bacillus cereus. Foodborne pathogens: microbiology and molecular biology, 409-419.

    1. Gilbert, R.J., Stringer, M.F., and Peace, T.C. 1974. The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning. Epidemiology & Infection, 73: 3. 433-444.

    9.Hwang, C.A., and Huang, L. 2019. Growth and survival of Bacillus cereus from spores in cooked rice–One-step dynamic analysis and predictive modeling. Food Control. 96: 7. 403-409.

    10.Juneja, V.K., Mohr, T.B., Silverman, M., and Snyder Jr, O.P. 2018. Influence of Cooling Rate on Growth of Bacillus cereus from Spore Inocula in Cooked Rice, Beans, Pasta, and Combination Products Containing Meat or Poultry. Journal of food protection, 81: 3. 430-436.

    11.Juneja, V.K., Golden, C.E., Mishra, A., Harrison, M.A., Mohr, T., and Silverman, M. 2019. Predictive model for growth of Bacillus cereus during cooling of cooked rice. International Journal of food microbiology, 290:6. 49-58.

    12.Latifi, A., Noori, M.Z. and Habibi, F. 2017. Evaluation of Physicochemical Properties of Rice Varieties in Two Different Regions of Iran. Food Engineering Research. 17: 64. 15-28. (In Persian)

    13.Mestres, C., Briffaz, A., and Valentin, D. 2019. Rice cooking and sensory quality. AACC International Press. 385-426.

    14.Meullenet, J.F., Marks, B.P., Hankins, J.A., Griffin, V.K., and Daniels, M.J. 2000. Sensory quality of cooked long grain rice as affected by rough rice moisture content, storage temperature, and storage duration. Cereal chemistry, 77: 2. 259-263.

    15.Raevuori, M., Kiutamo, T., Niskanen, A., and Salminen, K. 1976. An outbreak of Bacillus cereus food-poisoning in Finland associated with boiled rice. Epidemiology & Infection, 76: 3. 319-327.

    16.Soni, A., Oey, I., Silcock, P., and Bremer, P.J. 2018. Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. Food Research International, 106: 5. 394-403.

    17.Sutherland, J.P., Aherne, A., and Beaumont, A.L. 1996. Preparation and validation of a growth model for Bacillus cereus: the effects of temperature, pH, sodium chloride and carbon dioxide. International journal of food microbiology, 30:3. 359-372.

    18.Van Dalen, G. 2004. Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis. Food research international, 37:1. 51-58.

Food Processing and Preservation Journal
Volume 14, Issue 1
September 2022
Pages 91-97

Files

Share

How to cite

Statistics