Wanvisa Srikham creator Loc Thai Nguyen Chairperson Athapol Noomhorm Examination Committee Anal, Anil Kumar Examination Committee Soni, Peeyush Examination committee Suranaree University of Technology , Thailan d - Royal Thai Government Fellowship Scholarship donor text series technical report th Pathum Thani, Thailand Asian Institute of Technology 2017 continuing eng 93 leaves : ill. Khao 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. A 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 Thesis (Ph.D.) - Asian Institute of Technology, 2017 Rice Thailand Milling Rice Quality Thailand Infrared spectroscopy Asian Institute of Technology. http://203.159.5.9/ait-thesis/detail.php?q=B00611 http://203.159.5.9/ait-thesis/detail.php?q=B00611 190814 20260818173824.0