What need to be considered in determining rice grader?

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asked Apr 17, 2018 in 3D Segmentation by ricepolisher (800 points)

Rice grading is important in determining rice quality and its subsequent price in the market. It is an important process applied in the rice production industry with the purpose of ensuring that the rice produced for the market meets the quality requirements of consumer. Two important aspects that need to be considered in determining rice grader are grading technique and determinants to be used for grading (usually referred as rice attributes). This article proposes the list of determinants to be used in grading Malaysian rice. Determinants were explored through combination of extensive literature review and series of interview with the domain experts and practitioners. The proposed determinants are believed to be beneficial to BERNAS in improving the current Malaysian rice grading process.

As a main source of nourishment for over half the world's population, rice is by far one of the most important commercial food crops. Its annual yield worldwide is approximately 535 million tons. Fifty countries produce rice, with China and India supporting 50% of total production. Southeast Asian countries separately support an annual production rate of 9-23 million metric tons of which they export very little. Collectively, they are termed the Rice Bowl. Over 300 million acres of Asian land is used for growing rice. Rice production is so important to Asian cultures that oftentimes the word for rice in a particular Asian language also means food itself.

The main aim of this research was to assess the effectiveness of using Teflon material in search of locally available quality/effective roller material for a prototype rice roller dehusking /destoning machine developed in Nigeria making use of four locally cultivated rice varieties. This required determination of the effectiveness of Teflon material as roller for the developed prototype rice destoner. Microsoft Excel 2007 and Minitab 16 were used to analyze the ANOVA of two main factors (paddy varieties and moisture content).

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