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Consistency Assessment of Rice Milling Quality Results from USDA-FGIS Laboratory Mill and Commercial Mills.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Consistency Assessment of Rice Milling Quality Results from USDA-FGIS Laboratory Mill and Commercial Mills./
作者:	Ning, Zhaokun.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	125 p.
附註:	Source: Masters Abstracts International, Volume: 81-04.
Contained By:	Masters Abstracts International81-04.
標題:	Bioengineering. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13896673
ISBN:	9781085798341

Consistency Assessment of Rice Milling Quality Results from USDA-FGIS Laboratory Mill and Commercial Mills.
Ning, Zhaokun.

Consistency Assessment of Rice Milling Quality Results from USDA-FGIS Laboratory Mill and Commercial Mills. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 125 p.

Source: Masters Abstracts International, Volume: 81-04.

Thesis (M.S.)--University of California, Davis, 2019.

This item must not be sold to any third party vendors.

Rice is one of the most vital cereal crops and staple food for more than half of the world population. Unlike most cereal grains, rice is mainly consumed in the form of white (milled) rice. To produce white rice, the pre-existing rough rice must undergo a milling process. During the milling process, the rice kernels are subject to mechanical forces which remove the husk and bran layer. Additionally, there is a direct relation between the economic value of rice and its milling quality; therefore, the objective of the rice milling industry is to maximize the milling quality. In the U.S., milling quality is typically determined by milling small rough rice samples from rice lots in laboratory mills that are operated under the official procedures of the USDA Federal Grain Inspection Service (FGIS). Then, the rice lots are sent to commercial mills for milling processes and are eventually converted to edible white rice. There is a crucial need to assess the consistency in milling quality results obtained from the official FGIS laboratory mills operated under USDA standard procedures and those obtained from commercial mills. The objective of this study was to assess whether the official USDA laboratory mill and procedures provide consistent results to those obtained from commercial mills.To conduct this study, samples of rough and milled rice were collected quarterly from four different commercial mills, labelled as M1, M2 and M3, M4 in California, Arkansas, and Louisiana. The samples were collected according to a sampling protocol sent to each of the commercial mills. They included long grain (pure and hybrid), medium grain (unmixed and mixed), and short grain (unmixed and mixed). The samples were milled, inspected and graded according to the FGIS standard procedures in an official and licensed laboratory in Sacramento, CA. Likewise, the milling results of the rice from the reciprocal lots at commercial mills were collected as well. The temperature and relative humidity of the milling environment in the laboratory and commercial mills were recorded. Additionally, the moisture contents (MCs) of rough and milled rice were measured using Dickey-John GAC 2100 (DKJ) and the standard oven method. Data related to the temperature and relative humidity, moisture content (MC), dockage, milling quality, including Total Rice Yield (TRY), Head Rice Yield (HRY), Whiteness Index (WI), and grade were analyzed with a mathematical computing software, MatLab (2015b, the MathWorks, Inc) using one-way ANOVA analysis and Tukey HSD (Honestly Significant Difference) test.The obtained results have revealed that the temperature and relative humidity of the milling environment of commercial mills varied throughout the seasons of sampling and during the milling process. The temperature and relative humidity levels of the laboratory mill were consistent during the four quarters of sampling and milling time. In general, the temperature and relative humidity of the milling environment of commercial mills were significantly (P<0.05) higher than those of laboratory mill. However, the temperature of rice milled within laboratory mill was significantly (P<0.05) higher than that of rice milled in commercial mills. The average temperature was 64.96±6.86°C and 35.88±7.28°C for rice milled in laboratory and commercial mills, respectively. The MCs of rough and milled rice measured at laboratory mill were slightly lower than those measured at commercial mills with no significant difference. The MC measured using the standard oven method was slightly lower than those measured in a laboratory and commercial mill with no significant difference. The average MCs of rough and milled rice were 12.4±0.3% and 12.9±0.4 % measured at laboratory mill, 12.5±0.7% and 12.6±0.9% measured at commercial mills, and 12.0±0.1% and 12.5±0.4% measured using the standard oven method. There was a difference among dockage values for rice collected from different commercial mills. The highest values of dockage were recorded for rice samples collected from M2 and M3, while the lowest values were recorded from rice samples collected from M1.The comparison between milling quality results from laboratory and commercial mills indicated that there were significant differences in TRY and HRY for most of rice samples. Meanwhile, most of the laboratory milled rice had significantly higher TRY and HRY than those of commercial milled rice. For TRY, 71% of the tested samples had a significant difference (P<0.05) and 29% had no significant difference between laboratory and commercial milled rice. For the samples that had a significant difference, 59% of the laboratory milled samples had significantly higher TRYs than the commercial milled samples did, and 41% of commercial milled samples had significantly higher TRYs than the laboratory milled samples. For HRY, 65% of the tested samples had a significant difference (P<0.05) and 35% had no significant difference between laboratory and commercial milled rice. For the samples that had significant differences, 75% of laboratory milled samples had HRYs significantly higher (P<0.05) than the commercial milled samples, while 25% of commercial milled samples had significantly higher HRYs than the laboratory milled samples. For WI, 73% of the tested samples had a significant difference (P<0.05) and 27% had no significant difference between laboratory and commercial milled rice. For the samples that had significant difference, all commercial milled samples had significantly higher WI than the laboratory milled samples did. The grades of commercial milled rice were aligned with those of laboratory milled rice.

ISBN: 9781085798341Subjects--Topical Terms:

657580
Bioengineering.
Subjects--Index Terms:

Commercial mill

Consistency Assessment of Rice Milling Quality Results from USDA-FGIS Laboratory Mill and Commercial Mills.
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500 $a Source: Masters Abstracts International, Volume: 81-04.
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520 $a Rice is one of the most vital cereal crops and staple food for more than half of the world population. Unlike most cereal grains, rice is mainly consumed in the form of white (milled) rice. To produce white rice, the pre-existing rough rice must undergo a milling process. During the milling process, the rice kernels are subject to mechanical forces which remove the husk and bran layer. Additionally, there is a direct relation between the economic value of rice and its milling quality; therefore, the objective of the rice milling industry is to maximize the milling quality. In the U.S., milling quality is typically determined by milling small rough rice samples from rice lots in laboratory mills that are operated under the official procedures of the USDA Federal Grain Inspection Service (FGIS). Then, the rice lots are sent to commercial mills for milling processes and are eventually converted to edible white rice. There is a crucial need to assess the consistency in milling quality results obtained from the official FGIS laboratory mills operated under USDA standard procedures and those obtained from commercial mills. The objective of this study was to assess whether the official USDA laboratory mill and procedures provide consistent results to those obtained from commercial mills.To conduct this study, samples of rough and milled rice were collected quarterly from four different commercial mills, labelled as M1, M2 and M3, M4 in California, Arkansas, and Louisiana. The samples were collected according to a sampling protocol sent to each of the commercial mills. They included long grain (pure and hybrid), medium grain (unmixed and mixed), and short grain (unmixed and mixed). The samples were milled, inspected and graded according to the FGIS standard procedures in an official and licensed laboratory in Sacramento, CA. Likewise, the milling results of the rice from the reciprocal lots at commercial mills were collected as well. The temperature and relative humidity of the milling environment in the laboratory and commercial mills were recorded. Additionally, the moisture contents (MCs) of rough and milled rice were measured using Dickey-John GAC 2100 (DKJ) and the standard oven method. Data related to the temperature and relative humidity, moisture content (MC), dockage, milling quality, including Total Rice Yield (TRY), Head Rice Yield (HRY), Whiteness Index (WI), and grade were analyzed with a mathematical computing software, MatLab (2015b, the MathWorks, Inc) using one-way ANOVA analysis and Tukey HSD (Honestly Significant Difference) test.The obtained results have revealed that the temperature and relative humidity of the milling environment of commercial mills varied throughout the seasons of sampling and during the milling process. The temperature and relative humidity levels of the laboratory mill were consistent during the four quarters of sampling and milling time. In general, the temperature and relative humidity of the milling environment of commercial mills were significantly (P<0.05) higher than those of laboratory mill. However, the temperature of rice milled within laboratory mill was significantly (P<0.05) higher than that of rice milled in commercial mills. The average temperature was 64.96±6.86°C and 35.88±7.28°C for rice milled in laboratory and commercial mills, respectively. The MCs of rough and milled rice measured at laboratory mill were slightly lower than those measured at commercial mills with no significant difference. The MC measured using the standard oven method was slightly lower than those measured in a laboratory and commercial mill with no significant difference. The average MCs of rough and milled rice were 12.4±0.3% and 12.9±0.4 % measured at laboratory mill, 12.5±0.7% and 12.6±0.9% measured at commercial mills, and 12.0±0.1% and 12.5±0.4% measured using the standard oven method. There was a difference among dockage values for rice collected from different commercial mills. The highest values of dockage were recorded for rice samples collected from M2 and M3, while the lowest values were recorded from rice samples collected from M1.The comparison between milling quality results from laboratory and commercial mills indicated that there were significant differences in TRY and HRY for most of rice samples. Meanwhile, most of the laboratory milled rice had significantly higher TRY and HRY than those of commercial milled rice. For TRY, 71% of the tested samples had a significant difference (P<0.05) and 29% had no significant difference between laboratory and commercial milled rice. For the samples that had a significant difference, 59% of the laboratory milled samples had significantly higher TRYs than the commercial milled samples did, and 41% of commercial milled samples had significantly higher TRYs than the laboratory milled samples. For HRY, 65% of the tested samples had a significant difference (P<0.05) and 35% had no significant difference between laboratory and commercial milled rice. For the samples that had significant differences, 75% of laboratory milled samples had HRYs significantly higher (P<0.05) than the commercial milled samples, while 25% of commercial milled samples had significantly higher HRYs than the laboratory milled samples. For WI, 73% of the tested samples had a significant difference (P<0.05) and 27% had no significant difference between laboratory and commercial milled rice. For the samples that had significant difference, all commercial milled samples had significantly higher WI than the laboratory milled samples did. The grades of commercial milled rice were aligned with those of laboratory milled rice.
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