03742nas|a2200409 i 4500 20260818094957.0 080499s1998 th uzm rtt 00| a1eng d .b11747018 AIT Thesis no. AE-98-12 Pham Van Tan Effect of initial conditions of raw paddy on the quality of parboiled rice Bangkok : Asian Institute of Technology, 1998 83 leaves Thesis ; no. AE-98-12 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development Thesis (M.Eng.) - Asian Institute of Technology, 1998 The quality of raw rice may be adversely affected by weather and environment conditions before, during and after harvesting. Parboiling is known as a means of improving the quality of raw paddy which has been subjected to poor handling. In this study, the effect of initial conditions of raw paddy on the quality of parboiled rice was investigated from two Indica varieties, namely Chinat and RD-23. The initial conditions of paddy were altered, (1) by successive moisture content rewetting the paddy by spraying water at 3 different moisture content levels (16%, 20% and 24% wb) followed by drying, (2) by overdrying the paddy to 12%, 10% and 8% wb, and (3) by rewetting the paddy from 13.5% to 20% wb and then delaying drying by 0, 2, 4 and 6 days. The changes in quality of parboiled rice for all paddy samples were determined and compared with that of the control in all cases. Results showed that repeated rewetting of raw paddy led to reduced yields of both milled and head rice both from the control and parboiled paddy. The influence of overdrying on the head yield reduction of parboiled rice was very small. Whiteness of the milled non parboiled rice reduced successively with number and degree of rewetting. Conversely, the hardness increased with these for milled parboiled rice. Hardness of cooked non-parboiled rice was not affected significantly by initial conditions of the raw paddy. However, hardness of cooked parboiled rice reduced with degree of overdrying and repeated rewetting treatments. The delay in drying of rewetted raw paddy did not seem to influence milled yield, head yield and hardness of both non-parboiled rice and parboiled rice. However, the whiteness increased with delaying time for non-parboiled rice, and did not change significantly for parboiled rice. Rice, Parboiled Jindal, Vinod Kumar, Chairperson Athapol Noomhorm, Examination Committee Vincent, Jean-Claude, Examination committee The Queen Sirikit Scholarship, Scholarship donor Asian Institute of Technology. Thesis ; no. AE-98-12 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B13100 .b11747018 mnait y 240411 0 990408 m a y 0 mnait mnait mnarc 20 40 Barcode : 30050120576599 CREATED : 1997-09-11 RECORD # : i12127620 LPATRON : 1022386 LCHKIN : 2010-02-19 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 17 TOT RENEW : 9 Barcode : 30050120576581 CREATED : 1997-09-11 RECORD # : i12127632 LPATRON : 1014512 LCHKIN : 2002-02-16 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 14 TOT RENEW : 4 Barcode : 30050120371470 CREATED : 2016-02-06 RECORD # : i13013634 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 34421 34421 0 0 0 0 MAIN MAIN mnait 2026-08-18 0 AIT Thesis no. AE-98-12 30050120576599 2026-08-18 09:49:57 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 0 AIT Thesis no. AE-98-12 30050120576581 2026-08-18 09:49:57 2 2026-08-18 20 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no. AE-98-12 30050120371470 2026-08-18 09:49:57 2026-08-18 40