| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,996 |
| تعداد مقالات | 33,553 |
| تعداد مشاهده مقاله | 44,160,401 |
| تعداد دریافت فایل اصل مقاله | 20,533,908 |
اثر بخاردهی شلتوک بر مقاومت خمشی و کیفیت تبدیل برنج رقم پر محصول | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 19، شماره 2 - شماره پیاپی 69، دی 1399، صفحه 43-56 اصل مقاله (907.53 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2019.126280.1220 | ||
| نویسندگان | ||
| کبری تجددی طلب* 1؛ فتانه علی‌پناه2؛ احمد شهیدی3 | ||
| 1استادیار علوم و صنایع غذایی، موسسه تحقیقات برنج کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، رشت، | ||
| 2دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران | ||
| 3دانشیار گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران | ||
| چکیده | ||
| بخاردهی، روش کوتاه شده‌ای از فرآیند نیم‌جوش‌کردن (پاربویلینگ) است که به‌منظور ارتقای کیفی برنج به کار می‌رود. به‌منظور بررسی اثر بخاردهی بر مقاومت خمشی، درصد برنج سالم و رنگ برنج رقم گوهر از آزمایش دو فاکتوره در قالب طرح کاملاً تصادفی استفاده شد. در این مطالعه، دو فاکتور مورد بررسی شامل رطوبت اولیة شلتوک در سه سطح (14، 17 و 20 درصد بر مبنای وزن مرطوب) و مدت‌زمان بخاردهی در پنج سطح (بدون بخاردهی، بخاردهی در فشار اتمسفر، به مدت 5، 10، 20 و 30 دقیقه) بود. نتایج بررسی نشان داد با افزایش مدت‌زمان بخاردهی از 5 دقیقه به 30 دقیقه مقاومت خمشی از 24.3 به 31.4 مگاپاسکال برای شلتوک با رطوبت اولیة 17 درصد و از 24.8 به 32.2 مگاپاسکال برای شلتوک با رطوبت اولیه 20 درصد افزایش می‌یابد. در هر دو رطوبت اولیة شلتوک (17 و 20 درصد)، عملیات بخاردهی به مدت 30 دقیقه برنج سالم را به ترتیب 47.53 و 49.09 درصد نسبت به شاهد افزایش داد. درجة سفیدی برنج کاهش و شاخص زردی (b) افزایش یافت. با توجه به تغییرات رنگ، می‌توان بخاردهی به مدت 10 دقیقه را برای شلتوک با رطوبت اولیة 1±20 درصد و بخاردهی به مدت 20 دقیقه را برای شلتوک با رطوبت اولیه 1±17 درصد برای رقم پر محصول گوهر پیشنهاد کرد. | ||
| کلیدواژه‌ها | ||
| بخاردهی؛ مقاومت خمشی؛ رقم پرمحصول؛ برنج سالم | ||
| عنوان مقاله [English] | ||
| Effect of Steaming on Bending Strength and Milling Quality of High Yield Rice Variety | ||
| چکیده [English] | ||
| Steaming is a shortened method of processing that is applied to improve the quality of rice. A two factorial experiment in completely randomized design (CRD) was used to investigate the effects of steaming on bending strength, head rice percentage and color of Gohar rice variety. In this study, two selected factors were as follows: initial moisture content (IMC) at 3 levels (14, 17, 20 percent, wet basis) and steaming duration at 5 levels: without steaming (control) and steaming in atmospheric pressure with duration of 5, 10, 20 and 30 min. The results showed that with increasing the steaming duration from 5 to 30 min, bending strength increased from 24.3 Mpa to 31.4 Mpa for paddy with IMC of 17% and from 24.8 to 32.2 Mpa for paddy with IMC of 20%. In both IMC (17 and 20 %), steaming for 30 min led to increase head rice, 47.53% and 49.09 % respectively, compared to control. Rice whiteness decreased and rice yellow index (b) increased. Regarding color changes and for Gohar, the high yield rice variety, steaming for 10 min can be proposed for paddy with IMC of 20±1% and 20 min for paddy with IMC of 17±1%. | ||
| کلیدواژه‌ها [English] | ||
| Steaming, bending strength, high yield variety, head rice | ||
| مراجع | ||
|
Archana, Singh, G., and Pandey, J. P. 2007. Effect of accelerated aging treatments on physico-chemical characteristics of'Basmati'and non-'Basmati'rice. Journal of Food Science and Technology-Mysore. 44(4): 443-445. ASAE. 2008. ASAE Standards S459 Shear and three point bending test of animal bone. American Society of Agricultural Engineers, St. Joseph, MI, Bhattacharya, K.R. 2004. Parboiling of rice. in Champagne, E. T. (Ed.). Rice Chemistry and Technology. American Association of Cereal Chemists Inc, St. Paul, MN. pp. 329–404. Bhattacharya, K. R. 2011. Rice Quality: A Guide to Rice Properties and Analysis. Elsevier. Corrêa, P. C., Da Silva, F. S., Jaren, C., Júnior, P. A., and Arana, I. 2007. Physical and mechanical properties in rice processing. Journal of Food Engineering. 79(1), 137-142. Demuyakor, B., Dogbe, W., and Owusu, R. 2013. Parboiling of paddy rice, the science and perceptions of it as practiced in Northern Ghana. International Journal of Scientific & Technology Research. 2(4): 13-18. Ejebe, F., Danbaba, N., and Ngadi, M. 2015. Effect of steaming on physical and thermal properties of parboiled rice. European International Journal of Science and Technology. 4(4): 71-80. Gujral, H. S., and Kumar, V. 2003. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice. Journal of Food Engineering. 59(2-3), 117-121. Gujral, H. S., Singh, J., Sodhi, N. S., and Singh, N. 2002. Effect of milling variables on the degree of milling of unparboiled and parboiled rice. International Journal of Food Properties. 5(1): 193-204. Ibukun, E. O. 2008. Effect of prolonged parboiling duration on proximate composition of rice. Scientific Research and Essays. 3(7): 323-325. Islam, M. R., Shimizu, N. and Kimura, T. 2002. Effect of processing conditions on thermal properties of parboiled rice. Food Science and Technology Research. 8(2): 131-136. Jaisut, D., Prachayawarakorn, S., Varanyanond, W., Tungtrakul, P. and Soponronnarit, S. 2009. Accelerated aging of jasmine brown rice by high-temperature fluidization technique. Food Research International. 42(5-6): 674-681. Juliano, B. O. and Duff, B. 1991. Rice grain quality as an emerging priority in National rice breeding programmes. Rice grain marketing and quality issues. Los Banos, Laguna. IRRI. 55-64. Lamberts, L., Brijs, K., Mohamed, R., Verhelst, N. and Delcour, J. A. 2006. Impact of browning reactions and bran pigments on color of parboiled rice. Journal of Agricultural and Food Chemistry. 54(26): 9924-9929. Lamberts, L., Rombouts, I., Brijs, K., Gebruers, K. and Delcour, J. A. 2008. Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars. Food Chemistry. 110(4): 916-922. Latifi, A. 2017. Effect of accelerated aging on physicochemical properties of two varieties of Iranian rice. PhD dissertation. Urmia University. Latifi, A. and Alizadeh, M.R. 2014. Effect of parboiling on qualities and milling of Iranian rice. Journal of Agricultural and Engineering Research. 15: 77-88 (in Perisan). Małgorzata, W., Konrad, P. M. and Zieliński, H. 2016. Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chemistry. 196, 355-358. Marshall, W. E., Wadsworth, J. L., Verma, L. R. and Velupillai, L. 1993. Determining the degree of gelatinization in parboiled rice: comparison of a subjective and an objective method. Cereal Chemistry. 70, 226-230. Miah, M. K., Haque, A., Douglass, M. P. and Clarke, B. 2002. Parboiling of rice. Part I: Effect of hot soaking time on quality of milled rice. International Journal of Food Science & Technology. 37(5): 527-537. Mir, S. A. and Bosco, S. J. D. 2013. Effect of soaking temperature on physical and functional properties of parboiled rice cultivars grown in temperate region of India. Food and Nutrition Sciences. 4(03), 282, 288. Nguyen, T. Q. and Goto, K. 2008. Assessment Study of the Effects of Heat Shock Treatment on Rice Quality during Storage. Journal of the Japanese Society of Agricultural Machinery. 70(3): 49-57. Pan, Z., Khir, R., Godfrey, L. D., Lewis, R., Thompson, J. F. and Salim, A. 2008. Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality. Journal of Food Engineering. 84(3): 469-479. Parnsakhorn, S. and Noomhorm, A. 2008. Changes in physicochemical properties of parboiled brown rice during heat treatment. Agricultural Engineering International: CIGR Journal. E-journal. Manuscript FP08 009. 20 pages. Patindol, J., Newton, J. and Wang, Y. J. 2008. Functional properties as affected by laboratory‐scale parboiling of rough rice and brown rice. Journal of Food Science. 73(8): E370-E377. Pisithkul, K., Jongkaewwattana, S., Wongpornchai, S., Tulyathan, V. and Meechoui, S. 2010. Partial characterization of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 as affected by accelerated aging factors. Chiang Mai University Journal of Natural Sciences. 9(2): 305-317. Saif, S. M., Suter, D. A. and Lan, Y. 2004. Effects of processing conditions and environmental exposure on the tensile properties of parboiled rice. Biosystems Engineering. 89(3): 321-330. Sodhi, N. S., Singh, N., Arora, M. and Singh, J. 2003. Changes in physico‐chemical, thermal, cooking and textural properties of rice during aging. Journal of Food Processing and Preservation. 27(5): 387-400. Soponronnarit, S., Chiawwet, M., Prachayawarakorn, S., Tungtrakul, P. and Taechapairoj, C. 2008. Comparative study of physicochemical properties of accelerated and naturally aged rice. Journal of Food Engineering. 85(2): 268-276. Taghinezhad, E., Khoshtaghaza, M. H., Minaei, S., Suzuki, T. and Brenner, T. 2016. Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming. Rice Science. 23(6): 339-344. Thakur, A. K. and Gupta, A. K. 2006. Two stage drying of high moisture paddy with intervening rest period. Energy Conversion and Management. 47(18-19): 3069-3083. Wimberly, J. E. 1983. Technical Handbook for the Paddy Rice Postharvest Industry in Developing Countries. International Rice Research Institute. | ||
|
آمار تعداد مشاهده مقاله: 505 تعداد دریافت فایل اصل مقاله: 395 |
||