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Physical and Water Absorption Characteristics of Some Improved Rice Varieties

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Abstract

The physical and water absorption characteristics of paddy and brown rice from some early maturing Oryza sativa varieties and newly developed interspecific (O. sativa × Oryza glaberrima) rice varieties were studied. The physical dimensions (length, breadth and width, length/width ratio, equivalent diameter), grain surface area and volume, sphericity, 1,000-kernel weight, bulk and true densities as well as porosity were determined. A nonlinear moisture diffusion equation was used to model the water absorption curves of the rice varieties at 30–60 °C. Digital images of the rice grains were analyzed for their tristimulus color parameters (L*, a*, b*). The physical characteristics of the rice varieties differed significantly (p < 0.05). The rice grains were of medium size with length/width ratio ranging between 2.80 and 3.50. Notably, the New Rice for Africa variety WAB 450 aka NERICA 1 had the smallest 1,000-kernel weight and the highest husk/paddy weight ratio. The equilibrium moisture content was significantly influenced (p < 0.01) by the soaking temperature and the rice component being soaked. The hydration rate curves were generally characterized by two falling rate periods. The predicted water absorption curves were very close to experimental curves (0.91 < r 2 < 1.00, p < 0.01). The interspecific variety (NERICA 1) had higher effective moisture diffusivity compared to the early maturing O. sativa varieties.

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Abbreviations

Φ:

Sphericity (percent)

L :

Length (millimeters)

W :

Width (millimeters)

T :

Thickness (millimeters)

ρ b :

Bulk density (kilograms per cubic meter)

ρ s :

Solid density (kilograms per cubic meter)

ε :

Porosity (percent)

V :

Grain volume (cubic millimeters)

S :

Surface area of grain (square millimeters)

D e :

Equivalent diameter (millimeters)

L*:

Lightness

a*:

Redness

b*:

Yellowness

MR:

Moisture ratio

M :

Instantaneous moisture content (percent dry basis)

M o :

Initial moisture content (percent dry basis)

M e :

Saturation moisture content (percent dry basis)

A 1 :

Constant of an approximate solution of diffusion equation (decimal)

D :

Effective moisture diffusivity (square meter per second)

DR:

Diffusivity ratio

B :

A function of W and L

D av :

Average effective moisture diffusivity (square meter per second)

t :

Soaking time (minutes)

R i :

Radius of infinite cylinder (meters)

R a :

Major radius of grain (meters)

R b :

Minor radius of grain (meters)

C :

A function of R a and R b

λ 1 :

Characteristic value

k :

Water absorption rate constant (per minute)

E a :

Activation energy (kilojoules per mole)

R :

Gas constant (8.314 J/mol/K)

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria

    Taofik Akinyemi Shittu & M. B. Olaniyi

  2. Department of Plant Physiology and Crop Production, University of Agriculture, Abeokuta, Nigeria

    A. A. Oyekanmi & K. A. Okeleye

Authors
  1. Taofik Akinyemi Shittu
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  2. M. B. Olaniyi
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  3. A. A. Oyekanmi
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  4. K. A. Okeleye
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Correspondence to Taofik Akinyemi Shittu.

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Shittu, T.A., Olaniyi, M.B., Oyekanmi, A.A. et al. Physical and Water Absorption Characteristics of Some Improved Rice Varieties. Food Bioprocess Technol 5, 298–309 (2012). https://doi.org/10.1007/s11947-009-0288-6

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