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008 110920s1987 th uu|m rtt 0| a1eng d
035 _a.b10230488
099 9 _aAIT Thesis no. AE-87-31
100 0 _aJintana Ungsuwarungsi
245 1 0 _aEffects of heat treatments on milling and cooking quality of low moisture paddy
260 _aBangkok :
_bAsian Institute of Technology,
_c1987
300 _a45 p.
490 1 _aThesis ;
_vno. AE-87-31
500 _aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
502 _aThesis (M.Sc.) - Asian Institute of Technology, 1987
520 _aIn this study, the effects of conduction heat treatments on milling and cooking quality of low moisture fresh paddy were investigated. The heating surface temperature ranged from 80 to 120°C. The head r ice yield of paddy samples appeared to depend largely upon the final grain temperature based on the combined results of all heating experiments. The paddy could be heated up to 60°C without any marked reduction in its head yield. the appearance of the milled rice samples from heat-treated paddy was comparable to that of the control. Changes in cooked r ice texture of heat-treated and naturally-aged samples were evaluated using the Instron tester. The hardness of cooked rice increased in the range of 1. 5 to 19. 5% while t he stickiness decreased in the range of 3. 4 to 27.3% as a result of the heat treatments showing a distinct improvement in the eating quality . The texture changes in the heat-treated samples resembled with 2 to 3 months aged rice . In addition, the heat treatments of l ow moisture paddy effectively controlled the development of insects during the storage over a period of about 3 months .
650 0 _aRice
_xStorage
650 0 _aRice
_xDrying
700 1 _aJindal, Vinod Kumar,
_eChairperson
700 1 _aIllangantileke, Sarath G.,
_eExamination Committee
700 0 _aAthapol Noomhorm,
_eExamination Committee
710 2 _aThe A.I.T. Foundation Inc., U.S.A.,
_eScholarship Donor
810 2 _aAsian Institute of Technology.
_tThesis ;
_vno. AE-87-31
856 _3Full-Text
_uhttp://203.159.5.9/ait-thesis/detail.php?q=B19095
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