Some physical properties of rough rice (Oryza Sativa L.) grain

Ghasemi-Varnamkhasti, Mahdi; Mobli, Hossein; Jafari, Ali; Keyhani, Alireza; Soltanabadi, M Heidari; Rafiee, Shahin; Kheiralipour, Kamran

doi:10.1016/j.jcs.2007.05.014

Cited by 161 publications

(156 citation statements)

References 10 publications

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“…Mean paddy IJFS October 2017 Volume 6 pages 245-256 volume values ranged from 16.08 (FARO 51) to 17.86 mm 3 (FARO 61). The paddy volume and surface area in this study were almost similar to those reported for Sorkheh and Sazandegi varieties (Varnamkhasti et al, 2008). The effects of surface area on drying rates of particulate materials can also be characterized by using the surface to volume ratio (Mir et al, 2013).…”

Section: Physical Propertiessupporting

confidence: 82%

“…The aspect ratio of the varieties were found to differ significantly (p<0.05) only in FARO 60. The mean aspect ratios were found in the range of 0.21 to 0.28 for paddy varieties as reported in literature (Varnamkhasti et al, 2008). Significant differences were observed in the paddy volume but there was no significant differences in their surface area.…”

Section: Physical Propertiessupporting

confidence: 71%

“…Different investigations also reported the wide range of grain dimensions while studying with different rice varieties (Correa, da Silva, Jaren, Afonso Junior, & Arana, 2007;Danbaba et al, 2012;Shittu, Olaniyi, Oyekanmi, & Okeleye, 2012;Mir, Bosco, & Sunooj, 2013). The length, width and thickness of the varieties are important in designing and selecting sieve separators and in calculating power during rice milling (Varnamkhasti et al, 2008). Table 4, showed positive correlation (r = 0.626) existed between paddy length and paddy length to width ratio, negative correlation (r = -0.639) existed between paddy width and paddy length to width ratio.…”

Section: Physical Propertiesmentioning

confidence: 95%

“…The thousand paddy weight was determined by randomly selecting one thousand paddy grains of each of the varieties, weighed and recorded separately (Varnamkhasti et al, 2008).…”

Section: Thousand Paddy Weight (1000p)mentioning

confidence: 99%

“…The ability to either roll or slide is necessary in the design of hoppers for milling process. Aspect ratio distribution determination is important in classifying the varieties and determine the extent of off-size in market grade (Varnamkhasti et al, 2008). The aspect ratio was found to be lowest in FARO 61 (0.21) and highest in FARO 60 (0.23).…”

Section: Physical Propertiesmentioning

confidence: 99%

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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 Propertiessupporting

confidence: 82%

Section: Physical Propertiessupporting

confidence: 71%

Section: Physical Propertiesmentioning

confidence: 95%

“…The thousand paddy weight was determined by randomly selecting one thousand paddy grains of each of the varieties, weighed and recorded separately (Varnamkhasti et al, 2008).…”

Section: Thousand Paddy Weight (1000p)mentioning

confidence: 99%

Section: Physical Propertiesmentioning

confidence: 99%

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

2017

IJFS

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Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

Gojiya

Barad

Gohil

et al. 2023

J Americ Oil Chem Soc

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The investigation was intended to examine the influence of selected moisture levels (4.26, 12.66, 25.31, 37.89, 50.21% wet basis) on engineering properties namely, dimensional, gravimetric, frictional, aerodynamic as well as mechanical properties of five selected varieties of sesame seed namely GT‐3, GT‐4, GJT‐5, GT‐6, and TKG 22. The investigation finds out that fluctuations in moisture level significantly (p ≤ 0.05) influenced the engineering properties assessed. Increase in moisture content influenced a rise in length, width, thickness, geometric mean diameter, arithmetic mean diameter, sphericity, volume, volumetric expansion coefficient, elongation ratio, flakiness ratio, surface area, projected area, thousand seeds weight, compressibility index, Hausner ratio, angle of repose, coefficient of friction, terminal velocity and Reynolds number of selected sesame verities. Whereas, a reverse trend was observed in aspect ratio, true density, bulk density, tapped densities, drag coefficient, and hardness with moisture content variation. The frictional characteristic of the seed showed improved stability with less flow ability at higher moisture levels. These outcomes disclosed that variation of seed moisture content is authoritative during designing and construction of machinery and process equipment related to sesame. It may be also beneficial in computation of design for hoppers, silos, conveyors, drying, and heat transfer equipment as well as other sesame seed‐related process and handling equipment.

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Unique microstructure, physical, and pasting properties of rice grains produced in Thai upland area

et al. 2020

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Background and objectives Upland rice has unique quality derived from diverse growing environment; however, little is known about rice quality cultivated in the uplands of South‐East Asia region. Four highly consumed upland rice varieties are determined their important physical qualities and microstructures. Findings All four upland rice varieties exhibit different visual appearance and physical quality especially for color, sphericity, and bulk density of rice grain, and viscosity (peak viscosity ranges from 931 to 3,113 cP; p ≤ .05) of rice flour. Each variety reveals unique structure of aleurone layer and starch granule wherein the granule size and arrangement are notably different among the four varieties. Conclusions Physical quality and microstructure are the key features for identifying rice variety cultivated in upland area of Thailand. Significance and novelty The four varieties of Thai upland rice grains exhibit different macro‐ and microstructure that are considered a helpful index for variety identification, postharvest handling, and utilization of rice flour.

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Some physical properties of rough rice (Oryza Sativa L.) grain

Cited by 161 publications

References 10 publications

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

Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

Unique microstructure, physical, and pasting properties of rice grains produced in Thai upland area

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