scholarly journals Effect of Cooking Water pH on Commercial Sterility in the Production of Cooked Rice Packed under Semi-aseptic Condition

2008 ◽  
Vol 9 (3) ◽  
pp. 157-165 ◽  
Author(s):  
Kinya SAKUMA ◽  
Haruhiko KATODA ◽  
Tetsuya FUKAYA ◽  
Toshio JOH ◽  
Akira ITO ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Aseptic Condition ◽  
Water Ph ◽  
Cooking Water

Arsenic retention in cooked rice: Effects of rice type, cooking water, and indigenous cooking methods in West Bengal, India

2019 ◽  
Vol 648 ◽  
pp. 720-727 ◽  
Author(s):  
Ujjal Mandal ◽  
Payel Singh ◽  
Amit Kumar Kundu ◽  
Debashis Chatterjee ◽  
Jerome Nriagu ◽  
...  
Keyword(s):  
West Bengal ◽  
Cooking Methods ◽  
Cooked Rice ◽  
Cooking Water ◽  
Arsenic Retention

Impact of milling and water-to-rice ratio on cooked rice and wastewater properties

2012 ◽  
Vol 18 (3) ◽  
pp. 291-298 ◽  
Author(s):  
MC Altheide ◽  
RO Morawicki ◽  
TJ Hager
Keyword(s):  
Water Uptake ◽  
Amylose Content ◽  
Aluminum Foil ◽  
Environmental Concerns ◽  
Total Solids ◽  
Volumetric Expansion ◽  
Cooked Rice ◽  
Milling Duration ◽  
Cooking Water

Due to the environmental concerns and expense associated with the disposal of wastewater after industrial cooking of rice, the purpose of this study was to evaluate the extent of leaching, water uptake and volumetric expansion of rice during cooking at various milling durations and water-to-rice ratios. Two cultivars of Arkansas rice, a long grain (Francis) and a medium grain (Jupiter), were milled for 10, 20, and 30 s with a laboratory mill. Samples were cooked in aluminum foil covered beakers at water-to-rice ratios of 10:1, 15:1, and 20:1. After 20 min, rice was weighed for water uptake and measured for volumetric expansion using hexane displacement. The excess cooking water was evaluated for total solids, amylose, and protein to determine the extent of leaching. Water uptake and volumetric expansion significantly increased with milling duration in both cultivars. Leached solids increased as the water-to-rice ratio increased in Francis and increased with milling duration in Jupiter; however, the amylose content of leached solids was unaffected by the water-to-rice ratio in both cultivars. Thus, shorter milling durations may limit the extent of leaching during cooking, as observed with Jupiter, while a lower water-to-rice ratio may reduce wastewater contamination for cultivars similar to Francis.

Effect of rice-cooking water to the daily arsenic intake in Bangladesh: results of field surveys and rice-cooking experiments

2009 ◽  
Vol 59 (2) ◽  
pp. 195-201 ◽  
Author(s):  
K. Ohno ◽  
Y. Matsuo ◽  
T. Kimura ◽  
T. Yanase ◽  
M. H. Rahman ◽  
...  
Keyword(s):  
Field Survey ◽  
Arsenic Concentration ◽  
Contaminated Water ◽  
Field Surveys ◽  
Parboiled Rice ◽  
Cooked Rice ◽  
Linear Relationships ◽  
Before And After ◽  
Cooking Water ◽  
The Difference

The effect of rice-cooking water to the daily arsenic intake of Bangladeshi people was investigated. At the first field survey, uncooked rice and cooked rice of 29 families were collected. Their arsenic concentrations were 0.22±0.11 and 0.26±0.15 mg/kg dry wt, respectively. In 15 families, arsenic concentration in rice increased after cooking. Good correlation (R2=0.89) was observed between arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. In the second survey, we collected one-day duplicated food of 18 families. As a result, we estimated that six of 18 families likely used the arsenic contaminated water for cooking rice even they drank less arsenic-contaminated water for drinking purpose. We also conducted rice-cooking experiments in the laboratory, changing arsenic concentration in rice-cooking water. Clear linear relationships were obtained between the arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. Factors that affect arsenic concentration in cooked rice are suggested as follows: (1) arsenic concentration in uncooked rice, (2) that in rice-cooking water, (3) difference in water content of rice before and after cooking, and (4) types of rice, especially, the difference between parboiled and non-parboiled rice.

scholarly journals A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition

2007 ◽  
Vol 8 (4) ◽  
pp. 295-304 ◽  
Author(s):  
Kinya SAKUMA ◽  
Haruhiko KATODA ◽  
Tetsuya FUKAYA ◽  
Toshio JOH ◽  
Akira ITO ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Aseptic Condition

Arsenic Bioaccessibility in Cooked Rice as Affected by Arsenic in Cooking Water

2012 ◽  
Vol 77 (11) ◽  
pp. T201-T206 ◽  
Author(s):  
Antonio J. Signes-Pastor ◽  
Shaban W. Al-Rmalli ◽  
Richard O. Jenkins ◽  
Ángel A. Carbonell-Barrachina ◽  
Parvez I. Haris
Keyword(s):  
Cooked Rice ◽  
Cooking Water

Development of apical pits in chloride cells of the gills of Pimephales promelas after chronic exposure to acid water

1983 ◽  
Vol 41 ◽  
pp. 462-463
Author(s):  
Richard L. Leino ◽  
Jon G. Anderson ◽  
J. Howard McCormick
Keyword(s):  
Confidence Interval ◽  
Chronic Exposure ◽  
Lake Superior ◽  
Pimephales Promelas ◽  
Chloride Cells ◽  
Fathead Minnows ◽  
Secondary Lamellae ◽  
Untreated Water ◽  
Water Ph ◽  
Flow Through

Groups of 12 fathead minnows were exposed for 129 days to Lake Superior water acidified (pH 5.0, 5.5, 6.0 or 6.5) with reagent grade H2SO4 by means of a multichannel toxicant system for flow-through bioassays. Untreated water (pH 7.5) had the following properties: hardness 45.3 ± 0.3 (95% confidence interval) mg/1 as CaCO3; alkalinity 42.6 ± 0.2 mg/1; Cl- 0.03 meq/1; Na+ 0.05 meq/1; K+ 0.01 meq/1; Ca2+ 0.68 meq/1; Mg2+ 0.26 meq/1; dissolved O2 5.8 ± 0.3 mg/1; free CO2 3.2 ± 0.4 mg/1; T= 24.3 ± 0.1°C. The 1st, 2nd and 3rd gills were subsequently processed for LM (methacrylate), TEM and SEM respectively.Three changes involving chloride cells were correlated with increasing acidity: 1) the appearance of apical pits (figs. 2,5 as compared to figs. 1, 3,4) in chloride cells (about 22% of the chloride cells had pits at pH 5.0); 2) increases in their numbers and 3) increases in the % of these cells in the epithelium of the secondary lamellae.

Example of Waste Water pH Control by Fuzzy

2007 ◽  
Vol 61 (3) ◽  
pp. 305-309
Author(s):  
Takayuki Ohkura
Keyword(s):  
Waste Water ◽  
Ph Control ◽  
Water Ph
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