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MSc Project Presentation, TEZPUR UNIVERSITY MSc 4th Semester, 2017(January - May)

Presentation · September 2018

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1 author: Some of the authors of this publication are also working on these related projects: Investigation of the surface and reflectance properties of rice and its by-products View project A DETAILED STUDY ON OPTICAL AND PHYSICAL PROPERTIES OF RICE AND ITS BY-PRODUCTS View project Ankurjyoti Bordoloi India Meteorological Department

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By Ankurjyoti Bordoloi M.Sc. 4th Semester Roll No. PHY15009 Supervisor

• Dr. Dambarudhar Mohanta

Associate Professor

• Dept. of Physics

M.Sc. 4th Semester Major Project A STUDY ON OPTICAL AND PHYSICAL PROPERTIES

OF RICE AND ITS BY-PRODUCTS

 Rice is one of the most common food prevailing among us. It has lot

• f importance in terms of by-product and nutrition.

 There are varieties & different by-products of rice such as Glutinous

Rice, Parboiled Rice, Puffed Rice, Flat Rice, Rice Noodles, Rice Bran Oil, Rice Crackers etc.

 The properties and nutritional values varies for different products.  The study of optical and physical properties and their correlations of

different products have been rarely studied and discussed.

Sa Samp mple les s tak aken en fo for ob

• bse

servatio rvation

The samples chosen for our work are:

1)

Glutinous Rice

2)

Normal Rice

3)

Flat Rice

4)

Puffed Rice The digital photographs of the samples are shown below:

Fig: Normal Rice Fig: Flat Rice Fig: Puffed Rice Fig: Glutinous Rice

Properties Glutinous Rice Normal Rice Flat rice Puffed rice Appearance Long grained (Oval Shaped) Long grained (Cylindrical

• r Oval)

Flat light dry flakes. Long grained (Oval shaped) Colour White White, Black, Brown or Red. In general Brown. In general, White and Brown. Mass (per grain) 0.0187 gm 0.0172 gm 0.0139 gm 0.0155 gm Density 0.83 gm/cm3 0.77 gm/cm3 0.3 gm/cm3 0.096 gm/cm3 Calories (per 100gm) 97 130 258 402 Length 8 cm 8 cm 13 cm 13 cm Dryness Medium High Very High Very High

Physical Properties

X-Ray Diffraction (XRD) Study

Sample

Crystallinity (%)

Glutinous Rice 17.13% Normal Rice 25.98% Puffed Rice 24.87% Flat Rice 16.79%

Results and Discussions

• All the rice samples showed almost similar

trend; but in case of Glutinous Rice, initial variations are observed.

• For Glutinous Rice, peaks are observed at

23.1o and 15.18o which proves a C-type pattern.

• For Normal Rice also C type patterns are
• bserved (peaks at 18.1o and 23.1o).
• Puffed Rice and Flat Rice don’t show any

special pattern as peaks are not similar to the theoretical value.

• By

products

• f

rice shows lower crystallinity than normal rice.

• Rice and its by products are mainly

macromolecular & amorphous nature, as degree of crystallinity < 30% .

Fig: X-Ray Diffraction Patterns

 Reflectance Properties through UV-Visible Spectroscopy

Fig: UV-Visible Spectra of all the Samples

• Area under the curve from

UV-vis spectroscopy plot

Fig: Area Under the Curve

• Reflectance of light is highest for

Glutinous Rice.

• Puffed Rice shows slightly different type
• f characteristics.
• Peaks are observed at 310 nm & 380 nm

for Glutinous Rice.

• Puffed Rice and Flat Rice show almost

equal reflectance.

• Below 540 nm, reflectance from Flat

Rice is greater than Puffed Rice; but after 540 nm, the reverse is observed.

Microstructural Analysis through SEM

1) NORMAL RICE 2) FLAT RICE 3) PUFFED RICE

Fig: SEM images of Normal Rice at different magnifications Fig: SEM images of Flat Rice at different magnifications Fig: SEM images of Puffed Rice different magnifications

From the SEM images for rice and its by-products, we find that the surface morphology is different for each of the samples.

Sl. No Normal Rice Flat Rice Puffed Rice 1

Void fraction low. Void fraction is high but due to the applied pressure during manufacturing. Void fraction is highest as cellulose materials are expanded due to the applied heat during manufacturing process.

2

Holes are less observed

• n the surface.

Some holes are on the surface. Holes are observed on the surface.

3

Reflectance is highest as roughness is low. Reflectance is low as roughness is high. Due to micro voids, roughness is highest, so reflectance is low.

4

Granules are less seen and different shape & size. Starch granules have different shape and size. Starch granules have different shape and size.

5

Dimension of granules is small and in the

• rder of ~1µm.

Dimension of granules is in the range of 1-10µm. Dimension of granules is in the range of 1-50µm. It is due to the expansion of cellulose material.

Res esults ults from m SEM EM images ages

 SURFACE PROPERTIES PLAY AN IMPORTANT ROLE IN THE

OPTICAL PROPERTIES.

 ORDER OF EMPTY SPACE : RICE < FLAT RICE < PUFFED

RICE.

 ROUGHNESS : RICE < FLAT RICE < PUFFED RICE.  EXPANSION OF CELLULOSE MATERIAL IS OBSERVED IN

PUFFED RICE.

 STRONG CORRELATION IS OBSERVED BETWEEN THE

REFLECTANCE PROPERTIES AND MORPHOLOGICAL FEATURES.

Porosity Measurement

P(%) = (Vi - Vf)/Vs × 100

P = the porosity of the sample (%) Vi = The combined volume of the sample + added water (mL) Vf = The final volume of the sample + added water (mL) Vs = The volume of the sample (mL)

For Normal Rice, P = 66.67% For Glutinous Rice, P = 75%

• Since Glutinous Rice is highly sticky in nature, it has the capacity to absorb

more water than normal rice.

• Surfaces of flat rice & puffed rice are damaged instantly with added water; so

their porosity can’t be measured.

Porosity gives us the void or empty space inside the grain; which also gives us the water holding capacity.

Rapid Visco Analyzer (RVA) analysis

Fig: Viscosity vs Time Curve

Steps of the experiment are shown in the block diagram

Fig: Viscosity vs Temperature Curve

• Viscosity vs Temperature Curves:

RVA Profiles

Fig: RVA Profiles for all the four samples Sample

Pasting Temperature (degree C) Peak Viscosity (cP) Hold Viscosity (cP) Breakdown Viscosity (cP) Setback Viscosity (cP) Final Viscosity (cP)

Glutinous Rice 64.2 1678 1125 553 351 1476 Normal Rice 79.8 1177

• 1476

2844 Puffed Rice 48.9

• 1993

1993 Flat Rice 48.8

• 1992

3144 Data obtained from RVA Profile

RVA Profile gives us an overview of Viscosity parameters from which we can analyse the sample in terms of its quality and suitability.

Conclusions from RVA Analysis



Low peak viscosity means rapid swelling. Normal rice thus swells rapidly compared to Glutinous Rice.



Final Viscosity measures the ability of starch to form viscous paste. Glutinous Rice < Puffed Rice < Normal Rice < Flat Rice



Amylopectin content - Flat Rice < Normal Rice < Puffed Rice < Glutinous Rice



Low total setback viscosity indicates low rate of starch retro-gradation. The order of water holding capacity- Puffed Rice < Flat Rice < Normal Rice < Glutinous Rice



Higher Pasting temperature indicates high resistance potential against swelling. Flat Rice < Puffed Rice < Glutinous Rice < Normal Rice



Pasting temperature indicates the minimum temperature required to cook.



Flat Rice < Puffed Rice < Glutinous Rice < Normal Rice

Measurement of Shear Rate

Fig: Viscosity vs Shear Rate Curves for a) Glutinous Rice, b) Normal Rice, c) Puffed Rice, d) Flat Rice

• Puffed Rice follows double exponential trend.
• Shear thinning or pseudo-plastic behaviour is observed for all samples.
• At initial stage, Glutinous Rice shows shear thickening behaviour.
• Shear thickening behaviour leads to the stickiness property of Glutinous Rice.

All the samples show non Newtonian trend. Viscosity vs Shear Rate Curve gives us whether the fluid is shear-thinning or shear-thickening.

Conclusions

• Moderately loosely packed, helical, six fold crystalline structure for rice through XRD

peaks (C type peaks).

• The Glutinous Rice showed highest reflectance.
• Surface structures of samples are different from each other in terms of roughness; which

leads to the change in reflectance of light.

• RVA data shows diverse Pasting Properties. Classification of rice cultivars based on RVA

profiles enabled us a suitable selection of rice.

• RVA data & shear rate measurement shows different behaviour of glutinous rice

compared to others.

• High porosity leads to high stickiness.

Future Scope

 Internal structure and chemical bonds i.e., shifting of bond, can be studied

through NMR spectroscopy.

 Scope of studying the internal structure of food grains produced from same

• rigin.

 Chemical composition can also be taken into account.

references



• H. E. Bennett and J. O. Porteus, Relation between Surface Roughness and Specular Reflectance at Normal

Incidence; JOSA; Vol. 51, No. 2, 123-129. February, 1961



Sylwia K. Wisniewska, Jakub Nalaskowski, Edyta Witka-Jezlewska, Jan Hupka, Jan D. Miller; Surface properties

• f barley straw; Colloids and Surfaces B: Biointerfaces; Vol. 29: 131-142. 2003



Corazon P. Villareal and Bienvenido O. Juliano; Varietal Differences in Quality Characteristics of Puffed Rices; Cereal Chem. 64(4): 337-342. 1987



• D. Kodandaram Reddy and M.G. Bhotmange; Isolation of Starch from Rice (Oryza Sativa) and its Morphological

Study using Scanning Electron Microscopy; ISSN 2249-3050, Vol. 4, Number 9. 2013



Yaning Zhang, A.E. Ghaly and Bingxi Li; Physical Properties of Rice residues as affected by Variety and Climatic and Cultivation Conditions in Three Continents; American Journal of Applied Sciences; 9 (11), 1757-1768. 2012



Shafie, B., Cheng, S. C., Lee, H. H. and Yiu, P. H.; Characterization and classification of whole-grain rice based on rapid visco analyzer (RVA) pasting profile; International Food Research Journal 23(5): 2138-2143. 2016



• B. Adhikari, T. Howes, B. R. Bhandari and V. Truong; Stickiness in Foods: A Review of Mechanisms and Test

Methods; International Journal of Food Properties, 4(1), 1–33. 2001



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