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Some physical properties of paddy and rice and their interrelations.

Bhattacharya, K. R. and Sowbhagya, C. M. and Swamy, Y. M. I. (1972) Some physical properties of paddy and rice and their interrelations. Journal of the Science of Food and Agriculture, 23 (2). 171-186, 17 ref..

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The results of a study of some of the physical properties of rice and their interrelations in a number of rice varieties are described. All dimensions of milled rice were closely related to those of the corresponding paddy. Density was nearly constant at 1.452 g/ml in all rice varieties; in paddy, the value was approximate equal to1.182 g/ml in round varieties and approximate equal to1.224 g/ml for others. Bulk density varied appreciably in both rice (0.777-0.847) and paddy (o.563-0.642 g/ml), and so did porosity. Angle of repose was relatively constant in different varieties or rice (average 37.5 degree ) and paddy (average 36.5 degree ). With increasing moisture content in rice, density decreased linearly; but bulk density decreased twice as fast and the porosity increased, owing to a concurrent progressive increase in the frictional property which decreased the degree of grain packing. In paddy, density and bulk density increased with increasing moisture content, showing the presence of a void space between the husk and the kernel. Density of rice increased slightly with milling; but bulk density, porosity and angle of repose were markedly affected by the degree of milling. In general, with progressive milling, bulk density decreased at first and then increased while porosity and angle of repose increased and then decreased; the changes were more pronounced in parboiled than in raw rice.

Item Type: Article
Uncontrolled Keywords: RICE-; Physical properties of rice & paddy; DENSITY-; /Density/ of rice; POROSITY-; /porosity/ of rice; MILLING-; /Milling/ & physical properties of rice; MOISTURE-CONTENT; /moisture content/ & physical properties of rice; PARBOILING-; /parboiling/ & physical properties of rice
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2012 09:34
Last Modified: 14 Aug 2012 09:34
URI: http://ir.cftri.res.in/id/eprint/7242

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