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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

Title: Effect of Post Milling Conditions on Milled Rice Quality

Authors
item Pan, Zhongli
item Gebreil, Ragab - UC DAVIS, DAVIS, CA
item Amaratunga, K.S.P. - UC DAVIS, DAVIS, CA
item Thompson, James - UC DAVIS, DAVIS, CA
item Zhu, Yi - UC DAVIS, DAVIS, CA
item Shih, Connie - UC DAVIS, DAVIS, CA

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 20, 2005
Publication Date: N/A

Interpretive Summary: In the standard rice quality appraisal procedures, no specific post milling handling methods have been specified. The post milling method could affect the appraised rice milling quality. The objective of this research was to determine the effect of cooling methods after milling on the fissure rate of milled rice. The results showed that high temperature milling caused high fissure rates of milled whole rice kernels. The cooling in open containers and pans resulted in lowered appraised milling quality.

Technical Abstract: Rice milling quality is typically appraised based on the milling results, such as total rice yield and head rice yield, of a small rice sample. Even though the fissure rate of milled rice kernels has not been considered as a quality parameter in the rice quality appraisal, it could be a very important quality parameter in applications. The current standard rice sample milling procedures do not specify the post milling handling procedures, which could affect the fissure rate of milled rice. The objective of this research was to determine the effect of cooling methods after milling on the fissure rate of milled rice. Medium grain rice, M202, with 11.5% moisture was used for the study. The rice samples were milled with McGill No. 3 mill at four different conditions to achieve different temperatures of milled rice from 56 degrees C to 80 degrees C. Then the milled rice samples were cooled in closed containers with three different environment temperatures, 15 degrees C, 23 degrees C and 35 degrees C. Selected samples were also cooled in open containers and as a thin layer in pans. The results showed that high temperature milling caused high fissure rates of milled whole rice kernels. The cooling in open containers and pans resulted in the losses of about 0.4 percentage points of total rice yield, which was primarily due to the moisture loss that occurred during cooling.

Last Modified: 7/28/2014
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