The effect of steaming treatment on accelerated aging of rough rice | |
| Author | Sunan Parnsakhorn |
| Call Number | AIT Thesis no.PH-01-5 |
| Subject(s) | Rice--Aging Rice--Quality |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Accelerated aging of aromatic rough rice (Koa Dok Mali) KDML-105 by heat treatment at equilibrium moisture content condition 12% moisture content (wet basis) and by steam treatment were compared with the natural aging. Steam treatment with open and close tank systems were applied. The sample with submerging condensed steam was also tried. For open tank system, steam temperature was set at 80, 100 and 110°C with 10, 20 and 40 min respectively and also system under pressure of 0.5 kg/cm2 and 1.0 kg/cm2 at 1, 1.30 and 2 min respectively was tested. After treatment, qualities of milled rice were analyzed in term of head rice yield, color (b-value), water absorption, hardness and whiteness. The quality of natural aging storage for 5 months was used as the controlled sample. The results revealed that the quality of milled by rice heat treatment EMC condition gave similar quality to natural aging of 5 months storage. For steam treatment, steamed rough rice under open tank system at 100°C for 10 min and pressurize tank system at 0.5 kg/cm2 1.30 min was given the optimum condition. Steamed rough rice with open and pressurize tank system revealed that water absorption and whiteness of milled rice decreased but hardness and color (b-value) increased with increased in temperature and pressure and also the results similar with steam submerged rough rice at 80°C for 45 min and 1.0 kg/cm2 for 1.30 min of both open and pressurize tank system. For the kernel appearance, steam treatment with steam submerged was better than steam without submerged. Rice with steam treatment showed a distinct improvement in the eating quality and gave a texture resembled with 4-5 months aged rice. For the head rice yield, it appeared to depend largely upon the grain temperature and steaming time. Increase of steaming temperature and time gave higher of the head rice yield. Quality of rough rice was changed from new rice to old rice by stored at ambient temperature 4-5 months but heat rough rice at EMC condition was heated for 4 days and also rough rice was steam submerged under pressurize system at 1.0 kg/cm2 for 1.30 min the qualities similar to natural aged rice at 4-5 months storage. |
| Year | 2001 |
| Type | Thesis |
| 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 | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, Vinod K. ;Rakshit, Sudip K. |
| Scholarship Donor(s) | AIT/Rajamangala Institute of Technology Partial Scholarship |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2001 |