The Role of Rice Individual Kernel Moisture Content Distributions at Harvest on Milling Quality

2009 ◽  
Vol 52 (5) ◽  
pp. 1611-1620 ◽  
Author(s):  
R. C. Bautista ◽  
T. J. Siebenmorgen ◽  
A. Mauromoustakos
Keyword(s):  
Moisture Content ◽  
Milling Quality ◽  
Individual Kernel

scholarly journals Influence of moisture content on the contact angle and surface tension measured on birch wood surfaces

2021 ◽  
Author(s):  
Rami Benkreif ◽  
Fatima Zohra Brahmia ◽  
Csilla Csiha
Keyword(s):  
Surface Tension ◽  
Contact Angle ◽  
Moisture Content ◽  
Solid Wood ◽  
Contact Angles ◽  
Surface Moisture ◽  
Wood Coatings ◽  
The Relationship ◽  
Wood Surfaces

AbstractSurface tension of solid wood surfaces affects the wettability and thus the adhesion of various adhesives and wood coatings. By measuring the contact angle of the wood, the surface tension can be calculated based on the Young-Dupré equation. Several publications have reported on contact angle measured with different test liquids, under different conditions. Results can only be compared if the test conditions are similar. While the roles of the drop volume, image shooting time etc., are widely recognized, the role of the wood surface moisture content (MC) is not evaluated in detail. In this study, the effect of wood moisture content on contact angle values, measured with distilled water and diiodomethane, on sanded birch (Betula pendula) surfaces was investigated, in order to find the relationship between them. With increasing MC from approximately 6% to 30%, increasing contact angle (decreasing surface tension) values were measured according to a logarithmic function. The function makes possible the calculation of contact angles that correspond to different MCs.

Role of initial apparent viscosity and moisture content on post irradiation rheological properties of guar gum

2009 ◽  
Vol 23 (7) ◽  
pp. 1785-1791 ◽  
Author(s):  
Sumit Gupta ◽  
Bhavini Shah ◽  
Bhaskar Sanyal ◽  
Prasad S. Variyar ◽  
Arun Sharma
Keyword(s):  
Moisture Content ◽  
Rheological Properties ◽  
Apparent Viscosity ◽  
Guar Gum ◽  
Post Irradiation

scholarly journals EXAMINATION OF THE ROLE OF MOISTURE CONTENT ON THE SPONTANEOUS COMBUSTION OF COAL (SCC)

2019 ◽  
Vol 34 (3) ◽  
pp. 61-71
Author(s):  
Amir Saffari ◽  
◽  
Mohammad Ataei ◽  
Farhang Sereshki ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Spontaneous Combustion ◽  
Spontaneous Combustion Of Coal

scholarly journals Effect of Varying Parboiling Conditions on Head Rice Yield for Common Paddy Varieties in Iran

2018 ◽  
Vol 21 (1) ◽  
pp. 1-7
Author(s):  
Fatemeh Rahimi-Ajdadi ◽  
Ezzatollah Askari Asli-Ardeh ◽  
Adel Ahmadi-Ara
Keyword(s):  
Moisture Content ◽  
Rice Yield ◽  
Drying Temperature ◽  
Milling Quality ◽  
Parboiled Rice ◽  
Head Rice ◽  
Rubber Roller ◽  
Head Rice Yield ◽  
Higher Temperature ◽  
Main Effects

AbstractVarious conditions of a parboiling process affect the qualitative parameters of paddy milling. In this study, the effects of drying temperature (45 and 60 °C), moisture content (8, 10 and 12% w.b.), steaming time (10, 20 and 30 min) and paddy varieties (Hashemi and Alikazemi) were investigated on head rice yield (HRY). The samples were husked using a rubber roller husker and whitened by a laboratory abrasive whitener. Results showed that the main effects of all parameters were significant onHRY(P<0.01). The utilization of higher temperature (60 °C), in comparison with non-parboiled rice, without reducing the milling quality was found as one of the advantages of parboiling. Among all experiments, the highestHRY(68.647%) was achieved in the combination of Alikazemi/45 °C/10 min/8%. In the majority of cases, the combinations including Alikazemi variety had higherHRYthan Hashemi. For Hashemi variety, the highestHRY(67.297%) was achieved in combination 45 °C/10 min/8%. In terms ofHRY, parboiling causes an increase of 25.8% and 43.3% respectively for Hashemi and Alikazemi. Therefore, it is highly recommended in processing of Alikazemi variety.

scholarly journals Effects of Restoring Peanut Moisture with Aeration Before Shelling

1974 ◽  
Vol 1 (2) ◽  
pp. 99-104
Author(s):  
Paul D. Blankenship ◽  
Jack L. Person
Keyword(s):  
Moisture Content ◽  
Food Quality ◽  
Quality Parameters ◽  
Milling Quality

Abstract Moisture was restored to peanuts with aeration at controlled relative humidities before shelling. Restoring peanut moisture from 5 to 8 percent wet basis did not significantly affect milling quality. Elevating peanut moisture to levels that benefited milling quality caused profuse mold contamination of the peanuts. Germination decreased as peanut moisture content (m.c.) increased. Remoisturization caused only small changes in most food quality parameters

scholarly journals QUALIDADE INDUSTRIAL DE GRÃOS DE ARROZ DECORRENTE DA SUPRESSÃO DA IRRIGAÇÃO E UMIDADE DE COLHEITA

Irriga ◽  
2015 ◽  
Vol 20 (3) ◽  
pp. 587-601 ◽  
Author(s):  
GUILHERME PILAR LONDERO ◽  
Enio Marchesan ◽  
Evandro Parisotto ◽  
Lucas Lopes Coelho ◽  
Camille Flores Soares ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Moisture Content ◽  
Rio Grande ◽  
Rio Grande Do Sul ◽  
Irrigated Rice ◽  
Milling Quality ◽  
Rice Grains ◽  
Santa Maria ◽  
E Mail

QUALIDADE INDUSTRIAL DE GRÃOS DE ARROZ DECORRENTE DA SUPRESSÃO DA IRRIGAÇÃO E UMIDADE DE COLHEITA  GUILHERME PILAR LONDERO¹; ENIO MARCHESAN²; EVANDRO PARISOTTO³; LUCAS LOPES COELHO4, BRUNO BEHENCK ARAMBURU4; CAMILLE SOARES FLORES4 E ANELISE LENCINA DA SILVA4 1 Mestrando do Programa de Pós-Graduação em Agronomia, Universidade Federal de Santa Maria, Av. Roraima nº 1000, 97105-900, Santa Maria/RS, e-mail: [email protected];2 Professor Titular do Departamento de Fitotecnia, Universidade Federal de Santa Maria, Av. Roraima nº 1000, 97105-900, Santa Maria/RS, e-mail: [email protected];3 Desenvolvimento de Mercado, Ricetec Sementes Ltda., Rua 18 de novembro nº 341, 90240-040, Porto Alegre/RS, e-mail: [email protected]. 4 Graduando em Agronomia, Universidade Federal de Santa Maria, Av. Roraima nº 1000, 97105-900, Santa Maria/RS, e-mails: [email protected]; [email protected]; [email protected]; [email protected].  1           RESUMO A qualidade dos grãos do arroz irrigado é fator fundamental para sua comercialização. Neste sentido, objetivou-se avaliar, com a realização do presente estudo, a qualidade industrial de grãos de dois cultivares de arroz irrigado em função de épocas de supressão da irrigação e graus de umidade à colheita. O experimento foi realizado nas safras 2011/12 e 2012/13 na área didático experimental de várzea da Universidade Federal de Santa Maria, Rio Grande do Sul. Os tratamentos foram compostos de: dois cultivares: o híbrido INOV CL e o cultivar Puitá INTA CL; quatro épocas de supressão da irrigação: 5, 15, 25 e 35 dias após a antese (DAA); e cinco graus de umidade média dos grãos na colheita: 24, 22, 20, 18 e 16%. O delineamento experimental foi de blocos ao acaso com quatro repetições por tratamento. O cultivar Puitá INTA CL apresenta superior qualidade em relação a grãos inteiros, vítreos, gessados e opacos ao híbrido INOV CL. A umidade adequada dos grãos à colheita para ambos cultivares ocorre no intervalo de 24 a 20%. A supressão de irrigação não interfere na qualidade de grãos inteiros, vítreos, opacos e gessados. Palavras-Chave: beneficiamento; grão inteiro; grão gessado; grão opaco; Oryza sativa L.  LONDERO, G. P.¹; MARCHESAN, E.²; PARISOTTO, E.³; COELHO, L. L.4; ARAMBURU, B. B.4; FLORES, C. S.4; da SILVA, A. L. 4INDUSTRIAL QUALITY OF RICE GRAINS ARISING FROM THE WITHHOLDING OF IRRIGATION AND HARVEST MOISTURE  2           ABSTRACT Quality of irrigated rice grains is critical for their marketing. In this context, the study aimed to evaluate the industrial quality of two irrigated rice cultivars as a function of two times of irrigation withholding,   and moisture content at harvest.  The experiment was conducted during the 2011/12 and 2012/13 seasons in the experimental floodplain of the Federal University of Santa Maria, Rio Grande do Sul state, Brazil. The treatments consisted of  two cultivars:   hybrid INOV CL and  Puitá INTA CL ; four irrigation withholding times:  5, 15, 25 and 35 days after anthesis (DAA); and five levels of mean grain moisture   at harvest; 24, 22, 20, 18 and 16 %. The experimental design was randomized blocks with four replicates per treatment.   The cv. Puitá INTA CL  presented higher quality concerning milling, translucency, opacity and chalky grains than the cv. hybrid INOV CL.  Suitable moisture content of grains at harvest for both cultivars is at the range of 24 to 20%.  Irrigation withholding did not affect milling quality, translucency, opacity and chalky grains. Keywords: Processing, milling quality, chalky grain, opacity, Oryza sativa. 

Sign in / Sign up

Export Citation Format

Share Document