Exploring pulse microwave technology’s efficacy in controlling rice pests while maintaining quality, optimizing treatment parameters for industry application and food safety.

Using rice as raw material, single-factor experiments such as pulse microwave width, microwave dose, microwave time, and pulse intermittent time were used to study the lethality, rice temperature, and rice temperature of pulse microwave on the rice pests Sitophilus oryzae and Aspergillus parasiticus. The broken rice rate and cracked waist rate and their impact on sensory quality. The results show that with the increase of pulse microwave intensity, the mortality rate of rice weevil and Aspergillus parasiticus increased significantly, the egg hatching rate decreased significantly, the sensory quality did not change much, the rice temperature gradually increased, and the broken rice rate and cracked waist rate increased. rise. Through orthogonal experiments, it was determined that the optimal technology for rice insecticide and mildew prevention is: pulse microwave dose 7.5 W/g, pulse width 300 ms, intermittent time 50 ms, and total pulse microwave time 30 s. At this time, the lethality rate of pests and mold can respectively reach 100.0%, 83.2%, rice temperature 53.8 ¡æ, broken rice rate and cracked waist rate increased by 1.2% and 1.5% compared with the untreated sample, and the sensory score was 7.3 points. ª¥

Introduction to Pulse Microwave Technology in Pest Control

In the ever-evolving landscape of food preservation and pest control, the agricultural and food processing industries constantly seek innovative and effective methods to ensure food safety and quality. One such novel approach that has garnered attention is the use of pulse microwave technology. This study delves into the efficacy of pulse microwave treatments using rice as the primary raw material, focusing on the control of major rice pests, specifically the rice weevil (Sitophilus oryzae) and the fungus Aspergillus parasiticus, which are known for their detrimental effects on rice storage and quality.

Experimental Design and Objectives

The experimental design employed single-factor experiments to meticulously evaluate the impact of various parameters of pulse microwave treatment, including pulse microwave width, dose, time, and intermittent pulse duration, on key outcomes such as pest mortality, rice temperature, and the sensory quality of the rice. Notably, the study aimed to achieve a delicate balance between effectively eliminating pests and preserving the rice’s physical and sensory attributes.

Key Findings on Pest Mortality and Rice Quality

The findings reveal a significant increase in the mortality rate of both the rice weevil and Aspergillus parasiticus with the escalation of pulse microwave intensity. Simultaneously, there was a noteworthy decline in the egg hatching rate of the pests, indicating the treatment’s effectiveness in disrupting the pest lifecycle. From a sensory perspective, the quality of the rice remained largely unchanged, which is crucial for consumer acceptance. However, the treatment led to a gradual increase in rice temperature and a slight rise in the rates of broken rice and cracked grains, which are critical considerations for the rice’s marketability and consumer appeal.

Optimal Conditions for Pulse Microwave Treatment

Through rigorous orthogonal experiments, the study identified the optimal conditions for maximizing pest and mold lethality while minimizing adverse effects on the rice quality. These conditions include a pulse microwave dose of 7.5 W/g, a pulse width of 300 ms, an intermittent time of 50 ms, and a total pulse microwave time of 30 seconds. Under these parameters, the lethality rate for pests and mold reached 100.0% and 83.2%, respectively, with the rice temperature stabilizing at 53.8 °C. The treatment resulted in a modest increase in the broken rice rate and cracked waist rate by 1.2% and 1.5%, respectively, compared to untreated samples. Importantly, the sensory quality of the rice remained high, with a score of 7.3 points, indicating minimal impact on the rice’s taste, texture, and overall appeal.

Implications and Applications for the Industry

This study underscores the potential of pulse microwave technology as a highly effective, environmentally friendly alternative for controlling rice pests and mold, with the added advantage of preserving the sensory quality of rice. The optimized pulse microwave treatment parameters provide a valuable reference for the agricultural and food processing industries, offering a practical solution for enhancing food safety and quality in rice storage and processing operations. As the global demand for rice continues to rise, innovations like these are crucial for ensuring sustainable food production and security.

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Original research was done by Zeng Shuwei, Che Li, Huang Qilin, Zhao Siming

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