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标题：PREDICTION AND VALIDATION OF PHYSICAL QUALITIES OF OFADA RICE AS AFFECTED BY STORAGE DURATION AND PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY
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作者：Adekoyeni Oludare Olumuyiwa ; Akinoso Rahman ; Adegoke 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2017
卷号：18
期号：4
页码：579
出版社：Valahia University Press
摘要：The objective of the study was to produce optimum physical qualities of Ofada rice with varying independent variablesof storage duration and processing conditions using response surface D-Optimal. The experimental design independentvariables were storage duration (1 - 9 months) and processing conditions (soaking, 1-5 days; parboiling, 80-120C;drying, 30 -70C) and responses were size characteristics, head rice yield, brokenness, chalkiness and colour value.The experimental results were evaluated, optimised and modelled using response surface methodology. The resultrevealed that storage duration and processing parameters affected physical quality of Ofada rice. The predicted R2ranged between 0.9148 and 0.7373 which confirmed the fitness of the model. Coefficient of the quadratic model showedthe effect of soaking time influence positively size characteristics, brokenness, chalkiness and colour value. Parboilingand drying temperature determined head rice yield, parboiling positively influence colour value of Ofada rice while theeffect of paddy storage was more felt on lightness. The best optimum solution for storage and processing conditions aspredicted include storage of paddy for 1 month, soaking in water for 1 day, parboiling at 119.92°C and drying at30.32°C.
关键词：Ofada rice; response surface methodology; OS6 processing conditions; optimisation