Modelling and analysis of compressive strength properties of parboiled paddy and milled rice

Nasirahmadi, Abozar; Abbaspour‐Fard, Mohammad Hossein; Emadi, Bagher; Behroozi‐Khazaei, Nasser

doi:10.2478/intag-2013-0029

Cited by 13 publications

(12 citation statements)

References 20 publications

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“…Differences in the obtained values may result from different grain moistures, loading speeds of the samples and the type of rice used in the tests. The average value of rupture work W Fmax (28.03 mJ) is similar to the values presented, among others, in the work of Nasirahmadi et al [26] (26.9 mJ for Fajr and 28.5 mJ for Tarom) and Sadeghi et al [19] (24.45 mJ for Sazandegi) as well as in the work of Zareiforoush et al [30,31], where the rupture energy assumed values of about 30 mJ. Figures 12-18 summarize the results of mechanical properties of rice grains depending on its volume.…”

Section: The Results Of Testing the Strength Properties Of Rice Grainsupporting

confidence: 89%

Mechanical and Processing Properties of Rice Grains

et al. 2020

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Strength properties of grains have a significant impact on the energy demand of grinding mills. This paper presents the results of tests of strength and energy needed the for destruction of rice grains. The research aim was to experimentally determine mechanical and processing properties of the rice grains. The research problem was formulated in the form of questions: (1) what force and energy are needed to induce a rupture of rice grain of the Oryza sativa L. of long-grain variety? (2) what is the relationship between grain size and strength parameters and the energy of grinding rice grain of the species Oryza sativa L. long-grain variety? In order to find the answer to the problems posed, a static compression test of rice grains was done. The results indicate that the average forces needed to crush rice grain are 174.99 kg m·s−2, and the average energy is 28.03 mJ. There was no statistically significant relationship between the grain volume calculated based on the volumetric mass density Vρ and the crushing energy, nor between the volume Vρ and other strength properties of rice grains. In the case of Vs, a low negative correlation between strength σmin and a low positive correlation between the power inducing the first crack were found for the grain size related volume. A low negative correlation between the grain thickness a3, stresses σmin and work WFmax was found as well as a low positive correlation between thickness a3 and the force inducing the first crack Fmin.

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Section: The Results Of Testing the Strength Properties Of Rice Grainsupporting

confidence: 89%

Mechanical and Processing Properties of Rice Grains

et al. 2020

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“…The hardness of parboiled rice ranged from 128.93 to 216.1 N. The most likely explanation for the increase in hardness during soaking and steaming is that more grains are gelatinized, leading to increased fracture resistance. It has been previously reported that parboiling increases the hardness of rice (Nasirahmadi et al, ), with the effects being accentuated at higher temperatures and longer times.…”

Section: Resuls and Discussionmentioning

confidence: 90%

Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM

Taghinezhad

Brenner

2016

J Food Process Engineering

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The effects of parboiling indicators (soaking temperature and steaming time) on the degree of starch gelatinization (DSG) and several rice quality properties [head rice yield (HRY), color value, lightness, and hardness] of parboiled rice were investigated. A mathematical model was used to predict DSG and rice quality from the parboiling conditions, which were varied as follows: 60, 65, and 70 °C for the soaking temperature and 2, 6, and 10 min for the steaming time (at 96 °C). A central composite design was applied and a total of 13 experimental runs were generated for each step. An ANOVA test showed the all models were significant (p < 0.01) and there was no significant lack of fit in any of the response variables. The most appropriate model for prediction the amount of DSG, HRY, color value, lightness, and hardness of samples was linear (R2 = 0.87), quadratic (R2 = 0.92), quadratic (R2 = 0.97), quadratic (R2 = 0.86), and linear (R2 = 0.94) model, respectively. The DSG and hardness increased with increasing soaking temperature and steaming time, while the HRY and lightness showed a maximum at a steaming time of 6 min. The statistical model was used to predict the optimal parboiling conditions for global optimization of the quality properties. Practical applications Parboiled rice enjoys high popularity because of its high nutritional content. The most important effect of parboiling is rice gelatinization. The degree of starch gelatinization (DSG) and quality properties (head rice yield, color value, lightness, and hardness) of parboiled rice are determined by the parboiling indicators (PI): soaking temperature and steaming time. These properties can be predicted based on PI using mathematical models. Increasing the parboiling indicators increases the cost of parboiling process. For the parboiling industry, it will help to determine the soaking temperature and steaming time of rice to yield the desired product quality. For this reason, optimizing the parboiling process is economically important for the rice industry.

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“…The mechanical properties of seeds were investigated at five moisture contents: 7, 10, 13, 16 and 19 % (optimum moisture content, two lower and two higher). The resistance of individual seeds to mechanical damage was determined in the conditions of quasi-static loads with the use of a Zwick universal testing machine, in accordance with the previously developed methodology (Kuźniar et al, 2013;Nasirahmadi et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

Physical and chemical properties of soybean seeds determine their susceptibility to mechanical damage

Kuźniar

Szpunar-Krok

Findura

et al. 2016

Zemdirbyste-Agriculture

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The research was carried out to determine the influence of the chemical composition and moisture content in seeds from selected soybean cultivars on their mechanical properties. The individual seeds were investigated at five moisture contents in the conditions of quasi-static loads with the use of a Zwick universal testing machine. Mechanical properties of the soybean seeds from the analyzed cultivars depended on their chemical composition and moisture content. The seeds of the cv. 'Herta PZO' ruptured when the significantly smallest amount of the rupture force (105.6 N) was applied and were most prone to deformation (29.2%). The seeds of the cv. KS-40 were significantly less prone to deformation (16.7%) and ruptured with the smallest amount of energy (71.5 mJ) applied. The cv. 'Petrina' required the significantly highest amount of force (140.6 N) necessary for seed rupture, while the significantly highest modulus of elasticity (1721 MPa) was observed in the cv. SP-16. The cv. 'Aligator' required application of the significantly highest amount of energy (142.7 mJ). An increase in the moisture content in seeds caused a significant decrease in the rupture force and modulus and an increase in deformation and energy. Soybean seeds with higher protein and ash content ruptured when higher force was applied and were characterised by a higher modulus of elasticity, smaller extent of deformation and lower energy, being therefore more resistant to damage. Soybean seeds containing more fat and fibre were more prone to damage. Together with the increase in the moisture content (7-19%), we observed a decrease in the impact of the chemical components analyzed on the rupture force and the modulus of elasticity. At the same time we observed an increase in the influence of the tested components on deformation and energy.

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Modelling and analysis of compressive strength properties of parboiled paddy and milled rice

Cited by 13 publications

References 20 publications

Mechanical and Processing Properties of Rice Grains

Mechanical and Processing Properties of Rice Grains

Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM

Physical and chemical properties of soybean seeds determine their susceptibility to mechanical damage

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