اثر فرآیند خیساندن چند مرحله‌ای بر عملکرد برنج سالم شلتوک نیم پخت شده

نوع مقاله : مقاله پژوهشی

نویسندگان

بخش مهندسی بیوسیستم، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ج. ا. ایران

چکیده

نیم‌پخت کردن برنج یک از عملیات آبی-حرارتی شلتوک پیش از فرآیند‌های خشک­کردن و پوست­کنی شلتوک است.. این عملیات نقش موثری در افزایش کیفیت دانه برنج هنگام ذخیره کردن، آسیاب کردن و پختن دارد. در این مطالعه برای انجام فرآیند نیم‌پخت کردن، از دو رقم شلتوک طارم و فوجی‌مینوری برای خیساندن معمولی و چندمرحله‌ای (پلکانی) به مدت 90 دقیقه در آب با دماهای 50، 60 و 70 درجه سلسیوس استفاده شد. خیساندن چندمرحله‌ای در دو و سه مرحله انجام شد و سپس نمونه‌ها به مدت 15 دقیقه در فشار اتمسفر بخاردهی شدند. خشک کردن با استفاده از خشک‌کن هوای گرم با بستر ثابت با دمای 35 درجه سلسیوس صورت گرفت. نتایج نشان داد در خیساندن به روش معمولی، اثر عامل‌های اصلی شامل دمای خیساندن و مدت زمان بخاردهی بر درصد ترک، استحکام خمشی و عملکرد برنج سالم هر دو رقم معنادار (0/05>P) بود. تاثیر مراحل خیساندن و مدت زمان بخاردهی بر درصد ترک، استحکام خمشی و عملکرد برنج سالم در دمای 70 درجه سلسیوس در هر دو رقم معنادار بود. به‌طور کلی خیساندن چندمرحله‌ای در مقایسه با خیساندن معمولی تاثیر مثبت قابل توجهی بر صفات اندازه‌گیری شده داشت.

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