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Influence of soaking variables on rice (Oryza sativa) de-husking quality CIGR Journal
Abdullahi, Hussein Itopa; Salihu, Onimisi Abdulraheem; Ali, Mohammed Abdulkarim.
This work studied the influence of soaking variables on rice de-husking quality. The variables considered were temperature, time and variety. Three different levels of temperatures were chosen. The three different levels of temperatures were 50, 70 and 90˚C respectively. Two different levels of time were chosen. The time chosen were 6 and 12 hours respectively. Jemila and Sipi were the two varieties of rice used for this study. The variables to be studied were completely randomized and each combination of the experiment was replicated thrice. In all, there were 36 treatments (i.e. 3 temperatures×2 times× 2 varieties× 3 replications). The results obtained from the experiment indicates that broken percentage decreases with increase in soaking temperature...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Postharvest Engineering Saoking variable; Rice de-husking; Rice quality; Soaking time; Soaking temperature.
Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5318
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