Cerealor Sugar Case Studies Essay Example

rice production.

The milling process is necessary to transform rough rice into edible human food. Its objective is to separate the outer portions from the inner endosperm with minimal damage (Esminger et al, 1995). The rice milling process can be divided into various stages, which consist of cleaning (typically parboiling), dehulling, pearling, polishing, and grading.

According to Marshall and Wadsworth (1994), processors consider several quality aspects before milling grains. These include the size and shape of the kernel, which is important for appearance and processing preferences. Large kernels are often desired in the market. The milling yield of head rice is also a significant quality factor as most rice is consumed as whole kernels. However, an increase in kernel length can lead to breakage and reduce milling yields. Additionally, curvature or distortion of the kernel, as well as size variability among grains, are undesirable characteristics.

According to Marshall and Wadsworth (1994), the color of the hull is an important consideration when selecting rice. It is preferable to have a straw hull color rather than gold or other colors because different colors can impact the final appearance of the rice. Additionally, certain colored bran types, such as those with red or purple aleurone layers, may be acceptable in ethnic and gourmet markets but not in other markets. Another factor to consider is the kernel translucency and the absence of chalkiness or "white belly". A high degree of whiteness in the milled kernel is desirable.

Agronomic techniques for enhancing quality in rice production involve manipulating water conditions. Although rice can be grown on upland fields, its yields are generally lower compared to when it is cultivated in flooded conditions, as stated

by Greenland (1997). Consequently, rice displays greater sensitivity to water scarcity than other cereal crops.

The supply of water from various sources, such as soil, rivers, reservoirs, and groundwater, as well as the soil's ability to retain water, are critical factors that influence crop yield. Another method to maintain the water level in rice fields is through mid-season drainage, which can slightly reduce water use (Greenland, 1997). Intermittent irrigation is also an option, where only enough water is applied to cover the soil (Greenland, 1997). Additionally, rain, irrigation, floodwaters, and sediments contribute significant nutrients to rice-based cropping systems. However, the availability of nutrients varies among these water sources. Ultimately, ensuring a sustainable water supply is crucial for achieving high yields of high-quality rice.

Storage

Harvested rice kernels are kept in bins, silos, or large warehouses made of metal or concrete (Marshall and Wadsworth, 1994). The purpose of this storage is to shield the rice from the elements and pests. Successful storage is influenced by temperature, time, and moisture. The usual storage conditions for rice include: a) storage temperatures of 10 to 35 0C, b) moisture content of 10 to 15 %, and c) storage times of 2 to 24 months (Marshall and Wadsworth, 1994).

Changes in quality factors during storage have an impact on the chemical, physical, and functional qualities of rice. According to Marshall and Wadsworth (1994), alterations in quality factors include the following:

• Storage gases and color. The replacement of air with inert gases has minimal effects on the composition and physicochemical properties of rice. However, the color of polished rice tends to increase with higher storage
  

temperatures.

Water absorption and solid preservation of cooked rice grains were influenced by storage temperature. A noteworthy increase in water uptake was observed, particularly at higher temperatures. Conversely, the loss of solids experienced a decline throughout the storage period.

c) The gelatinisation temperature of polished rice does not change, but the supercooling temperature of rice starch or rice flour gels decreased during storage.

d) The tensile strength and crushing hardness of rice grains increased, leading to an increase in the yield of flour milling. Additionally, rice grains exhibited increased swelling, particularly at high storage temperatures.

e) During storage, the stickiness of cooked rice grains decreased while the cooking time increased.

According to Greenland's 1997 research, rice is the primary food option worldwide. This can be explained by various factors such as a growing understanding of the nutritional benefits of rice, the introduction of new rice products, and an increasing preference for ethnic cuisine.

Thanks to the progress in food technology, rice milling now offers a wide range of products. These encompass diverse rice varieties for cooking, along with breakfast foods, snacks, desserts, brewer's rice, baby foods, bakery products, and numerous other items (Marshall & Wardsworth, 1994).

Opportunities for improvement include the development of a new rice plant type that can yield more and respond better to water and nutrients. This plant should also be more resistant to pests and diseases. Achieving these goals can be done through advancements in genetic engineering and regulated breeding programs. Additionally, improving irrigation systems to promote efficiency and providing nutrients in the right form and time are essential. Greenland (1997) suggests that a more flexible government practice is also necessary to utilize the best

production environments.