| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,998 |
| تعداد مقالات | 33,576 |
| تعداد مشاهده مقاله | 44,214,564 |
| تعداد دریافت فایل اصل مقاله | 20,565,044 |
کاربرد روش سطح پاسخ در بهینه‌سازی شاخص‌های نیم جوش کردن برای پیش بینی بیشترین راندمان برنج سالم | ||
| تحقیقات سامانه‌ها و مکانیزاسیون کشاورزی | ||
| مقاله 6، دوره 18، شماره 68، شهریور 1396، صفحه 59-70 اصل مقاله (902.13 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/erams.2017.105642.1068 | ||
| نویسنده | ||
| ابراهیم تقی نژاد* | ||
| استادیار رشته مهندسی مکانیک ماشین های کشاورزی، دانشکده کشاورزی و منابع طبیعی مغان، دانشگاه محقق اردبیلی | ||
| چکیده | ||
| نیم جوش کردن، یک فرآیند هیدروگرمایی است و شامل سه مرحله غوطه‌وری، بخاردهی و خشک‌کردن شلتوک می‌باشد. در این تحقیق از روش سطح پاسخ و طرح مرکب مرکزی برای بهینه‌سازی شاخص‌های نیم جوش کردن (دمای غوطه‌وری و زمان بخاردهی) استفاده گردید. نمونه‌ها بعد از غوطه‌وری (55 ،60، 65 ، 70 و 75 درجه سلسیوس) و بخاردهی (2، 4، 6، 8 و 10 دقیقه)، طی 3 روز تحت شرایط محیطی تا رسیدن رطوبت نهایی به 11% (بر پایه‌تر) خشک شده‌اند. برای هر پاسخ با استفاده از تجزیه رگرسیون خطی چندگانه، مدل‌های چندجمله‌ای درجه‌ی دوم به دست آمد. تجزیه واریانس (ANOVA) برای بررسی صحت و دقت مدل برازش شده انجام شد. نتایج نشان داد که تأثیر مربع دمای غوطه‌وری و مربع زمان بخاردهی بر مقدار راندمان برنج سالم معنی‌دار (P | ||
| کلیدواژه‌ها | ||
| نیم جوش کردن؛ بهینه‌سازی؛ غوطه‌وری؛ بخاردهی؛ شلتوک برنج | ||
| عنوان مقاله [English] | ||
| Utilization of Response Surface Methodology (RSM) in Optimization of Parboiling Indicators for Maximum Head Rice Yield | ||
| نویسندگان [English] | ||
| E. Taghinejad | ||
| Assistant Professor | ||
| چکیده [English] | ||
| Parboiling is a hydrothermal treatment and it consists of 3 steps: soaking, steaming and drying of paddy. In this research RSM and central composite design was used for optimization of parboiling indicators (soaking temperature and steaming time). After soaking temperature of (55, 60, 65, 70 and 75 oC) and steaming time of (2, 4, 6, 8 and 10 min), the samples were dried for three days in the shade to a final moisture content of 11±1% (w.b.). Using multiple regression analysis a quadratic polynomial equation was developed for each response. Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. The results showed that the effects of soaking temperature and steaming time were found to be significant (p<0.01) with regards to head rice yield. Results also showed that, soaking temperature and steaming time were the most important variables which affect the head rice yield, respectively. Based on developed modeles, optimum conditions for the maximum head rice yield of (66.67%), were achieved at soaking temperature of 64.93oC and steaming time of 6.67 min. | ||
| کلیدواژه‌ها [English] | ||
| optimization, Parboiling, Rice Paddy, Soaking, Steaming | ||
| مراجع | ||
|
Ayamdoo, J. A., Demuyakor, B., Dogbe, W. and Owusu, R. 2013. Parboiling of paddy rice: the science and perceptions of it as practiced in northern Ghana. Int. J. Sci. Tech. Res. 2, 13-18.
Bekers, M., Grube, M., Upite, D., Kaminska, E. and Linde, R. 2007. Carbohydrates in Jerusalem artichoke powder suspension. Nutr. Food Sci. 37, 42-49.
Bello, M., Baeza, R. and Tolaba, M. P. 2006. Quality characteristics of milled and cooked rice affected by hydrothermal treatment. J. Food Eng. 72, 124-133.
Danbaba, N., Nkama, I., Badau, M. H., Ukwungwu, M. N., Maji, A. T., Abo, M. E., Hauwawu, H., Fati, K. I. and Oko, A. O. 2014. Optimization of rice parboiling process for optimum head rice yield: A response surfacemethodology (RSM) approach. Int. J. Agric. Forest. 4, 154-165.
De Lima, C. J. B., Coelho, L. F. and Conteiro, J. 2010. The use of response surface methodology in optimization of lactic acid production: focus on medium supplementation, temperature and pH control. Food Technol. Biotech. 48, 175-181.
Elbert, G., Tolaba, M. P. and Suárez, C. 2001. Effects of drying conditions on head rice yield and browning index of parboiled rice. J. Food Eng. 47, 37-41.
Eren, I. and Kaymak-Ertekin, F. 2007. Optimization of osmotic dehydration of potato using response surface methodology. J. Food Eng. 79, 344-352.
Fofana, M., Wanvoeke, J., Manful, J., Futakuchi, K., Van Mele, P., Zossou, E. and Bléoussi, T. M. R. 2011. Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin. Int. Food Res. J. 18, 715-721.
Islam, M. R., Roy, P., Shimizu, N. and Kimura, T. 2002. Effect of processing conditions on physical properties of parboiled rice. Food Sci. Technol. Res. 8, 106-112.
Islam, M. R., Shimizu, N. and Kimura, T. 2004. Energy requirement in parboiling and its relationship to some important quality indicators. J. Food Eng. 63, 433-439.
Kargozari, M., Moini, S. and Emam-Djomeh, Z. 2010. Prediction of some physical properties of osmodehydrated carrot cubes using response methodology. J. Food Process. Pres. 34, 1041-1063.
Krishna, D. K., Krishna, S. and Sree, R. P. 2013. Response surface modelling and optimization of chromium(vi) removal from aqueous solution using BorasusFlabellifer Coir powder. Int. J. Appl. Sci. Eng.11, 213-226.
Latifi, A. and Alizadeh, M. R. 2014. Effect of parboiling on qualities and milling of Iranian rice. J. Agric. Eng. Res. 15, 77-88.
Li, J. W., Ding, S. D. and Ding, X. L. 2007. Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao. J. Food Eng. 80, 176-183.
Manful, J. T., Grimm, C. C., Gayin, J. and Coker, R. D. 2008. Effect of variable parboiling on crystallinity of rice samples. Cereal Chem. 85, 92-95.
Mansourpoor, M. and Shariati, A. 2012. Optimization of biodiesel production from sunflower oil using response surface methodology. J. Chem. Eng. Process. Technol. doi:10.4172/2157-7048.1000141.
Miah, M. A. K., Haque, A., Douglass, M. P. and Clarke, B. 2002. Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization. Int. J. Food Sci. Technol. 37, 539-545.
Nasirahmadi, A., Emadi, B., Abbaspour-Fard, M. H. and Aghagolzade, H. 2014. Influence of moisture content, variety and parboiling on milling quality of rice grains. Rice Sci. 21, 116-122.
Omid, M., Yadollahinia, A. R. and Rafiee, S. 2010. Development of a kinetic model for thin layer drying of Paddy, Fajr variety. Biosys. Eng. . Iran. 41, 153-160. (in Persian)
Patindol, J., Newton, J. and Wang, Y. J. 2008. Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice. J. Food Sci. 73, 370-377.
Sareepuang, K., Siriamornpun, S., Wiset, L. and Meeso, N. 2008. Effect of soaking temperature on physical, chemical and cooking properties of parboiled Fragrant rice. World J. Agric. Sci. 4, 409-415.
Soponronnarit, S., Nathakaranakule, A., Jirajindalert, A. and Taechapairoj, C. 2006. Parboiling brown rice using super heated steam fluidization technique. J. Food Eng. 75, 423-432.
Taghinezhad, E., Khoshtaghaza, M. H., Minaei, S. and Latifi, A. 2015. Effect of soaking temperature and steaming time on the quality of parboiled Iranian paddy rice. Int. J. Food Eng. 11, 547-556.
Taghinezhad, E., Khoshtaghaza, M. H., Suzuki, T., Minaei, S. and Brenner, T. 2016. Quantifying the relationship between degree of starch gelatinization of rice and moisture-electrical conductivity of paddy during soaking. J. Food Process. Eng. 39, 442-452. | ||
|
آمار تعداد مشاهده مقاله: 786 تعداد دریافت فایل اصل مقاله: 550 |
||