Comparison of the physical properties between Malaysian and Thai Rice

Abstract

Rice is a staple food in the world market, especially in the Asian region. In each country, the characteristics of rice will be different in terms of shape, grade and size. The quality of rice depends largely that demonstrate the quality of that rice species. At present, information on rice varieties is still limited regarding the physical properties of Malaysian and Thai rice. Therefore, it is important to compare rice cultivars based on origin. The objective of this research is to determine and compare the physical properties of Malaysian and Thai rice. 1 kilogram of Malaysian and Thai rice were each processed into powder by way of grinding and were then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2mm to get rid of foreign objects. The physical parameters measured were length, width, length/breadth ratio, thickness, density, grain shape, surface area, bulk density, true density, porosity, sphericity, aspect ratio, thousand weight kernels angle of repose, colour (L, a*, b*) and hardness. The results of the study showed no significant differences (p>0.05) in terms of length, width, length/breadth ratio, true density, porosity, sphericity, aspect ratio, angle of repose, Lightness (L) and b*. However, there is a significant variation (p < 0.05) between Malaysian and Thai rice in terms of thickness, surface area, bulk density, thousand weight kernels, colour (a*) and hardness parameters. The evaluation of the quality of Malaysian and Thai rices can be a guide or reference for the grading and sorting processing sectors.

Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

“…For all the surfaces, that is, plywood, glass, and a sheet of galvanized, the static coefficient of friction was analyzed to be significantly ( p < .05) high for paddy in comparison to their respective brown rice forms. The investigated results agree with the ones testified for southern paddy cultivars by Meera et al (2019) and Sathongpan et al (2021) for rice varieties native to Sabah, Malaysia. According to Sinija et al (2017), the static coefficient of friction is a relative measure that is used to establish the angle positions of chutes to achieve the uniform flow of grains through them.…”

“…The surface area of the cultivars was found to have a significant ( p < .05) positive correlation with the dimensions, that is, width ( r = .93; p ˂ .05), thickness ( r = .95; p ˂ .05), equivalent diameter ( r = .87; p ˂ .05), geometric mean diameter ( r = .87; p ˂ .05), aspect ratio ( r = .77; p ˂ .05), and sphericity ( r = .80; p ˂ .05) of the grain. The analog correlation was hyphenated by Sathongpan et al (2021) while comparing the Thai and Malaysian paddy cultivars. On one hand, a significant negative correlation was testified between the bulk density and width ( r = −.41, p ˂ .05), thickness ( r = .20, p ˂ .05), equivalent diameter ( r = −.41, p ˂ .05), geometric mean diameter ( r = −.40, p ˂ .05), aspect ratio ( r = −.12, p ˂ .05) and sphericity ( r = −.17, p ˂ .05) of the grains.…”

“…Vernier caliper (Series 500, Mitutoyo, Japan) with an accuracy factor of 0.01 mm was employed to determine the axial dimensions, that is, length (L), width (W), and thickness (T) of randomly selected samples of paddy as well as brown rice form all the respective cultivars. Subsequently, the physical properties such as surface area (S) and volume (V) of the paddy and brown rice of each respective cultivar were determined using these three axial measurements (Sathongpan et al, 2021). The equivalent diameter ( D e ), geometric mean diameter ( D g ), sphericity, and aspect ratio ( R a ) of paddy and brown rice from each respective cultivar were calculated according to the formulas proposed by Sathongpan et al (2021).…”

“…Subsequently, the physical properties such as surface area (S) and volume (V) of the paddy and brown rice of each respective cultivar were determined using these three axial measurements (Sathongpan et al, 2021). The equivalent diameter ( D e ), geometric mean diameter ( D g ), sphericity, and aspect ratio ( R a ) of paddy and brown rice from each respective cultivar were calculated according to the formulas proposed by Sathongpan et al (2021).…”

“…The bulk density, true density, and porosity of the grains under consideration were quantified according to the method and expression proposed by Sathongpan et al (2021). The thousand kernel weight of paddy and brown rice from each respective cultivar was determined according to the method proposed by Varnamkhasti et al (2008).…”