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008			021226s2001 th uzm rtt 00| a1eng d
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099		9	_aAIT Thesis no.PH-01-5
100	0		_aSunan Parnsakhorn
245	1	4	_aThe effect of steaming treatment on accelerated aging of rough rice
260			_aBangkok : _bAsian Institute of Technology, _c2001
300			_a107 leaves
490	1		_aThesis ; _vno. PH-01-5
500			_aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development
502			_aThesis (M.Eng.) - Asian Institute of Technology, 2001
520			_aAccelerated aging of aromatic rough rice (Koa Dok Mali) KDML-105 by heat treatment at equilibrium moisture content condition 12% moisture content (wet basis) and by steam treatment were compared with the natural aging. Steam treatment with open and close tank systems were applied. The sample with submerging condensed steam was also tried. For open tank system, steam temperature was set at 80, 100 and 110°C with 10, 20 and 40 min respectively and also system under pressure of 0.5 kg/cm2 and 1.0 kg/cm2 at 1, 1.30 and 2 min respectively was tested. After treatment, qualities of milled rice were analyzed in term of head rice yield, color (b-value), water absorption, hardness and whiteness. The quality of natural aging storage for 5 months was used as the controlled sample. The results revealed that the quality of milled by rice heat treatment EMC condition gave similar quality to natural aging of 5 months storage. For steam treatment, steamed rough rice under open tank system at 100°C for 10 min and pressurize tank system at 0.5 kg/cm2 1.30 min was given the optimum condition. Steamed rough rice with open and pressurize tank system revealed that water absorption and whiteness of milled rice decreased but hardness and color (b-value) increased with increased in temperature and pressure and also the results similar with steam submerged rough rice at 80°C for 45 min and 1.0 kg/cm2 for 1.30 min of both open and pressurize tank system. For the kernel appearance, steam treatment with steam submerged was better than steam without submerged. Rice with steam treatment showed a distinct improvement in the eating quality and gave a texture resembled with 4-5 months aged rice. For the head rice yield, it appeared to depend largely upon the grain temperature and steaming time. Increase of steaming temperature and time gave higher of the head rice yield. Quality of rough rice was changed from new rice to old rice by stored at ambient temperature 4-5 months but heat rough rice at EMC condition was heated for 4 days and also rough rice was steam submerged under pressurize system at 1.0 kg/cm2 for 1.30 min the qualities similar to natural aged rice at 4-5 months storage.
650		0	_aRice _xAging
650		0	_aRice _xQuality
700	0		_aAthapol Noomhorm, _eChairperson
700	1		_aJindal, Vinod Kumar, _eExamination Committee
700	1		_aRakshit, Sudip Kumar, _eExamination Committee
710	2		_aAIT/Rajamangala Institute of Technology Partial Scholarship, _eScholarship donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. PH-01-5
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B09181
907			_a.b11872044 _bmnait _cu
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