The effect of drying temperature and final moisture contents of paddy on milling and cooking quality of rice in abrasive system
2010
Tajaddodi Talab, Kobra | Alizadeh, Mohammad Reza | Habebe, Fatemeh | Aprooz, Mohammad | Rafee, Nader
Drying is the most critical post-harvest operation and the key method of preservation for stabilizing and preventing biodegradation of freshly harvested crop. The trials carried out factorial experiment with two factors (final moisture content in four levels, 8- 8.5, 9.5 _ 10, 11 _ 11.5 and 12.5 _ 13 percent and temperature in four levels 37 ± 2, 45 ± 2, 53 ± 2 and 61 ± 2 degree centigrade) by Randomized Completely Block Design with 16 treatment and 5 replications. In this experiment, Hashemi cultivar and abrasive whitener were used. After milling, broken rice percent, whitening degree, hardness and cooking quality of white rice such as gel consistency, water absorption, the amount of solid in water and gelatinization temperature were analyzed. The results showed that suitable temperature and moisture content for drying of Hashemi variety with lowest breakage (25.29 %) had been respectively 45 ± 2 °C and 12.5 _ 13 % (in wet basis). The results revealed that with decreasing of the moisture content percent, whitening degree was increased. With increasing of temperature, whitening degree increased. The results also showed that with decreasing of moisture content hardness of rice and broken rice were increased. Also drying conditions had no significant effects on rice quality.
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