7 2543 29 2543

2






12-19






Near Infrared Spectroscopy (NIRS) Technique


( )


2547



.........................
............................................................

.....................................................................................................

Near Infrared Spectroscopy.

............................................................................................
............................................................................................
............................................................................................
............................................................................................
............................................................................................
............................................................................................
...........................................
............................................................................................................
..............................................................................................................

1
17
31
41
63
75
93
99
117
120
121
125
129
132
133
134
134

1.


2.


(2526 2528)
9 15 16.83%

 1 9

( 8 )

(% )
3.83
1.03
0.27
3.99
1.79
0.92
5.00 ( )
16.83

: , 2526 2528.
22
16.83% 3.3 1.68 (
5,000 )

(head rice)
(
50%)

(Francisco L. Tua. 1983)
1.
2.
3. (rewetting)

-
-

-
- (condensation of moisture)
4. Francisco L.Tna (1983)
13-14% (2545) (2532)

(9-10%)
2 3

(%)
9-10
11-12
13-14
15-16
17-18
. 2532

105
57.51
52.24
35.44
23.46
13.80

(%)
1
62.60
59.62
52.88
51.34
33.32

27
58.52
51.08
48.86
46.32
19.96

( 28-33%)
5-7 22-25%


21
7 30
( , 2524) (2529)
100 2.49 28

25.92% (2526) 15
9 30 37 44
44.27 36.80 28.71% Francisco L. Tua. (1983)
20%
(2540) 105

28

3 105
5

()
23
28
34
40
48

(% )
(%)
33.26
0.07
0.91
1.26 2.35
23.29
0.17
0.90
0.24
1.6
16.20
1.89
1.61
0.01 0.69
12.32
1.51
5.75
0
0.59
12.06
2.64
5.47
0
0.28

4.59
2.67
4.19
7.89
8.39

: 2540.
(2530)
28 22% (
4)
75-80%

 4
23 5

()
21
28
35
42
49

(% w.b.)
27.66
21.88
17.24
16.65
16.57

/
(.)
698.4
693.8
629.7
611.6
645.2

(%)
36.80
37.32
27.34
24.04
19.58

()
9
9
7
7
5

: 2530.




(2530) . 2544.
5 1
3 .. 2541-42

25 .. 41
17 .. 41
15 .. 42
: . 2544.
5

2 .. 41
18 .. 41
12 .. 42

(% w.b.)
21.70
21.80
25.70

. 100
14%
()
2.86
3.08
2.57

(%)
40.0
50.1
44.9


10
9
8
7
6
5
4
3
2
1

10

8-9.9

5-7.9

10
9
8
7
6
5
4
3
2
1

2.5-4.9

2.5



75-80% 28-30
22-25% 3-5

7-15


28-30
22%

9

(Threshing)












(2533)
3.68% 95.75% 4.25%
( )

(2539)



7

 (2534) (0.469-0.482/)
3.75-5.96% (0.787-0.807 /)
4.85-8.00% 87.93% 89.98%

12-14%






10

12-14%
Wimberly. 1983.
2-3 13-14%
3 12-12.5%

2
1. (Natural drying or sun drying)

2. (Artificial drying)


( )

1.

50.
43.


2.
60%

2
1. ()
2. ( )

1.






(cracking)

 (2536, 2542)



(Indica rice)
(Japonica rice)
6 23
6 12%
8


(%)
()
0 ()
25
1
23
2
20
3
18
4
17
7
18
: . 2542.

(% )

(%)

37
33
21
19
20
19

94
94
91
93
89
88

7 105 0, 2, 4
6 12%
()
0 ()
2
4
6
: 2542

(%)
21.3
14.6
13.2
15.6

(%)
49.2
47.2
40.1
35.7

10

 8
6 6

(%)
()
0 ()
28
1
25
2
23
3
22
4
21
7
20
: . 2536.

(%
)
68
68
64
56
51
48

(%)
73
61
58
63
51
49

2.


()

1.



11

2. 5 .

55-70 .
2 4

3.
4.

12-14%


910%
3-4
9-10%








12% ( . 2542)
8

: . 2542.

2
1.3%

4
1.8%

6
4.0%

8
5.7%

10
9.2%

14
17.2%

12

11

5-10
2

13-14% ( ) 12%
( )

(, , )

13

12

. 2530.
2530
305-310.
2536.

. 2536. 2536
654-668.
. 2539.

2541 17-19 2541
170-178.
. 2539.

27-29 2539.
. 11 .
.
2539. .

.
. 8-9 2542. 74-91.
. 2532.


() 14
. 2524. ( )
79.
. 2526.
. 2526.
.
2

2528.

14

 .
. 2529.
.
Katsunobu Ganno Yoshiaki Goto. 2534.
9 19-21 2534

91.
. 2540.
70 4 - 2540 381-387.
. 2544.
.
2544
. 20-23 2544 55 .
Francisco L. Tua. 1983. Grain Fissuring. Training Manual on Post-Harvest Prevention of Rice/Paddy Loss.
A publication of the Asian Production Organization (APO), the Natinonal Post-Harvest Institute for
Research and Extension (NAPHIRE) and the Development Academy of the Phillippines Productivity
and Development Center (PDC). p 11-13.
James E. Wimberly. 1983. Drying. Technical Handbook for the Paddy Rice Postharvest Industry in
Developing Countries. International Rice Research Institute. Los Baos, Laguna, Phillippines.
p. 18-19.

15





2
(Physical factor)
(Biological factor)


2-3




5 - 10 %
FAO
50% .. 2513
25% 10.5 42,000
5% 19
950,000 5,000
4,750






17


1.



2.








(physiological maturity)
( 25-40 %)



1.



2.



3. (Post Harvest)
3.1 (Grain and Seed Processing

18

3.2 (Transportation)

3.3 (Storage)






1. itotroga cerealella (Olivier)
2. hyzopertha dominica (Fabricius)
3.
itophilus oryzae (Linnaeus)
4.
Tribolium castaneum (Herbst)
5.
Oryzaephilus surinamensis (Linnaeus)
6.
Corcyra cephalonica Stainton
7.
Lophocateres pusillus (Klug)
8.
Ephestia cautella (Walker)
9.
Cryptolestes pusillus (Schonherr)
10.
Liposcelis spp.
11.
Acarus siro L.





(Sitotroga cerealella Olivier)
(Angoumois Grain moth: itotroga cerealella Olivier)

19




12 .

20
100 500
4-6 26-35
3-6
3-7 36-42

(Rhyzopertha dominica F.)

(Lesser Grain Borer : Rhyzopertha dominica F.)



2.5- 3.0 .

(puncture) 300500

21-28 6-8 1 5

(Sitophilus spp.)
2
(Rice Weevil: Sitophilus oryzae (Linnaeus)/Maize Weevil: Sitophilus zaemais
Motschulsky) 2.0-3.0 . (snout)

4-6 300-400 3-6
20

 20-30
3-7
30-40 1-2




(Tribolium castancum (Herbst))
(Red Flour Beetle: Tribolium castancum (Herbst)) secondary pest




2.3-4.4 . 400-500
3-7
21-40 3-7
26-40 6



(Oryzaephilus spp.)
(Saw-toothed Grain Beetle:Oryzaeephilus surinamensis (Linnaeus)
Merchant Grain Beetle: Oryzaephilus mercator Fauvel) secondary pest

2.5 -3.0
.
6 45-280
3-5 2
6-10 24-30 6-10



21


Lophocateres pusillus (Klug)
(Siamese Grain Beetle: Lophocateres pusillus (Klug))


2-3 .
3-14
100 7 42
45-60
(Cryptolestes pusillus (Schonherr))
(Flat Grain Beetle: Cryptolestes pusillus (Schonherr))
(Scavenger)
1.5-2.0 .

(filiform) 2/3
300 27-30

(Corcyra cephalonica Stainton)
(Rice moth: Corcyra cephalonica Stainton)



20-25 . 12-15 .
44-364 4-6
4-5
28-41 6-13
30-40

22

 (Ephestia cautella Walker)

(Tropical Warehouse Moth: Ephestia cautella Walker)



13 . 12-16 . 2
250 0.30
. 3-6 22-24
7-8 29-33
3-5


(Liposcelis spp.)
(Booklice: Liposcelis spp.)

2 .

100 15-32 57
7 24
3-4

(Acarus siro L.)
(Flour mite: Acarus siro L.)

0.5 . 0.4 . 4
20 0.15 . 3 4

23




2

1.


1.
2.
3.
4.
5.
6.
7.
8.
9.
9.1
9.2
10.
11.
12.

10 %
8 %

24



42
55-60 12
65 15
12
-2 -5




200




5-10
. 1 . 4

2.






dieldrin aldrin DDT ( 1)
malathion lindane
2

20

25

 2
2.1 (Insecticide)

(2)

fenitrothion, chlorpyrifos methyl, phoxim,
etrimphos, methacrifos dichlorvos permethrin, cypermethrin,
deltamethrin, betacyfluthrin
2.2 (Fumigant)

1.


2
phoxim, fenitrothion, chlorpyrifos methyl 0.5-2.0 g.ai/m.
2.
(fogging machine)


R
fenitrothion 20 . esbioallethrin deltamethrin (Deltacide ) 5 . 100
. 4
3.
(Fumigation)
200





..2544 .. 2553


.. 2005 (.. 2548)
.. 2015 (.. 2558)

26


1.

50

2.
3. ( )

4.
5.

(tarpaulin fumigation)
1. (tarpaulin)
2. (sand snake)
3.
4.
5.
6.
7.

1. (pallets)
2.
3. ()
4. (sand snake)
5.
5.1
3
1.5 30

5.2
aluminium phosphide

( : )

27

6. 5
7.

8.

9.

2 1,000 ( 30
)
24 .

2-3 (tablets) 1 1 - 2
1 5 - 7
24 . 5-7



1.
2.
3. 1-2 .
4.
5.

1.

2.

28

1.
2.
3.

4.

5.
6.

7.
&

1

1. Carbofuran
2. Mevinphos
3. Parathion
4. Methyl parathion
5. Azinphos ethyl
6. Endrin
7. Aldrin
8. Triazophos
9. Dieldrin
10. Endosulfan
11. Propoxur
12. Dimethoate

LD50 (mg/kg) oral

5
0.7
3
9
15
10
67
82
87
100
135
245

29

1. Pirimiphos methyl
2. Chlorpyrifos methyl
3. Methacrifos
4. Cypermethrin
5. Deltamethrin
6. Fenitrothion

Actellic
Reldan
Damfin
K-orthene
Ripcord
Sumithion

1. Chlorpyrifos
2. Etrimphos
3. Phoxim

Lorsban
Satisfar
Baythion

30

4
- (milling quality)
- (cooking eating and processing quality)
- (nutritive quality)
-













caryopsis (testa) (ovary wall)

(hull husk) (lemma) (palea)

(awn) (rachilla) (sterile lemmae) 2 3

31

32

 (hooklike structure)

(brown rice) (embryo) (starchy
endosperm)
. (caryopsis coat) 3 (pericarp)
(seed coat) (nucellus)
. (aleurone layer) (nucellus)
(endosperm)
. (starchy endosperm)

. (embryo) (ventral side)
(plumule) (radicle)
(coleoptile) (coleorhiza)





(grain weight)

100
344 1.62-4.17
100 2.25-3.67 2

-
- 100 1,000
(hull color)



(white) (straw) (light to

33

dark brown) (brown furrow) (brown spot) (raddish brown)

(purple) (black)
(pericarp color)
(pericarp) (endosperm)

(grain dimension)
(length) (width) (thickness)
(shape)
indica japonica

(IRRI, 1996)

7.5 .

6.6-7.5 .

5.5-6.6 .

5.5 .

/

3.0

2.0-3.0

2.0
(chalkiness)
(starch granule)
(protein body) (endosperm)

3
- white center (endosperm)
- white belly
(embryo)
- white back
white belly white
center white back
34




100% 5%
3.0 6.0
(milled rice whiteness)



100%
45%

(grain translucency)


105



(milling quality)
(whole grain) (head rice)

(broken rice)
(rice milling)
4
1. (cleaning)

2. (shelling hulling)

3. (whitening)

4. (grading)
35


1. (hull husk)
20-24%
68% 19.2-24.5% 13.2-29.0%
( 86.9-97.3%)
2. (bran) (pericarp) (tegmen)
(aleurone layer) (embryo) 8-10%
10.6-13.4%
10.1-22.4% 38.7-44.3% 0.544%
3. (milled rice) 68-70% 90%

-




1. (rice variety)


2. 7-10


3.

30-35
22-26%
36





4.


12-14%
5.


6.



7.
2
7.1

7.2
7.3
7.4

1.
13-15%

2.
37



3.



4.

100% 5% 10%
()

. 2540. .
. 58 .
De Datta, S.K. 1981. Principles and Practices of Rice Production. A Wiley-Interscience Publication.
pp. 146-172
IRRI. 1996. Standard Evaluation System for Rice. 4 th ed. International Rice Research Institute, P.O. Box 933,
Manila, Philippines. 52 p.
Webb, B.D. 1980. Rice Quality and Grades pp. 543-565. In Rice : Production and Utilization. B.S. Luh (Editor).
AVI Publishing Company. Inc. Westpart, USA.

38

39

40





( 100% 5%)
1 (> 7.0 .) (1 10)
7.0 .

()






(Endosperm)
84 - 93% 5 - 14%
2 (2 21)
1. (Amylopectin)
(Glucose) (Branched chain)
(Red brown)
(Gelatinized)
(2 21)
2. (Amylose)
(Linear chain)
(Retrogradation)
(2 21)

41


(Cooking and eating quality)


(Grain chemical properties)
(2 21)
1. (Apparent amylose content)



10-34%

(Retrogradation) 1





1 2

Spectrophotometer
610-620 (Nanometer: nm)

3 (21 22)


1 (12)

-
-
-

(%)
0-2
10 - 19
20 - 25
26 - 34

-


42

2. (Gel consistency)

(16)
3
2 4
2


2 (17)

(.)
26 - 40
41 - 60
61 100

3. (Cooking time) 14 - 24
(2) (Gelatinization
temperature) Birefringence
Polarized light
(Mortar) Glass slide

Heating stage
Birefringence
Birefringence Birefringence Gelatinized 90% Birefringence
Final birefringence end point temperature (20)
(viscosity) 10%
Brabender Visco/ Amylograph 3o (18)
20% 20 BU (22)
(Alkali test) KOH 1.7% 23
(24 25) 3 5



(6)

43

 3
(2 12)
(o)
69
70 - 74
75

6-7
4-5
1-3

()
12 - 17
17 - 24
> 24

3
() () ()
4
4 (6)

105*
15*
21
1*

(.)
7.2-7.6
7.5
7.3
7.3-7.8

(%)

13-18
14-17
17-19
14-18

( )

17
7
23
60

7.7
7.5
7.2
7.3
7.5

24-26
24-28
24-28
22-26
20-26

( )
148
19
123
111
56
11
13
60*
1
90
1

7.3
7.6
7.4
7.6
7.5
7.6
6.9
7.5
7.4
7.4
7.3

30-31
30-31
28-32
29-32
29-31
29-32
30-33
27-32
27-30
27-30
29

-
-
-

-
-

-
-
-
-

44

45

46

4.

()


(
105)
(23)
4
3
() (3)
5. (Elongation ratio during cooking)



Basmati 370 ( 6)
(2)
6. (Aroma)
Koshihikari hydrocarbon 13 alcohol 13
aldehyde 16 ketone 14 14 ester 8 phenol 5 pyridine 3 pyrazine
6 2 - acetylthiazole benzothiasole
2 - acetyl - 1 - pyrroline 2 - acetyl - 1 pyrroline
7 (14 15) 0.04
0.1 - 0.2 5
(Pandonus amaryllifolius Roxb. fragrant screw pine) 1 /
(16)

COCH3

7 2-acetyl-1-pyrroline (15)
47

 5 2-Acetyl-1-pyrroline
(16)

Malakit Sungsong
IR 841-76-1
Khao Dawk Mali 105 (105)
Milagrossa
Basmati 370
Seratus Malem
Azucena
Hiert
Texas long Grain ()
Carose ()

2-Acetyl-1-pyrroline (ppm)


0.09
0.02
0.07
0.20
0.07
0.20
0.07
0.07
0.17
0.06
0.04
0.16
0.04
0.10
<0.008
<0.006
-

105
253110 2532
10 2531 10 2532 5 10
2532
(6)
7. (Protein content)


( )


105 10%
8 12% (4)

48


./15 .
12
11
10
9
8

7
6

PTT =

SPR =

8
105 (4)

8. (Amylogram of rice flour) Brabender Visco/

Amylograph ( 9) (Viscosity)
Amylograph
(Cooling system)
Brabender Visco/ Amylograph Brabender unit (BU)
Cartridge 700 cm. g 1000 BU 6.85 x 103 dyne. cm.

Halick Kelly (18)
Brabender Visco/Amylograph 50 300
Blender Brabender Visco/
Amylograph Blender 150 ( 450
10%) 30o 95 o
1.5 o / (43.3 ) 95o 20
1.5 o / 50 o (30 )
Amylogram 10
49

Gelatinization temperature
(Free
water)

(Rupture)


(Peak viscosity)
Colloid
(Retrogradation)


(Peak viscosity) 95 o (Final viscosity at
95oC) 50o 3 Break down, Set back
Consistency
Break down = - 95 o
Set back = 50o -
Consistency = 50 o
95 o
Break down Set back
Peak viscosity Consistency

(Aging) 95 o
50 o Set back Consistency
11 105
50o 60 1
1 50o
60 2
Set back
Consistency
50

 : Brabender OHG. Duisburg.

9 Brabender Visco/Amylograph

1500
1200

BU

Break down = P - H

Consistency = C - H

900
600

Set back = C -P

Pasting temperature

300
0
Heating

30

Cooking

95o

Cooling

95o

50o

51

 10 Brabender Visco/Amylograph (18)

1500
1200

BU

60

900
600

105

300
0
30o

95o

95o

:
11 Amylogram

6
6
2542




(%)
(%) (%)
.

() ()

PTT 10.5
16.1 7.7
79
7.0
1.6
15
105
CNT 13.0 14.4 6.0
80
6.7
1.6
15
KSR 11.9 14.6 9.0
77
6.4
1.7
15
PMI 10.9 16.7 7.5
100
6.6
1.7
15
KKN 10.0 16.1 7.8
100
6.3
1.6
15
PAN 12.7 16.4 9.3
77
7.0
1.7
14
PTL 8.6
16.4 9.9
100
7.0
1.8
17
15
PAN 12.6 15.6 8.2
80
7.0
1.7
15
PMP 10.6 15.0 9.4
100
7.0
2.0
13

Brabender Amyloviscograph
GT BD CC
SB
o
C BU BU
BU
64.5
66.0
66.0
67.3
66.0
64.1
66.5
64.5
63.8

770
660
500
440
720
490
400
630
630

310
380
440
450
320
470
460
390
320

-460
-280
-60
10
-400
-20
60
-240
-310

52

PTT
CNT
CNT*

11.5
12.6
12.8

18.8
18.9
18.9

9.5
8.8
6.5

69
68
70

6.7
7.0
7.0

1.6
1.6
1.6

18
16
17

66.2
65.0
65.0

600
265
610

400
435
430

-200
170
-180

6
2542 ( )


(%)
PTT 11.0
1 CNT 12.8
KSR 11.6
KKN 10.0
PAN 11.3
PMP 10.8
CNT 12.8
PTL 8.0
60 PTT 10.6
56
60
1

HTA
HTA
HTA
HTA

123

PTT 10.0
RBR 10.1
HTA 10.9
PMI 9.3
KSR 11.7
HTA 10.9
PMI 9.3
PTT 11.3
PTL 9.1
RBR 10.2
PTT 11.1
PTT 10.6
PTT 10.9
PTL 7.8
PTT 11.1
PTL 9.3
PTT 10.9
HTA 10.7
CNT 12.53

17

7
21
23
60

1
2
1

11.2
10.9
10.9
10.6

Brabender Amyloviscograph

GT BD CC SB
(%) (%)
.

() () oC
BU BU BU
20.3 8.6
40
6.4
1.5
17
64.8 420 490 70
17.0 10.2
68
7.0
1.7
16
64.5 480 410 -70
16.4 13.2
65
7.0
1.8
16
68.2 510 390 -10
18.5 9.2
86
6.9
1.5
15
63.5 480 350 -130
18.6 8.6
84
7.0
1.5
15
64.1 410 360 -50
18.2 8.5
100
7.0
1.7
15
63.5 420 350 -70
16.1 8.0
74
6.0
1.6
17
67.5 520 350 -170
23.3 9.9
79
5.0
1.6
18
72.2 100 560 460
28.1 6.97
31
6.1
1.67
20 64.0 170 830 660

28.9 8.3
74
5.0
1.7
22
73.2 220 620 400
23.4 10.4
46
4.9
1.7
20 74.4 230 590 360
27.6 9.7
40
6.9
1.9
20 68.0 60 380 320
29.8 8.5
50
6.1
1.8
21 73.7 240 920 680
-
26.0 11.1
58
6.0
1.7
21
70.0 270 790 520
27.1 11.0
35
6.0
1.7
22
72.7 230 760 530
28.3
8.6
43
6.0
1.8
22
73.5 220 880 660
29.9
8.2
46
6.0
1.8
19
72.8 170 840 670
25.7
9.0
63
5.0
1.6
21
69.0 360 650 290
23.2
9.7
94
5.0
1.8
22
73.5 400 500 100
24.4
7.7
88
5.0
1.7
21
71.8 510 520
10
21.2
9.0
37
5.0
1.50
21 72.0 600 390 -210
22.0
9.3
100
4.5
1.64
20 75.5 610 340 -270
15.6 11.10
90
6.6
1.80
16 68.5 465 355 -110
24.0 8.25
59
4.9
1.48
20 74.0 560 390 -170
24.3 8.58
46
5.1
1.50
20 65.0 370 490 120
29.5 8.21
96
5.0
1.53
21 74.8 570 400 -170
31.4 9.08
91
5.0
1.63
21 74.0 330 630 300
21.4 10.51
59
4.9
1.53
21 72.0 230 490 260
22.8 8.05
100
4.8
1.59
20 75.1 440 520
80
26.6 8.92
63
5.0
1.66
20 72.7 350 790 440
28.8 8.82
49
5.0
1.64
21 74.5 380 830 450
27.7 7.44
65
5.0
1.62
20 74.0 430 780 310

53

KSR
PTL
NSR

11.5
8.8
9.1

29.9
28.0
29.7

7.06
8.05
7.67

64
40
45

4.9
5.1
5.0

1.66
1.73
1.96

19
20
21

7.35
74.0
73.0

480
380
240

820
930
870

340
550
630

6
2542 ( )




(%)
(%)
(%)
.

() ()
2 CNT 12.8
28.1
7.6
79
7.0
1.7
19
1 PAN 11.2
16.8
7.0
93
6.8
1.6
16

132 PTL
9.0
30.2
9.9
73
5.2
1.9
19
PTN 9.3
29.8
8.7
58
5.0
1.9
19
PTL 8.7
30.2
7.9
66
5.0
1.9
18
NSR 9.3
28.9
7.6
80
5.2
1.9
19
PTL 10.8
29.3
8.5
43
5.1
1.8
18
NSR 9.1
29.1
8.1
36
6.0
1.9
19
PTN 10.4
27.8
7.9
43
4.8
2.0
18

PTL 10.9
24.3
7.3
92
4.8
1.9
18
NSR 9.24
24.4
9.2
96
5.0
2.1
18

PTL 10.4
27.7
7.2
46
4.6
1.7
20

PTN 9.4
29.7
6.9
40
5.2
1.6
23

PTL 9.7
30.2
6.9
88
5.0
1.8
22
13
NSR 10.3
24.7 8.12
100
5.0
1.78
20
PTL 9.9
29.2 7.67
65
5.3
1.78
20

PMP 10.0
16.4 10.6
93
7.0
1.7
19
SMG 10.5
18.4
9.7
100
7.0
1.8
20

SMG 10.9
22.7 10.8
85
6.3
1.6
20

1
PAN 10.3
18.9 9.4
100
7.0
2.0
21
2
PAN 10.8
18.0 9.1
92
7.0
2.0
20

* 2543
GT = Gelatinization temperature
SB = Set back value

Brabender Amyloviscograph
GT BD CC
SB
o
C BU BU BU
66.5 500 480 -20
63.5 640 340 -300
75.5
74.0
74.8
73.0
74.5
73.0
75.0
74.2
74.0
75.7
75.0
74.0
73.0
74.4

90
220
230
270
150
290
190
350
360
470
290
190
450
260

780 690
800 580
830 600
800 530
800 650
800 510
860 670
550 200
760 400
540 70
1,030 740
910 720
490 40
810 550

64.8
61.8
68.8

300
230
315

250
300
415

-50
70
100

63.5
64.3

430
460

360
340

-70
-120

BD = Break down value

CC = Consistency

:


RBR
PAN
PTT
HTA
PMP
PTL
54

SMG
CNT
KSR

KKN
PMI
NSR
PTN

3-4

3
12 Enzyme

Hydroperoxides carbonyl
Carbonyl
(S-S-)

S-S-
(26)

(bulk volume)



110o
150-250 o.
Fluid bed
2 60o

(parboiled rice) (22) Barber (13)

55

Miscelle

Enzyme

Oxygen

Hydroperoxides carbonyl

Carbonyl

Oxygen

SH

S-S

: Moritaka and Yamamatsu, (1972).

12 (76)

1.




(<14%) (11)
56

2.

3.


(Sitophilus oryzae L.) (Tribolium castaneum
Herbst) 300-400
30-40
26-40 (9)
4.
(phosphine)
(fumigant) 2

(11)
5. (blend)

6.
(17)
3 126
(R2) 0.63**
(linear regression equation)

W
W
A

=
=
=

1.01 + 0.048A

%

57


Brabender Visco/Amylograph

W
R2

=
=

GT
PV
SB
CC
BD

-0.28 + 0.0292 GT + 0.00002 PV + 0.0003 SB + 0.0007 CC -0.0002 BD

0.77**
=
=
=
=
=

gelatinization temperature, C
Peak viscosity B.U.
Set back value B.U.
Consistency value B.U.
Break down value B.U.

(12)


( 13)

58-64%

7



Brabender Visco/Amylograph

58

 13
(12)

7 (17)

( )

( )


1
1
2.00
1.6
1.2
3
1.65
3.9
2.7
5
1.55
6.2
4.6
3.8
9
1.66
11.9
9.7
12
1.59
15.2
12.8
: 1 136.4 1 171.8
: (2545).

( )

7.



15o.
10
4
Laminated

(10)

59


. 2534. .
53 .
. 2539. .
24 2539. 233 .
. 2539. . 80
13-14 2539 : 241-259.
, , , , .
2531. 105.
2531 .
, , , , . 2535.
105 .
. 1 1 : 4 22.
. 2536.
105. . 2 2 : 97-111.
, , , ,
. 2536. .
. 17 .
, . 2545.
. ().
. 2538. .
- 8
10900. 57 .
. 2540. 114
31 17 2541.
. 2539. .

20-22 2539. 37 .
60

Anonymous. 1976. Standard evaluation system for rice. Intern. Rice Testing Program. Intern. Rice Res. Inst.
Los Baos, Laguna, Philippines. 64p.

Barber, S. 1972. Milled rice and changes during aging. in D.F.Houston. (edit). Rice chemistry and technology.
Am. Ass. Cereal Chem. Inc., St. Paul, Minnesota : 215-263 .
Batcher, M., K.F. Helmintholerand E.H. Dawson. 1956. Development and application of methods for evaluating
cooking and eating quality of rice. Rice J. 59 (13) : 4 - 18,32 .
Buttery, R.G.L.C. Ling, and B.O. Juliano. 1982. 2- Acetyl - 1 - pyrroline : An important aroma component of
cooked rice. Chem. lnd. London. p 958-959.
Buttery. R.G. L.C. Ling. B.O. Juliano and J.G. Purnbaugh. 1983. Cooked rice aroma and 2 - acetyl -1- pyrroline.
J. Agric. Food Chem. 31 : 823-826.
Cagampang, G.B., C.M. Perez and B.O. Juliano. 1973. A gel consistency test for eating quality rice. J. Sci.
Food Ag. 24:1589 - 1594.
Halick, J.V. and V.J. Kelly . 1959. Gelatinization and pasting characteristics of rice varieties as related to
cooking and eating behavior. Cereal Chem. 36:91-97 .
Juliano, B.O. 1966. Physiochemical data on the rice grain. Tech. Bull. 6. Intern. Rice. Res. Inst., Los Baos,
Laguna, Philippines.
Juliano, B.O. 1972. The rice caryopsis and its composition in D.F. Houston (edit.). Rice Chemistry and
Technology. American Association of Cereal Chemistry, Inc. St. Paul Minnesota. P.16-74.
Juliano, B.O. 1979. The chemical basis of grain quality. Proc. workshop. chem. aspects of grain quality. Intern.
Rice Res. Ins., Los Baos, Laguna, Philippines : 69-90.
Juliano, B.O. 1985. Critical and tests for rice grain qualities.. In Rice : Chemistry and Technology 2nd edition.
Edited by B.O. Juliano The American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA.
p 443 - 524.
Kongseree, N. 1979. Quality test for waxy rice. Proc. workshop on chem. aspects of grain quality. Intern. Rice
Res. Ins., Los Baos, Laguna, Philippines:183-190.
Little, R.R., and Dawson, E.H. 1960. Histology and chemistry of raw and cooked rice kernels. Food Res.
25:611.
Little, R.R., G.B. Hilder and E.H. Dawson. 1958. Differential effect of dilute alkali on 25 varieties of milled
rice. Cereal Chem. 35:111-126 .

61

Moritaka, S. and K, Yasumatsu. 1972 . Eiyo to Shokuryo 25:59 cited by R.M. Villareal Resurreccion Suzuki,
L.B. and Juliano, B.O. (1976) Changes in physicochemical properties of rice during storage. Die Starke
28 (3) : 88-94 .

62

..2535-2540 4.8-6.0
1.06-1.45 20.8-27.4
Jasmine rice
Jasmine



.. 2540
(6)
(Thai Hom Mali Rice) 2 -

105 15 1
(8)
7.0
3.0 1219% 14% 3 (Prime quality)
10% (Superb quality) 20% (Premium quality)
30% KOH 1.7%
23 1
105 15 (1)
.. 2544 (9)


105 15
63



1. 92
2. 14
3.
4.
5. 7.0 .
3.2:1.0
6. 13.0-18.0 6-7

4
1 7.0 . 2 6.6-7.0 . 3 6.2-6.6
. 6.2 .
( )

4
14%
100 1
(7) 7.0 .




(10) 4
0-5% 20%
21-26% 26-34%
(1, 11 12) 14 14.9-28.7%
4-8
(r = 0.665**)
(3)
23 () 1 () 105

1 30%
64

 19%
(4)

Brabender Visco/Amylograph
(Viscosity)
Brabender unit (BU)

Amylogram
Pasting temperature

(Free water)

(Rupture)


(Peak viscosity)
Colloid

(Retrogradation)

Gelatinization temperature = Pasting temperature 3o
Peak viscosity
=
Break down
=
94o
Set back
= 50o
Consistency
= 50o
94o. (5)
(5)


:
:
3

65

 1 2542
2 2543
3 2543
126
300 1
(<19%) (>26%) 6.2-9.6%
( 6-7) ( <6)
95% 24%
(>26%) 100%
Brabender viscoamylograph gelatinization temperature (<69o)
(70-74o) peak viscosity 600-1,440 BU. Set back
-460 + 970 BU.
Consistency Set back 310-870 BU.
Breakdown
(870 B.U.) (70 B.U.)
1
1 (2542-2543) n = 126
(%)
alk <6 (%)
(%)
(%)
Brabender Viscoamylograph
Gelatinization temp. (oC)
Peak viscosity (B.U.)
Set back value (B.U.)
Consistemcy value (B.U.)
Breakdown value (B.U.)

14.9-30.5
0-95
1-100
6.2-9.6

22.0
25.3
45.2
73

57.0-73.0
570-1,440
-460 + 970
310-870
70-870

65.6
1,042
+117
548
437

66

 (r) :
( 2) :
(+) gelatinization temperature, Set back
value Consistency value Set back Value Consistency Value


gelatinization temperature
105 15 gelatinization temperature
gelatinization temperature
(+) :
2 ( )
(n = 126)

Brabender viscoamylograph
Gelatinization temperature
Peak viscosity
Set back value
Consistency value
Breakdown value

(r)
0.852**
0.700**
0.840**
ns
ns
0.251**
0.753**
- 0.529*
0.874**
0.853**
- 0.731**

67

1.
W = 0.62 + 0.0626 A
R2 = 0.73**

W
A
R

=
=
=

:
%

: 73% ( R2)

2.
Brabender viscoamylograph

gelatinization temperature
(gelatinized) (viscosity) (Peak viscosity)

94o.
94o. Break down

50 o (retrograde)
(94o.)
(50 o .) Consistency
50o
Set back Brabender
Viscoamylograph :
W = -0.28+0.0292GT + 0.000002PV + 0.0003SB + 0.0007CC - 0.0002BD : R2 = 0.77**
Brabender Viscoamylograph
: 77%
:


(2)
68

3.
Brabender
Viscoamylograph
:
W = 0.12+0.0277A+0.0160GT+0.0001PV+0.00005SB+0.0005CC-0.0005BD:R2= 0.79**

R2 R2
3
:
0.01-0.28
0.01-0.44

0.02-0.18 ( 3)

2

69

1
2
3
4
5
6
7
8
9
10
R2

1
2
3

:
:
:
:

1
2
3

1.50
1.78
-0.28
1.94
-0.44
1.66
-0.16
1.83
1.70
0.13
1.80
0.03
1.72
0.11
1.81
1.68
0.13
1.82
-0.01
1.73
0.08
1.88
1.69
0.19
1.78
0.10
1.71
0.17
1.75
1.68
0.07
1.72
0.03
1.81
-0.06
1.55
1.61
-0.06
1.56
-0.01
1.49
0.06
1.66
1.67
-0.01
1.72
-0.06
1.63
0.03
1.79
1.70
0.09
1.83
-0.04
1.61
0.18
1.77
1.71
0.06
1.88
-0.11
1.75
0.02
1.75
1.65
0.10
1.70
0.05
1.79
-0.04
0.73
0.77
0.79

GT, PV, SB, CC BD

, GT, PV, SB, CC BD

4


1
2
3
4
5

1.81
6.58
1.88
6.43
1.75
7.10
1.50
7.80
1.83
6.68

1.68
6.50
1.69
6.60
1.65
6.75
1.94
6.83
1.72
6.93

1, 2 3
4 GT, PV, SB, CC BD
5 GT, PV, SB, CC BD

70


6.5
6.9 - ( 4)
:


300




135-145%
1 1.7
300 144%
170% 65.17% 100 110%
60.2% ( 1)
500 156% 67.2%
300 12%
5
5
()
100
200
300
400
500
600

: ( )
2.04
1.81
1.70
1.65
1.58
1.55

%
64.4
64.7
62.2
62.0
62.0
60.5

71




1
10 1 136.35 1 171.75

2

6 1
1 136.4 2.0 272.8
57.6 215.2
1.25 2, 3, 4 5
1.95, 2.75, 3.70 4.58 127-146%
58.3-61.5%


6


%



( ) ()
( ) ()
(%)
1
1
136.4
2.00
57.6
215.2
1.25
127
2
272.7
1.70
129.0
334.6
1.95
130
3
409.1
1.65
202.9
472.1
2.75
137
4
545.4
1.58
225.6
636.1
3.70
146
5
681.7
1.55
271.0
785.6
4.58
144

(%)
61.5
59.7
58.3
61.0
60.1

72

 1/4 , 1/3, 1/2

1
7


7

( )
1
2
3
4
5

( ) ( )


1
1.6
1.2
1 1/2- 2 2/3
1 1/4
2.7
2.0
2 3/4
2
3.9
2.7
3 3/4-4
2 3/4
5.0
3.7
5
3 3/4
6.2
4.6
6 1/4
4 2/3

1 = 176.3 .

73


(2541) :
. 11-12 2541.
(2535).
105
1 (1) : 4-22.
(2536).

. 23-25 2536.
(2542). 23
1 105 ().
(2545).
.
105 .
(2540).
21 2540.
(2540).
..2540 114 31 17 2540.
(2541).
.. 2541. 115
15 16 2541.
(2544).
.. 2544. 118
109 2 2544.
Juliano, B.O. (1972). The Rice Caryopsis and Its Composition in Rice Chemistry and Technology 1st ed.
D.F.Houston. Am. Assoc. Cereal Chemists, Inc., St. Paul, MN. p16-74.

74



1
.. 2540-2542
5.272-6.689 60,619-85,019 1.061-1.449
IRRI .. 1985 (10) 6
1. (Predominantly indica, high quality, long grain, raw milled rice)



Rotterdam



" Cargo" " Loonzain " rice
(Germ)


2. (Predominantly indica, medium quality, long grain,
raw milled rice)
5% - 25%

75

3. / (Japonica short or medium rain, raw milled rice)

(California)


4. (Parboiled rice)

2



5. (Aromatic rice)
2 (Basmati)
Della Texmati, Pacan
rice, Della aromatic (Consumer - size package)
6. (Waxy or Glutinous or sweet rice)






.. 2540 (7)

1.
4

76

 1
2
3

"
"
"

7.0 .
6.6 - 7.0 .
6.2 - 6.6 .
6.2 .

1 1
100% 1 1 70%
5%

Long grain
Medium grain
Short grain

.
6.61 - 7.5
5.51 - 6.6
< 5.5

/ (L/W)
> 3.0
2.1 - 3
< 2.1

2. ( 9/10 )

10

100% 1, 2 3
5%
10%
15%
25 - 45%

( )
>8
> 7.5
>7
> 6.5
> 5

( )
5-8
3.5 - 7.5
3.5 - 7
3-6
<5

77


% 100%
5% (4 - 5%)
% 5% 5+2%
( 7%) 1 %
3.
- (Red kernel and Under milled
kernel)
- (Yellow kernel)

- (Chalky kernel) 50%
- (Damaged kernel)

- - (Glutinous-white rice)

- (Black kernel)

- (Partly black kernel) 2.5

- (Peck kernel) 2.5

-

- (Paddy)
1
4. (Milling degree) 4

5. 14%


1-6

78

1. 100 micrometer vernier

0.01 .
2. 100

7 1.75 . (0.069 )
0.79 .
3. 100
4.
5.




( )
()
(1, 2 3)
2
(Amylopectin and amylose)




(4 5)
100%


6 10 1
105* 15* 1*
* 1* 21
( )
148 17 7 23
60 2

( )
123 1 3 5 9 11
13 90 1
*

79

 1 (7)
(%)

(%)
(.)

C1

> 7.0

6.6-7.0 6.2-6.6 <6.2 .

(%)

< 5.0

C1

7
100% 1 > 70.0

(/.)

(%)

(%)

(%)

(%)

(%)

(%)

> 8.0

>5.0-<8.0

>60.0

<4.0

3.0

1.5

100% 2 > 40.0

< 5.0

> 8.0

>5.0-<8.0

>60.0

<4.5

<0.5

<0.1

0.2

6.0

0.25

1.5

0.2

100% 3 > 30.0

< 5.0

> 8.0

>5.0-<8.0

>60.0

<5.0

<0.5

<0.1

0.2

6.0

0.25

1.5

0.2

5%

> 20.0

< 10.0

> 7.5

>3.5-<7.5

>60.0

<7.0

<0.5

<0.1

2.0

0.5

6.0

0.25

1.5

0.3

10

10%

> 10.0

< 15.0

> 7.0

>3.5-<7.0

>55.0

<12.0

<0.7

<0.3

2.0

1.0

7.0

0.5

1.5

0.4

15

15%

> 5.0

< 30.0

> 6.5

>3.0-<6.5

>55.0

<17.0

<2.0

<0.5

5.0

1.0

7.0

1.0

2.0

0.4

15

25%

> 50.0

< 50.0

> 5.0

< 5.0

>40.0

<28.0

<1.0

5.0

1.0

7.0

1.0

2.0

1.0

15

25%

> 50.0

< 50.0

> 5.0

< 5.0

>40.0

<28.0

<2.0

7.0

1.0

8.0

2.0

2.0

2.0

20

35%

> 50.0

< 50.0

> 5.0

< 5.0

>32.0

<40.0

<2.0

7.0

1.0

10.0

2.0

2.0

2.0

20

45%

> 50.0

< 50.0

> 5.0

< 5.0

>28.0

<50.0

<3.0

7.0

1.0

10.0

2.0

2.0

2.0

20

: .. 2540

80

 2 (7)

> 6.5

A1
100%
< 15%
A1
100%,5%,10%
A1
15%,25%
-

< 15.0
< 15.0

>

< 6.5 < 5.5
No. 7 No. 7

> 74.0
-

> 80.0
> 79.0

< 10
-

(%)

C1

( C1) C1
< 10
1.5
0.5
0.5
< 5.0
1.5
0.5
0.5
< 6.0
2.5
0.5
1.0

3 (21)

100% 1
100% 2
100% 3
5%
10%
15%

(%)

1
2
> 7.0 . / 3
6.2-7.0 .
> 70.0
> 55.0
> 40.0
> 30.0
> 20.0
> 10.0

<6.2.

< 5.0
< 6.0
< 7.0
< 10.0
< 15.0
< 35.0

> 8.0
> 8.0
> 8.0
> 7.5
> 7.0
> 6.5

>5.0-<8.0
>5.0-<8.0
>5.0-<8.0
>3.5-<7.5
>3.5-<7.0
>3.0-<6.5

(%)

>80.0
>80.0
>80.0
>75.0
>70.0
>65.0

(%)

< 4.0
< 4.5
< 5.0
< 7.0
< 12.0
< 17.0

(%)
1.0
1.5
2.0
2.0
2.0
5.0

(%)
0.5
0.75
0.75
1.0
1.0
1.0

(%)
3.0
6.0
6.0
6.0
7.0
7.0

(%)
0.5
0.75
0.75
1.0
1.0
1.5

(%)
1.5
1.5
1.5
1.5
1.5
2.5

(%)
3.0
5.0
5.0
6.0
7.0
8.0

(/.)
0.5
1
1
1
2
2

: .. 2540

81

 4 (7)

(%)

10%

> 7.0

25%

> 5.0

>3.5<7.0
>5.0

(%)

>55.0

C1

C1

(%)
(%)
(/.)
(%)
(%)
<12.0
<0.7
<0.3
15.0
2.0
1.5
0.5
0.5
10

>40.0

<28.5

<2.0

15.0

6.0

4.0

2.0

3.0

20

5 (7)

(%)
(.)

1+2 3
> 6.6-7.0 6.2-6.6 <6.2 .

100% > 60.0

< 10.0

> 8.0

>5.0-<8.0 >80.0

<4.0

7
<0.5

100%
5%
5%
10%
10%
15%
25%

< 10.0
< 20.0
< 20.0
< 20.0
< 20.0
< 30.0
< 30.0

> 8.0
> 7.5
> 7.5
> 7.0
> 7.0
> 6.5
> 5.0

>5.0-<8.0
>3.5-<7.5
>3.5-<7.5
>3.5-<7.0
>3.5-<7.0
>3.0-<6.5
< 5.0

<4.0
<7.0
<7.0
<12.0
<12.0
<18.0
<28.0

<0.5
<0.5
<0.5
<0.7
<0.7
<1.0
-

> 60.0
> 45.0
> 45.0
> 30.0
> 30.0
> 25.0
> 20.0

>80.0
>80.0
>80.0
>75.0
>75.0
>70.0
>60.0

(%)

/




(/.)

C1
(%)
(%)
(%)
(%)
(%)
(%)
(%)
(%)

(%)
C1

<0.1

0.5

0.25

0.10

1.5

0.5

1.0

1.5

0.2

<0.1
<0.1
<0.1
<0.3
<0.3
<1.0
<2.0

0.5
1.0
1.0
2.0
2.0
5.0
7.0

0.5
0.5
1.0
0.75
1.5
2.0
3.0

0.25
0.15
0.25
0.20
0.25
0.50
0.75

2.5
2.0
3.0
2.5
3.5
4.0
4.5

1.0
0.75
1.5
1.0
2.0
2.5
.03

1.0
1.0
1.0
1.5
1.5
1.5
1.5

1.5
1.5
1.5
1.5
1.5
2.5
2.5

0.2
0.2
0.2
0.4
0.4
0.7
1.0

5
5
10
5
10
10
10

82

 6 (7)

%
< 6.0

No. 7

> 6.0
A1

< 10.0
> 84.0
: .. 2540

(%)
C1

< 6.0

1.0

83






105 15
.. 2535-2540
21-27% ( 7) 105
15 3-4 2
23 1
105


1 05, 15, 23 1 4
8 23 1 105
15 2
1 05 15
1 05 1 30%
105 (5)

84

 7
..
2535
2536
2537
2538
2539
2540
2541
2542
:

4,806,574
4,804,670
4,756,292
5,929,324
5,250,384
5,272,209
6,224,489
6,688,363

1,101,122
1,064,049
1,142,882
1,246,976
1,572,071
1,349,960
1,195,476
1,235,378

8
(4)

(.)
(%)

*
7.4
12-18
6-7
15*
7.5
13-18
6-7
23
7.3
24-26
3-5
1
7.4
27-30
4-5
1*
7.8
16-18
6-6.5
*
7.5
18
6-7
1
7.6
15-16
6-7
*
** 200

( )**
1.5-1.7
1.5-1.7
2.0
2.4
1.5-1.7
1.8
1.5-1.7

1. (6)



21 2540 (HOM MALI RICE)

85



(Amylose)
12-19 (Alkali spreading value) 6-7
9





2. .. 2541 (8)


Fragrance rice, Jasmine rice Scented rice
Hom Mali Rice
(Thai Hom Mali Rice)
4 2541

2.1 " " (THAI HOM MALI RICE) "

105 15
1
"
2.2

2.2.1
2.2.2 7.0
2.2.3
3.0
2.3 12.0-19.0% 14%
2.4

86

 9 (6)

1
()
2
()
3
()

.
7 . 6.2 .

(%)
(%)
(%)
(%) (%) (%) (%) (%) (%) (%)
(.)

+ 60

-5

+ 5.2

+ 55

+ 42

-3

- 0.05

(%)
(%) (%) (%) (%) (%) (%) ( 1 .)
0.04 0.04 0.1 - 0.001 0.5
1
14

15

+ 55

-10

+ 4.6

+ 55

+ 39

-6

0.25 0.25 0.5 0.1 0.001

30

+ 50

-15

+ 4.3

+ 55

+ 33

-12

0.5

14

0.5 0.75 0.2 0.001 1.5

14

87

 .. 2540
- 100 % 1 ,100% 2 , 100% 3 , 5 %, 10%, 15 %,

- 100 % 1, 100% 2, 100% 3, 5%, 10%, 15%
2.5 3

(Prime quality)
(Superb quality)
(Premium quality)

(% )
10.0
20.0
30.0

2.6 30.0%

" Thai Hom Mali rice"
2.7
2.7.1
2.7.2
2.7.3
KOH 1.7% 23 1-5




6%
105 12-18% 23 1
105 15
( 8)
1

88

2.8
()

2.8.1
2.8.2

2.8.3

2.8.4

2.8.5 Brand name


3. .. 2544 (9)

4 (1) (2)
.. 2503 (
2) ..2522
129 135 48 50

31
2544
92 %
14 %



- 7.0 .
-
3.2 : 1

89


- 13.0 18.0 14.0
- 6 - 7
..2541
..2541 2544

..2541

12.0-19.0 %
/
3.0:1

..2544

8 %
105 15

13.0 -18.0 %
/ 3.2:1

90


. 2539. .
24 2539. 233 .
. 2539. . 80
13-14 2539 : 241-259.
. 2541. .

. 26-28 2541. 20 .
.
2536. .
. 17 .
. 2541. 1
23 105. 2541
2541 .
. 2540. .
21 2540.
. 2540. 114
31. 17 2541.
. 2541. .. 2541
115 15 16 2541.
. 2544.
.. 2544 31 2544. 118
109 2 2544.
Anonymous. 1985. Rice Grain quality and marketing. International Rice Research Conference. 1-5 June 1985.
International Rice Research Institute. P.O. Box 933, Manila, Philippines. 74p.

91

(Grades of rice)

4
1.
2.
3.
4.


1. 4
1. 1 (long grain class 1) 7.0
2. 2 (long grain class 2) 6.6 7.0

3. 3 (long grain class 3) 6.2 6.6

4. (short grain) 6.2

2.
(whole kernels)
9
(head rice)
80
(brokens) 2.5
80

93

 (small brokens C1) 7

3.
(undermilled kernels)

(red kernels)
(yellow kernels)

(black kernels)
(partly black kernels)
2.5
(peck kernels)
2.5
(chalky kernels)
50
(damaged kernels)

(undeveloped kernels)

(immature kernels)
(other seeds)
(foreign matter)
4. 4
4.1 (extra well milled)
4.2 (well milled)
4.3 (reasonably well milled)

4.4 (ordinarily milled)

94



100% 1
100% 2
100% 3
5%
10%
15%
25%
25%
35%
45%

> 8.0
> 5.0 - < 8.0
> 8.0
> 5.0 - < 8.0
> 8.0
> 5.0 - < 8.0
> 7.5
> 3.5 - < 7.5
> 7.0
> 3.5 - < 7.0
> 6.5
> 3.0 - < 6.5
> 5.0
<5.0
> 5.0
<5.0
> 5.0
<5.0
> 5.0
<5.0

5.2
5.2
5.2
4.6
4.3
4.0
3.2
3.2
3.2
3.2

7
3.25
3.25
2.15
2.15
1.96
-

Graincheck 312



1.
(.) Graincheck 312 millimeter
(R2 ) = 0.8864 1
(.) Graincheck millimeter
(R2 ) = 0.8316 2
2.
() Graincheck 312 ()
(R2) = 0.9938 2 () Graincheck
312 () (R2) = 0.9983 4

95

3.
(light intensity)

. 2546. .
, . 164 .
Wilson, P. 1999. Automated Digital Grading of Wheat. Foss Tecator AB Newsletter. Vol.23,
No.1. p12-13.

96

8.2
8

R = 0.8864

Manual (mm.)

7.8
7.6
7.4
7.2
7
6.8
6.6
7

7.2

7.4

7.6

7.8

8.2

8.4

8.6

Grain Check (mm.)

1 (.) Graincheck 312

(.) millimeter

8.1
7.9

R2 = 0.8316

7.7
Manual (mm.)

7.5
7.3
7.1
6.9
6.7
6.5
6.5

6.7

6.9

7.1

7.3

7.5

7.7

7.9

8.1

Grain Check (mm.)

2 (.) Graincheck 312

(.) millimeter
97

Manual (gm.)

21
20
19
18
17
16
15

R = 0.9938

16

18

20

22

Grain Check (gm.)

3 () Graincheck 312
()

8
7.5

R = 0.9983

Manual (gm.)

6.5
6
5.5
5
4.5
4
4

4.5

5.5

6.5

7.5

Grain Check (gm.)

4 () Graincheck 312
()

98


Near Infrared Spectroscopy

Juliano et al. (1981) 80-100 mesh





NIR spectroscopy
NIR spectroscopy


1980



NIR


( 1)

99

 1 NIR

()

(


( )


( )

: (2545)
Near Infrared Spectroscopy
gamma rays, x-rays, ultraviolet,
visible, infrared, microwaves, radiowaves 2 Near Infrared (NIR)
750-2500 nm
2
Type of Radiation Frequency Range (Hz) Wavelength Range
Gamma rays
1020-1024
<10-12 m
x-rays
1017-1020
1 nm-1 pm
15 17
ultraviolet
10 -10
400 nm-1 nm
14
visible
4-7.5 x 10
750nm-400 nm
12
14
Near-infrared
10 -4 x 10
2.5 m 750 nm
infrared
microwaves

1011-1012
108-1012

radiowaves
100-108
* energy levels split by a magnetic field
: (2545)

25 m-2.5 m
1 mm-25 m
>1 mm

Type of transition
Nuclear
Inner electron
Outer electron
Outer electron
Outer electron molecular
vibrations
molecular vibrations
molecular rotations, electron
spin flips*
Nuclear spin flips*

100

 Near Infrared Spectroscopy 750 2500 nm

Transmission, Diffuse reflection, Transfectance Transactance (Reeves, 2002)
s (absorbance)
(reflectance)

1
A)Transmission B) Diffuse reflection C) Transfectance D) Transactance
: Reeves (2002)
NIR spectroscopy
NIR (absorbance)
Beer-Lambert Law

A
T
a
b
c

=
=
=
=
=

A = log 1/T = abc

absorbance
Transmittance
absorption coefficient
pathlength
(concentration)

Near Infrared Spectroscopy* 800-2500 nm

spectrum program noise spectra 2nd derivative
spectra 2
* Perkin Elmer

101

2 a. spectra noise
b. spectra primary, second derivative
: (2545)
band
NIR NIR
ground vibrational level excited vibrational level weak bands
C-H, O-H, N-H S-H NIR 400012500 cm-1 (2500-800 nm) Overtone combination bands bands

NIR (broad spectrum)
(overlapping bands)
(some sharper bands) 4000-6000 cm-1 (2500 1667 nm)
102

 bands (visible region)

Electronic transitions IR Region
Fundamental transitions
band (absorption band) overtone
combination band fundamental vibration H-atom O-H (overtone
), N-H (overtone ), C-H (overtone oil)
S-H C-C C-O NIR bands ( 3)
OH
C
H

H
C
H
(Lipid)

O
C N
H

3 bond
overtone (NIR)
: (2545)
NIR (single wavelength)

multiple wavelengths
band
scan scan
( 4)

103

4 scan
A) particle
C) scan
: (2004)

B) scan B)

NIR Spectroscopy
800-2500 nm

800-2500 nm
discrete filter,
moving gratings diode arrays

104

 (sample holders)
NIR spectrometer



NIR spectrometer

round cup
round cup ( 5)

5 Near Infrared Spectroscopy FTIR

: Perkin Elmer

NIR scan (absorption)
(Reflectance)
NIR spectroscopy scan reflectance
(absorption) Model
(predicted)
spectrum scan

105


1. (Instrument Diagnosis)
Near Infrared 800-2000 nm
(filter) discrete filter, moving gratings
diode arrays
scan quartz


(absorption) (reflectance)
2. (Data Acquisition)
scan NIR Quartz
scan NIR set 800-2000 nm
(Reflect) file.data
spectra (log1/R)
absorbance
6


NIR

6 Spectra (absorbance)
800-2000 nm

106

3. spectra (Spectra Manipulation)

Spectra noise spectra
spectra spectra (smoothing) second derivative
normalization

4. calibration model (Development of calibration model)

Calibration
calibrate
Outlier ( 7)
R2 regression variance Partial Least Square (PLS) ( 8)

7
Outlier ( Quant +)

8
( Quant +)

107

5. (validation) ( , 2545)

2

Full cross validation (internal validation)

1
1
1 2

2
1
RMSECV (root mean square error of cross validaion)
model
Standard Error of Prediction, Standard
Error of Estimated, %Variance (R2)
2 (prediction testing) (external
validation)
treatment
(testing set)


(bias)
NIR Root mean square error of prediction
(RMSEP)

n
BIAS = (NIR method Reference method)/n
i =1
n
RMSEP = [(ni Yi)2 / (n)]
i =1

108

 (operating)
1. warm 30
2.
3.
4.

5. scan
6.
NIR spectroscopy
1. 14-30%
(cell) Near Infrared Spectrophotometer

2.
Juliano (1981)
3. scan 200 8002000 nm cell scan 100 Quantum+
2 calibrate 2 validate 2
calibrate 1 validate
4. calibrate absorbance
800-2000 nm Quant + regression PSL
(R2) 1
5. (validation) calibration
calibrate
2%
6. (acceptance) NIR
spectroscopy calibration (unknown)

109



NIR spectroscopy

scan

O-H
calibrate whole wavelength




1.
2. scan
3. 2
4. scan
5. calibrate
NIR spectroscopy
1 : scan
spectra
1. particle size
2.
3. scan
4. scan relative humidity

110

 2 : (Amylose analysis)

3 : Calibration validation
spectra calibration
(validation)
scan
calibration
NIR spectroscopy
NIR Spectroscopy

111

Chemical assignments of Near Infrared absorption bands

Wavelength (nm)
1143
1160
1170
1195
1215
1225
1360
1395
1410

Band vibration
C-H Second Overtone
C-H Stretch 4th Overtone
C-H Second Overtone
C-H Second Overtone
C-H Second Overtone
C-H Second Overtone
C-H Combination
C-H Combination
O-H First Overtone

1415
1417
1420
1440
1446
1450

C-H Combination
C-H Combination
O-H First Overtone
C-H Combination
C-H Combination
O-H Stretch First Overtone

1450
1460
1463
1471
1483
1490
1490
1492
1492
1500
1510
1520
1530
1540
1570
1620

C=O Stretch Third Overtone

Sym N-H Stretch First Overtone
N-H Stretch First Overtone
N-H Stretch First Overtone
N-H Stretch First Overtone
N-H Stretch First Overtone
O-H Stretch First Overtone
Sym N-H Stretch First Overtone
N-H Stretch First Overtone
N-H Stretch First Overtone
N-H Stretch First Overtone
N-H Stretch First Overtone
N-H Stretch First Overtone
O-H Stretch First Overtone
N-H Stretch First Overtone
C-H Stretch First Overtone

Structure
Aromatic
C=O
.HC-CH.
.CH3
.CH2.
CH
.CH3
.CH2
ROH
Oil
.CH2
Aromatic
ArOH
.CH2
Aromatic
Starch, H2O
C=O
Urea
.CONH2
.CONHR
.CONH2
.CONHR
Cellulose
Urea
ArNH2
.NH.
Protein
Urea
RNH2
Starch
CONH
-CH2

Reference
4
4
2
2,4
2,4
4
4
2,4
5
2
4
4
5
4
4
2
1
4
1,2
5
5
5
5
1
1
5
2
1,2
1,4
5
2
2,4
4,5

: (2545)

112


. 2545.
NIRS : Near Infrared Spectroscopy (NIRS)
. Near Infrared
Spectroscopy .
. 201-211.
. 2545. .
Near Infrared Spectroscopy
.
. : 39-66.
. 2545. NIR
. Near Infrared Spectroscopy
.
: 25-37.
. 2545.
. Near
Infrared Spectroscopy .
: 131-151.
Juliano, B. O., C.M. Perez, A. B. Blakeney, D.T. Castillo, N. Kongseree, B. Laignelet, E.T. Lapis, V.V.S. Murty,
C.M. Paule and B.D. Webb. 1981. International Cooperative Testing on the Amylose Content of milled
rice. Starch 33: 157-162.
Reeves, J. B. 2002. Near infrared instrumentation. Available Source:
http://nte-serveur.univ-lyon1.fr/nte/spectroscopie/reeves/internet.htm, June 1, 2002.

113

1.
1.1 (spectrophotometer)
1.2 0.0001
1.3 (magnetic stirrer)
1.4 80-100 (mesh)
1.5 (volumetric flask) 100
1.6 volumetric pipette 1 2 3 4 5
1.7 measuring pipette 1-10
2.
2.1
2.2
2.3
2.4
2.5
2.6

(ethyl alcohol : C2H5 OH) 95%

(sodium hydroxide : NaOH)
(glacial acetic acid : CH3COOH)
(iodine : I2)
(potassium iodide : KI)
(potato amylose) 95%

3.
3.1 2 (N) : ( 2.2)
80.0 800 1,000
1,000
3.2 2 (N) : ( 2.3)
60 800 1,000
1,000
3.3 : 0.2000 2.000
80 100
100

117

4.
4.1 1.4 0.100
100 ( 1.5)
4.2 95% 1
4.3 3.1 9
4.4 10
100
4.5 100 70
2 2
4.6 4.4 5 4.5
100 10
4.7 4.6
absorbance 620 (nm) blank
absorbance 0 ()
4.8 blank 2
2 100
4.9 absorbance () 5.
4.10 14.0
14.0 = A X 86
100 - M
A =
M =
5.
5.1 0.0400 100 ( 1.5)
4.2-4.4
5.2 100 5 70
0.4 1 0.8
2 1.2 3 1.6 4 20
5 2
5.3 5.1 1 2 3 4 5
8 16 32 40 5.2 100
absorbance 620 blank absorbance
0 () 4.7
5.4 absorbance 5.3
5.5 5.4 absorbance ()

118

119

1.
1.1 (oven)
1.2 0.0001
1.3 (desiccator)
1.4 80-100 (mesh)
1.5
2.
2.1 1.4
2.2 1.5 1.1
130o. 1
2.3 2.1 1.0000 2.2

2.4 2.3 130o. 1

2.5
(%)

= (B - C) x 100
(B A)
A =
B =
C =

120

 .


1.
1.1 0.0001
1.2 (oven)
1.3 (volumetric flask) 1,000
1.4 (petri dish) 14.5
1.5 (beaker) 1 2
1.6 (desicator)
2.
2.1 (potassium hydroxide : KOH) 87%
2.2 (potassium hydrogen phthalate : C8H5KO4)
2.3 (phenolphtalein : C20H14O4)
3. 1.7% + 0.05%
3.1 2
3.1.1 working solution 19.54

1,000
3.1.2 working solution stock solution
) 588.2
1,000 stock
solution
) stock solution ) 33
1,000 working solution
3.2 working solution
3.2.1 1300. 1

121

3.2.2 3.2.1 0.5000

3.2.3 3.2.2 50
1% 3 working
solution working solution

3.2.4 blank 3.2.3
3.2.5 working solution
%

P x 56.109 x 100
204.23
VB
V = working solution
()
B = working solution blank ()
P = ()
4.
4.1 100 1.4 4 25

4.2 4.1 100

(30o + 5o) 23
4.3 4.2
1
4.4 1 5

122

123

 1

1
2
3
4
5
6
7

124



1.
1.1
1.2
1.3
1.4
1.5
1.6
1.7
1.8
1.9

(beaker) 100
(dropper) 1
(Volumetric flask) 100 2000
(pipette) 1-10
100
(cylinder) 50
(forcep)

0.01

2.
2.1
2.2
2.3
2.4
2.5
2.6
2.7
2.8

(NaOH)
(Glacial acetic acid)
(KI)
(I2)
(Thymol blue)
95%
(Isopropyl alcohol) 70%

3.
3.1 1 : ( 2.1) 4.00
80 100
100
3.2 1 : ( 2.2) 6
100
3.3 0.05 : 1
( 3.1) 5 100

3.4 0.05 : 1 ( 3.2)

5 100
3.5 Working Solution : 1 ( 3.1) 10
1 ( 3.2) 10
2000
3.6 : ( 2.5) 0.10 100
95% 53 100
3.7 : ( 2.4) 0.20 ( 2.3)
2.00 100 80
100
: 2
3.8 70%
4.
4.1
4.1.1 Working Solution ( 3.5) 30
4.1.2 ( 3.6) 3
4.1.3 0.05 ( 3.3)

4.1.4 0.05 ( 3.4)

4.1.5 ( 3.7) 1.5
()
4.2
4.2.1 3.0 100
( 1.1)
4.2.2 70% ( 2.7) 15
45 (
)
4.2.3 15 30
4.2.4 ( 4.1) 15 45

4.2.5 15

4.2.6 ( 1.8)

5
4.2.7 ( 1.7) 2
1

2
4.2.8 2
4.2.9
(%) =

2
x 100
1 + 2





1.
1.1 1
1.2
1.3
1.4 2
1.5
1.6
1.7 1
2.
2.1 (1.6) 1 (1.7) 1
30%
2.2 150
100
2.3 2.2 1
( )
2.4 ( 1.1) 2.53.0 . 1
2.5 2.2 1 ( 1.2)
( 2.4) 12
2
2.6
100



2.7 2.4-2.6 13, 14, 15, 16, 17, 18..
100

2.8 ()
2.3
2.9 3-4 2
2.10 2.4-2.6 2.8


3.



1.
1.1
1.2
1.3
1.4

200

2.
2.1
2.2 30
2.3 1 80
2.4 15
2.5


1. 15% 2
15%
2.
3. ( )
4. ( )
( )