Agronomy and Crop Sciences Commons^™

Applying A Material Science Approach To Improve Rice Processing Performance, Michelle Oppong Siaw

Graduate Theses and Dissertations

Rice is typically consumed as whole kernel, which makes the economic value of whole kernels twice that of brokens. Macro-structural defects such as fissures and chalkiness have been recognized to weaken kernel mechanical strength, and thereby increase breakage during milling. However, high percentages of brokens are sometimes recorded even though these defects are controlled prior to milling. It was hypothesized that rice milling characteristics are influenced by endosperm porosity from the structural arrangement of chemical components and by bran thickness and composition. Thus, this study aimed to modify chemical components by applying treatments to alter rice porosity and its associated …

Application Of Microwave-Assisted Technology For Single-Pass Drying Of Rough Rice, Rebecca Mawusi Bruce

Graduate Theses and Dissertations

The 915 MHz industrial microwave is a novel technology that has the potential to achieve one-pass drying of rice within a short drying duration and reduce rice drying losses. However, processing recommendations for the commercialization of this technology for rice drying is lacking. The goal of this research is to provide processing conditions that are useful for the commercialization of the 915 MHz industrial microwave technology for rice drying. This was achieved by studying the impact of microwave specific energy and processing conditions such as harvest moisture content, milling duration, and aging on the physicochemical properties of a 915 MHz …

Effects Of One-Pass Microwave Drying On Rice’S Utilization In The Brewing Process., Christopher Stuckey

Food Science Undergraduate Honors Theses

Rice is utilized as an adjunct grain by the beer manufacturing industry. Before utilization, the rice has to be dried to a desired moisture content. The drying process employed may have an impact on the rice’s physicochemical properties which influence the rice’s performance in the brewing process. This study focused on investigating the impact of microwave drying on rice’s physicochemical properties and utilization in the brewing process. Rough rice samples at an initial moisture content of 19.7% wet basis were exposed to microwave dryer set to deliver 525 kJ/kg of energy in a single drying pass. The effects of the …

Potato Processing In The Home: Sustainability And Nutritional Impacts, Aubin Payne

Biological and Agricultural Engineering Undergraduate Honors Theses

Potatoes are the world's fourth most consumed crop. Their versatility and long shelf-life make them a staple food for millions of people worldwide. Still, the increasing consumption of highly processed potato products in developed countries has damaged the public's appreciation of potatoes as a valuable source of essential nutrients. Additionally, as public awareness of environmental sustainability increases, the average consumer is more likely to value processing methods that mitigate environmental damage.

Researchers simulated several home storage and processing conditions to find out how nutrition and environmental impact are affected by the home processing timeline. Then, a nutrient analysis, life cycle …