No abstract

The present study demonstrated that sensory impacts of DOM on raw rice were present between brown rice and milled-rice samples, but not among the milled-rice samples varying in SLC level from 0.64% to 0.25%. The overall findings indicate that consumers may not detect appearance- or aroma-related differences among raw-rice samples ranging in SLC from 0.64% to 0.25%. © 2015 Society of Chemical Industry.

No abstract

a b s t r a c tThe total heat of desorption of rice (Q t ) was determined for several rice types as a function of moisture content (MC), and kernel temperature, using a semi-theoretical approach in which desorption isotherms were used in conjunction with the Clausius-Clapeyron equation. Q t decreased exponentially as MC increased, decreasing sharply for MCs above 15% and approaching the latent heat of vaporization of free water at MCs around 20%. Q t of parboiled rice at 12.5% MC was significantly less than that of nonparboiled lots. Q t of medium-grain ''Jupiter'' was significantly greater than that of long-grains at 12.5% MC. Equations that predict the energy required to dry a unit mass of rice from an initial MC to a final MC were derived.