บทคัดย่องานวิจัย

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Functional changes during laboratory-scale and farm-scale storage of rough rice.

Marks, B. P.; Calaway, A. B.; Cnossen, A. G.; Daniels, M. J.; Siebenmorgen, T. J.;

ASAE Annual International Meeting, Orlando, Florida, USA, 12-16 July, 1998. Year: 1998 Pages: 12 pp. Ref: 17 ref.

1998

บทคัดย่อ

Functional changes during laboratory-scale and farm-scale storage of rough rice.

Rough rice (cv. Cypress) was dried and stored in both laboratory-scale (1996) and farm-scale (1996 and 1997) storage studies. Samples were collected periodically (0 to 36 weeks) and tested for milling, cooking, and pasting properties. In the laboratory study, drying treatment, storage moisture content, and storage duration significantly (p<0.05) affected all of the subsequent functional properties. Storage temperature significantly (p<0.05) affected water absorption during cooking and peak viscosity, but not head rice yield. All of the significant postharvest parameters were related to the functional changes during storage via higher-order polynomial models. Functional changes in the farm-scale study were similar to those in the laboratory-scale study, with rough rice storage duration having a significant (p<0.05) effect on most of the measured properties; however, the changes were far less dramatic than those in the laboratory-scale study.