Chapters authored
Physical and Chemical Characterization of Rice Using Microwave and Laboratory Methods
Two main species of cultivated rice in the world are Oryza sativa (Asian rice) and Oryza glaberrima (African rice). The Oryza sativa species, which is grown worldwide, is far more widely utilized compared with the Oryza glaberrima species, which is grown in West Africa. Recently, the annual rice production has reached almost 480 million tonnes, and this demand is expected to rise to 550 million tonnes in 2035. Thus, this increases the need to characterize and maintain the quality of rice and hence to determine the price of rice appropriately. Obviously, modern technologies that can provide fast and accurate measurement are essential in the large-scale industrial rice processing. In this chapter, several technologies and instruments used for rice processing are reviewed. The principle of the measurement for each technology is briefly described. The strength of this chapter is to introduce the application of microwave technology during rice processing, such as rice dying process, rice moisture detection, broken rice measurement and rice insect control. The pros and cons of the microwave method will be discussed in detail. Hence, some standard test laboratory for monitoring of carbohydrate, protein, fat and trace elements content is also described in this chapter.
Part of the book: Rice