Optimization of polishing conditions for long grain Basmati rice in a laboratory abrasive mill

Food and Bioprocess Technology

Volumn 3, Issue 3, 2010, Pages 466-472

  Mohapatra, Debabandya ^a   Bal, Satish ^b  

^a ANAND AGRICULTURAL UNIVERSITY   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Initial grain temperature; Milling chamber temperature; Optimization; Rice; Specific energy consumption

Indexed keywords

BASMATI RICE; CENTRAL COMPOSITE DESIGNS; CENTRAL POINT; CHAMBER TEMPERATURE; COOLING UNIT; DEGREE OF MILLING; GRAIN TEMPERATURE; HEAD RICE YIELD; HUMIDITY LEVELS; MILLED RICE; MILLING CONDITIONS; MILLING OPERATION; OPTIMUM PROCESSING; PRODUCT QUALITY; PUSA BASMATI; RESPONSE SURFACE METHODOLOGY; SPECIFIC ENERGY CONSUMPTION; TIME INTERVAL;

ATMOSPHERIC HUMIDITY; BIOLOGICAL MATERIALS; MILLING (MACHINING); OPTIMIZATION; POLISHING;

GRAIN (AGRICULTURAL PRODUCT);

PUSA;

EID: 77952843683     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0254-3     Document Type: Article

References (25)

1. Archer, T. R. & Siebenmorgen, T. J. (1995). Milling quality as affected by brown rice temperature. Cereal Chemistry, 72, 304-307.
2. Counce, P. A., Bryant, R. J., Bautista, R. C., Bergmen, C. J., Wang, Y. J., Siebenmorgen, T. J., et al. (2000) Rice milling quality and starch branching as affected by high night temperatures. B. R. Wells Rice Research Series, AAES Research Series 485.
3. Eren, I. & Kaymak, F. E. (2007). Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering, 79, 344-352.
4. Jindal, V. K. & Siebenmorgen, T. J. (1994a). Moisture transfer in blended long-grain rough rice. Transactions of the ASAE, 37, 195-201.
5. Jindal, V. K. & Siebenmorgen, T. J. (1994b). Effects of kernel thickness on head rice yield reduction due to moisture adsorption. Transactions of the ASAE, 37, 487-490.
6. Juliano, B. O. (editor). (1985). Rice: Chemistry and technology, 2nd edition. American Association of Cereal Chemists. St. Paul, Minnesota, USA.
7. Kunze, O. R. & Hall, C. W. (1965). Relative humidity changes that cause brown rice to crack. Transactions of the ASAE, 8(396-398), 405.
8. Lamberts, L. De Bie, E. Vandeputte, G. E. Veraverbeke, W. S. Derycke, V. De Man, W. et al. (2007). Effect of milling on colour and nutritional properties of rice. Food Chemistry, 100, 1496-1503.
9. Lan, Y. & Kunze, O. R. (1996). Fissure characteristics related to moisture adsorption stresses in rice. Transactions of the ASAE, 39, 2169-2174.
10. Liang, J. Tsuji, K. Nakano, K. Nout, M. J. R. & Hamer, R. J. (2008). Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice. Journal of Cereal Science, 48, 83-91.
11. Lloyd, B. J. & Siebenmorgen, T. J. (1999). Environmental conditions causing milled rice kernel breakage in medium-grain varieties. Cereal Chemistry, 76, 426-427.
12. Mohapatra, D. (2004). Polishing of rice under varying environmental conditions. Unpublished PhD thesis submitted to Indian institute of Technology, Kharagpur, India.
13. Mohapatra, D. & Bal, S. (2006). Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. Journal of Food Engineering, 73, 253-259.
14. Mohapatra, D. & Bal, S. (2007). Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice. Journal of Food Engineering, 80, 119-125.
15. Myers, R. H. & Montgomery, D. C. (1995). Response surface methodology: Process and product in optimization using designed experiments. New York, USA: John Wiley & Sons, Inc.
16. Noomhorm, A. & Yubai, C. (1991). Effect of tropical environmental conditions on rice kernel breakage during milling. Journal of the Science of Food and Agriculture, 55, 497-666.
17. Pike, V. (1994). Impact of milling degree on Liposcelis paetus population growth rate and assessment of milled rice weight loss due to infestation. Crop Protection, 13, 425-428.
18. Rhind, D. (1962). The breakage of rice in milling: A review. Journal of Tropical Agriculture, Trinidad, 39, 19-28.
19. Roberts, R. L. (1979). Composition and taste evaluation of rice milled to different degrees. Journal of Food Science, 44, 127-129.
20. Roy, P. Ijiri, T. Okadome, H. Nei, D. Orikasa, T. Nakamura, N. et al. (2008). Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.). Journal of Food Engineering, 89, 343-348.
21. Siebenmorgen, T. J. Nehus, Z. T. & Archer, T. R. (1998). Milled rice breakage due to environmental conditions. Cereal Chemistry, 75, 149-152.
22. Slade, L. & Levine, H. (1991). A polymer science approach to structure/property relationships in aqueous food systems: Nonequilibrium behavior of carbohydrate-water systems. In H. Levine & L. Slade (Eds.), Water relationships in foods (pp. 29-101). New York: Plenum Press.
23. Slade, L. & Levine, H. (1995). Glass transitions and water--Food structure interactions. Advanced Food Nutrition Research, 38, 103-269.
24. Turabi, E. Sumnu, G. & Sahin, S. (2008). Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology. Food and Bioprocess Technology, 1, 64-73.
25. Zhang, Q. Yang, W. & Sun, Z. (2005). Mechanical properties of sound and fissured rice kernels and their implications for rice breakage. Journal of Food Engineering, 68, 65-72.