scholarly journals Mathematical Model for Predicting Eating Quality of Commercially Milled Rice from Physicochemical Properties

2009 ◽  
Vol 56 (5) ◽  
pp. 291-298 ◽  
Author(s):  
Mio Yokoe ◽  
Shuso Kawamura
Keyword(s):  
Mathematical Model ◽  
Physicochemical Properties ◽  
Eating Quality ◽  
Milled Rice

scholarly journals Physical and Milling Quality of Milled Rice in Indonesia

2021 ◽  
Vol 17 (2) ◽  
pp. 33-40
Author(s):  
Mahargono Kobarsih ◽  
Siti Dewi Indrasari
Keyword(s):  
High Yield ◽  
Eating Quality ◽  
Milled Rice ◽  
Rice Varieties ◽  
Rice Quality ◽  
Milling Quality ◽  
High Productivity ◽  
Pigmented Rice ◽  
Local Cultivar

More than 250 rice varieties are grown in Indonesia from new superior varieties and local varieties with aromatic, non-aromatic aromas and pigmented rice. Rice quality is one factor that must be considered in addition to high productivity. Generally, the quality of grain and rice quality in Indonesia have met the quality standards set based on SNI 0224-1987/SPI-TAN/01/01/1993 and SNI 6128:2020. Ricequality is determined by several factors such as grain appearance, nutritional value, cooking and eating quality and become one of the foremost considerations for rice buyers. Such information can be utilized as basic data of character of genetic resources on assembling of new superior varieties by rice breeders. Those information can be used as a descriptive information for farmers and rice productivity, high yield, and better rice quality. Good quality local cultivar can be used as parents for the formation of new superior varieties.

Effects of Spraying Zinc and Multiple Nutrient Elements on Quality of Aromatic Rice

2012 ◽  
Vol 460 ◽  
pp. 3-6
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Amylose Content ◽  
Brown Rice ◽  
Eating Quality ◽  
Nutrient Elements ◽  
Aromatic Rice ◽  
Milled Rice ◽  
Nutrient Quality ◽  
Cooking And Eating Quality ◽  
Heading Stage

Using two conventional aromatic rice cultivars and one hybrid aromatic rice combination, effects on the quality of aromatic rice were studied by spraying zinc and other multiple nutrient elements under the field experiment.The results showed that by spraying Zn, ZnMg，ZnMgK and ZnMgKFeCu MoCoB on heading stage and followed on the 7th and 14th day after the heading stage, the rate of brown rice, milled rice and head rice, the score of aroma and eating and the content of protein were improved, the chalky rice rate, chalkiness and amylose content were reduced and at the same time the length of rice gel was elongated, therefore the processing quality, appearance quality, cooking and eating quality and nutrient quality of aromatic rice were improved to some extent. The highest quality of aromatic rice was achieved by spraying the combination of Zn and all the other multiple nutrient elements, followed by spraying ZnMgK, ZnMg and Zn solely.

scholarly journals Physical, chemical and sesnory properties of flakes (Gari) prepared from refrigerated cassava roots

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 118-132
Author(s):  
S.A. Oyeyinka ◽  
A.A. Adesoye ◽  
J.O. Oladipo ◽  
O.A. Akintayo ◽  
O.J. Adediran ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Chemical Properties ◽  
Storage Condition ◽  
Eating Quality ◽  
Future Studies ◽  
Cassava Root ◽  
Food Applications ◽  
Physical And Chemical ◽  
And Chemical Properties

Cassava is a tropical crop that can be processed into a variety of products including flakes popularly called gari. Gari is a product obtained from cassava root by fermentation, but the root from which the gari is obtained spoils rapidly. Efforts have been made to extend the shelf life of the root through the use of traditional and improved storage techniques, for example storage in boxes, freezing and refrigeration. However, the quality of the products from refrigerated roots, such as gari, has not been reported. In this study, cassava roots were refrigerated for a period of three weeks and the physicochemical properties of gari from the stored roots were determined. With the exception of the carbohydrate content which was very similar (approx. 88%), refrigeration of cassava roots significantly (p < 0.05) affected the physical and chemical properties of the resulting gari. The cyanide content decreased from 2.96 to 1.90 mg/ kg with increase in refrigeration period, while the functional properties including bulk densities and swelling power were only slightly affected. Cassava roots can be refrigerated for a period of two weeks without substantial changes in the eating quality of the resulting gari, if the storage condition is closely monitored. Future studies are required to investigate the physicochemical properties of other valuable products from refrigerated cassava roots to determine their potentials in food and non-food applications. Keyword: Cassava; Functional; Gari; Refrigeration; Pasting; Sensory

Beet molasses – desugarization, composition, properties and application possibilities

2013 ◽  
pp. 105-114 ◽  
Author(s):  
Evzen Šárka ◽  
Zdenek Bubnik ◽  
Andrea Hinkova ◽  
Jaroslav Gebler ◽  
Pavel Kadlec
Keyword(s):  
Mathematical Model ◽  
Physicochemical Properties ◽  
Raw Material ◽  
Sugar Production ◽  
Beet Molasses ◽  
Cooling Crystallization ◽  
Detailed Composition ◽  
Mathematical Equations ◽  
Composition Properties

Despite the fall in sugar production in Europe, molasses still remains a valuable raw material in many areas. Installation of modern techniques into sugar technology (e.g. bioethanol fermentation or chromatographic separation) has meant that sugar technologists require different final properties and quality of this by-product compared to traditional sugar technology. This paper describes basic mathematical equations and results from a proof mathematical model of C sugar cooling crystallization. Great attention is paid to the detailed composition and physicochemical properties of molasses, knowledge of which is necessary both for novel and existing molasses applications.

scholarly journals Characteristics of Thai Native Beef Slaughtered by Traditional Halal Method

2018 ◽  
Vol 16 (7) ◽  
pp. 443-453
Author(s):  
Ari WIBOWO ◽  
Worawan PANPIPAT ◽  
Siriporn Riebroy KIM ◽  
Manat CHAIJAN
Keyword(s):  
Beef Cattle ◽  
Physicochemical Properties ◽  
Iron Content ◽  
Vastus Lateralis ◽  
Zinc Content ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Chemical Compositions ◽  
Muscle Type

Chemical compositions and physicochemical properties relating to the eating quality of 3 beef cuts, Semitendinosus (SET), Longissimus dorsi (LNG), and Vastus lateralis (VAL), of Thai native beef cattle slaughtered by the traditional Halal method (without stunning) were reported. Chemical compositions varied depending on muscle type. VAL had the highest zinc content (30.99 mg/kg), whereas the highest iron content was found in LNG (15.93 mg/kg). VAL showed higher myoglobin content (2.67 mg/g) than LNG (2.54 mg/g) and SET (1.41 mg/g), respectively (P < 0.05). All cuts were categorized as dark cutting beef, in which deoxymyoglobin was the most predominant (55.67 - 59.89 %), and where pH (3 h) was quite high (6.26 - 6.93). VAL had the highest pH (24 h) of 6.4 (P < 0.05) compared to SET and LNG (pH (24 h) = 5.8). VAL tended to show the lowest expressible drip, with the lowest cooking loss, followed by SET and LNG, respectively. LNG had lower hardness than SET and VAL (P < 0.05). Therefore, differences of compositions and physicochemical properties of Thai native beef slaughtered by traditional Halal method were associated with muscle type.

Multifactor mathematical model of criticality of welding process of products from aluminum- magnesium alloys

2020 ◽  
pp. 12-18
Author(s):  
F.A. Urazbahtin ◽  
A.YU. Urazbahtina
Keyword(s):  
Mathematical Model ◽  
Magnesium Alloy ◽  
Magnesium Alloys ◽  
Welding Process ◽  
Welding Equipment ◽  
Equipment Operation ◽  
Aluminum Magnesium Alloys ◽  
Aluminum Magnesium Alloy ◽  
Welding Materials

A multifactor mathematical model of the welding process of products from aluminum-magnesium alloys, consisting of 71 indicators that assess the quality of the weld, the welding process, costs, equipment operation and quality of the welded material. The model can be used to control and optimize the welding process of products from aluminum-magnesium alloys. Keywords welding, products, aluminum-magnesium alloy, indicators, process parameters, welding equipment, welding materials, electrode sharpening, lining [email protected]

Network analysis models – the secret for success

2004 ◽  
Vol 4 (5-6) ◽  
pp. 383-388
Author(s):  
D.M. Rogers
Keyword(s):  
Mathematical Model ◽  
Field Data ◽  
Essential Element ◽  
Distribution Networks ◽  
Automatic Calibration ◽  
Supply And Distribution ◽  
The World ◽  
Optimum Approach ◽  
Analysis Models

Water is a fundamental necessity of life. Yet water supply and distribution networks the world over are old and lacking in adequate maintenance. Consequently they often leak as much water as they deliver and provide an unacceptable quality of service to the customer. In certain parts of the world, water is available only for a few hours of the day. The solution is to build a mathematical model to simulate the operation of the real network in all of its key elements and apply it to optimise its operation. To be of value, the results of the model must be compared with field data. This process is known as calibration and is an essential element in the construction of an accurate model. This paper outlines the optimum approach to building and calibrating a mathematical model and how it can be applied to automatic calibration systems.

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