Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-23059Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Schefer, Larissa | - |
| dc.contributor.author | Conde‐Petit, Béatrice | - |
| dc.contributor.author | Müller, Nadina | - |
| dc.date.accessioned | 2021-09-03T13:38:55Z | - |
| dc.date.available | 2021-09-03T13:38:55Z | - |
| dc.date.issued | 2021-08-30 | - |
| dc.identifier.issn | 1745-4530 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/23059 | - |
| dc.description | 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. | de_CH |
| dc.description.abstract | 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 %. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Wiley | de_CH |
| dc.relation.ispartof | Journal of Food Process Engineering | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject | Rice whitening | de_CH |
| dc.subject | Head rice yield | de_CH |
| dc.subject | Enzymes | de_CH |
| dc.subject | Processability | de_CH |
| dc.subject | Profit increase | de_CH |
| dc.subject | Ecologic sustainability | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Biochemically assisted rice whitening for improving head rice yield | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.1111/jfpe.13850 | de_CH |
| dc.identifier.doi | 10.21256/zhaw-23059 | - |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 11 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.start | e13850 | de_CH |
| zhaw.publication.status | acceptedVersion | de_CH |
| zhaw.volume | 44 | de_CH |
| zhaw.embargo.end | 2022-08-31 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Technologie | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2021_Schefer-etal_Biochemically-assisted-rice-whitening.pdf | Accepted Version | 1.7 MB | Adobe PDF |  View/Open |
Show simple item record
Schefer, L., Conde‐Petit, B., & Müller, N. (2021). Biochemically assisted rice whitening for improving head rice yield. Journal of Food Process Engineering, 44(11), e13850. https://doi.org/10.1111/jfpe.13850
Schefer, L., Conde‐Petit, B. and Müller, N. (2021) ‘Biochemically assisted rice whitening for improving head rice yield’, Journal of Food Process Engineering, 44(11), p. e13850. Available at: https://doi.org/10.1111/jfpe.13850.
L. Schefer, B. Conde‐Petit, and N. Müller, “Biochemically assisted rice whitening for improving head rice yield,” Journal of Food Process Engineering, vol. 44, no. 11, p. e13850, Aug. 2021, doi: 10.1111/jfpe.13850.
SCHEFER, Larissa, Béatrice CONDE‐PETIT und Nadina MÜLLER, 2021. Biochemically assisted rice whitening for improving head rice yield. Journal of Food Process Engineering. 30 August 2021. Bd. 44, Nr. 11, S. e13850. DOI 10.1111/jfpe.13850
Schefer, Larissa, Béatrice Conde‐Petit, and Nadina Müller. 2021. “Biochemically Assisted Rice Whitening for Improving Head Rice Yield.” Journal of Food Process Engineering 44 (11): e13850. https://doi.org/10.1111/jfpe.13850.
Schefer, Larissa, et al. “Biochemically Assisted Rice Whitening for Improving Head Rice Yield.” Journal of Food Process Engineering, vol. 44, no. 11, Aug. 2021, p. e13850, https://doi.org/10.1111/jfpe.13850.
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