STUDY OF WATER ABSORPTION AND PHYSICAL PROPERTIES CHANGES OF RICE VARIETIES DURING SOAKING PROCESS

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KASHANINEZHAD M.; CHABRA D.; RAFIEI SHAHIN

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2008 | Volume:15 | Issue:2 Page(s): 163-175

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Title

STUDY OF WATER ABSORPTION AND PHYSICAL PROPERTIES CHANGES OF RICE VARIETIES DURING SOAKING PROCESS

Author(s)

KASHANINEZHAD M. | CHABRA D. | RAFIEI SHAHIN | Issue Writer Certificate

Keywords

RICEQ3

SOAKINGQ3

WATER ABSORPTIONQ2

PHYSICAL PROPERTIESQ2

DENSITYQ3

POROSITYQ2

Abstract

In this study, WATER ABSORPTION behavior of three varieties of RICE (Fajr, Neda and Shafagh) was determined at 25, 30, 40, 50, 60 and 70oC by recording the weight increase in grain with respect to time. PHYSICAL PROPERTIES (dimensions, geometric mean diameter, volume and sphericity), bulk DENSITY, kernel DENSITY and POROSITY of RICE varieties were also evaluated as a function of SOAKING temperature in the range of 25–70oC. The results showed that the SOAKING temperature had great effect on the SOAKING behavior of RICE varieties. We found that the WATER ABSORPTION increased when the SOAKING temperature increased from 25 to 70oC and the SOAKING time decreased with increase in SOAKING temperature. There is rapid water uptake initially, which is followed by a slower rate in the later stages and comes to equilibrium or saturation moisture content. PHYSICAL PROPERTIES (dimensions, geometric mean diameter, volume and sphericity) of RICE varieties are SOAKING temperature dependent and relationships between PHYSICAL PROPERTIES and their corresponding SOAKING temperatures were determined. Bulk DENSITY, kernel DENSITY and POROSITY of RICE varieties changed non linearly with SOAKING temperature. The bulk DENSITY of RICE was found to decrease to less value at SOAKING temperature of 40oC and increase from there to maximum value at SOAKING temperature of 70oC. The bulk DENSITY of Fajr, Neda and Shafagh varieties changed from 732.6 to 768.4, from 720.4 to 777.9 and from 705.6 to 788 kg/m3, respectively. The kernel DENSITY of RICE was found to increase to maximum value at SOAKING temperature of 40oC and decrease from there to minimum value at SOAKING temperature of 70oC. The kernel DENSITY of Fajr, Neda and Shafagh varieties changed from 1230.1 to 1245.1, from 1285.1 to 1362.4 and from 1229.7 to 1389.5 kg/m3, respectively. POROSITY changes of RICE varieties followed a similar pattern during SOAKING process and after increasing at SOAKING temperature of 40oC, decreased to minimum value at SOAKING temperature of 70oC. The POROSITY of Fajr, Neda and Shafagh varieties changed from 43.3 to 56.1, from 42.7 to 51.6 and from 41.4 to 44.0%, respectively.

Cites

DETERMINATION OF SOME PHYSICAL PROPERTIES OF FOUR IRANIAN IMPROVED RICE CULTIVARS

References

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APA: Copy

KASHANINEZHAD, M., CHABRA, D., & RAFIEI, SHAHIN. (2008). STUDY OF WATER ABSORPTION AND PHYSICAL PROPERTIES CHANGES OF RICE VARIETIES DURING SOAKING PROCESS. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 15(2), 163-175. SID. https://sid.ir/paper/9642/en

Vancouver: Copy

KASHANINEZHAD M., CHABRA D., RAFIEI SHAHIN. STUDY OF WATER ABSORPTION AND PHYSICAL PROPERTIES CHANGES OF RICE VARIETIES DURING SOAKING PROCESS. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2008;15(2):163-175. Available from: https://sid.ir/paper/9642/en

IEEE: Copy

M. KASHANINEZHAD, D. CHABRA, and SHAHIN RAFIEI, “STUDY OF WATER ABSORPTION AND PHYSICAL PROPERTIES CHANGES OF RICE VARIETIES DURING SOAKING PROCESS,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 15, no. 2, pp. 163–175, 2008, [Online]. Available: https://sid.ir/paper/9642/en

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