Modeling for recommending panicle nitrogen topdressing rates for yield and milled-rice protein content

2012 ◽  
Vol 15 (4) ◽  
pp. 335-343 ◽  
Author(s):  
Kyu-Jong Lee ◽  
Byun-Woo Lee
Keyword(s):  
Protein Content ◽  
Milled Rice ◽  
Rice Protein

Effect of spacing and seedling age on yield, quality and heat use of scented rice in lower gangetic plains of West Bengal

2021 ◽  
Vol 58 (1) ◽  
pp. 49-54
Author(s):  
Shilpi Bera ◽  
Mrityunjay Ghosh ◽  
S Banerjee ◽  
S Mondal ◽  
MK Nanda
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
West Bengal ◽  
Elongation Ratio ◽  
Wet Season ◽  
Milled Rice ◽  
Maximum Heat ◽  
Seedling Age ◽  
Use Efficiency ◽  
Yield Quality

A traditional scented rice (cv. Radhunipagal) was tested under varied spacing (20 cm × 20 cm, 20 cm × 15 cm, 15 cm × 15 cm and 20 cm × 10 cm) and seedling age (25, 35 and 45 days) during wet (kharif) season of 2018 at B.C.K.V., Nadia, West Bengal. Seedling age caused significant variation in life duration and summed GDD from 147.9 days and 2436°C day (25-day aged) to 162.0 days and 2753°C day (45-day aged), but with maturity in same meteorological week. Square planting (15 cm × 15 cm or 44 hills m-2) resulted in highest grain yield (2.52 t ha-1), which was 2.85, 11.01 and 4.56% greater over wider (20 cm × 15 cm and 20 cm × 20 cm) and closer spacings (20 cm × 10 cm). Radhunipagal rice raised with 25-days old seedlings recorded the highest grain yield (2.53 t ha-1) and maximum heat use efficiency (0.90 kg ha-1 °C day-1), and that yield was 0.12 and 0.22 t ha-1 greater over the crops planted with 35 and 45-days old seedlings during wet season. Spacing could not influence the cooking and processing quality (gelatinization temperature, kernel elongation ratio and aroma) except protein content of milled rice in the study. Radhunipagal paddy planted with 45-day aged seedlings recorded maximum protein content (6.36%) and alkali spreading value (score 3.27).

Estimation of rice protein content before harvest using ground-based hyperspectral imaging and region of interest analysis

2017 ◽  
Vol 19 (4) ◽  
pp. 721-734 ◽  
Author(s):  
Hiroyuki Onoyama ◽  
Chanseok Ryu ◽  
Masahiko Suguri ◽  
Michihisa Iida
Keyword(s):  
Protein Content ◽  
Hyperspectral Imaging ◽  
Region Of Interest ◽  
Rice Protein

Detection of Variety Contamination in Milled Japanese Rice Using a Single Kernel near Infrared Technique in Transmittance Mode

2005 ◽  
Vol 13 (1) ◽  
pp. 19-25 ◽  
Author(s):  
Ronnarit Rittiron ◽  
Innapa Saranwong ◽  
Sumio Kawano
Keyword(s):  
Protein Content ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Measuring System ◽  
Protein Distribution ◽  
Milled Rice ◽  
Protein Determination ◽  
Fibre Optics ◽  
Calibration Equation ◽  
System A

An authentication system for identifying the purity of a milled rice bulk using near infrared (NIR) protein determination was established. NIR spectra from 1100 nm to 1800 nm of single kernels acquired with fibre optics in transmittance mode were used. First, the effect of the degree of milling (DOM) on the NIR protein determination was examined. Then, to obtain a robust and accurate protein measuring system, a calibration equation was developed with variety and DOM compensation. Finally, by examining the normal distribution of the protein content measured by the single kernel NIR spectroscopy, a blended bulk could be separated from a pure bulk as it did not exhibit a normal protein distribution while a pure one did. However, the system would have less capability if the average protein content of the contrasting variety was close to that of the main variety. In the naturally acquired protein histogram, the system proposed had the capability to detect the blending when the Koshihikari bulk included 5% or more Akitakomachi kernels.

Effects of protein content on the distribution and properties of rice protein

1973 ◽  
Vol 24 (3) ◽  
pp. 295-306 ◽  
Author(s):  
Bienvenido O. Juliano ◽  
Alicia A. Antonio ◽  
Bernardita V. Esmama
Keyword(s):  
Protein Content ◽  
Rice Protein

scholarly journals Estimation of Rice Protein Content Using Ground-Based Hyperspectral Remote Sensing

2011 ◽  
Vol 4 (3) ◽  
pp. 71-76 ◽  
Author(s):  
Hiroyuki Onoyama ◽  
Chanseok Ryu ◽  
Masahiko Suguri ◽  
Michihisa Iida
Keyword(s):  
Remote Sensing ◽  
Protein Content ◽  
Hyperspectral Remote Sensing ◽  
Rice Protein

scholarly journals Assessment Of Nutritive Value In Milled Rice Grain Of Some Indian Rice Landraces And Their Molecular Characterization

1970 ◽  
Vol 36 (3) ◽  
pp. 369-380 ◽  
Author(s):  
S Banerjee ◽  
G Chandel ◽  
N Mandal ◽  
BM Meena ◽  
T Saluja
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Total Protein ◽  
Essential Amino Acid ◽  
Nutritive Value ◽  
Rice Grain ◽  
Lysine Content ◽  
Milled Rice ◽  
Rice Landraces ◽  
The Mean

The study was aimed at the evaluation of nutritive values in terms of total protein and some essential amino acid content of a set of 258 diverse rice landraces maintained in the Germplasm Section of Indira Gandhi Agricultural University at Raipur, Chhattisgarh. Protein content of milled grains ranged from 4.91% to 12.08% with the mean of 6.63%. Similarly wide variation was recorded in lysine content which varied from 1.73 to 7.13 g/l6g N, the mean being 4.62 g/I6g N. Grain protein and lysine levels varied two to three folds. Variation for lysine content (CV 23.68%) was higher than that of protein content (CV 12.45%). This clearly indicated the existence of wide genetic variability for protein and lysine contents in rice. Two sets of ten elite lines each containing high levels of protein and lysine were further analyzed separately for another essential amino acid tryptophan. In the set with high protein, the tryptophan levels varied from 0.36-0.88 g/16 g N, the mean being 0.642 g/l6 g N. Among the landraces containing high levels of lysine, the tryptophan content ranged from 0.256 to 0.86 g/16 g N, the average being 0.514. A positive correlation of tryptophan with lysine content (r = 0.076) and a strong negative correlation with total protein content (r = - 0.923) were recorded. Donor lines for breeding rice varieties with optimum protein quality were identified as potential donor parents for genetic improvement of rice for nutritious grains. Fourteen SSR primer sets were used to investigate the level of polymorphism among the ten elite landraces of extra early maturity group. The estimated similarity ranged from 20.18 to 69.00% reflecting much variation at the DNA level. Keywords: Milled rice grain; protein; lysine; tryptophan; nutritive value of rice. DOI: http://dx.doi.org/10.3329/bjar.v36i3.9265 BJAR 2011; 36(3): 369-380

Processing Parameters for One-Pass Drying of High-Moisture Parboiled Rough Rice with 915 MHz Microwaves

2021 ◽  
Vol 64 (1) ◽  
pp. 299-312
Author(s):  
Deandrae L. Smith ◽  
Griffiths G. Atungulu ◽  
Andy Mauromoustakos
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Specific Energy ◽  
Rice Yield ◽  
Microwave Drying ◽  
High Moisture ◽  
Milled Rice ◽  
Physiochemical Properties ◽  
Rough Rice ◽  
C 73

HighlightsThe impact of parboiling process parameters on the feasibility of one-pass microwave drying of high-moisture parboiled rough rice was investigated.Rough rice was parboiled by 3 hours of soaking in water at 71°C, 73°C, or 76°C and then steamed for 5, 10, or 15 min prior to microwave drying at 915 MHz.Moisture content following parboiling at the studied conditions ranged from 42.59% to 48.21% dry basis.Microwave specific energies ranging from 0.04 to 0.29 kWh per kg of parboiled rough rice dry matter (kWh kg-DM-1) were used to dry the parboiled rough rice.Soaking at 73°C and steaming for 10 min followed by one-pass microwave drying at 0.29 kWh kg-DM-1 gave the best results in terms of parboiled rough rice final moisture content and post-drying milling and physiochemical properties.Microwave treatment can provide one-pass drying of parboiled rough rice.Abstract. The volumetric heating phenomenon of microwaves (MW) offers a means to quickly dry high moisture content (MC) parboiled rough rice in one pass. However, to successfully dry parboiled rough rice in one pass using MW while preserving the milled rice yield and quality characteristics, it is vital to investigate the impacts of the pre-drying parboiling conditions on the drying process and the resulting product characteristics. The objectives of this study were to explore the feasibility of using MW at 915 MHz to dry high-MC parboiled rough rice and to determine the implications of the pre-drying soaking and steaming conditions on the parboiled rough rice final moisture content (FMC), milled rice yield (MRY), head rice yield (HRY), and the milled rice physiochemical properties. Freshly harvested, long-grain rough rice of the cultivar Mermentau at MC of 31.58% dry basis (d.b.) was used in this study. The parboiling process involved soaking the rough rice in water at temperatures of 71°C, 73°C, or 76°C and steaming for 5, 10, or 15 min. After parboiling, samples of rough rice for the controlled experiment were gently dried with natural air at 25°C and 65% relative humidity, while samples for MW treatment were dried using a 915 MHz MW dryer, which was set to deliver energy ranging from 0.04 to 0.29 kWh per kg of rough rice dry matter content (kWh kg-DM-1). The MW power applied during treatment ranged from 1 to 8 kW with heating durations of up to 6 min. The rough rice MC immediately increased after the soaking and steaming processes and ranged from 42.59% to 48.21% d.b. Increased soaking temperature led to increased uptake of water after parboiling, decreases in MRY, HRY, protein content, and milled rice surface lipid content (SLC), and increases in total color difference (TCD). Increased steaming duration led to decreased moisture uptake during steaming, decreased MRY, protein content, SLC, and TCD, and increased HRY. Increased MW specific energy led to decreased FMC, HRY, protein content, and SLC and increased TCD. It is recommended that long-grain rough rice should be soaked at 73°C, steamed for 10 min, and then treated at MW specific energy of 0.29 kWh kg-DM-1 in one pass to achieve parboiled rough rice FMC of 18.79% d.b., HRY of 69.33%, and desirable parboiled milled rice physicochemical and sensory properties. At the same parboiling conditions, the control samples had MRY of 74.98% and HRY of 74.07%. MW specific energy greater than 0.29 kWh kg-DM-1 was necessary to dry the parboiled rough rice to MC safe for long-term storage (14.29% to 15.61% d.b.). However, the application of specific energy beyond 0.29 kWh kg-DM-1 caused a reduction of HRY below that of the control samples. Therefore, to preserve HRY, rice processors should use MW specific energy of 0.29 kWh kg-DM-1 to partially dry parboiled rice and then complete the drying to a safe storage MC by using natural or slightly heated air. This study demonstrates the feasibility of using 915 MHz MW heating of high-MC parboiled rough rice to achieve one-pass drying. Keywords: 915 MHz microwaves, Milling yields, One-pass drying, Parboiled rough rice, Physicochemical properties, Rice quality.

Sign in / Sign up

Export Citation Format

Share Document