1
|
Fayaz U, Hussain SZ, Naseer B, Bej G, Pal A, Sarkar S, Wani NR, Mushtaq K, Yasmin S, Dhekale BS, Richa R, Manzoor S. Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization. Food Chem X 2024; 24:101805. [PMID: 39296480 PMCID: PMC11408388 DOI: 10.1016/j.fochx.2024.101805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 08/02/2024] [Accepted: 08/31/2024] [Indexed: 09/21/2024] Open
Abstract
E-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. IRCTN-312 showed highest amylose content of 20.74 % and 20.70 % using iodometric method and NIR tester, which was validated by the highest norm value of 34.158 by E-tongue. From these results, genotypes such as GSR-43, GS-103, GSR-23B, GSR-60, SR-4, GSR-46, Koshihikari, GSR-64, GSR-32, GSR-49, GSR-4, GSR-42, GS-459, SKUA-494 and SKUA-540 were classified as low amylose and C-3, K-332, M4-22 and IRCTN-312 were classified as intermediate amylose in the present study. Lowest percentage of damaged grains and chalk ratio was found in GSR-23B. SKUA-494 recorded highest L/W ratio using both the systems. Highest head rice yield and elongation ratio was found in GSR-23B and SKUA-494 genotypes respectively. Highest lightness (L*) value was recorded for Koshihikari genotype.
Collapse
Affiliation(s)
- Ufaq Fayaz
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Gopinath Bej
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Abhra Pal
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Subrata Sarkar
- Centre for Development of Advanced Computing (C-DAC), Kolkata, India
| | - Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Khalid Mushtaq
- Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India
| | - Salwee Yasmin
- Central Institute of Temperate Horticulture, Kashmir, Rangreth, 190005, J&K, India
| | - B S Dhekale
- Division of Agricultural Statistics, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir, Shalimar 190025, India
| | - Rishi Richa
- College of Agricultural Engineering and Technology, Sher-e-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar 190025, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India
| |
Collapse
|
2
|
Xiao Y, Jia F, Meng X, Han Y. Breakpoint Planning Method for Rice Multibreak Milling. Foods 2023; 12:foods12091864. [PMID: 37174402 PMCID: PMC10178096 DOI: 10.3390/foods12091864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/27/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
Excessive milling of rice kernels will result in nutrient loss and grain waste. To avoid grain waste, multibreak milling systems have been widely used in large-scale commercial rice mills. However, there is still no reasonable breakpoint planning method to guide the multibreak milling process. To construct a reasonable multibreak milling system, in this research, taking rice milling, a typical heterogeneous cereal-kernel milling process, as an example, the multivariate analysis method was used to comprehensively analyze the characteristic changes of milled rice during the whole milling process. A breakpoint planning method was established, including planning the number of breakpoints, determining the degree of milling or milling time corresponding to each breakpoint, and estimating the actual breakpoint to which the milled rice belongs. The verification results showed the rationality and high accuracy of the planning method. The presented work will help operators to plan the multibreak milling system of rice efficiently and objectively so as to significantly improve the commercial value of milled rice.
Collapse
Affiliation(s)
- Yawen Xiao
- School of Mechanical Engineering, Yangzhou University, Yangzhou 225127, China
- Jiangsu Engineering Center for Modern Agricultural Machinery and Agronomy Technology, Yangzhou 225127, China
| | - Fuguo Jia
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
| | - Xiangyi Meng
- College of Mechanical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212100, China
| | - Yanlong Han
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
3
|
Bhati D, Singh B, Singh A, Sharma S, Pandiselvam R. Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dolly Bhati
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post‐harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| |
Collapse
|
4
|
Meera K, Smita M, Haripriya S. Varietal distinctness in physical and engineering properties of paddy and brown rice from southern India. Journal of Food Science and Technology 2019; 56:1473-1483. [PMID: 30956327 DOI: 10.1007/s13197-019-03631-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
Paddy and brown rice samples were investigated for its physical characteristics which would aid in designing of the equipment and apparatus for processing of grains as sorting, grading and transportation with ease. Significant difference was observed among the different physical properties as geometrical (length, breadth, thickness, equivalent diameter, sphericity, volume, surface area, aspect ratio) gravimetrical (bulk density, true density, porosity etc.) and frictional characteristic such as angle of repose, hygroscopic properties as moisture and water activity and color of paddy and brown rice kernels. Among geometrical properties length was found the maximum in paddy of Mapillai samba (8.21 mm) and Palkudavazhai brown rice (6.34 mm). Among flow properties, Mapillai samba displayed the maximum value for true density of paddy and brown rice varieties respectively. Hardness was reported in the range of (344.1 ± 14.4-594.88 ± 9.5 and 209.31 ± 4.00-395.99 ± 7.05 N) for different varieties of paddy and brown rice cultivars. The color of the brown rice was read as L*, a*, b* where it varied from 36.22 ± 0.71-61.71 ± 0.81, 4.00 ± 0.18-15.29 ± 0.48 and 16.59 ± 0.52-23.81 ± 0.15 respectively. Brown rice varieties can generally be categorized as short bold, long bold and medium slender as per their length and breadth ratio. The significant differences in physical properties of the various cultivars studied, emphasis on varying processing techniques. The physical properties of selected brown rice varieties studied are widely cultivated in southern India, owing to its high nutraceutical potentials.
Collapse
Affiliation(s)
- K Meera
- Department of Food Science and Technology, Pondicherry Central University, Puducherry, 605014 India
| | - M Smita
- Department of Food Science and Technology, Pondicherry Central University, Puducherry, 605014 India
| | - Sundaramoorthy Haripriya
- Department of Food Science and Technology, Pondicherry Central University, Puducherry, 605014 India
| |
Collapse
|
5
|
Sarker MSH, Hasan SMK, Ibrahim MN, Aziz NA, Punan MS. Mechanical property and quality aspects of rice dried in industrial dryers. Journal of Food Science and Technology 2017; 54:4129-4134. [PMID: 29085156 DOI: 10.1007/s13197-017-2856-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/27/2017] [Accepted: 09/04/2017] [Indexed: 11/30/2022]
Abstract
The influence of drying methods on selected mechanical properties and qualities of MR219 rice variety has been investigated. The results showed significant effects of drying methods on bending strength and head rice yields while the average bending strength of paddy were 28.6-31.8 MPa. The effect of drying methods on apparent modulus of elasticity of rice was not significant (204.5-222.4 MPa). The fracture energy of rice varied significantly under control drying but not with industrial drying methods. Higher temperature in drying by IBD contributed in making the grains tougher, where the effect of FBD temperature was positive toward the development of fracture energy inside rice kernel. IBD at temperature above 40 °C resulted in lower bending strength in rice kernels which affected head rice yield. Two stage paddy drying practices with FBD using temperature of 115-125 °C as first stage is still acceptable, and inclined bed dryer either as single stage or as second stage after FBD should be operated at temperature of <40 °C to maintain head rice yield. The whiteness and milling recovery of rice achieved from different drying methods were comparable.
Collapse
Affiliation(s)
- M S H Sarker
- Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia.,Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh.,Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - M Nordin Ibrahim
- Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia
| | - N Ab Aziz
- Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia
| | - Mohd Salleh Punan
- Mechanization and Automation Research Centre, MARDI, 43400 Serdang, Selangor, Darul Ehsan Malaysia
| |
Collapse
|