Influence of thermal processing on the cutting force of rice grain
Beata Ślaska-Grzywna
Katedra Maszynoznawstwa i Inżynierii Przemysłu Spożywczego, Akademia Rolnicza w LublinieAbstract
Paper presented heat treatment influence on the cutting force single rice grain of three different kinds. It was used three kinds of rice grain: brown rice, white rice and long rice grain. Rice was treated of microwave power 800 Watt and 1000 Watt for 11 and 16 minutes and it was traditional boiled in water for 30 minutes. The rice samples was taken every minute during microwave treating and every 5 minutes during traditional boiling. Simple rice grain was put to cutting trial. It was used Instron 4302 apparatus with rate of knife 50 mm·min-1 for cutting force measure. It was used double sites sharpened 2 millimeters thick knife. It was found that time of processing to obtain identical cutting force valve depend on kind of rice, time and method of heat processing. Identical cutting force valve of rice was obtained in shorter time at microwave heating of 800 and 1000 Watt than traditional boiled rice for all kinds.
Keywords:
rice, thermal processing, cutting forceReferences
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Katedra Maszynoznawstwa i Inżynierii Przemysłu Spożywczego, Akademia Rolnicza w Lublinie
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