scholarly journals The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

2017 ◽  
Vol 2017 ◽  
pp. 1-13 ◽  
Author(s):  
Khurram Yousaf ◽  
Chen Kunjie ◽  
Chen Cairong ◽  
Adnan Abbas ◽  
Yuping Huang ◽  
...  
Keyword(s):  
Response Surface ◽  
Rice Variety ◽  
Quality Parameters ◽  
Cooking Time ◽  
Soaking Time ◽  
Parboiled Rice ◽  
Surface Method ◽  
Head Rice ◽  
Soaking Temperature

The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

scholarly journals Determination of optimal parboiling conditions for nigerian FARO-44 rice variety

2021 ◽  
Vol 39 (4) ◽  
pp. 1247-1254
Author(s):  
A.B. Muochebe ◽  
O.C. Nwajinka ◽  
I.E. Nwatu
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Rice Yield ◽  
Rice Variety ◽  
Milled Rice ◽  
Soaking Time ◽  
Milling Quality ◽  
Head Rice ◽  
Head Rice Yield ◽  
Soaking Temperature

Optimization study was carried out on the parboiling process variables for improving the milling quality of FARO-44 rice variety using Response Surface Methodology (RSM) in Central Composite Design (CCD). The variables studied were initial soaking temperature (IST), soaking time (SKt) and steaming time (STt) including their interactive effects.The range of the input variables studied were 70-90oC, 8-12hrs and 40-50minsfor initial soaking temperature, soaking time and steaming time respectively. For thisstudy, a total of twenty (20) randomized experimental runs comprising one (1) replicate of factorial point, one (1) replicate of axial point (alpha 2.7) and six (6) centre point in the design space. Analyses of variance (ANOVA) were performed on the experimental data sets and models were fitted for all the response variables generated. The result showed that the optimal parboiling variables were, 90 0C, 46mins and 10 hours,for initial soaking temperature, steaming time and soaking time respectively with their corresponding optimum response 58.7%, 6.7% and 58.1% for Head rice yield (based on parboiled paddy weight), breakage ratio and milled rice colour (based on illumination). The  composite desirability is 0.793 which maximized the percentage Head rice yield (HRY) and milled rice colour (MRC) but minimized the percentage Breakage Ratio (BR). Keywords: optimization, Response Surface Methodology, FARO-44, Rice,Head rice, parboiling 

Multiobjective optimization of parboiled rice quality attributes and total energy consumption

2020 ◽  
Vol 15 (3) ◽  
pp. 24-33
Author(s):  
Mayowa Saheed Sanusi ◽  
Rahman Akinoso
Keyword(s):  
Energy Consumption ◽  
Multiobjective Optimization ◽  
Total Energy ◽  
Quality Attributes ◽  
Total Energy Consumption ◽  
Soaking Time ◽  
Rice Quality ◽  
Parboiled Rice ◽  
Head Rice ◽  
Soaking Temperature

This study was designed to investigate, model and optimize the effect of process factors (soaking temperature, soaking time, steaming time and paddy moisture content) on rice quality attributes and total energy consumption of a commercially grown rice variety (FARO 60) using response surface methodology. The optimum processing conditions obtained for the rice quality attributes and total energy consumption varies from one another. The milling recovery, head rice yield, white bellies, lightness, colour, and total energy consumption values of the parboiled rice ranges from 68.46 - 72.34%; 67.71 - 71.42%; 0.50 - 4.30%; 22.03 - 33.00; 14.10 - 21.21 and 45.27 - 73.68 MJ, respectively. The second-order polynomial models were observed to be fit in predicting milling recovery, head rice yield, white bellies and total energy consumption with the coefficient of determination (R2) that range from 78.71 to 95.03% while colour and lightness values were not fit with R2 ranging from 24.05 to 52.95%. The multiobjective optimization for desirable parboiled rice quality attributes and total energy consumption showed that universal optimum condition was found at 64°C soaking temperature, 11 h soaking time, 35 min steaming time and 17% paddy moisture content. The approach used and information obtained from this study would be useful for rice processors as a strategic means of minimizing total energy consumption, without compromising its desirable quality attributes. Keywords: Multiobjective Optimization; Parboiled Rice Quality Attributes; Total Energy Consumption

scholarly journals Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Ayenew Meresa ◽  
Ayalew Demissew ◽  
Seifu Yilma ◽  
Getu Tegegne ◽  
Kiber Temesgen
Keyword(s):  
Water Uptake ◽  
Rice Yield ◽  
Rice Variety ◽  
Uptake Ratio ◽  
Rice Varieties ◽  
Broken Rice ◽  
Head Rice ◽  
Head Rice Yield ◽  
Soaking Temperature

Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. The current study is aimed at elucidating the effect of parboiling on physical and cooking qualities of three rice varieties (Gumara, Edget, and Narica4) collected from Fogera National Rice Research and Training Center, Amhara region, Ethiopia. Each rice variety was subjected to different soaking temperatures (40°C, 50°C, 60°C, 70°C, and 80°C) and steaming time (10, 20, 30, 40, and 50 minutes). The treatment effect results indicated that parboiling has a significant effect (P<0.05) on head rice yield and percentage of broken rice with increased soaking temperature and steaming time as compared to the control. For instance, percent head rice yield increased as soaking temperature (from 40 to 80°C) and steaming time (from 10 to 50 min) increased: for Gumara, from 4.07 to 93.6%, for Edget, 9.47 to 96.53, and from 3.20 to 91.67 for Narica4. Percentage chalkiness had decreased as soaking temperature and steaming time increased: 97.33% to 0.00% for Gumara, 97.80% to 0.00% for Edget, and 100.00% to 0.13% for Narica4 as compared to 100% for control of all varieties. The minimum cooking time was identified as 16-23 min for Gumara, 16-23 min for Edget, and 15-20 min for Narica4 rice varieties. The result of the present study clearly showed that parboiling with high soaking temperature and steaming time increased the head rice yield, water uptake ratio, decreased percentage chalkiness, and enhanced the overall quality of the rice varieties.

scholarly journals Effect of temperature and mode of drying on bioactive compounds and quality of germinated parboiled rice

2018 ◽  
Author(s):  
Busarakorn Mahayothee ◽  
Supaporn Klaykruayat ◽  
Marcus Nagle ◽  
Joachim Müller
Keyword(s):  
Bioactive Compounds ◽  
Rice Yield ◽  
Aminobutyric Acid ◽  
Flow Mode ◽  
Gamma Aminobutyric Acid ◽  
Parboiled Rice ◽  
Head Rice ◽  
Through Flow ◽  
Head Rice Yield

Germinated parboiled rice (GPR) is recognized as a functional food because it is rich in bioactive compounds, especially gamma-aminobutyric acid (GABA). GPR was produced by soaking, incubating, steaming, and then drying using a high-precision hot air dryer. The results indicated that air flow mode and drying temperature had significant effects on the quality of GPR. Drying at higher temperatures and shorter times conserved GABA content. Using through-flow mode decreased drying time and prevented color change. However, a slightly lower percentage of head rice yield was observed. Moreover, using through-flow mode negatively affected the hardness loss after cooking.Keywords: Germinated parboiled rice; Drying mode; Gamma-aminobutyric acid; Head rice yield  

scholarly journals Effect of Integrated Nutrient Management on Yield and Quality of Basmati Rice Varieties

2019 ◽  
Vol 11 (5) ◽  
pp. 93
Author(s):  
Uppu Sai Sravan ◽  
Shiv Prakash Singh
Keyword(s):  
Nutrient Management ◽  
Farmyard Manure ◽  
Quality Parameters ◽  
Recommended Dose ◽  
Basmati Rice ◽  
Rice Varieties ◽  
Blue Green Algae ◽  
Yield And Quality ◽  
Head Rice

A 2-year study conducted to determine the effect of integrated nutrient management on yield and quality of basmati rice varieties in non-traditional area with 54 plots in split plot design. Variety HUBR 10-9 produced 18.8% higher mean grain yield and superior quality parameters than HUBR 2-1. Mean milling, head rice recovery, amylose content and alkali digestion value noted higher with HUBR 10-9 by 4.1%, 4.1%, 8.5% and 15.1% over HUBR 2-1, respectively. Addition of 75% recommended dose of fertilizers with 25% recommended dose of nitrogen as farmyard manure produced higher mean values by 3.1%, 4.2% and 4.0% for hulling, milling and head rice recovery respectively over 100% recommended dose applied as inorganic sources. Combined use of bio-inoculants (blue green algae plus Azospirillum) exhibited higher values for yield and quality parameters. HUBR 10-9 be grown using 75% recommended dose of fertilizers with 25% nitrogen as farmyard manure and blue green algae plus Azospirillum for enhancement in yield and quality in non-traditional areas of eastern Uttar Pradesh. Further investigation required under diverse conditions.

scholarly journals Optimization of the Countersinking Parameters Based on the Response Surface Method

2021 ◽  
Author(s):  
Hassen Mosbah ◽  
Slimen Attyaoui ◽  
Rachid Nasri
Keyword(s):  
Response Surface ◽  
Response Surface Method ◽  
Sequential Quadratic Programming ◽  
Numerical Optimization ◽  
Element Model ◽  
Poor Quality ◽  
Blank Holder ◽  
Surface Method ◽  
Good Agreement

Abstract The countersinking process is affected by many factors including the tools and the workpiece parameters. Some forming phenomena such as the knife-edge affect the quality of the countersunk hole. Up to now, many kinds of research rely mainly on the experiments which lead to poor quality and difficult control of this process. In this paper, a proposed numerical optimization of the countersinking process is developed to obtain a normalized countersunk hole. This optimisation approach is based on the response surface method (RMS), design of experiments (DOE) and the sequential quadratic programming (SQP). Finite element model is performed with an elasto-plastic behaviour for simulating the process. A configuration with an imposed displacement applied to the blank holder is adopted in this study. The comparison between the results of the numerical model and the experiments showed a good agreement.

The development of aPanax notoginsengmedicinal liquor processing technology using the response surface method and a study of its antioxidant activity and its effects on mouse melanoma B16 cells

2017 ◽  
Vol 8 (11) ◽  
pp. 4251-4264 ◽  
Author(s):  
Liao Peiran ◽  
Liu Ying ◽  
Zhao Mingzhuo ◽  
Yang Ye ◽  
Cui Xiuming
Keyword(s):  
Antioxidant Activity ◽  
Response Surface ◽  
Response Surface Method ◽  
Functional Food ◽  
Panax Notoginseng ◽  
Optimum Process ◽  
Alcohol Content ◽  
Soaking Time ◽  
Surface Method

The optimum process forPanax notoginsengmedicinal liquor was as following: ratio of solution to solid 32 : 1, alcohol content 53% and soaking time 35 d.Panax notoginsengmedicinal liquor could play the role of functional food in anti-oxidation and anti-melanin deposition.

scholarly journals Suitability For Parboiling Of Rice Varieties From Benin Through Assessing The Soaking Temperature And Rice Quality

2016 ◽  
Vol 12 (21) ◽  
pp. 144
Author(s):  
Ayihadji Ferdinand Paul Houssou ◽  
Damien Tchatcha ◽  
Apollinaire Guy Mensah ◽  
Abdoulaye Kabore ◽  
Koichi Futakuchi ◽  
...  
Keyword(s):  
Paddy Rice ◽  
Sensorial Analysis ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
Physical Chemical ◽  
Head Rice ◽  
Before And After ◽  
Passport Data ◽  
Rice Samples ◽  
Soaking Temperature

The suitability of 10 different rice varieties cultivated in Benin for parboiling was assessed through physical, chemical and sensorial analysis. Paddy rice samples were soaked at three different water temperatures (60, 70 and 80°C) under laboratory conditions. Using these temperatures, significant differences (p < 0.05) were observed in the chalkiness, hardness and grain homogeneity of the parboiled rice after milling. The paddy rice soaked at 80°C presented the best results: the majority of the parboiled grains were homogeneous (overall mean = 85.16%) and had favorable scores for hardness (overall mean = 8.99 kg) and chalkiness (score =1). In the field, At soaking temperature about 80°C the professional parboilers preferred NERICAL56, BERIS21 and IR841 as the most suitable for parboiling from the investigated rice varieties, due to the grain homogeneity (> 90 %), head rice ratio ( > 86.67 %) and low rate of broken grains after milling (<13.33 %). These three varieties were the most appreciated by the panelists before and after cooking, whereas BL19 and NERICA2 were the least. Findings from this work are important for guiding rice parboiling stakeholders in Benin and other countries in West Africa. NERICAL56, BERIS21 and IR841 were the suitable rice varieties for parboiling to be advised to the processors. To this end, passport data on the varieties suitable for parboiling will be produced and widely disseminated to the stakeholders for rice parboiling.

Research Concerning the Optimum Extrusion Temperature for Reinforced Polyamide

2013 ◽  
Vol 371 ◽  
pp. 394-398 ◽  
Author(s):  
Adrian Popescu ◽  
Liana Hancu ◽  
Paul Bere
Keyword(s):  
Response Surface ◽  
Manufacturing Process ◽  
Extrusion Process ◽  
Anova Analysis ◽  
Surface Method ◽  
Polyamide 6.6 ◽  
Proper Values ◽  
New Research ◽  
Main Influence

Polymeric material's extrusion is a very complex manufacturing process opened for new research. In this paper the authors use for extrusionpolyamide 6.6reinforced with 20% glass fibres. This material offers very good mechanical, thermal and frictional proprieties. The improvement of these proprieties can be realized through the optimization of the extrusion process. Temperature is a very important parameter for obtaining good quality products, so to choose the proper values of it, is an interesting challenge. It was proved that the main influence upon the product's quality have the temperatures from the metering zone and from the forming zone so the optimization of these is of maximum importance for the quality of the products. The Response Surface Method (RSM), based onANOVA - Analysis of Variancemodel was used for optimization the temperatures from the metering zone and from the forming zone.

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