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Full-Text Articles in Life Sciences
Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control, Mou Xiang-Wei, Nan Xiang-Gang, Yu Xin-Ye, Chen Lin-Tao
Design And Experiment Of Multi-Station Automatic Powder Loading System Based On Fuzzy Control, Mou Xiang-Wei, Nan Xiang-Gang, Yu Xin-Ye, Chen Lin-Tao
Food and Machinery
Objective: In view of the technical problems such as low efficiency and difficult automatic control of the automatic powder production line for factory rice noodle production. Methods: This research proposed a multi-station automatic powder loading system based on fuzzy control, selecting the deviation E1 between the detected value of the powder height and the preset value, the deviation change rate EC1 and the deviation between the current position of the powder loading car and the position to be loaded. The absolute value E2 was used as the input variable, and the motor speed U1 and the …
Rice Biomass Response To Various Phosphorus Fertilizers In A Phosphorus-Deficient Soil Under Simulated Furrow-Irrigation, Jonathan B. Brye, Kristofor R. Brye, Diego Della Lunga
Rice Biomass Response To Various Phosphorus Fertilizers In A Phosphorus-Deficient Soil Under Simulated Furrow-Irrigation, Jonathan B. Brye, Kristofor R. Brye, Diego Della Lunga
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Wastewater-recovered phosphorus (P), in the form of the mineral struvite (MgNH4PO4∙6H2O), may provide a sustainable alternative to decreasing rock-phosphate reserves. Struvite can be generated via precipitation methods, potentially reducing the amount of P runoff to aquatic ecosystems. The objective of this greenhouse tub study was to evaluate the effects of chemically and electrochemically precipitated struvite (CPST and ECST, respectively) on aboveground plant response in a hybrid rice cultivar grown using furrow-irrigation compared to other common fertilizer-P sources [i.e., triple super phosphate (TSP) and diammonium phosphate (DAP)] using three replications of fertilizer treatment in a P-deficient silt loam (Typic Glossaqualfs). Aboveground …
Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen
Mineral Element Discrimination Of Selenium-Enriched Rice In Ningxia And Its Quality Evaluation, Yang Xiao-Chen
Food and Machinery
Objective:The element content and physical and chemical quality were analyzed from the nutritional quality of Selenium (Se)-enriched rice in Ningxia.Methods:25 rice samples from different brands in Ningxia were selected as the research object, and 26 mineral elements in which were determined by inductively coupled plasma mass spectrometry (ICP-MS), and multivariate statistical analysis of these elements was conducted.Results:Through the analysis of the difference of element content between Se-enriched rice and ordinary rice, the quality of Se-enriched rice was distinguished. Moreover, it was found that Se-enriched rice was rich in four kinds of elements such as Ca, …
Quality Properties Of Mixture Of The Proso Millet And Rice, Ren Jing, Jiang Wen-Qian, Zhao Ning, Ji Xiao-Hui, Li Meng-Qing, Du Shuang-Kui
Quality Properties Of Mixture Of The Proso Millet And Rice, Ren Jing, Jiang Wen-Qian, Zhao Ning, Ji Xiao-Hui, Li Meng-Qing, Du Shuang-Kui
Food and Machinery
Objective:The purpose of this study was to mix rice and proso millets and obtain high nutritional value, fantastic taste and flavor mixed rice.Methods:By adding different proportions of proso millets to rice, the nutritional value and fantastic taste of mixed rice were evaluated via the amino acid score (AAS), texture profile properties, sensory evaluations and flavor properties.Results:There were significant differences in the texture profile properties, sensory evaluations and flavor properties among cooked proso millets additions. The proportion of the cooked rice addition was significantly positively correlated to the gumminess and chewiness of rice, while it was …
Research On Rapid Prediction Model Of Rice Moisture Content Based On Near Infrared Spectroscopy, Lu Du, Tang Jian-Bo, Jiang Tai-Ling, Chen Zhong-Ai, Pan Mu
Research On Rapid Prediction Model Of Rice Moisture Content Based On Near Infrared Spectroscopy, Lu Du, Tang Jian-Bo, Jiang Tai-Ling, Chen Zhong-Ai, Pan Mu
Food and Machinery
Objective:In order to established a non-destructive, rapid and efficient method for detecting the moisture content of rice. Methods:This study, 161 rice samples were collected from 5 different regions were studied by near infrared spectroscopy combined with stoichiometry. By eliminating abnormal spectra and preprocessing the spectra, the prediction model of rice moisture content was established by partial least squares regression. Results:15 abnormal spectrum samples were eliminated using the method of principal component analysis combined with mahalanobis distance. The best spectral pretreatment was to eliminate the constant offset. The prediction model R2CAL established in the training set was 0.994 …
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development, Li Hong-Liang, Li Dan, Zhang Chao, Zhang Dong-Jie
Analysis Of Composition And Antioxidant Activity Of Polysaccharides In Immature Rice During Seed Development, Li Hong-Liang, Li Dan, Zhang Chao, Zhang Dong-Jie
Food and Machinery
In order to determine the change rule of polysaccharides content in fresh rice grains at different mature stages, the polysaccharides were extracted from fresh rice grains at different mature stages by ultrasonic-microwave synergistic extraction method. The composition of polysaccharides was analyzed by HPLC, and the antioxidant activity of polysaccharides was determined by antioxidant test in vitro. The results showed that the content of polysaccharides in fresh rice was the highest at the stage of late milk, up to 46.89 mg/g. Mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose and fucose were the main components of polysaccharides at this …
The Economics Of On-Farm Rice Drying In Arkansas, Clayton J. Parker, Lanier Nalley
The Economics Of On-Farm Rice Drying In Arkansas, Clayton J. Parker, Lanier Nalley
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Globally, rice producers are faced with the temporal problem of deciding the optimal time to harvest rice. When harvested, paddy rice is typically at a harvest moisture content (HMC) between 15% and 22% and subsequently dried by the mill to a moisture content (MC) of 12.5%. Riceland Foods Inc., the largest miller of rice in the world, uses a stair-step pricing model to charge farmers to dry, which can complicate the timing of harvest as producers try to balance the tradeoff of minimizing drying costs by waiting to harvest at lower HMC vs. maintaining higher rice quality typically observed when …
Textural And Sensory Qualities Of Muffins Prepared With Fermented Rice Bran, Breeanna Williams, Navam Hettiarachchy, Srinivas J. Rayaprolu
Textural And Sensory Qualities Of Muffins Prepared With Fermented Rice Bran, Breeanna Williams, Navam Hettiarachchy, Srinivas J. Rayaprolu
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Rice is one of the most popular cereal grains in the world. Rice bran, a by-product of the rice milling process, contains an abundance of nutrients including protein, fiber, vitamin B complex, vitamin E, and other nutraceuticals. However, rice bran is underutilized in the food industry. In this project muffins were prepared with varying concentrations (2.5%, 5.0%, 7.5%, 10.0%, 15.0%, 20.0%, and 25.0%) of 60 mesh (250 µm) fermented rice bran (60 mFRB) and 80 mesh (180 µm) fermented rice bran (80 mFRB). A cappuccino muffin formulation was used as flavor for all the samples. The control sample was prepared …
Milling Characteristics Of High And Low Quality Rice, Alexandria Huck, Sarah Lanning, Terry Siebenmorgen
Milling Characteristics Of High And Low Quality Rice, Alexandria Huck, Sarah Lanning, Terry Siebenmorgen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Harvest moisture contents (HMCs) have been proven to play a role in rice quality, especially affecting head rice yield (HRY) due to fissuring or immature kernels. Differences in milling characteristics between samples having high and low level milling quality were studied in this experiment. Two hybrid, long-grain cultivars (CL XL729 and CL XL745) and two pureline, long-grain cultivars (CL 181 and Wells) were harvested at near optimal and low HMCs, representing high and low milling quality, respectively. Lots were dried to approximately 12.5 ± 0.5% and milled in triplicate for durations of 10, 20, 30, and 40 s. Results showed …
Antioxidant And Antihypertensive Activities Of Rice Bran Peptides, Janika Hull, Arvind Kannan, Navam S. Hettiarachchy
Antioxidant And Antihypertensive Activities Of Rice Bran Peptides, Janika Hull, Arvind Kannan, Navam S. Hettiarachchy
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Protein isolates and peptide fractions from food sources (cereal grains), have been shown to exert bioactive properties including antiobesity, anticancer, antiangiogenic, etc. One such food source is rice bran, which is an underutilized co-product of rough rice milling. It contains 90% of the nutrients and nutraceuticals of value to health, including high quality protein. The high quality protein is a potential source to generate peptides that can reduce hypertension and oxidative stress, both being important risk factors for cardiovascular diseases. The objective of this study was to extract peptide hydrolysates from heat stabilized defatted rice bran by enzymatic hydrolysis, evaluate …
Properties Of Gluten-Free Pasta Prepared From Rice And Different Starches, Alexandria W. Mertz, Ya-Jane Wang
Properties Of Gluten-Free Pasta Prepared From Rice And Different Starches, Alexandria W. Mertz, Ya-Jane Wang
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Rice is one of the few cereal products that does not contain gluten. However, the absence of gluten poses problems in the structure of and cooking quality of rice pasta. The objective of this project was to investigate the addition of starch on the physicochemical properties and cooking quality of rice-based pasta. Rice-based pasta was prepared from parboiled long-grain rice flour with the addition of 25% cooked starch from different sources. The color and pasting properties of the ground pasta flour were measured by a chroma meter and a Rapid Visco Analyser, respectively. The pasta was cooked to the optimum …
The Influence Of Storing High Moisture-Content Rough Rice On Milling Quality, Julita M. Manski, Terry Siebenmorgen
The Influence Of Storing High Moisture-Content Rough Rice On Milling Quality, Julita M. Manski, Terry Siebenmorgen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
The objective of this research was to determine the influence on drying characteristics of storing high-moisture content (MC) rough rice under various conditions and durations before drying. Two cultivars of rice, 'Bengal', a medium-grain cultivar, and 'Cypress', a long-grain cultivar, were used. The MC of 'Bengal' was 24.8%1 and that of 'Cypress' was 20.4% at harvest. Immediately after harvest, drying runs were performed with samples of both cultivars under two drying air conditions: one at 51.7°C (125°F) and 25% relative humidity (RH), and the other at 60°C (140°F) and 17% RH. Storage treatments using the high MC rice were also …
Correlating Fissure Occurrence To Rice Quality For Various Drying And Tempering Treatments, Monica J. Jimenez, Terry J. Siebenmorgen, A. G. Cnossen
Correlating Fissure Occurrence To Rice Quality For Various Drying And Tempering Treatments, Monica J. Jimenez, Terry J. Siebenmorgen, A. G. Cnossen
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
When a rice kernel fissures, it can break in subsequent food processing operations and lose its commercial value. Head rice yield (HRY) is a measure of the percent of kernels that remain whole (at least three-fourths of original length) after rice has been milled. Our experiment was designed to test the effect of a rapid state transition during drying and tempering processes using cultivars Bengal and Cypress. ‘Bengal’ is a medium-size kernel and ‘Cypress’ is a longsize, thinner grained cultivar. Immediately after drying, the rice samples were separated into four sub-samples and tempered for 0, 80, 160, or 240 minutes …
Prediction Of Rice Texture From Starch Profiles Measured Using High-Performance Liquid Chromatography, Hazel Fromm, J. F. Meullenet
Prediction Of Rice Texture From Starch Profiles Measured Using High-Performance Liquid Chromatography, Hazel Fromm, J. F. Meullenet
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Starch determines a large proportion of the textural properties of cooked rice. The amylose: amylopectin ratio plays a significant role in the functionality of native starch. In this study a medium-grain rice cultivar, ‘Bengal’, was used for starch structure characterization using high performance size-exclusion chromatography (HPSEC). This cultivar is characterized by having lower amylose content (15% to 20%) than long grain cultivars and being sticky when cooked, similar to short-grain cultivars. Rice samples were harvested in 1999 from five locations around Arkansas at state verification trials where cultural practices are closely monitored. Samples of this cultivar stored at a specified …
Fissure Characterization Of Rice Kernels Using Video Microscopy, Jerry W. Fendley, Terry J. Siebenmorgen, Rustico C. Bautista
Fissure Characterization Of Rice Kernels Using Video Microscopy, Jerry W. Fendley, Terry J. Siebenmorgen, Rustico C. Bautista
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Fissures are fractures of a rice kernel that can be created during the drying and tempering process. They cause tremendous postharvest losses in milling yield. Understanding why and how rice kernels fissure will lead to optimal drying and tempering operations. This information could also provide input to plant breeders for producing rice cultivars that are more resistant to fissuring. Rice kernels were dried using various air conditions in a controlled environment chamber. The kernels were viewed by video microscopy to observe the occurrence of fissures. A videocassette recorder recorded the images for a 24-hour period after the drying process. The …
Thermal Processing Effects On Rice Characteristics, Shuh-Ming Chang, Hsiu-Chen Yang
Thermal Processing Effects On Rice Characteristics, Shuh-Ming Chang, Hsiu-Chen Yang
Food Structure
Whole kernels of four cultivars of milled rice were treated under different conditions according to our traditional methods such as boiling, steaming, autoclaving or roasting with sand. During the vari ous processing conditions, the moisture contents of the kernel , heating temperatures, pressures and heating times were varied. In this paper, the physicochemical properties of those processed samples were investigated and compared.
Based on degree of gelatinization , water absorption index , water solubility index , swelling power, viscoamylograms and X-ray diffraction patterns, the propenies of waxy rice samples arc different from that of non -waxy rice samples. They are …
Influence Of Addition Of Polyols And Food Emulsifiers On The Retrogradation Rate Of Starch, M. Muira, A. Nishimura, K. Katsuta
Influence Of Addition Of Polyols And Food Emulsifiers On The Retrogradation Rate Of Starch, M. Muira, A. Nishimura, K. Katsuta
Food Structure
The influence of polyols and emulsifiers on hardening of non-glutinous rice starch gels has been investigated. The polyols and emulsifiers were added at concentrations of 6% (w/w) and 0.2% (w/w), respectively , to starch gels (starch content, 30%). The hardening rate and the initial viscoelastic values of gels were computed by analyzing static linear viscoelastic parameters (creep compliance) of the gels stored at 0 C for up to 3,000 minutes.
Hardening of gels, i.e., retrogradation of starch, could be described by a first order kinetic equation. Polyols prevented the retrogradation of starch, and formed rigid and stable gel matrices. Emulsifiers …
Practical Methods For Identification Of Rice Endosperm Protein Bodies And Fecal Protein Particles In Light Microscopy, D. L. Barber, J. N. A. Lott, D. A. Harris
Practical Methods For Identification Of Rice Endosperm Protein Bodies And Fecal Protein Particles In Light Microscopy, D. L. Barber, J. N. A. Lott, D. A. Harris
Food Structure
Indigestible 1-3 ~m protein 'cores', particles that originate from protein bodies of rice endosperm, were examined in bright-field and fluorescence microscopy, using a variety of histological and histochemical procedures. Our application of histological, histochemical and chemical approaches to a study of the feces of aoimals fed rice-containing diets has resulted in the development of methods for routine identification of insoluble rice fecal protein particles. For the specific identification of rice endosperm storage protein, whether protein bodies, cores or fecal protein particles, aqueous eosin Y stain in conjunction with fluorescence microscopy, and a combination of orange G + aniline blue in …