PaddyCheck—An Instrument for Rice Quality Determination

Abstract

Several of the rice quality parameters are nowadays determined manually or partly manually, which leads to subjective results. In order to analyse the rice quality and avoid most of the manual handling, the PaddyCheck instrument was mainly developed to measure the paddy/rough rice kernels. However, the design and technique of the instrument are also suitable for brown rice kernels. The PaddyCheck instrument measures the physical properties of the rice kernels as well as texture properties and translucency. Initial calibrations have been developed to correlate these properties with the Head Rice Yield and Chalkiness, which are two of the most common and important quality parameters for rice.

Drying and intermittence processes on the polished and brown rice physicochemical and morphological quality by near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy

“…NIR mainly reflects the absorption of vibration combinations of hydrogen groups, such as C—H, O—H and N—H bonds ( Chen, Li, Pan, Pang, Yao & Chang, 2019 ). This is because the spectral occurrences in the near infrared region come from bonds in which hydrogen participates, which makes the technique useful for the determination of organic compounds ( Purhagen et al, 2018 ). According to Chen, Li, Pan, Pang, Yao and Chang (2019) , most components of the rice, such as starch, fat, protein and moisture contain a large amount of hydrogen groups that are absorbed by spectroscopy.…”

Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains

“…The treatment of rice grains with water vapor at atmospheric pressure is a less invasive method. In this method, the starch grains swell much more slowly so that the whole grain does not disintegrate ([ 27 ]; [ 26 ]; [ 28 ]). Defining the characteristics related to changes in the dimensions of grains of individual rice varieties is an important aspect for designing the assumptions of new devices for cooking rice grains in continuous systems, which will carry out the cooking process in the flow ( http://www.daneng.com.sg , http://n.leying.cn ) ([ 29 ]).…”