Effect of De-Awning on Physical Properties of Paddy

Alizadeh, Mohsen; Minaei, Saeed; Tavakoli, T.; Khoshtaghaza, Mohammad Hadi

doi:10.3923/pjbs.2006.1726.1731

Cited by 12 publications

(5 citation statements)

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“…Relationship between TKW and independent variable are presented in Table 3. Similar trend of decreasing TKW has been reported for neem nuts (Visvanathan et al, 1996), hackberry (Demir et al, 2002), hemp seed (Sacilik et al, 2003), paddy (Alizadeh et al, 2006) and paddy and white rice (Gharekhani et al, 2013).…”

Section: Resultssupporting

confidence: 82%

“…Models appropriateness was also indicated by non-significance of lack of fit (Table 3). Similar results obtaining a decreasing trend with respect to temperature has also been reported for pomegranate seeds (Kingsly et al, 2006), paddy (Alizadeh et al, 2006), barley seeds (Aghajani et al, 2012) and Chironji (Buchanania lanzan) Nut (Kumar et al, 2016). Thousand kernel weight (TKW) TKW when analyzed at different runs was found to be statistically different (p≤0.05).…”

Section: Resultssupporting

confidence: 79%

“…Relationship between response and independent variables are illustrated in Figure 3b. Findings having similar results has also been reported for chickpea seeds (Konak et al, 2002), paddy (Alizadeh et al, 2006) and paddy and white rice (Gharekhani et al, 2013). (Kingsly et al, 2006), brown rice (Mohapatra and Bal, 2007) and paddy (Qin and Siebenmorgen, 2005;Li et al, 2018).…”

Section: Porositysupporting

confidence: 81%

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Mathematical Modeling and Optimization of Physical Properties of Paddy as Influenced by Drying

Soomro¹,

Almani²,

Bux³

et al. 2021

PJAR

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Across to half of World's population, rice is being provided as a staple food. Milled rice about 480 million metric tons is being produced annually where 50% of rice is being grown and consumed by China and India only (Muthayya Abstract | Present study was conducted to assess the effect of drying on physical properties of Nanjing 9108 paddy variety using response surface methodology. A mathematical model was used predicting the effects of indicators i.e. temperature (40.86, 45, 55, 65 and 69.14 ºC) and time (4.11, 30, 92.5, 155 and 180 min) each with five levels on observed parameters. The suitability of quadratic model for present study was described by the responses having acceptable R 2 and Adj. R 2 values, non-significance of lack of fit which compares residual to pure error and significance of analysis of variance which is essential for testing the applicability of the model. Predicted optimum temperature and time were 63 ºC and 142.5 min respectively and predicted length, width, thickness, TKW, bulk density, true density, porosity and hardness under these conditions were 6.72mm, 3.32mm, 2.27mm, 27.38 g, 716.78 kg m -3 , 1459.14 kg m -3 , 51.24% and 45.26 N respectively. The results further revealed that the effect of temperature and time on paddy decreased with process except porosity and hardness, which increased as affected by these conditions. The results showed that the model work was valid for predicting the responses being affected by the indicators, and optimizing the physical properties of paddy. Central composite design of response surface methodology was successfully used studying the dependence of physical properties of paddy. The valuable results of this study can be utilised by the rice processing industries.

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Section: Resultssupporting

confidence: 82%

Section: Resultssupporting

confidence: 79%

Section: Porositysupporting

confidence: 81%

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Mathematical Modeling and Optimization of Physical Properties of Paddy as Influenced by Drying

Soomro¹,

Almani²,

Bux³

et al. 2021

PJAR

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“…All impurities in the samples were removed by hand. Afterwards, samples were placed in an electrical oven with 43°C (Alizadeh et al, 2006) to be dried up to 9% (w.b.). Dried rough rice samples were then husked by a laboratory rubber roll husker (THU35B, Satake Corp., Japan).…”

Section: Methodsmentioning

confidence: 99%

Rice Losses Characteristics in Various Harvesting Methods

Allameh¹,

Alizadeh²

2020

AGR

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Grain loss is inevitable during harvesting operations and attempts are made to identify and minimize that. In this study, field performance of five different harvesting methods were assessed which included three indirect harvesting methods of (i) manual cutting + threshing by a tractor driven thresher (T1), (ii) rice reaper + threshing by a tractor driven thresher (T2), (iii) rice reaper + threshing by universal combine harvester equipped with pickup type header (T3), and two direct harvesting methods of (iv) head-feed rice combine (T4), and (v) whole-crop rice combine (T5). The results revealed that the maximum and minimum effective field capacity related to whole-crop combine (0.361 ha h-1) and manual cutting (0.009 ha h-1), respectively. Quantitative losses (grain and panicle shattering) in harvesting and threshing obtained to be 2.58% and 2.33% in average on indirect harvesting (T1, T2 and T3) and direct harvesting (T4 and T5), respectively which were not significant statistically. The average qualitative losses (broken, husked and cracked grains) were 2.30% for indirect harvesting and 0.61% for direct harvesting that showed a decline of 63.3% compared to indirect harvesting. Total harvesting losses were 5.07% for T3 (maximum) and 2.74% for T4 (minimum). The harvesting method affected the percentage of broken rice after milling significantly. The average broken rice for T1, T2 and T3 was 23.72, 23.28 and 24.56% respectively which were significantly higher than T4 (21.05%) and T5 (20.87%). Also, in the view of loss reduction, applying rice combine harvesters had priority respect to indirect harvesting methods.

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“…Nazni and Bhuvaneswari [20] reported the values of thousand kernel weight 2.46±0.005g, which is on the higher side where as the value of bulk density reported as 0.70±0.01g/ml which is pretty closer to the present result. The slight variations might be due to the agro-climatic variations coupled with harvesting maturity.The low bulk density in oats could be attributed to elongated spindle shape that occupies space by maintain distance between the grains resulting in reduction of total mass per unit volume [21]. The porosity value attained as 43.27, 20.12, 30.20 and 46.94 g/100 g for Oat, Pearl millet, Sorghum and Finger millet respectively.…”

Section: Physical Parameters Of Selected Cereal Cropsmentioning

confidence: 99%

Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals

Shilpa

Sood

Bhat

2021

AFSJ

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The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to enzymes was found highest in oats (2.69g/100g) and lowest in sorghum (1.74g/100g).

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Effect of De-Awning on Physical Properties of Paddy

Cited by 12 publications

References 0 publications

Mathematical Modeling and Optimization of Physical Properties of Paddy as Influenced by Drying

Mathematical Modeling and Optimization of Physical Properties of Paddy as Influenced by Drying

Rice Losses Characteristics in Various Harvesting Methods

Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals

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