Current rice research projects
March 01, 2001
by Emily Wilson
Drying and tempering
• Determine the impact of airflow velocity on the drying rate constant.
• Correlate fissure occurrence to head rice yield for various drying treatments.
• Incorporate the glass transition temperature concept in rice drying to optimize drying strategies.
• Characterize individual kernel size distributions at harvest and during drying.
• Use video microscopy to characterize fissure formation in rice kernels during drying.
• Determine the thermal conductivity of rough rice above and below the glass transition
• Determine minimum tempering durations between drying passes.
• Study the shrinkage behavior of a single rice kernel using thermomechanical analysis.
• Predict the intra-kernel temperature and moisture distribution through finite element modeling of rice drying.
• Study the fracture mechanism of rice kernels from a polymer science perspective.
• Study the glass transition and other transitions of a single rice kernel by dynamic mechanical analysis.
• Show how variety, geographic location, maturity and chalkiness affects the glass transition of rice kernels.
• Relate shrinkage to stress distribution inside kernels and predict single kernel fissuring potential and milling quality.
• Analyze the milling quality of rice as affected by individual kernel property distributions at harvest.
• Predict internal stress distributions duringdrying using finite element analysis.
• Characterize individual rice kernel moisture content distributions at harvest and in relation to milling quality.
• Quantify the effects of controlled ambient aeration during rice storage to prevent insect damage and maintain quality.
• Kinetics and quantification of rice yellowing.
• Evaluate various laboratory mills for use in milling small samples of rice.
• Develop an extraction method for rice bran oil using supercritical carbon dioxide.
Sensory analysis/quality assessment
• Predict sensory texture of short, medium and long-grain rice using spectral stress strain analysis.
• Correlate instrumental measurements to sensory evaluation of cooked long-grain rice texture.
• Develop near-infrared calibrations for rapid measurement of rice sensory attributes.
• Determine the sensory attributes (appearance, flavor and texture) most important to U.S. Asian consumers.
• Predict sensory texture attributes of jasmine rice by instrumental analysis using a texture analyzer.
• Study rice texture and functionality as affected by starch and protein chemistry during storage.
Cereal chemistry/value-added processing
• Investigate the influence of rice source, additives and processing variables on rheological, sensory and chemical properties of rice milk.
• Evaluate the structure and properties of rice varieties of different milling and grain qualities.
• Characterize the effect of processing and storage conditions on physical and chemical properties of rice starch.
• Investigate the single-stage production of high glucose syrup using immobilized enzymes.
• Show the effects of growing location and harvesting time on physical and chemical properties of rice flours and starches.
• Determine the properties of starch from defective rice.
• Determine the effect of drying and tempering treatments on moisture absorption kinetics
and structural and chemical changes of rice.