03191nas a2200277 a 450000500170000000800410001703500150005810000210007324501020009426000670019630000230026349000330028650002080031952018400052750200570236765000290242465000280245365000270248170000350250870000450254370000450258870000420263371001080267581000650278385600650284820260818173824.0190814s2017    th uu m rtt   0   a1eng d  a.b123056980 aWanvisa Srikham 10aPrediction of Khao Dok Mali 105 rice milling quality attributes using near infrared spectoroscopy  aPathum Thani, Thailand :bAsian Institute of Technology,c2017  a93 leaves :bill. 1 aDissertation ;vno. FB-17-01  aA dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development  aKhao Dok Mali 105 ( KDML105 )  rice  ( Jasmine or Thai Hom Mali R ice ) , the most popular  variety of Thai aromatic rice, account for 2 2 - 24 %  of Thailand {u2019} s total rice export . Exported  rice  is  subjected  to  numerous  quality  inspections  moisture,  composition,  color,  milling  degree etc .  Therefore, a rapid and effective method t o evaluate multiple quality attributes of  rice for quality control and inspection is highly desirable . Milling  quality  of  rice  is  c haracterized  by  various  physicochemical  parameters  such  as  degree of milling  ( DOM ) , head rice yield  ( HRY ) , surface lipid co ntent  ( SLC )  and color  ( L * , a * ,  b * and whiteness ).  DOM is the extent to which the bran layers of rice is removed from  brown  rice  during  milling .  HRY  is  milled  rice  comprising  kernels  that  are  three - fourths  kernel or more in length .  So far, these quality att ributes have been evaluated mainly based  on traditional methods which are destructive, time - consuming and tedious .  Recently, near infrared spectroscopy  ( NIRS ) have been widely used for analysis of food quality .  NIRS is a  rapid,  nondestructive testing  metho d  which  requires  minimal  sample  preparation .  The  principle  of  NIRS  is  based  on  absorptions of  light  by  food  molecules  in  the  wavelength  region  from  800 - 2500  nm,  corresponding  to  the  fundamental  vibrational  transition .  The  absorption of light at different f requencies is unique for characteristic functional groups of  food constituents . NIRS has been used to determine milling, eating and cooking quality in  combination with other physicochemical measurements .  However, a comprehensive method  based on NIRS for es timating milling quality of rice has not been implemented for industrial  applications.  aThesis (Ph.D.) - Asian Institute of Technology, 2017 0aRicezThailandxMilling  0aRicexQualityzThailand 0aInfrared spectroscopy 1 aLoc Thai Nguyen, eChairperson0 aAthapol Noomhorm,eExamination Committee1 aAnal, Anil Kumar,eExamination Committee0 aSoni, Peeyush,eExamination committee2 aSuranaree University of Technology , Thailan d  - Royal Thai Government Fellowship, eScholarship donor2 aAsian Institute of Technology.tDissertation ;vno. FB-17-01  3Full-Textuhttp://203.159.5.9/ait-thesis/detail.php?q=B00611