Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

秸杆材料用作草皮栽培基质的研究

本文介绍了秸杆毡的成型工艺 ,通过植物所需的水、肥料和空气三种因素对秸杆毡的化学和物理性能进行了研究 ,该材料可被用作草皮栽培基质     

Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme

ABSTRACT: The effectiveness of 3 carbohydrases for protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20:1), α-amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55 °C), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ratio of 17:1, 87637 units amylase, and 50.9 °C. These results suggest that impure food-grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB.     

Study of the morphology and mechanical properties of polypropylene composites with silica or rice‐husk

The mechanical, morphological behavior and water absorption characteristics of polypropylene (PP) and silica, or PP and rice‐husk, composites have been studied. The silica used in this study as filler was a commercial type produced from soluble glass or rice husks. The compatibilizing effect of PP grafted with monomethyl itaconate (PP‐g‐MMI) and/or with vinyltriethoxysilane (PP‐g‐VTES) as polar monomers on the mechanical properties and water absorption was also investigated. In general, a high loading of the studied fillers in the polymer matrix increases the stiffness and the water absorption capacity. This effect is more noticeable in the tensile modulus of the PP/silica composite with PP‐g‐VTES as compatibilizer. However, the increase of the rice‐husk charge as a natural filler in the PP matrix decreases the stiffness, and in the presence of PP‐g‐MMI as compatibilizer in PP/rice‐husk, the tensile modulus and water absorption of the composite were improved. The better adhesion and phase continuity in the PP/silica and PP/rice‐husk composites with different compatibilizers was confirmed by the morphological study. Copyright © 2004 Society of Chemical Industry     

垄作冷渍型稻田氮、磷、钾化肥适宜施量及施用方法研究

通过垄畦栽冷渍型稻田早、中稻化肥不同施量及施用方法的田间试验,建立氮、磷、钾化肥施用量与产量的回归方程,推导出早、中稻氮、磷、钾化肥最佳施用量;在施肥量相等情况下,深施比表施肥效好,钾肥不足情况下,以稻草代钾肥同样取得较好增产效果。     

Process Variables, Gelatinized Starch and Moisture Effects on Physical Properties of Mungbean Noodles

The effects of amounts of gelatinized starch and moisture in the final slurry or dough, cooking time, holding time, and holding temperature on physical properties of mungbean noodles were studied. Cooking loss, cutting stress, work to cut, and transparency of noodles were measured. Moisture content of the final slurry or dough, cooking time, and holding temperature were the most important factors that affected physical properties of mungbean noodles. Processing should be done at moisture contents not exceeding 55%, cooking times not longer than 40 set, and holding temperatures not lower than 3° using 5% of total starch as gelatinized starch and holding time of 36 hr.     

Electricity generation from rice husk in Indian rice mills: Potential and financial viability

Rice husk generated as a by-product of rice processing is an important energy resource. The availability of this resource in India has been assessed and the technologies for exploitation of its energy potential in rice processing industry discussed. Nomographs have been developed for estimation of the husk required to meet the energy demand of parboiling, drying and milling operations. The unit cost of electricity using rice husk gasifier-based power generation systems has been calculated and its financial feasibility assessed in comparison with utility-supplied and diesel-generated electricity. With the cost and efficiency data assumed here, the unit cost of electricity produced by rice husk gasifier-dual fuel engine-generator system varies between Rs 2/kWh and Rs 7/kWh. (Note: 35 Rs approximates to $US 1.)     

Effect of fermentation on ionizable iron in cereal-pulse combinations

The average diet in most developing countries is predominantly cereal based. Wheat, rice and millets are major staple foods. Although these diets are sufficient in iron, their low bioavailability is one of the most significant factors for iron deficiency anaemia. Traditional techniques like fermentation show promise in improving iron bioavailability. In vitro ionizable iron was estimated in 31 different combinations of rice, wheat, sorghum, black gram, bengal gram, green gram and coriander in five replicates with or without, fermentation in steamed products. Results indicate that in general cereal pulse combination and fermentation significantly ( P <0.05) increase the per cent ape of ionizable iron. Combination effects dominated in rice whilst fermentation dominated in sorghum. There was a significant reduction ( P <0.05) in phytate phosphorus on fermentation but no loss of tannin.     

Urea briquette applicator for transplanted rice

A plunger-type, completely hand-operated applicator prototype, made of polyvinyl chloride (PVC), for deep placement of urea briquettes (UB), i.e., pillow-shaped urea supergranules with edges, in line transplanted rice has been developed for use by small-scale rice farmers. The field evaluation of the applicator was conducted in the Philippines during the 1989 dry season. The applicator consistently placed UB at proper depth (7 to 8 cm), which resulted in low concentrations of urea N (<7 ppm) in about 4 cm of floodwater 1 day after placement. These findings indicated that the prototype worked properly. Average work output of the applicator was 0.20 ha workday^–1 and may increase with practice. The yields of irrigated transplanted rice in the field trials show that agronomic efficiencies of hand-placed UB and applicator-placed UB were equal and were superior to those of split-applied prilled urea.     

Mechanical properties and thermal stability of rice husk ash filled epoxy foams

Mechanical properties and thermal stability of epoxy foams filled with white and black rice husk ash were studied. Epoxy foams were prepared from a commercial system and filled with different amounts of both the ashes (0, 6.8, 12.8, 18.0, and 22.7 wt %). The incorporation of both the ashes modified the final morphology of the foam, decreasing the average cell size and increasing the number of cells per volume unit. For all filler percentages used, the specific modulus and strength results showed that the white ash is more effective as reinforcing agent than the black ash. The initial degradation temperature was not affected by the content and type of ash used as the filler. The integral procedure decomposition temperature, weight loss, and char residue results were related to the ash type and atmosphere used in the thermogravimetric analysis. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci, 2006