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Studies on rice cooking.

Rice, Marianne Cooper.

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Studies on rice cooking.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Studies on rice cooking./
作者:	Rice, Marianne Cooper.
面頁冊數:	82 p.
附註:	Source: Masters Abstracts International, Volume: 48-03, page: 1456.
Contained By:	Masters Abstracts International48-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1478508
ISBN:	9781109583618

Studies on rice cooking.
Rice, Marianne Cooper.

Studies on rice cooking. - 82 p.

Source: Masters Abstracts International, Volume: 48-03, page: 1456.

Thesis (M.S.)--University of Arkansas, 2009.

Rice, a major carbohydrate staple, is consumed as a cooked product. At home, rice is cooked in a 2:1 water-to-rice ratio; however, industrially rice is cooked in excess water with variable amounts of water amongst companies. Preliminary research has shown that different water-to-rice ratios and milling durations affect cooked rice properties. The research objective is to study the influence of water-to-rice ratios and milling durations on solids leached, water uptake and volumetric expansion of rice during cooking. Two cultivars of Arkansas rice, Francis and Jupiter, were milled for 10, 20, and 30 s with a McGill #2 mill. Rice samples were cooked in aluminum foil covered containers, boiled at water-to-rice ratios of 10:1, 15:1, and 20:1, and cooled with ice to re-condensate water vapors and keep volume constant. After 20 min, the rice was weighed for amount of water uptake then placed in a volumetric cylinder with hexane to determine volumetric expansion. The excess water was dried to determine the weight of the solids leached. Solids leached increased significantly as the water-to-rice ratio increased (P<0.0001) and the solids leached for Jupiter increased with milling duration (P=0.0066). Water uptake had an interaction between variety and water-to-rice ratio (P=0.0437), with significance being greatest at a 10:1 water-to-rice ratio and increased with milling duration (P<0.0001). Volumetric expansion increased with milling duration (P<0.0001) but was not affected by the water-to-rice ratio. This research impacts the rice processing industry especially with instant rice production. Understanding how water uptake is influenced by excess water and milling duration helps with optimizing cooking conditions during operations and minimize water absorption. Lower water uptake reduces drying costs which then reduces fuel costs. Reducing solids leached in cooking water will benefit with lowering the Biological Oxygen Demand of the effluents. This reduction in water treatment costs will aid in sustainability initiatives many food companies promote.

ISBN: 9781109583618Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Studies on rice cooking.
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500 $a Source: Masters Abstracts International, Volume: 48-03, page: 1456.
502 $a Thesis (M.S.)--University of Arkansas, 2009.
520 $a Rice, a major carbohydrate staple, is consumed as a cooked product. At home, rice is cooked in a 2:1 water-to-rice ratio; however, industrially rice is cooked in excess water with variable amounts of water amongst companies. Preliminary research has shown that different water-to-rice ratios and milling durations affect cooked rice properties. The research objective is to study the influence of water-to-rice ratios and milling durations on solids leached, water uptake and volumetric expansion of rice during cooking. Two cultivars of Arkansas rice, Francis and Jupiter, were milled for 10, 20, and 30 s with a McGill #2 mill. Rice samples were cooked in aluminum foil covered containers, boiled at water-to-rice ratios of 10:1, 15:1, and 20:1, and cooled with ice to re-condensate water vapors and keep volume constant. After 20 min, the rice was weighed for amount of water uptake then placed in a volumetric cylinder with hexane to determine volumetric expansion. The excess water was dried to determine the weight of the solids leached. Solids leached increased significantly as the water-to-rice ratio increased (P<0.0001) and the solids leached for Jupiter increased with milling duration (P=0.0066). Water uptake had an interaction between variety and water-to-rice ratio (P=0.0437), with significance being greatest at a 10:1 water-to-rice ratio and increased with milling duration (P<0.0001). Volumetric expansion increased with milling duration (P<0.0001) but was not affected by the water-to-rice ratio. This research impacts the rice processing industry especially with instant rice production. Understanding how water uptake is influenced by excess water and milling duration helps with optimizing cooking conditions during operations and minimize water absorption. Lower water uptake reduces drying costs which then reduces fuel costs. Reducing solids leached in cooking water will benefit with lowering the Biological Oxygen Demand of the effluents. This reduction in water treatment costs will aid in sustainability initiatives many food companies promote.
520 $a Methods for measuring water uptake, volumetric expansion and solids leached can be time consuming and subjective to the researcher. Near-infrared spectroscopy (NIR) is prevalent in rice analysis through predictions such as surface lipid content, amylose content and lipid content. The second objective in this study is to determine the feasibility in using NIR to predict water uptake, volumetric expansion and solids leached. One hundred and fifty rice samples were milled for 30 s then scanned using NIR. The samples were cooked in a 10:1 water-to-rice ratio and the cooked rice was measured for water uptake and volumetric expansion. The cooking water was cooled, scanned using NIR then dried and measured for solids leached. Correlations were made between milled rice NIR and cooked rice measurements as well as between rice water NIR and the lab analyses. The greatest correlation was found between cooked rice water NIR and solids leached (0.795). In summary, it was found it is not feasible to use NIR to predict cooked rice water uptake, volumetric expansion, and solids leached.
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