بررسی تاثیر پاربویلینگ برنج به وسیله امواج مایکروویو بر ضریب تبدیل و درصد برنج سالم

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه شهرکرد

2 دانشجو

3 استادیار و عضو هیات علمی گروه مهندسی مکانیک بیوسیستم دانشگاه شهرکرد

چکیده

فرآیند تبدیل شلتوک به برنج سفید شامل عملیاتی است که از مرحله خشک کردن تا مرحله درجه­بندی روی برنج انجام می‌گیرد. شکست برنج شاخص­ترین افت تبدیل در کشور ما به شمار می­رود. پاربویلینگ با ژلاتینه کردن نشاسته برنج و پر کردن ترک‌های دانه برنج باعث افزایش مقاومت دانه برنج و در نتیجه آن درصد شکستگی به نحو چشمگیری کاهش و ضریب تبدیل و درصد برنج سالم افزایش می­یابد. اخیرا استفاده از امواج مایکروویو در عملیات پابویلینگ مورد توجه محققین قرار گرفته است. در این پژوهش اثر چهار فاکتور رقم در دو سطح (شیرودی و هاشمی)، دمای خیساندن در دو سطح (60 و 70درجه سلسیوس)، توان مایکرویو در دو سطح (600 و 900 وات) و مدت گرمادهی در دو سطح (2 و 4 دقیقه) بر ضریب تبدیل و درصد برنج سالم مورد بررسی قرار گرفت. نتایج نشان داد با افزایش دمای خیساندن،ضریب تبدیل به طور معنی­داری افزایش یافت. ضریب تبدیل در رقم شیرودی به طور معنی‌داری بیشتر از هاشمی می­باشد. با افزایش توان مایکروویو درصد برنج سالم نیز به طور معنی­داری افزایش یافت. بیشترین ضریب تبدیل و درصد برنج سالم در هر دو رقم مربوط به دمای خیساندن 60 درجه سلسیوس، توان 900 وات و مدت گرمادهی 2 دقیقه می‌باشد.
 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Discussion of Influence of parboiling in milling rice yield and head rice yield

نویسندگان [English]

  • Davoud Ghanbarian 1
  • mashaallah valaei 2
  • Mahdi Ghasemi Varnamkhasti 3
  • hmidreza aghagoolzade 1
1
2
3 Assistant professor of Mechanical Engineering of Biosystems
چکیده [English]

The rice crack is the most significant conversion drop in our country. Parboiling along with gelatinizing rice starch and filling the cracks of rice leads to increased rice grain resistance and finally, its crack percentage significantly decreases and the conversion coefficient and the percentage of healthy rice increases as well. Recently, the use of microwave in parboiling operation has been taken into consideration by researchers. In this study, the effect of four cultivar factors in two levels (Shroodi and Hashemi), the soaking temperature in two levels (60 and 70 C), the microwave power in two levels (600 and 900 W) and the duration of heating in two levels (2 and 4 min) on conversion coefficient and the percentage of healthy rice were examined. The results indicated that with increasing the soaking temperature, the conversion coefficient increases significantly. The conversion coefficient in Shiroodi cultivar was significantly higher than Hashemi cultivar. With increasing the microwave power, the percentage of healthy rice increased significantly. The highest conversion coefficient and the percentage of healthy rice in both cultivars were related to the soaking temperature of 60 C, the power of 900 W and the heating duration of 2 min.

کلیدواژه‌ها [English]

  • rice
  • Soaking
  • Microwave
  • gelatinization
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