2017 Volume 86 Issue 3 Pages 282-286
This study was conducted to improve the method to assess the thickness distribution of crude brown rice under poor ripening conditions using a quadrat-sampling slot-sieving grader. Under poor ripening conditions, the standard method for assessing the thickness distribution of crude brown rice is to shake about 200 g of crude brown rice for 8 min, then use a sieving grader. Using “Koshihikari” under poor ripening conditions and a 2 × 3 factorial design with three randomized blocks, assessed the relationship between the duration of shaking (2 min, 5 min, 8 min) and the sample weight of crude brown rice (ca. 200 g, ca. 100 g). A significant correlation was observed for the main effect on the weight ratio of the crude brown rice that had a thickness of 2.1 mm and 1.7 mm. However, the difference in weight ratio between the 200 g and 100 g samples was small. On the other hand, the sample weight and the duration of shaking. From these results, it was estimated that shaking about 100 g crude brown rice for 2 min is appropriate for the rice under poor ripening. It was concluded that this method is generally applicable for the investigation on the grain thickness distribution of the poor crude brown rice.
