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Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

机译：RSM优化稻米中ch曲毒素A的洗涤和烹饪工艺

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In this research, effects of washing and cooking processes on the decrease in ochratoxin A (OTA) residue in rice were investigated. Rice samples were washed one, two, and three times in the washing stage. Results showed that the washing stage was effective on OTA residue as 42.68% of OTA was removed. In the cooking stage, the effects of boiling time, salt content, and water‐to‐rice ratio on OTA residue were studied employing response surface methodology (RSM). The results showed that time and salt content, interaction between time and salt content, and interaction between salt content and water‐to‐rice ratio were effective on the amount of OTA residue. According to the results, the optimum levels for boiling time, salt content, and water‐to‐rice ratio were 9.6?min, 3.5% salt, and 4:1, respectively. At these conditions, 76% of the OTA in rice was reduced.
机译：在这项研究中，研究了洗涤和蒸煮过程对减少水稻中ra曲毒素A（OTA）残留量的影响。大米样品在清洗阶段分别清洗了1、2和3次。结果表明，洗涤阶段对OTA残留物有效，因为去除了42.68％的OTA。在烹饪阶段，使用响应面方法（RSM）研究了煮沸时间，盐含量和水米比对OTA残留的影响。结果表明，时间和盐含量，时间与盐含量之间的相互作用以及盐含量与水-米比之间的相互作用对OTA残留量有效。根据结果​​，沸腾时间，盐含量和水米比的最佳水平分别为9.6？min，3.5％盐和4：1。在这些条件下，水稻中的OTA减少了76％。

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