Efeito da temperatura e humidade no rendimento industrial de arroz das variedades Ariete, Euro, Gládio e Sírio. Estágio Curricular realizado na empresa Ernesto Morgado
2015
Fernandes, Raquel Martins | Raymundo, Anabela Moreira | Oliveira, Jorge Manuel Figueiredo | Machado, Maria de Fátima
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
显示更多 [+] 显示较少 [-]The rice is an essential food for more than half of the worldwide population, therefore, that’s important to study the processing and the factors that influence. The present Project it is focused in the effects of the moisture and temperature in the rice processing, mainly, in the formation of broken grains, in four varieties of rice (Ariete, Euro, Gládio and Sírio), having as main objective to maximize the industrial yield and to minimize the percentage of broken rice in the four varieties. Insomuch, four levels of moisture content had been studied (9%, 10%, 10,9% and interval enter 11 - 12%), to drying in a laboratory air dryer and storage at two temperatures, 10ºC and 40ºC, in a chamber of refrigeration and climate chamber, respectively. After a time period in these conditions, proceeded to husking and milling of the samples of rice and consequent determination of the industrial yield and percentage of broken rice. It was verified that the temperature did not influence significant the industrial yield and the percentage of broken rice, however, the temperature of 10ºC was slightly more favorable. The parameter industrial yield is influenced by the variety of rice and humidity, being higher in the varieties of the Indica subspecies (Gládio and Sírio) with higher moisture content. Concerning the percentage of broken grains, the variety is the factor that had the most influence, however does not have a linear behavior between varieties of the same subspecies
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