Physical and Water Absorption Characteristics of Some Improved Rice Varieties

• Published in: Food and bioprocess technology 2012, Vol.5 (1), p.298-309
• Main Authors: Shittu, Taofik Akinyemi, Olaniyi, M. B, Oyekanmi, A. A, Okeleye, K. A
• Format: Article
• Language: English
• Subjects: Absorption; Agriculture; Biotechnology; brown rice; Bulk density; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; color; cultivars; diffusion; diffusivity; digital images; Digital imaging; dimensions; early development; equations; Food Science; Grain; Interspecific; Kernels; Moisture content; new variety; Original Paper; Oryza glaberrima; Oryza sativa; Physical characteristics; Physical properties; Porosity; Rice; Rice fields; rough rice; surface area; water; Water absorption; Water content; water temperature; Weight; width
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-009-0288-6

The physical and water absorption characteristics of paddy and brown rice from some early maturing Oryza sativa varieties and newly developed interspecific (O. sativa × Oryza glaberrima) rice varieties were studied. The physical dimensions (length, breadth and width, length/width ratio, equivalent diameter), grain surface area and volume, sphericity, 1,000-kernel weight, bulk and true densities as well as porosity were determined. A nonlinear moisture diffusion equation was used to model the water absorption curves of the rice varieties at 30–60 °C. Digital images of the rice grains were analyzed for their tristimulus color parameters (L*, a*, b*). The physical characteristics of the rice varieties differed significantly (p