Effect of Soaking and Steaming Parameters on Milling Quality of Paddy (Cv. Mtu 1075)
Uticaj parametara kvašenja i parenja na kvalitet mlevenja pirinča (CV. MTU 1075)
dc.contributor.author | Bakhara, Chinmaya | |
dc.contributor.author | Dash, Sanjaya | |
dc.contributor.author | Panda, Manoj | |
dc.contributor.author | Pattnaik, Aditya | |
dc.date.accessioned | 2016-12-28T16:09:56Z | |
dc.date.available | 2016-12-28T16:09:56Z | |
dc.identifier.uri | http://arhiva.nara.ac.rs/handle/123456789/2057 | |
dc.description.abstract | The effect of soaking and steaming parameters on the milling characteristics of paddy (Cv. MTU 1075) was studied at different initial moisture contents. Soaking was carried out at different temperatures of 40 to 80°C. Soaking was also carried out at three elevated pressures viz. 2.0, 4.0 and 6.0 kg•cm-² absolute pressure at the soak water temperature of 70°C. Steaming was carried out at 0.5, 1.0, 1.5, 2.0 and 2.5 kg•cm-² absolute pressures. It was observed that the increase in the soak water temperature as well as the pressure of soaking improved the milling quality of paddy with higher head rice yield ratios and reduced white bellies. Soaking at 80°C however reduced the head rice yield when soaked beyond 120 min. During soaking under pressure, there was difference in the head rice yield initially up to about 10 min of soaking, the difference diminished as the soaking time was increased beyond that. The maximum head rice yield was obtained with the processing at steam pressure of 1.5 kg•cm-² for 12.5 to15 min. Only soaking under hydrostatic pressure also improved the yield of rice for all the conditions. | sr |
dc.description.abstract | Uticaj parametara kvašenja i parenja na kvalitet mlevenja pirinča (Cv. MTU 1075) je proučavan pri različitim inicijalnim sadržajima vlage. Kvašenje je izvođeno pri različitim temperaturama od 40 do 80°C. Tako đe je kvašeno i pri tri apsolutna pritiska od 2.0, 4.0 i 6.0 kg•cm-² pri temperaturi vode za kvašenje od 70°C. Parenje je izvođeno pri apsolutnim pritiscima od 0.5, 1.0, 1.5, 2.0 i 2.5 kg•cm-². Uočeno je da je povećanje temperature vode za kvašenje kao i pritiska kvašenja pvećalo kvalitet mlevenja pirinča sa većim prinosom i smanjilo gubitke. Parenje na 80°C smanjilo je prinos kada je trajalo više od 120 min. Tokom kvašenja pod pritiskom je postojala razlika u početnom prinosu do oko 10 min kvašenja, a razlika se smanjila kako se vreme kvašenja povećavalo preko toga. Maksimalan prinos bio je postignut obradom sa pritiskom pare od 1.5 kg•cm-² od 12.5 do 15 min. Samo kvašenje pri hidrostatičkom pritisku takođe je povećalo prinos u svim uslovima. | sr |
dc.subject | soaking | sr |
dc.subject | steaming | sr |
dc.subject | white belly | sr |
dc.subject | head rice yield | sr |
dc.subject | milling quality | sr |
dc.subject | hydrostatic pressure | sr |
dc.subject | kvašenje | sr |
dc.subject | parenje | sr |
dc.subject | prinos | sr |
dc.subject | kvalitet mlevenja | sr |
dc.subject | hidrostatički pritisak | sr |
dc.title | Effect of Soaking and Steaming Parameters on Milling Quality of Paddy (Cv. Mtu 1075) | sr |
dc.title.alternative | Uticaj parametara kvašenja i parenja na kvalitet mlevenja pirinča (CV. MTU 1075) | sr |
Files in this item
This item appears in the following Collection(s)
-
Issue 2016-4.
www.jageng.agrif.bg.ac.rs/files/casopis/PT_04-2016.pdf