Prediction of Khao Dok Mali 105 rice milling quality attributes using near infrared spectoroscopy | |
| Author | Wanvisa Srikham |
| Call Number | AIT Diss. no.FB-17-01 |
| Subject(s) | Rice--Thailand--Milling Rice--Quality--Thailand Infrared spectroscopy |
| Note | A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Dissertation ; no. FB-17-01 |
| Abstract | Khao Dok Mali 105 ( KDML105 ) rice ( Jasmine or Thai Hom Mali R ice ) , the most popular variety of Thai aromatic rice, account for 2 2 - 24 % of Thailand ’ s total rice export . Exported rice is subjected to numerous quality inspections moisture, composition, color, milling degree etc . Therefore, a rapid and effective method t o evaluate multiple quality attributes of rice for quality control and inspection is highly desirable . Milling quality of rice is c haracterized by various physicochemical parameters such as degree of milling ( DOM ) , head rice yield ( HRY ) , surface lipid co ntent ( SLC ) and color ( L * , a * , b * and whiteness ). DOM is the extent to which the bran layers of rice is removed from brown rice during milling . HRY is milled rice comprising kernels that are three - fourths kernel or more in length . So far, these quality att ributes have been evaluated mainly based on traditional methods which are destructive, time - consuming and tedious . Recently, near infrared spectroscopy ( NIRS ) have been widely used for analysis of food quality . NIRS is a rapid, nondestructive testing metho d which requires minimal sample preparation . The principle of NIRS is based on absorptions of light by food molecules in the wavelength region from 800 - 2500 nm, corresponding to the fundamental vibrational transition . The absorption of light at different f requencies is unique for characteristic functional groups of food constituents . NIRS has been used to determine milling, eating and cooking quality in combination with other physicochemical measurements . However, a comprehensive method based on NIRS for es timating milling quality of rice has not been implemented for industrial applications. |
| Year | 2017 |
| Corresponding Series Added Entry | Asian Institute of Technology. Dissertation ; no. FB-17-01 |
| Type | Dissertation |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Loc Thai Nguyen |
| Examination Committee(s) | Athapol Noomhorm;Anal, Anil Kumar;Soni, Peeyush |
| Scholarship Donor(s) | Suranaree University of Technology , Thailand;Royal Thai Government Fellowship |
| Degree | Thesis (Ph.D.) - Asian Institute of Technology, 2017 |