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Characterization of Rice Grains

Introduction

The aim of this Application Report is to introduce a QC-method that enables the prediction of processability of rice grains using the Anton Paar Powder Flow Cell both by a mechanical test, as well as a fluidization test yielding the Cohesion Strength value or the pressure drop curve, respectively.

Rice as an irregularly shaped particle of biological origin offers an interesting challenge for the study of its flow behavior. Along with the complex influence of surface texture different rice harvests will exhibit different surface chemistry which is influential in respect to the complex proteins that act glue like and will affect flow behavior[1]. This complex interplay necessitates a direct measurement of its flow behavior[2] instead of indirectly characterizing it using for instance grain size distribution and/or surface characterization methods. Lastly since fluidization is used as a processing step[3], e.g. to dry rice on an industrial scale, the fluidization measurements give an impression of other useful applications involving rice. 

[1] RICE: Chemistry and Technology Author: Juliano B.O. 1985, St Paul, MN: American Association of Cereal Chemists ISBN 0913-250414

[2] Powders and Bulk Solids: Behavior, Characterization, Storage and Flow Author: Schulze, Springer Science & Business Media, 2007. D. 2011 ISBN 978-3-540-73768

[3] Applications of Fluidization to Food Processing Author: Peter Smith, John Wiley & Sons, ISBN: 978-0-632-06456-4 

 

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