The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method
Joint Authors
Arslan, Chaudhry
Yousaf, Khurram
Kunjie, Chen
Cairong, Chen
Abbas, Adnan
Huang, Yuping
Xuejin, Zhang
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-13, 13 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-11-20
Country of Publication
Egypt
No. of Pages
13
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175963