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|Publication type:||Article in scientific journal|
|Type of review:||Peer review (publication)|
|Title:||Biochemically assisted rice whitening for improving head rice yield|
|Published in:||Journal of Food Process Engineering|
|Publisher / Ed. Institution:||Wiley|
|Subjects:||Rice whitening; Head rice yield; Enzymes; Processability; Profit increase; Ecologic sustainability|
|Subject (DDC):||664: Food technology|
|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 %.|
|Further 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.|
|Fulltext version:||Accepted version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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|2021_Schefer-etal_Biochemically-assisted-rice-whitening.pdf||Accepted Version||1.7 MB||Adobe PDF|
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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, 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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