Behavior of Paddy Grains under Quasi-Static Compressive Loading

Prasad, S.; Gupta, C. P.

doi:10.13031/2013.37513

Cited by 22 publications

(11 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The average bio-yield point value (Mohsenin, 1980) of 25 determinations was expressed as the hardness in newtons (N). A brown rice grain was put on the sample table attached to the load cell and its bio-yield value measured in a flat position (Prasad & Gupta, 1973;Kimura, 1991). A 25 kg load cell, probe of 2 mm diameter and 0.1 mm/s test speed were used.…”

Section: Methodsmentioning

confidence: 99%

Quality Evaluation of Parboiled Rice with Physical Properties.

Islam

Shimizu²,

Kojima³

2001

FSTR

View full text Add to dashboard Cite

This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search for correlation among the quality indicators. Physical properties, namely, maximum viscosity, hardness of brown rice, hardness and adhesion of cooked rice, volume expansion ratio and solid content were investigated. A first order kinetic model predicted well the effect of processing conditions on the maximum viscosity and hardness of brown rice, indicating the quality index and rate of change of quality with their respective final and reaction rate constant values. The effect of steaming period was found to be greater on the quality indicators of cooked rice, such as adhesion, volume expansion ratio and solid content. Good linear correlation of gelatinization property with the cooking quality and rheological property of parboiled rice was achieved. The positive correlation between adhesion and solid content is assumed to be responsible for producing a less sticky product.Keywords: quality evaluation, parboiled rice, physical properties, parboiling processThe parboiling process is a big share of the global rice processing industry. Generally, the majority of the population of a developing country consumes parboiled rice. This is especially true on the Indian Sub-continent, where it was originated a long time ago. It was reported that about one-fifth of the world's rice is parboiled (Bhattacharya, 1985). This production seems to be increasing day by day, because the growth rate of the population in these countries is higher and a major part of the food value comes from rice itself. Parboiling is the hydrothermic treatment given to rough rice. As a result, the physicochemical properties of the rice are changed (Roberts et al., 1954;Kurien et al., 1964;Bhattacharya & Subba Rao, 1966;Bhattacharya & Indudhara Swamy, 1967;Raghavendra Rao & Juliano, 1970;Gariboldi, 1972;Kimura, 1983;Bhattacharya, 1985;Itoh & Kawamura, 1985;Kimura, 1991;Kimura et al., 1993;Unnikrishnan & Bhattacharya, 1995), which affects the milling quality, nutritional value and storability of grain. It consists of soaking, steaming and drying. This treatment also leads to the final product of the cooked parboiled rice, having a favourable texture for those who eat it. There is much in the literature available regarding the physicochemical properties, milling, cooking and eating quality of parboiled rice. To better understand the quality it is worth knowing how the physical properties affect the quality of the rice with the change of processing conditions. This study was undertaken to provide useful information to the processors as well as to the consumers of parboiled rice regarding the change of quality for different processing conditions through the change of physical properties and to search for correlation of some quality indicators with others. The objectives of this paper are: i) to study the effect of parboiling on the physical properties of rice su...

show abstract

Section: Methodsmentioning

confidence: 99%

Quality Evaluation of Parboiled Rice with Physical Properties.

Islam

Shimizu²,

Kojima³

2001

FSTR

View full text Add to dashboard Cite

show abstract

“…Hardness of 25 uncracked brown rice grains (husk removed by hand peeling) was measured using a compression test (Texture Analyzer TA-XT2, Stable Micro System, Surrey, England). A brown rice grain was put on the sample table attached to the load cell and its bio-yield point value (Mohsenin, 1980) was measured in a flat position (Kimura, 1991;Prasad & Gupta, 1973). A 245.2 N load cell, probe of 2 mm diameter and 0.1 mm/s compression rate were used.…”

Section: Hardness Of Brown Ricementioning

confidence: 99%

Energy requirement in parboiling and its relationship to some important quality indicators

Islam

Shimizu

Kojima

2004

Journal of Food Engineering

View full text Add to dashboard Cite

“…The major mechanical properties of rice kernels that have been investigated and reported include the tensile strength (Arora, Henderson, & Burkhardt, 1973;Kunze & Choudury, 1972), compressive strength (Prasad & Gupta, 1973) and bending strength (Bamrungwong, Satake, Vargas, & Yoshizaki, 1987;Chattopadhyay, Hammerle, & Hamann, 1979;Lu & Siebenmorgen, Nguyen & Kunze, 1984). Efforts have been made to correlate the mechanical properties to milling quality of rice, especially head rice yield (HRY).…”

Section: Introductionmentioning

confidence: 99%