1 / 10

Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice

Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 1 : What are the six physical characteristics of milled rice that determine quality?. Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice

amelia-davenport
Download Presentation

Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 1 : What are the six physical characteristics of milled rice that determine quality?

  2. Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 1 : What are the six physical characteristics of milled rice that determine quality?

  3. Wt of broken grains[B] % Brokens[C]= X 100 Wt of milled sample[A] Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 2 : Measuring head rice recovery • HEAD RICE RECOVERY • Select 25 gram random sample of grain [A]. • Using a grain grader separate the broken grain from the whole grains. For the calculation of the percentage of ‘brokens’ and the percentage of head rice recovery, a grain is considered to be a whole grain if it is 75% or larger of the grain. • Weigh the ‘brokens’ separated from the sample [B]. • Compute the percentage of the ‘brokens’ [C] using the following equation: • Given the percentage of ‘brokens’, the percentage of whole grains can be calculated by subtracting the percentage of ‘brokens’ [C] from 100%. This is the percentage of head rice recovery

  4. Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 3 : What is brewer’s rice and how is it created? BREWER’S RICE • Procedure • Using your scale, measure a 100 gram sample of milled grain [A]. • Using the brewer’s rice sieve, select and separate the damaged grains from the sample. • Weigh the brewer’s rice separated from the sample [B]. • Calculate the percentage of damaged grains in the sample using the formula: Wt brewer’s [B] % brewer’s grains = X 100 wt of sample [A] Brewer’s rice

  5. Wt damaged grains [B] X 100 % Damaged grains = Total wt of sample [A] Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 4 : Which conditions damage rice grains and how does this affect the quality of rice? DAMAGED GRAINS • Procedure • Using your scale, measure a 25 gram sample of milled grain [A]. • select and separate the damaged grains from the sample. • Weigh the damaged grains separated from the sample [B]. • Calculate the percentage of damaged grains in the sample using the formula: Damaged grains

  6. Wt damaged grains [B] X 100 % Damaged grains = Total wt of sample [A] Course : Grain Quality Module 5 : Determining the physical characteristics of milled rice Lesson 5 : What is chalkiness and how do you measure its presence in a sample of rice? CHALKY GRAINS • Procedure • Using your scale, measure a 25 gram sample of milled grain [A]. • Separate the chalky grains with an SES scale of 9 (see table below) • Weigh the chalky grains (SES scale of 9) that you separated [B]. • Determine the percentage of chalky grains using the equation: Chalky grains A visual rating of the chalky proportion of the grain is used to measure chalkiness. The rating is based on the Standard Evaluation System [SES] scale:

  7. Wt red grains [B] X 100 % Red grains = Total wt of sample [A] Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 6 : What causes red and red-streaked grains and how does this affect the quality of milled rice? RED AND RED-STREAKED GRAINS • Procedure • Using your scale, measure a 25 gram sample of milled grain [A]. • Select and separate the red grains from the sample. The red grains are those that have 25% or more of the grain red. • Weigh the red grains separated from the sample [B]. • Calculate the percentage of damaged grains in the sample using the formula: Red grains Red-streaked grains

  8. Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 7 : Why is whiteness, translucency and milling degree important? WHITENESS, TRANSLUCENCY AND MILLING DEGREE • Procedure • Using your scale, weigh a 25 gram sample of milled rice. • Measure the grain whiteness using the whiteness meter. The meter will return three values: • Whiteness • Translucency • Milling Degree • Record the values for each of the three measures.

  9. Course : Grain Quality Module 5 : Determining the Physical Characteristics of Milled Rice Lesson 7 : Why is whiteness, translucency and milling degree important? WHITENESS, TRANSLUCENCY AND MILLING DEGREE Translucency is determined by the clarity of the endosperm Whiteness Whiteness is a combination of varietal physical characteristics and the degree of milling.During the whitening, the silver screen and bran layer of the rice is removed Milling Degree is determined by the amount of bran removed from the rice

  10. Course : Grain Quality Module 5 : Determining the physical characteristics of milled rice Lesson 7 : Why is whiteness, translucency and milling degree important? WHITENESS, TRANSLUCENCY AND MILLING DEGREE Whiteness meter

More Related