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Production Know How

Production Know How
10
Aug

Gelatinization temperature (GT)

Gelatinization temperature (GT)

1. GT is measured by determining the alkali-spreading value for which the alkali digestibility test is employed.
2.Grains are soaked in 1.7% KOH and incubated in a 30oC oven for 23 hours.

3.Measurement ranges are based on the following: Gelatinization temperature is estimated by the extent of alkali spreading and clearing of milled rice soaked in 1.7% KOH at room temperature or at 39oC for 23 hours.

4. The degree of spreading is measured using a seven-point scale as follows:

1. Grain not affected

File Courtesy: 
http://www.knowledgebank.irri.org/rkb/index.php/procedures-for-measuring-quality-of-milled-rice
10
Aug

1000 grain weight

1000 grain weight 

Count and weigh 1,000 whole grains.

File Courtesy: 
http://www.knowledgebank.irri.org/rkb/index.php/procedures-for-measuring-quality-of-milled-rice
10
Aug

Grain Shape

Grain Shape  

1. Follow the procedure of determining grain shape of paddy. Based on the length to width ratio, the shape of the milled rice will be determined. L/W ration is given by:

File Courtesy: 
http://www.knowledgebank.irri.org/rkb/index.php/procedures-for-measuring-quality-of-milled-rice
10
Aug

Whiteness

Whiteness 

1. Measure the grain whiteness using the whiteness Meter.

2. Separate and weigh yellow-fermented grains. Calculate the percentage of yellow/fermented grains using the formula

File Courtesy: 
http://www.knowledgebank.irri.org/rkb/index.php/procedures-for-measuring-quality-of-milled-rice
10
Aug

Chalkiness

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