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T. J. Siebenmorgen - One of the best experts on this subject based on the ideXlab platform.
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CORRELATION OF HEAD RICE YIELD TO SELECTED PHYSICAL AND MECHANICAL PROPERTIES OF RICE KERNELS
2014Co-Authors: T. J. SiebenmorgenAbstract:ABSTRACT. Compression and three-point bending tests were conducted to determine the maximum compressive force and bending force to crush rough, brown, and white rice of the long-grain variety 'Lemon f; and the bending force to break rough rice of the long-grain variety 'Tebonnef. Correlations between head rice yield and the average maximum compressive force to crush/break rough, brown, and white rice of the 'Lemonf variety were either insignificant or of a low order of magnitude. There was a highly significant correlation between head rice yield and the average bending force to break rough rice (r = 0.979 for %emonf, and 0.932 for Tebonnef). Although significant, lower correlation coefficients were found for the *Lemonf brown and white rice (r = 0.920 and 0.787, respectively). The percentage of broken kernels from Milling was closely related to the percentage of kernels which did not sustain approximately 15 N breaking force in bending. Predicted head rice yields from the bending test results compared well with the head rice yields from Milling with an overall average prediction error of 2.1 percentage points for 'Lemonf and 3.3 percentage points for Tebonnef. Required breaking force was significantly correlated to kernel thickness for rice harvested at high moisture content, but not for rice harvested at low moisture content. Thinner kernels generally failed at a lower breaking force and were in turn more susceptible to breakage during Milling. Keywords, Rice, Milling, Yield. Head rice yield (HRY) is one of the primary indices used to quantify the Milling Quality of rice. Rice breakage during Milling causes a significant economic loss since broken rice often has 1/2 to 1/3 the value of whole milled rice. Hence, it i
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neglecting rice Milling yield and Quality underestimates economic losses from high temperature stress
PLOS ONE, 2013Co-Authors: Nathaniel Lyman, Krishna S V Jagadish, Lawton Lanier Nalley, Bruce L Dixon, T. J. SiebenmorgenAbstract:Future increases in global surface temperature threaten those worldwide who depend on rice production for their livelihoods and food security. Past analyses of high-temperature stress on rice production have focused on paddy yield and have failed to account for the detrimental impact of high temperatures on Milling Quality outcomes, which ultimately determine edible (marketable) rice yield and market value. Using genotype specific rice yield and Milling Quality data on six common rice varieties from Arkansas, USA, combined with on-site, half-hourly and daily temperature observations, we show a nonlinear effect of high-temperature stress exposure on yield and Milling Quality. A 1°C increase in average growing season temperature reduces paddy yield by 6.2%, total milled rice yield by 7.1% to 8.0%, head rice yield by 9.0% to 13.8%, and total Milling revenue by 8.1% to 11.0%, across genotypes. Our results indicate that failure to account for changes in Milling Quality leads to understatement of the impacts of high temperatures on rice production outcomes. These dramatic losses result from reduced paddy yield and increased percentages of chalky and broken kernels, which together decrease the quantity and market value of milled rice. Recently published estimates show paddy yield reductions of up to 10% across the major rice-producing regions of South and Southeast Asia due to rising temperatures. The results of our study suggest that the often-cited 10% figure underestimates the economic implications of climate change for rice producers, thus potentially threatening future food security for global rice producers and consumers.
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impact of rhyzopertha dominica f on Quality parameters of milled rice
Journal of Stored Products Research, 2012Co-Authors: F H Arthur, G O Ondier, T. J. SiebenmorgenAbstract:Abstract The impact of Rhyzopertha dominica , the lesser grain borer, on Milling Quality of Francis and Wells cultivars of rough rice was assessed for the 2007 and 2008 crop years by infesting 200-g rough rice samples harvested at moderate and low moisture contents with 0, 10, 25, 50, and 100 parental adult insects, which were removed after one week. The samples were incubated for seven weeks at either 27 or 32 °C and 60% relative humidity to determine progeny production and feeding damage (insect frass), and subsequently the milled rice yield (MRY) and head rice yield (HRY). Progeny production from each parental density level varied with variety and temperature. The number of progeny produced by the parental adults was positively correlated with feeding damage, and the feeding damage caused by the progeny was in turn negatively correlated with MRY and HRY. For both years, more progeny production and feeding damage occurred in Francis versus Wells for each of the harvest moisture contents. Results show differential susceptibility of Francis and Wells cultivars to R. dominica , and also provide new methodologies for evaluating effects of infestation on rice Milling Quality.
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extreme nighttime air temperatures in 2010 impact rice chalkiness and Milling Quality
Field Crops Research, 2011Co-Authors: Sarah B Lanning, T. J. Siebenmorgen, Amogh A Ambardekar, Paul A Counce, Andy MauromoustakosAbstract:Research shows that elevated nighttime air temperatures (NTATs) contribute to increased chalk formation and reduced Milling Quality in rice. Arkansas rice-growing regions experienced exceptionally warm weather conditions during the summer of 2010, providing an opportunity to test this hypothesis under extreme conditions. Data from a previous study, conducted in years 2007–2009 (Ambardekar et al., 2011), was extended to include 2010 data, and analyzed to evaluate the correlations of 95th percentiles of NTAT frequencies (NT95) occurring during reproductive (R) stages of six rice cultivars with chalk and peak head rice yields (pHRYs). Long-grain cultivars produced chalk values that were positively correlated to NT95, and pHRYs that were inversely correlated, during the R5 through R8 stages. Medium-grain cultivars, Bengal and Jupiter, which in the original study showed little or no response to elevated NTATs during all R-stages, showed significant positive correlations between chalk, and negative correlations between pHRY, and NT95, during the R7 and R8 stages. The 2007–2009 analyses indicated quadratic relationships of chalk with NT95 and linear relationships of pHRY with NT95. However, addition of the 2010 data indicated that both of these relationships were quadratic in nature. The extreme temperatures observed in 2010 also verified that while cultivars vary in their level of resistance to NTAT effects, all of the rice cultivars analyzed throughout the four-year study exhibited some degree of susceptibility to extreme NTAT temperatures occurring during critical grain-filling stages. © 2011 Published by Elsevier B.V.
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impact of field scale nighttime air temperatures during kernel development on rice Milling Quality
Field Crops Research, 2011Co-Authors: Amogh A Ambardekar, T. J. Siebenmorgen, Paul A Counce, Sarah B Lanning, Andronikos MauromoustakosAbstract:Abstract Recent research has shown that elevated nighttime air temperatures (NTATs) may contribute to increased chalk and reduced Milling Quality. The objective of this study was to develop a method to quantify the effects of elevated NTATs on chalk formation and peak head rice yield (pHRY) in field-grown rice cultivars. To do so, 95th percentiles of NTAT frequencies (NT95) occurring during reproductive (R) stages of Bengal, Jupiter, Cypress, LaGrue, Wells, and XL723 cultivars were correlated with chalk levels and pHRYs observed during the 2007 through 2009 harvest seasons. Chalk levels were strongly correlated with NT95 during the R7 and R8 stages for all cultivars, except Bengal. Peak HRYs of Cypress, LaGrue, Wells, and XL723 were linearly and inversely related to NT95 occurring during the R8 stage, while pHRYs of Bengal and Jupiter showed no significant correlations with this percentile at any R-stage. Although strong correlations of chalk levels and pHRYs with NT95 were observed during the R8 stage of cultivar development, it is speculated that rice plants classified in this stage actually exhibit many kernels that lag in development and exist in the R6 and R7 grain-filling stages, where elevated NTATs are thought to have deleterious effects on chalk levels and Milling Quality.
Zhongli Pan - One of the best experts on this subject based on the ideXlab platform.
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simultaneous rough rice drying and rice bran stabilization using infrared radiation heating
Lwt - Food Science and Technology, 2017Co-Authors: Tianxin Wang, Ragab Khir, Zhongli Pan, Qipeng YuanAbstract:Abstract The objective of this study was to develop a new rice drying method using IR heating followed by tempering. Freshly harvested medium grain rice (M206) samples with different initial moisture contents (IMCs) were used in this study. The samples were dried for one- and two-passes using a catalytic IR emitter to reach rice surface temperature of 60 °C. After IR heating, the samples were tempered in an incubator at 60 °C for different durations ranging from 1 to 5 h. The effects of new drying method on moisture removal, Milling Quality, and shelf life of rice bran were evaluated. High heating and drying rates and good Milling Quality of rough rice were achieved. It took only 55 s to heat the rice samples to 60 °C. For one-pass drying and 4 h tempering treatment, the total moisture removals were 3.33, 3.78 and 5.89 g moisture/100 g dry solid for samples with initial moisture contents of 20.06, 25.53 and 32.50 g moisture/100 g dry solid, respectively. IR heating did not generate adverse effects on Milling Quality of rough rice. Importantly, the storage stability of rice bran from the new drying method was extended to 38 days compared 7 days from current drying practice.
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feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice Milling Quality
Journal of Food Engineering, 2008Co-Authors: Ragab Khir, Zhongli Pan, Larry D Godfrey, Richard A Lewis, James F Thompson, Adel SalimAbstract:The objective of this study was to investigate the drying characteristics, Milling Quality, and effectiveness of disinfestation of rough rice under conditions of infrared (IR) radiation heating. Freshly harvested medium grain rice (M202) samples with low (20.6%) and high (25.0%) moisture contents (MCs) were used for this study. Single-layer rough rice samples [non-infested and infested with the adults and eggs of lesser grain borers (Rhizopertha dominica) and angoumois grain moths (Sitotroga cerealella)] were heated for various durations using a catalytic IR emitter. The effects of the tempering treatment and natural and forced air cooling methods on moisture removal, Milling Quality and disinfestation were determined. A high heating rate and corresponding high moisture removal were achieved by using IR heating. After heating, tempering increased moisture removal during cooling and improved the Milling Quality of the rice samples. When 20.6% MC rice was heated by IR for 60 s, the results were a rice temperature of 61.2 C, 1.7% MC removal during the heating period, and an additional 1.4% MC removal after tempering and natural cooling. In addition, the rice had 1.9% points higher head rice yield than a control sample dried with room air. The heating and tempering treatment also completely killed the tested insects. We concluded that simultaneous drying and disinfestation with high rice Milling Quality can be achieved by using a catalytic IR emitter to heat rough rice to 60 C, followed by tempering and slow cooling. 2007 Elsevier Ltd. All rights reserved.
Lihui Zhou - One of the best experts on this subject based on the ideXlab platform.
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characterization of grain Quality and starch fine structure of two japonica rice oryza sativa cultivars with good sensory properties at different temperatures during the filling stage
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Changquan Zhang, Lihui Zhou, Huwen Lu, Xingzhong Zhou, Yiting Qian, Qianfeng Li, Yan Lu, Minghong GuAbstract:Temperature during the growing season is a critical factor affecting grain Quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor Milling Quality. Here, we investigated the grain Quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 107.1 to 107.4) and significantly fewer short-chain amylopectin (DP 5–12) but more intermediate- (DP 13–34) and long- (DP 45–60) chain amylopectin than under normal conditions, as well as higher crystallinity and gela...
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characterization of grain Quality and starch fine structure of two japonica rice oryza sativa cultivars with good sensory properties at different temperatures during the filling stage
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Changquan Zhang, Lihui Zhou, Xingzhong Zhou, Yiting Qian, Zhengbin Zhu, Qiaoquan LiuAbstract:Temperature during the growing season is a critical factor affecting grain Quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor Milling Quality. Here, we investigated the grain Quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 10(7.1) to 10(7.4)) and significantly fewer short-chain amylopectin (DP 5-12) but more intermediate- (DP 13-34) and long- (DP 45-60) chain amylopectin than under normal conditions, as well as higher crystallinity and gelatinization properties.
Changquan Zhang - One of the best experts on this subject based on the ideXlab platform.
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characterization of grain Quality and starch fine structure of two japonica rice oryza sativa cultivars with good sensory properties at different temperatures during the filling stage
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Changquan Zhang, Lihui Zhou, Huwen Lu, Xingzhong Zhou, Yiting Qian, Qianfeng Li, Yan Lu, Minghong GuAbstract:Temperature during the growing season is a critical factor affecting grain Quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor Milling Quality. Here, we investigated the grain Quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 107.1 to 107.4) and significantly fewer short-chain amylopectin (DP 5–12) but more intermediate- (DP 13–34) and long- (DP 45–60) chain amylopectin than under normal conditions, as well as higher crystallinity and gela...
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characterization of grain Quality and starch fine structure of two japonica rice oryza sativa cultivars with good sensory properties at different temperatures during the filling stage
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Changquan Zhang, Lihui Zhou, Xingzhong Zhou, Yiting Qian, Zhengbin Zhu, Qiaoquan LiuAbstract:Temperature during the growing season is a critical factor affecting grain Quality. High temperatures at grain filling affect kernel development, resulting in reduced yield, increased chalkiness, reduced amylose content, and poor Milling Quality. Here, we investigated the grain Quality and starch structure of two japonica rice cultivars with good sensory properties grown at different temperatures during the filling stage under natural field conditions. Compared to those grown under normal conditions, rice grains grown under hot conditions showed significantly reduced eating and cooking qualities, including a higher percentage of grains with chalkiness, lower protein and amylose contents, and higher pasting properties. Under hot conditions, rice starch contained reduced long-chain amylose (MW 10(7.1) to 10(7.4)) and significantly fewer short-chain amylopectin (DP 5-12) but more intermediate- (DP 13-34) and long- (DP 45-60) chain amylopectin than under normal conditions, as well as higher crystallinity and gelatinization properties.
Ragab Khir - One of the best experts on this subject based on the ideXlab platform.
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simultaneous rough rice drying and rice bran stabilization using infrared radiation heating
Lwt - Food Science and Technology, 2017Co-Authors: Tianxin Wang, Ragab Khir, Zhongli Pan, Qipeng YuanAbstract:Abstract The objective of this study was to develop a new rice drying method using IR heating followed by tempering. Freshly harvested medium grain rice (M206) samples with different initial moisture contents (IMCs) were used in this study. The samples were dried for one- and two-passes using a catalytic IR emitter to reach rice surface temperature of 60 °C. After IR heating, the samples were tempered in an incubator at 60 °C for different durations ranging from 1 to 5 h. The effects of new drying method on moisture removal, Milling Quality, and shelf life of rice bran were evaluated. High heating and drying rates and good Milling Quality of rough rice were achieved. It took only 55 s to heat the rice samples to 60 °C. For one-pass drying and 4 h tempering treatment, the total moisture removals were 3.33, 3.78 and 5.89 g moisture/100 g dry solid for samples with initial moisture contents of 20.06, 25.53 and 32.50 g moisture/100 g dry solid, respectively. IR heating did not generate adverse effects on Milling Quality of rough rice. Importantly, the storage stability of rice bran from the new drying method was extended to 38 days compared 7 days from current drying practice.
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drying characteristics and Quality of rough rice under infrared radiation heating
Transactions of the ASABE, 2011Co-Authors: Ragab Khir, James F Thompson, Adel Salim, K L Bettgarber, E T Champagne, Bruce R Hartsough, S MohamedAbstract:Infrared (IR) radiation heating could provide a high heating rate and rapid moisture removal for rough rice drying. The objective of this research was to investigate the effect of the drying bed thickness on drying characteristics and Quality of rough rice subjected to IR heating. Samples of freshly harvested medium grain rice (M202 variety) with 20.5% and 23.8% (w.b.) moisture contents were used for this study. They were dried with two different radiation intensities (4685 and 5348 W m-2) and exposure times of 15, 30, 40, 60, 90, and 120 s for each drying bed thickness. The three tested drying bed thicknesses were single layer, 5 mm, and 10 mm. After IR drying, the samples were tempered for 4 h followed by natural cooling. The drying rate, moisture removal, and temperature of the rice were determined. The rice temperatures after the IR heating were in the range of 35.9°C to 71.4°C. The heating and drying rates decreased with the increase of bed thickness. Up to 2.2% of moisture was removed during natural cooling after tempering, without additional energy input. IR heating under tested conditions did not have adverse effects on rice sensory and Milling Quality, including total rice yield, head rice yield, and degree of Milling of the dried rice. We concluded that a high heating rate, fast drying, and good rice Quality can be achieved by IR heating of rough rice to about 60°C followed by tempering and natural cooling with a tested bed thickness up to 10 mm.
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feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice Milling Quality
Journal of Food Engineering, 2008Co-Authors: Ragab Khir, Zhongli Pan, Larry D Godfrey, Richard A Lewis, James F Thompson, Adel SalimAbstract:The objective of this study was to investigate the drying characteristics, Milling Quality, and effectiveness of disinfestation of rough rice under conditions of infrared (IR) radiation heating. Freshly harvested medium grain rice (M202) samples with low (20.6%) and high (25.0%) moisture contents (MCs) were used for this study. Single-layer rough rice samples [non-infested and infested with the adults and eggs of lesser grain borers (Rhizopertha dominica) and angoumois grain moths (Sitotroga cerealella)] were heated for various durations using a catalytic IR emitter. The effects of the tempering treatment and natural and forced air cooling methods on moisture removal, Milling Quality and disinfestation were determined. A high heating rate and corresponding high moisture removal were achieved by using IR heating. After heating, tempering increased moisture removal during cooling and improved the Milling Quality of the rice samples. When 20.6% MC rice was heated by IR for 60 s, the results were a rice temperature of 61.2 C, 1.7% MC removal during the heating period, and an additional 1.4% MC removal after tempering and natural cooling. In addition, the rice had 1.9% points higher head rice yield than a control sample dried with room air. The heating and tempering treatment also completely killed the tested insects. We concluded that simultaneous drying and disinfestation with high rice Milling Quality can be achieved by using a catalytic IR emitter to heat rough rice to 60 C, followed by tempering and slow cooling. 2007 Elsevier Ltd. All rights reserved.