INFLUENCE OF TEMPERING TIME ON MILLING AND COOKING QUALITY OF RICE
KAMEL, O., KHOLIEF, R., ABOU-SHIESHAA, R., SALEM, M. (2001). INFLUENCE OF TEMPERING TIME ON MILLING AND COOKING QUALITY OF RICE. EKB Journal Management System, 79(4), 1539-1562. doi: 10.21608/ejar.2001.320928
OSAMA M. KAMEL; REZK M. KHOLIEF; RRFAY R. ABOU-SHIESHAA; MOSA A. SALEM. "INFLUENCE OF TEMPERING TIME ON MILLING AND COOKING QUALITY OF RICE". EKB Journal Management System, 79, 4, 2001, 1539-1562. doi: 10.21608/ejar.2001.320928
KAMEL, O., KHOLIEF, R., ABOU-SHIESHAA, R., SALEM, M. (2001). 'INFLUENCE OF TEMPERING TIME ON MILLING AND COOKING QUALITY OF RICE', EKB Journal Management System, 79(4), pp. 1539-1562. doi: 10.21608/ejar.2001.320928
KAMEL, O., KHOLIEF, R., ABOU-SHIESHAA, R., SALEM, M. INFLUENCE OF TEMPERING TIME ON MILLING AND COOKING QUALITY OF RICE. EKB Journal Management System, 2001; 79(4): 1539-1562. doi: 10.21608/ejar.2001.320928

INFLUENCE OF TEMPERING TIME ON MILLING AND COOKING QUALITY OF RICE

Egyptian Journal of Agricultural Research
Article 21, Volume 79, Issue 4, October 2001, Page 1539-1562  XML PDF (6.01 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2001.320928
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Authors
OSAMA M. KAMEL1; REZK M. KHOLIEF2; RRFAY R. ABOU-SHIESHAA2; MOSA A. SALEM3
1Senior Researcher and Director of R. M. C., Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
2Agricultural Engineering Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
3Assis. Prot, Food Sol. and Technol. Department, Faculty of Agriculture, Kafr El-Sheikh, Tanta University, Egypt
Abstract
The present study was carried out at the Rice Mechanization Cen­ter, Meet El-Deeba, Kafr El-Sheikh Governorate, Egypt during summer season of 1998. Several experiments were conducted to show the effect of drying parameters on the drying behavior, milling and cooking quality of rice variety Gin 177.Chemical analysis included total lipids, crude pro­tein content, total carbohydrates, amylose, ash, alkali spreading value, gel consistency and the rice kernel elongation were determined in the Food Set and Technol. Dept. Lab., College of Agriculture, Kafr El-Sheikh, Tanta Univ. Rice qualities represented by percentage such as: cracks, broken milled rice, shelling efficiency, head yield and degree of whiteness were closely related to the length of tempering period and inlet air tem­perature. On the other hand, the highest value of shelling efficiency was 98.12 % at inlet air temperature of 80 C and tempering period of 3 h for bed depth of 5 cm. The results showed that the rate of drying increased with prolon­gation of tempering period, whereas, the minimum required time to reach 14.5 % moisture content was 30 min. at bed depth of 5 cm and inlet air temperature 80 C with tempering period of 3 h. The maximum value of head yield was 81.24 % whereas, the crack percentage was 12.45 % and the broken milled rice was 2.91 % at inlet air temperature of 45 C and bed depth of 5 cm for tempering period of 3 h. However, the minimum value of head yield was 74.26 % whilst, the maximum brok­en milled rice was 9.21% and the maximum percentage of crack was
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