PH—Postharvest Technology

Nalladurai, K.; Gayathri, P.

doi:10.1006/bioe.2002.0091

Cited by 35 publications

(8 citation statements)

References 15 publications

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“…The higher bulk density of Shel Kew might be due to its grain's greater width (2.91 mm). The bulk density of grains is useful in designing silos and storage bins (Nalladurai et al, 2002). The larger the bulk density value, the bigger the size requirement for the silo and bin design despite their same weight.…”

Section: Physical Properties Of Malaysian Rice and Thai Ricementioning

confidence: 99%

Comparison of the physical properties between Malaysian and Thai Rice

Sathongpan

Shamsudin

Varith

et al. 2021

Adv Agric Food Res J

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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.

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Section: Physical Properties Of Malaysian Rice and Thai Ricementioning

confidence: 99%

Comparison of the physical properties between Malaysian and Thai Rice

Sathongpan

Shamsudin

Varith

et al. 2021

Adv Agric Food Res J

View full text Add to dashboard Cite

show abstract

“…Among varieties studied, FARO 60 has the highest bulk density 0.89 g cm −3 and FARO 61 (0.87 g cm −3 ) was found to have the lowest. Bulk density values are useful in design of silos and storage bins (Nalladurai, Alagusundaram, & Gayathri, 2002). Since bulk density of FARO 61 was the lowest, this implies that FARO 61 will require large silos compared to other varieties.…”

Section: Physical Propertiesmentioning

confidence: 99%

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

2017

IJFS

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This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-lengthto-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r = -0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.

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Section: Physical Propertiesmentioning

confidence: 99%

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

Sanusi

Akinoso

Danbaba³

2017

Int. J. Food Stud.

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This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-length-to-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r= - 0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.

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PH—Postharvest Technology

Cited by 35 publications

References 15 publications

Comparison of the physical properties between Malaysian and Thai Rice

Comparison of the physical properties between Malaysian and Thai Rice

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

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