การพัฒนาวิธีการประเมินคุณภาพข้าวเปลือกชื้นภายใต้ระบบตรวจสอบคุณภาพ

Abstract

Development on quality evaluation methodology of moist paddy aimed to develop rapid and accurated technologies for moist paddy quality evaluation was comprised of 3 activities, as 1. Comparative of moist paddy in various levels of impurities. 2. Comparison of milling recovery rate in brown rice and milled rice. 3. Development on rapid milling recovery testing methodology. The moist paddy from Phitsanulok, Phichit, Sukhothai, Kamphangphet and Uttaradit farmer field were sampled. The moisture content was investigated with moisture tester, Kett PM-400, and oven method, 130 °C 2 hrs. Results showed that mostly of moist paddy were 22.0-27.0% mc, the moisture content of moist paddy with impurities was greater than without impurities. the amount of impurities were 0.53 – 10.81%, the head rice from brown rice was related to head rice from milled rice, with (r) = 0.32** However, the moist paddy, which high moisture content more than 25%, head rice from brown rice was fluctuated. Furthermore, the microwave methods was the best method for rapid drying, relationship between head rice yield (%) of drying with microwave were 360 watt for 1 min., tempering 1 min., then dry again 1 min. and 600 watt 1 min., tempering 1 min., then dry again 1 min. with air dry (control) were (r) = 0.66** and 0.73**