اثر رطوبت شلتوک، دمای خشک کن و نوع سفیدکن بر درصد برنج سالم و ویژگی های کیفی برخی از ارقام برنج متداول در شمال ایران

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار پژوهش،موسسه تحقیقات برنج کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، رشت، ایران

2 کارشناس، موسسه تحقیقات برنج کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، رشت، ایران

3 استادیار پژوهش، موسسه تحقیقات برنج کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، رشت، ایران

چکیده

     ارقام مختلف شلتوک به‌دلیل ویژگی­های ذاتی متنوع، واکنش‌های متفاوتی نسبت به شرایط خشک­کردن و عملیات تبدیل نشان می­دهند. از این­رو، تعیین عوامل مطلوب خشک­کردن شلتوک و انتخاب سیستم تبدیل مناسب می‌تواند نقش به‌سزایی درکاهش ضایعات در فرآیند تبدیل داشته باشد. در این راستا، به­منظور مطالعه اثر عوامل خشک­کردن شلتوک و نوع سفیدکن بر درصد برنج سالم و ویژگی­های کیفی دو رقم برنج محلی و دو رقم پرمحصول شمال ایران، از آزمایش فاکتوریل چهار فاکتوره در قالب طرح کاملاً تصادفی استفاده شد. چهار فاکتور شامل نوع رقم در چهار سطح (هاشمی و طارم، گوهر و کشوری)، نوع سفید‌کن در دو سطح (سایشی و مالشی)، رطوبت نهایی شلتوک در دو سطح (10-9 و 12-11 درصد) و دمای خشک‌کن در دو سطح (40 و50 درجه سلسیوس) بودند. نتایج نشان داد که جذب آب ارقام گوهر و کشوری کمتر از ارقام هاشمی و طارم بود، اما اثر نوع سفیدکن بر جذب آب معنی‌دار نبود. بیشترین و کمترین از دست دادن مواد جامد نیز به­ترتیب متعلق به ارقام گوهر و طارم بود. در مجموع مقایسه فاکتورهای مورد مطالعه در این تحقیق نتایج نشان دادکه خشک کردن شلتوک با دمای40 درجه سلسیوس و رطوبت نهایی12-11 درصد و به‌کارگیری سفید‌کن سایشیبرای تبدیل ارقام محلی و پرمحصولباعث تولید برنج سالم بیشتری شد، امابرای تبدیل شلتوک با سیستم اصطکاکی، رطوبت نهایی10-9 درصد منجر به تولید برنج سالم بیشتری شد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of paddy moisture, drying air temperature and type of whitener on the whole kernel percentage and quality characteristics of the common rice cultivarsin north of Iran

نویسندگان [English]

  • Kobra Tajaddodi Talab 1
  • Asefeh Latifi 2
  • Fateme Habibi 3
چکیده [English]

Different rice varieties, due to their inherent characteristics, show different reactions to changing the drying conditions and milling operations. Hence, determining the optimum drying conditions and selecting the appropriate milling system can play an important role in reducing the losses in the milling process. In this regard, in order to study the effects of the paddy drying parameters and type of whitener on whole kernel percentage and the quality characteristics of two local and two high yielding rice varieties in the north of Iran, the factorial experiment with four factors in a completely randomized design was used. The four factors were including the rice variety in 4 levels (Hashemi, Tarom, Gohar and Keshvari), type of whitener in 2 levels (abrasive and friction), paddy final moisture content in 2 levels (9-10 and 11-12%) and drying air temperature in 2 levels (40 and 50°C). Results revealed that water absorption of Gohar and Keshvari was lower than that of Hashemi and Tarom, however the effect of milling system was not significant on water absorption. Higher and lower solid loss related to Gohar and Taroom, respectively. In total, results of this research showed that drying of paddy with 40°C, final moisture content of 11-12% and applying the abrasive type whitener for milling of local and high yielding rice varieties achieved more whole kernel, butfor milling of paddy with friction type system, final moisture content of 9-10% lead to more whole kernel.

کلیدواژه‌ها [English]

  • Abrasive type whitener
  • Drying air temperature
  • Friction type whitener
  • High yielding varieties
  • Landrace varieties
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