El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz
Several factors are recognized as contributing to breakage of rice during milling. Most of the breakage is related quantitatively to the amount of cracked grains. Improperly harvesting or diving and bad storage conditions are related to damaged grains. Maceration (steeping rough rice to moisture of...
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| Formato: | Artículo |
| Lenguaje: | Portugués |
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Instituto Interamericano de Cooperación para la Agricultura (IICA)
2023
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| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/12309 |
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RepoCATIE123092023-10-25T18:31:02Z El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz Microbiological studies on rice (Oryza sativa) maceration: I. Maceration process effect on rice milling Estudo microbiológico da maceracao do arroz (Oryza sativa): I. Efeito do processo de maceracao sobre o beneficiamento do arroz Cereda, M.P Cunha, R.J.P Oryza sativa||Oryza sativa||Oryza sativa||Oryza sativa Arroz||rice||arroz||riz Maceración||macerating||maceração||macération Cosecha||harvesting||colheita||récolte Tratamiento térmico||heat treatment||tratamento térmico||traitement thermique Sede Central Several factors are recognized as contributing to breakage of rice during milling. Most of the breakage is related quantitatively to the amount of cracked grains. Improperly harvesting or diving and bad storage conditions are related to damaged grains. Maceration (steeping rough rice to moisture of 45%) practically eliminated breakage after milling, it can be done in cold or hot water and by steam (Malek Process). Temperatures maceration of 20, 30, 40, 50 and 60°C are studied in this paper. Water remotion in time intervals of 8 hours during maceration were also studied. Macerated rice samples were air dryed or subjected to thermic treatment and milling. Rice then was classified and the fraction considered was the weighted whole and 3/4 — length grains. Each fraction was expressed in “per cent” of husked grains weight. Higher yields were obtained with water remotion and without thermic treatment in all the temperatures. Maceration at 60°C was the best treatment, yielding 67%; yields of 42% were obtained in 50% € maceration and the control yields were 26% 2023-10-24T16:42:46Z 2023-10-24T16:42:46Z 1980-10 Artículo https://repositorio.catie.ac.cr/handle/11554/12309 openAccess pt Turrialba; Vol. 30, no. 4 5 páginas application/pdf Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| institution |
Centro Agronómico Tropical de Investigación y Enseñanza |
| collection |
Repositorio CATIE |
| language |
Portugués |
| topic |
Oryza sativa||Oryza sativa||Oryza sativa||Oryza sativa Arroz||rice||arroz||riz Maceración||macerating||maceração||macération Cosecha||harvesting||colheita||récolte Tratamiento térmico||heat treatment||tratamento térmico||traitement thermique Sede Central |
| spellingShingle |
Oryza sativa||Oryza sativa||Oryza sativa||Oryza sativa Arroz||rice||arroz||riz Maceración||macerating||maceração||macération Cosecha||harvesting||colheita||récolte Tratamiento térmico||heat treatment||tratamento térmico||traitement thermique Sede Central Cereda, M.P Cunha, R.J.P El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz |
| description |
Several factors are recognized as contributing to breakage of rice during milling. Most of the breakage is related quantitatively to the amount of cracked grains. Improperly harvesting or diving and bad storage conditions are related to damaged grains. Maceration (steeping rough rice to moisture of 45%) practically eliminated breakage after milling, it can be done in cold or hot water and by steam (Malek Process). Temperatures maceration of 20, 30, 40, 50 and 60°C are studied in this paper. Water remotion in time intervals of 8 hours during maceration were also studied. Macerated rice samples were air dryed or subjected to thermic treatment and milling. Rice then was classified and the fraction considered was the weighted whole and 3/4 — length grains. Each fraction was expressed in “per cent” of husked grains weight.
Higher yields were obtained with water remotion and without thermic treatment in all the temperatures. Maceration at 60°C was the best treatment, yielding 67%; yields of 42% were obtained in 50% € maceration and the control yields were 26% |
| format |
Artículo |
| author |
Cereda, M.P Cunha, R.J.P |
| author_facet |
Cereda, M.P Cunha, R.J.P |
| author_sort |
Cereda, M.P |
| title |
El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz |
| title_short |
El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz |
| title_full |
El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz |
| title_fullStr |
El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz |
| title_full_unstemmed |
El estudio microbiológico de la maceración de arroz (Oryza sativa): I. Efecto del proceso de maceración sobre el beneficio del arroz |
| title_sort |
el estudio microbiológico de la maceración de arroz (oryza sativa): i. efecto del proceso de maceración sobre el beneficio del arroz |
| publisher |
Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| publishDate |
2023 |
| url |
https://repositorio.catie.ac.cr/handle/11554/12309 |
| work_keys_str_mv |
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| _version_ |
1808116735899860992 |