Harvest Location and Moisture Content Effects on Rice Kernel-to-Kernel Breaking Force Distributions

Qin, Guangming; Siebenmorgen, T. J.

doi:10.13031/2013.20016

Cited by 11 publications

(2 citation statements)

References 13 publications

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“…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: 82%

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: Porositysupporting

confidence: 82%

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

Soomro¹,

Almani²,

Bux³

et al. 2021

PJAR

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“…These cracks are perpendicular to the longitudinal axis of the rice grain [50,51]. These fissures then weaken the rice kernels during dehulling and milling [52,53]. The illustration of MC gradients in paddy can be seen in Figure 2.…”

Section: Head Rice Yield Improvementmentioning

confidence: 99%

Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

et al. 2023

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Parboiled rice is recognized for its greater milling yield and reduced rice breakage compared to raw rice during processing. Additionally, parboiled rice has better glycemic control and numerous health benefits. However, the production of parboiled rice requires energy-intensive processing as well as wastewater production. This study reviews parboiled rice, including its processing condition, nutritional properties, potential use, emerging green technologies, and health benefits. It also discussed the outlook and challenges regarding parboiled rice. In addition, a novel overview of emerging green solutions applied to the process to minimize wastewater creation during parboiling and reduce excessive energy usage is provided. The limitation of parboiled rice for a new market preference is the color. An intense process would cause an unwanted physical appearance. A thorough study should balance the multiple advantages of parboiled rice with the reasonable intensity of the process. Due to its multiple advantages, parboiled rice is demonstrated to be a possible breakthrough in the agriculture and food industries. This review aims to provide a thorough understanding that can be used for academic and industrial purposes.

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The breakage susceptibility of raw and parboiled rice: A review

Buggenhout

Brijs

Celus

et al. 2013

Journal of Food Engineering

148

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Rice (Oryza sativa L.) is one of the most important cereals in the world. Before it is consumed, it is common to remove the hull, bran and germ from the rough rice kernel which is either parboiled or not. During such processing, rice kernels are subjected to mechanical stresses which cause some rice grains to break. A main challenge of the rice industry is to minimize the quantities of broken rice. We here review the factors impacting the breakage susceptibility of rice kernels. Their tendency to break is primarily determined by fissures, chalkiness, immaturity and rice kernel dimensions, properties which are both cultivar and rice grain history dependent. The intensity of processing of any given rice feedstock determines the actual level of broken rice kernels. If performed properly, parboiling, a three-step hydrothermal treatment consisting of soaking, heating and drying of rough rice, substantially reduces the level of broken kernels.

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Harvest Location and Moisture Content Effects on Rice Kernel-to-Kernel Breaking Force Distributions

Cited by 11 publications

References 13 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

Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

The breakage susceptibility of raw and parboiled rice: A review

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