Effects of ultrasound pretreatm in soaking on physico- chemical properties of two Iranian rice variety

Document Type : Research Paper

Authors

Abstract

In this research,the effect of power ultrasound (20 kHz ,800 and 1000W) at 20.40 and 60 minutes on physico-chemical properties of two rice varieties Tarom and Neda was investigated and by the soaking method in controlled temperature (47°C) compared.
Results showed the maximum amount of water absorption of rice, observed at 60 minutes ultrasound treatment (1000W) and the lowest was observed in control treatment of 20 minutes soaking,The highest rate of TDS and EC was observed in rice Tarom and Maximum TDS and EC was observed at 60 minutes sonication(800 W) while the lowest was at 20 minutes soaking treatment.The most amount of the rice length was observed in the Neda variety for 20 minutes of ultrasound treatment (1000 watts). Results of this research showed the pre-treatment of rice using ultrasound method compared to the conventional method is effective in soaking rice.

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References

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Iranian Journal of Biosystems Engineering
Volume 47, Issue 1
May 2016
Pages 127-138

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History

  • Receive Date: 27 June 2015
  • Revise Date: 12 December 2015
  • Accept Date: 18 January 2016

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