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Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice

Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Exercise : . INFORMATION COLLECTION. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics. Course : Grain Quality

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Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice

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  1. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Exercise : INFORMATION COLLECTION

  2. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics

  3. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics PADDY CHARACTERISTICS List of characteristics 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

  4. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics QUALITY CHARACTERISTIC: MOISTURE CONTENT Moisture content has a significant influence on all aspects of paddy quality. To obtain high yields, it is essential that paddy be milled at the proper moisture content. Paddy is at its optimum milling potential when its moisture content is 14%

  5. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics QUALITY CHARACTERISTIC: IMMATURE Immature rice kernels are very slender and chalky and result in the production of excessive bran, broken grains and brewer’s rice

  6. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics QUALITY CHARACTERISTIC: VARIETAL PURITY A mixture of varieties in a sample of paddy causes difficulties in milling and usually results in reduced milling capacity, excessive breakage, lower milled rice recovery, and reduced head rice yields.

  7. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics QUALITY CHARACTERISTIC: DOCKAGE Dockage includes chaff, stones, weed seeds, soil, rice straw, stalks and other foreign matter. These impurities generally come from the field or from the drying floor.

  8. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics QUALITY CHARACTERISTIC: DISCOLORED Water, insects and heat exposure can cause paddy to deteriorate through biochemical changes in the grain which may result in the development of off-doors and changes in physical appearance

  9. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 1 : The quality characteristics QUALITY CHARACTERISTIC: CRACKED Overexposure of mature paddy to fluctuating temperature and moisture conditions leads to the development of crack in individual kernels.

  10. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 2 : Measuring moisture content OVEN METHOD This method weighs a sample of the paddy and then removes all the moisture by heating the sample in an oven. After the moisture has been removed, the sample is re-weighed.

  11. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 2 : Measuring moisture content MOISTURE METER This method weighs a sample of the paddy and then removes all the moisture by heating the sample in an oven. After the moisture has been removed, the sample is re-weighed.

  12. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 3 : Measuring grain dimension and varietal purity VARIETAL PURITY • Crops of a single variety are easier to manage because they • have uniform stands • fill uniformly • ripen at the same time • Milling a mixture of varieties results in: • reduced milling capacity • excessive breakage • lower milled rice recovery • reduced head rice yields A measure of varietal purity is the L-W ratio of the grain

  13. Average paddy length [A] Average paddy length [B] Length to width ratio (L/W) = Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 3 : Measuring grain dimension and varietal purity

  14. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 3 : Measuring grain dimension and varietal purity REVIEW 1. 2 3. 4.

  15. Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 3 : Measuring 1000-grain weight 1000-GRAIN WEIGHT • Procedure • Count 1000 grains of paddy. • Weigh the 1000 grains. • This is the 1000-grain weight.

  16. Wt of dockage [B] % Dockage = X 100 Total wt of sample [A] Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 4 : Measuring the amount of dockage PADDY PURITY - DOCKAGE • Procedure • Weigh a sample of paddy (about 100gm) [A]. • Separate the dockage from the paddy. • Weigh the dockage [B]. Dockage in a paddy rice sample – less is better.

  17. Wt of insects [B] X 100 % Insects = Total wt of sample [A] Wt of weed seed [B] X 100 % Weedseed = Total wt of sample [A] Wt of inertmaterial [B] X 100 % Inertmaterial = Total wt of sample [A] Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 4 : Measuring the amount of dockage DOCKAGE TYPES • Procedure • Weigh a sample of paddy (about 100gm) [A]. • Separate the insects from the paddy. • Separate the weed seed from the paddy. • Separate the inert material from the paddy. • Weigh the types of dockage [B], [C], and [D].

  18. Wt of cracked grains [B] X 100 % Cracked grains = Wt of sample [A] Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 5 : Measuring the percentage of cracked grain CRACKED GRAIN PERCENTAGE Crack detector • Procedure • Select a sample of about 25gm of paddy and weigh it [A]. • Separate the cracked grains from the paddy. • Weigh the discolored grains [B].

  19. Wt of immature grains [B] % Immature grains = X 100 Wt of sample [A] Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 6 : Measuring the percentage of immature grain IMMATURE GRAIN PERCENTAGE • Procedure • Select a sample of about 25gm of paddy and weigh it [A]. • Separate the immature grains from the paddy. • Weigh the immature grains [B].

  20. Wt of immature grains [B] % Immature grains = X 100 Wt of sample [A] Course : Grain Quality Module 3 : Determining the Physical Characteristics of Paddy Rice Lesson 7 : Measuring the percentage of discolored grain DISCOLORED GRAIN PERCENTAGE • Procedure • Select a sample of about 25gm of paddy and weigh it [A]. • Separate the immature grains from the paddy. • Weigh the immature grains [B].

  21. Course : Grain Quality Module 3 : Quality of paddy Review : QUIZ ANSWERS • Any four of moisture content. Varietal purity, cracked grain, immature or discolored • Air-oven method, using moisture • All foreign matter in he paddy sample. Weeds, insects, stones, inert • The length width ratio is used because it measures varietal purity • Yellowing or black spots through change in the

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