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The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method
المؤلفون المشاركون
Arslan, Chaudhry
Yousaf, Khurram
Kunjie, Chen
Cairong, Chen
Abbas, Adnan
Huang, Yuping
Xuejin, Zhang
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-13، 13ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-11-20
دولة النشر
مصر
عدد الصفحات
13
الملخص EN
The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica).
The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively.
HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum.
The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658.
The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice.
This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Yousaf, Khurram& Kunjie, Chen& Cairong, Chen& Abbas, Adnan& Huang, Yuping& Arslan, Chaudhry…[et al.]. 2017. The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-13.
https://search.emarefa.net/detail/BIM-1175963
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Yousaf, Khurram…[et al.]. The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method. Journal of Food Quality No. 2017 (2017), pp.1-13.
https://search.emarefa.net/detail/BIM-1175963
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Yousaf, Khurram& Kunjie, Chen& Cairong, Chen& Abbas, Adnan& Huang, Yuping& Arslan, Chaudhry…[et al.]. The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-13.
https://search.emarefa.net/detail/BIM-1175963
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175963
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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