DEVELOPMENT OF RELATIONSHIPS BETWEEN VISUAL APPEARANCES AND PHYSICOCHEMICAL AS WELL AS COOKING PROPERTIES OF RICE KERNELS VIA IMAGE ANALYSIS
After harvesting paddy needs to be dried and pass through several processing steps before edible grain kernels are obtained.These processes inevitably affect the kernel quality,both in terms of the physical,physicochemical and cooking characteristics.However,many of the kernel quality parameters are time-consuming and not straightforward to evaluate.This study was performed with the hypothesis that implicit physicochemical and cooking characteristics of rice kernels could be evaluated through some other more apparent characteristics.The study obtained via image analysis some apparent characteristics of rice kernels and determined if these easily quantified parameters could be related to some physicochemical and cooking characteristics of the kernels.It was found that image-analysis results,in terms of the kernel elongation ratio,width ratio,swelling and translucency,could be well related to selected physicochemical (i.e.,amylose content and water uptake) as well as cooking (i.e.,texture and cooked level of rice kernels) properties of the rice kernels of various varieties.The results indeed form a basis for future quality evaluation of rice during drying as well.
amylose content color parboiled rice texture translucency water uptake
M.Jinorose S.Prachayawarakorn S.Soponronnarit
Energy Technology Division,School of Energy,Environment and Materials,King Mongkuts University of T Department of Chemical Engineering,Faculty of Engineering,King Mongkuts University of Technology Th
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-7
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）