Tehnička svojstva zrna pirinča

Engineering properties of rice is essential for designing of storage bin. The physical properties of rice (ADT-43) namely, size, shape, thousand grains mass, aspect ratio, surface area, volume, bulk density, true density and porosity at moisture content ranging from 11.55 to 26.84% (db) were determined using standard techniques for development of ozone based storage bin. In this case, thousand grains mass, surface area and volume increased from 10.70 to 14.59 g, 14.58 to 16.94 mm2 and 3.78 to 4.76 mm3, respectively, with an increase in moisture content from 11.55 to 26.84% (db). Geometric mean diameter, sphericity, aspect ratio, true density and porosity increased from 2.30 to 2.48 mm, 0.45 to 0.46, 33.10 to 34.66%, 961.89 to 975.24 kg·m-3 and 26.97 to 29.66%, respectively, with an increase in moisture content from 11.55 to 26.84% (db). These properties are very essential for designing of different parts of ozone based storage bin.Tehnička svojstva pirinča su osnova za projektovanje skladišnog rezervoara. Sledeća svojstva pirinča (ADT-43): dimenzije, oblik, masa hiljadu zrna, površina, zapremina, gustina mase, stvarna gustina i poroznost, pri vlažnosti od 11.55 do 26.84% (db), određivane su standardnim tehnikama za razvoj ozonskog skladišnog rezervoara. U ovom slučaju, masa hiljadu zrna, površina i zapremina porasli su sa 10.70 na 14.59 g, 14.58 na 16.94 mm2 i 3.78 na 4.76 mm3, redom, sa povećanjem sadržaja vlage sa 11.55 na 26.84% (db). Geometrijski srednji prečnik, sveričnost, stvarna gustina i poroznost su se povećali sa 2.30 na 2.48 mm, 0.45 na 0.46, 33.10 na 34.66%, 961.89 na 975.24 kg·m-3 i 26.97 na 29.66%, redom, sa povećanjem sadržaja vlage sa 11.55 na 26.84% (db). Ova svojstva su osnov za konstruisanje različitih delova ozonskog skladišnog rezervoara

Značajne tehničke karakteristike zrna pirinča

Engineering properties of paddy is essential for designing of storage bin. The physical properties of paddy (ADT-43) namely, size, shape, thousand paddies mass, aspect ratio, surface area, volume, bulk density, true density and porosity at moisture contents ranging from 11.86 to 23.61% d.b. were determined using standard techniques and these effects on storage chamber design ware evaluated. In the case, thousand paddy mass, surface area and volume increased from 18.24 to 24.07 g, 28.91 to 31.82 mm2 and 17.55 to 20.52 mm3, respectively, with an increase in moisture content from 11.86 to 23.61% d.b. Equivalent diameter, sphericity, aspect ratio and bulk density increased from 3.22 to 3.39, 0.41 to 0.42, 30.55 to 31.91% and 568 to 613 kg•m-3, respectively, with an increase in moisture content from 11.86 to 23.61% d.b. Porosity and true density decreased from 46.82 to 38.27% and 1069 to 994 kg•m-3 respectively, with an increase in moisture content from 11.86 to 23.61%.Tehničke karakteristike pirinča su osnove za konstruisanje skladišta. Fizičke osobine pirinča (ADT-43), koje čine: veličina, oblik, masa hiljadu zrna, odnos širine i dužine zrna, površina, zapremina, gustina rasute mase, gustina zrna i poroznost, pri sadržaju vlage od 11.86 do 23.61% , određene su standardnim tehnikama, a zatim su ocenjeni njihovi uticaji na skladišnu komoru. U ovom slučaju, masa hiljadu zrna, površina i zapremina porasle su sa 18.24 na 24.07 g, 28.91 na 31.82 mm2 i 17.55 na 20.52 mm3, redom, sa povećanjem sadržaja vlage sa 11.86 na 23.61%. Ekvivalentni prečnik, sveričnost, odnos širine i dužine i gustina rasute mase porasli su sa 3.22 na 3.39, 0.41 na 0.42, 30.55 na 31.91% i 568 na 613 kg•m-3, redom, sa povećanjem sadržaja vlage sa 11.86 na 23.61%. Poroznost i gustina zrna smanjile su se sa 46.82 na 38.27% i 1069 na 994 kg•m-3, redom, sa povećanjem vlage sa 11.86 na 23.61%

Furijeova transformacija - spektroskopija u bliskoj infracrvenoj oblasti za brzo i nedestruktivno merenje sadržaja amiloze u zrnu pirinča

The quality and quantity of amylose are two important factors that determine the quality of paddy. The feasibility of developing a technique for rapid monitoring of paddy quality by using Fourier Transform - Near Infrared (FT-NIR) Spectroscopy combined with chemometrics was investigated. Spectra of 250 paddy samples were collected by using an integrating sphere accessory. The amylose content was analyzed by reference method. It ranged from 13.24 to 27.93%. The spectral data was analyzed by partial least squares (PLS) algorithm and calibration model generated. Correlation coefficient (R2) for the calibration model was >0.78 with root mean square error of estimation (RMSEE) 0.72 and root mean square error of cross-validation (RMSECV) 0.78 sa srednjim kvadratom odstupanja 0.72 i srednji kvadrat odstupanja unakrsne procene < 2. FT-NIR spektroskopijom su identifikovani uzorci koji sadrže amilozu sa talasnim brojevima 5184 i 6834 cm-1. Tako je razvijen brz, jednostavan i pouzdan metod određivanja sadržaja amiloze

Furijeova transformacija spektroskopije u bliskoj infracrvenoj oblasti za nedestruktivno i brzo merenje sadržaja vlage u zrnu pirinča

The accurate measurement of moisture content of paddy is essential for the effective supervision of its quality. The feasibility of measuring moisture content in paddy was investigated by Fourier Transform Near-Infrared (FT-NIR) spectroscopic technique. A calibration model was developed using paddy standards of varying moisture content in the near-infrared region (4000–12000 cm-1). The developed model was validated. FT-NIR spectroscopy with chemometrics, using the PLS–first derivative plus vector normalization method could predict the moisture content in paddy samples accurately up to an correlation coefficient (R2) value greater than 0.97, RPD (residual predictive deviation) greater than 6 and root mean square error of cross validation (RMSECV) value less than 0.5 with 5 factors in the prediction model. The developed model was applied to predict moisture content in paddy samples within 10-12 seconds. The developed procedure was further validated by recovery studies by comparing with oven method and indirect method (digital moisture meter) of moisture determination.Tačno merenje sadržaja vlage u celom zrnu pirinča je osnova efikasne kontrole njegovog kvaliteta. Primenjivost merenja vlage u celom zrnu pirinča bilo je ispitivano Furijeovom transformacijom sprektroskopske tehnike u bliskoj infracrvenoj oblasti (FT-NIR). Kalibracioni model je razvijen upotrebom standarda variranja sadržaja vlage za pirinač u bliskoj IC oblasti (4000–12000 cm-1). Razvijeni model je ocenjen. FT-NIR spektroskopija sa hemometrijom, upotrebom PLS–prvih derivata plus metod normalizacije vektora može da predvidi sadržaj vlage u uzorcima pirinča sa tačnošću do koeficijenta korelacije (R2) većeg od 0.97, RPD (rezidualna devijacija predviđanja) veća od 6 i greška korena srednjeg kvadrata unakrsne validacije (RMSECV) manja od 0.5 sa 5 faktora u prediktivnom modelu. Razvijeni model bio je primenjen da predvidi sadržaj vlage u uzorcima pirinča za 10-12 sekundi. Razvijeni postupak dalje je ocenjivana povratnim studijama poređenjem sa metodom rerne i indirektnim metodom (digitalni merač vlage) za određivanje vlažnosti

Razvoj PLS modela za brzo određivanje sadržaja proteina u pirinču upotrebom furijeove transformacije – bliska infracrvena spektroskopija

This study attempted the feasibility to use near infrared spectroscopy as a nondestructive analysis method to qualitative and quantitative assessment of rice quality of Central Warehousing Corporation, India. A PLS model were developed using rice standards of different concentrations in the near-infrared region (4.000–12.000 cm-1). The developed models ware authenticated using test validation technique. FT-NIR spectroscopy with chemometrics, using the PLS–first derivative plus vector normalization method could predict the protein content of stored rice samples accurately up to an correlation coefficient (R2) and residual predictive deviation (RPD) values were 0,98 and 7,21, respectively. The error values such as root mean square error of cross validation (RMSECV) and root mean square error of estimation (RMSEE) were 0,28 and 0,25, respectively, with 11 factors in the prediction model. The developed model was applied to predict protein content in rice samples within 15 seconds. The developed procedure was further validated by recovery studies by comparing with micro Kjeldahl method of protein determination. These results show that NIR spectroscopy could hold up traditional techniques in studying qualitative assessment of rice.Ovim istraživanjem je primenjena mogućnost upotrebe bliske infracrvene spektroskopije kao nedestruktivne analitičke metode za kvalitativnu i kvantitativnu procenu kvaliteta pirinča. PLS model je razvijen upotrebom pirinča sa različitim koncentracijama u bliskoj infracrvenoj oblasti (4.000–12.000 cm-1). Razvijeni modeli su provereni tehnikom validacionog testa. FT-NIR spektroskopija sa hemometrijom, korišćenjem metoda PLS-prvog derivate plus vektroske normalizacije, može predvideti sadržaj proteina uskladištenog pirinča, sa koeficijentom korelacije (R2) i rezidualnom prediktivnom devijacijom (RPD) od 0.98 i 7.21, redom. Mere greške, kao srednja kvadratna greška unakrsne validacije (RMSECV) i srednja kvadratna greška procene (RMSEE) bile su 0.28 i 0.25, redom. Razvijeni model je bio primenjen za procenu sadržaja protein u uzorku pirinča u roku od 15 sekundi. Postupak je dalje ocenjivan poređenjem sa mikro Kjeldahl metodom određivanja proteina. Ovi rezultati pokazuju da NIR spektroskopija može da podrži tradicionalne tehnike kvalitativne analize pirinča

Modeliranje termičkih karakteristika luka (Allium Cepa L. var Aggregatum) u zavisnosti od sadržaja vlage

The thermal properties of multiplier onion namely thermal conductivity, thermal diffusivity and specific heat were determined in the moisture range of 80.87 to 88.84 % w.b. Thermal conductivity was determined using a line heat source transient heat transfer method whereas the thermal diffusivity was determined by Dickerson method using the thermal diffusivity probe. The thermal conductivity and specific heat of onion increased whereas the thermal diffusivity decreased with increase in moisture content. The thermal conductivity, thermal diffusivity and specific heat of onion ranged from 0.17 ± 0.01 to 0.53 ± 0.03 W/mK, 4.32 x 10-7 ± 0.58 to 2.01 x 10-7 ± 0.11 m2/s and 1.01 to 5.75 J/kg.K, respectively. Mathematical modeling was done using the linear regression analysis to predict the specific heat of onions. Among the different models developed, the empirical equation which involved the thermal diffusivity and moisture content predicted the specific heat of onion with a R2 of 0.974.Termalne osobine luka, kao što su: toplotna provodljivost, toplotna difuzija i specifična toplota su određivane u opsegu vlage od 80.87 do 88.84%. Toplotna provodljivost je određena metodom prolaznog prenosa toplote dok je toplotna difuzija određena Dickerson metodom, korišćenjem toplotne difuzione sonde. Toplotna provodljivost i specifična toplota crnog luka porasle su dok je toplotna difuzija smanjena sa povećanjem sadržaja vlage. Toplotna provodljivost, toplotna difuzija i specifična toplota crnog luka u rasponu od 0,17 ± 0,01 na 0,53 ± 0,03 V/mK , 4.32 h 10-7 ± 0,58 do 2,01 k 10-7 ± 0,11 m2/s i 1,01 do 5,75 J/kg.K , redom. Matematičko modeliranje je urađeno pomoću linearne regresione analize predviđene specifične toplote luka. Među različitim razvijenim modelima, empirijska jednačina koja uključuje toplotnu difuziju i sadržaj vlage predvidela je specificnu toplotu crnog luka sa R2 od 0,974

Optimizacija procesa ekstrudiranja pirinač-riba ekstrudata sa neiskorišćenim delovima ribe na osnovu fizičkih, funkcionalnih i teksturnih svojstava

Extrudates were prepared with Sea bass, an underutilized fish and rice flour using a twin screw extruder. Different process parameters viz. moisture content of feed (10%, 15%, 20% and 30%), fish content in feed (10%, 15%, 20% and 30%) and barrel temperatures (100°C and 110°C) were used for extrusion. The physical properties viz., bulk density, expansion ratio and moisture content of extrudates, functional properties such as water absorption index, water solubility index and textural properties of the extrudates were studied. The results shown that the expansion ratio and bulk density of the extrudates were in the range from 2.85 to 4.10 and 130 to 225 kg/m3 respectively. The WAI and WSI of the extrudates varied from 5.2 to 6.7g•g-1 and 17% to 30% respectively. Maximum hardness was observed at 30% feed moisture, 30% fish mince content and 110°C barrel temperature. Analysis of Variance (ANOVA) revealed that all the process parameters significantly affected the physical, functional and textural properties of extrudates. The optimum process parameter to extrude rice fish extrudates were obtained at 10% feed moisture, 10% fish content and barrel temperatures of 110°C.Ekstrudati su pripremljeni od neiskorišćenih delova brancina i pirinčanog brašna pomoću dvopužnog ekstrudera. Različiti parametri procesa: sadržaj vlage u hrani (10%, 15%, 20% i 30%), procenat količine ribe u hrani (10%, 15%, 20% i 30%) i temperatura (100 °C i 110 °C) su menjani pri ekstrudiranju. Proučavane su fizičke osobine: gustina, nivo ekspanzije i sadržaj vlage ekstrudata, kao i funkcionalna svojstva kao što su: indeks apsorpcije vode, indeks rastvorljivosti u vodi i teksturna svojstva ekstrudata. Rezultati su pokazali da su odnos ekspanzije i gustina ekstrudata u opsegu od 2.85 do 4.10 i 130 do 225 kg•m-3, redom. WAI i WSI ekstrudata variraju od 5.2 do 6.7 g•g-1 i 17% do 30%, respektivno. Najveća tvrdoća je primećena na 30% vlage u hrani, 30% riba mlevenog sadržaja i temperaturi od 110°C u cevi. Analiza varijanse (ANOVA) je pokazala da su svi parametri procesa značajno uticali na fizička, funkcionalna i teksturna svojstva ekstrudata. Optimalni parametri procesa ekstruzije pirinča i ribe su iznosili: vlaga u hrani 10%, sadržaj ribe 10% i temperaturi u cevi od 110°C

Sublethal Effects of Arsenic on Oxygen Consumption, Hematological and Gill Histopathological Indices in Chanos chanos

Background: The current study was performed aiming to evaluate possible changes in the effect on oxygen consumption, hematology and gill histopathological parameters in fish (Chanos chanos) upon exposure to sublethal concentration of the metalloid arsenic. Methods: Bioassay tests were conducted for determining the LC50 values of arsenic for 96 h. Oxygen consumption in control and arsenic-exposed fish was estimated using Winkler&rsquo;s method. Red blood corpuscular (RBC) count was examined with a Neubauer counting chamber under a phase contrast microscope. Hemoglobin (Hb) was estimated following the acid hematin method. Histopathological studies were carried by processing and staining the gill tissues with hematoxylin and eosin in accordance with standard histological techniques. They were then subjected to examination under a scanning electron microscope. Results: Chanos chanos exposed to 1/10th of LC50 (24.61%) for a period of 30 days exhibited a maximum decline in the rate of respiration, followed by a decline in RBC and Hb above 45.59% and 51.60%, respectively. Significant toxic lesions encompassing fused gill lamellae, detached gill epithelium, hyperplasia and hypertrophy of respiratory epithelium became heavy handed on the 30th day. Conclusion: Information synthesized from our study serves to be useful in monitoring and managing (As) contamination in the aquatic environment