Biochemically assisted rice whitening for improving head rice yield

Autor: Béatrice Conde-Petit, Larissa Schefer, Nadina Müller
Rok vydání: 2021
Předmět:
Zdroj: Journal of Food Process Engineering. 44
ISSN: 1745-4530
0145-8876
Popis: This is the peer reviewed version which has been published in final form at https://doi.org/10.1111/jfpe.13850 This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
The maximum attainable head rice yield in conventional long grain rice milling is approximately 64 %, with around 15 % being lost as a result of broken rice kernels. The primary objective of this project was, therefore, to improve the milling yield. To achieve this goal, biochemically assisted whitening processes involving the application of different liquids were evaluated. Head rice yield was increased for all tested liquids (3.3 to 3.8 % depending on liquid) for Gladio-type brown rice treated with 0.5 % liquid prior to whitening to 40 Kett using a lab-scale horizontal friction-type McGill whitener. However, the moistening led to increased caking in the McGill milling chamber. In comparative trials, the use of moistening solutions containing enzymes, sorbit or sodium chloride instead of pure water, delivered a slightly, but nevertheless, significantly higher degree of whiteness directly after milling while it did not result in a significant reduction in the number of broken kernels. Since average head rice yield has a 43% higher commercial value than broken kernels, the 3.6% improvement in milling yield achieved by adding 0.5% water, would result in an estimated increase in profit for a 7.5 t/h rice mill of 0.83 %.
Databáze: OpenAIRE
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