Evans A. Owusu, Samantha Scott, Kaushik Luthra, Seth Graham-Acquah, Robin January, George A. Annor, Griffiths Atungulu
{"title":"使用快速粘度分析仪和传统的 DSC 方法预测大米的糊化温度","authors":"Evans A. Owusu, Samantha Scott, Kaushik Luthra, Seth Graham-Acquah, Robin January, George A. Annor, Griffiths Atungulu","doi":"10.1002/cche.10764","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>The measurement of gelatinization temperatures (GTs) of rice using the Rapid Visco Analyzer (RVA) can be a more rapid and efficient method as compared to the traditional method of using Differential Scanning Calorimeter (DSC). The objective of this research was to determine the accuracy and precision of the RVA technique in comparison to the DSC method for measuring GTs of contemporary rice cultivars produced in Arkansas.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Rice samples analyzed using the RVA had GT that ranged from 70.48 ± 0.18°C to 75.72 ± 0.11°C, while the DSC-analyzed samples had GT that ranged from 67.25 ± 0.18°C to 74.72 ± 0.64°C. The values of RVA GT consistently overestimated the values of the DSC-GT, with the RVA GT values demonstrating higher precision. A calibration equation was developed to correct the overestimation of RVA GT values, and its validity was confirmed through data obtained from both laboratory-scale tests and industry-based analysis.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>The method of using RVA can serve as a standalone approach for determining the GT of rice from various cultivars.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This technique of using RVA can be beneficial to industrial and educational applications because it is less expensive, easier to follow, and more rapid in analysis as compared to DSC.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"622-629"},"PeriodicalIF":2.2000,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Rice gelatinization temperature prediction using the rapid visco analyzer vis-à-vis the traditional DSC method\",\"authors\":\"Evans A. Owusu, Samantha Scott, Kaushik Luthra, Seth Graham-Acquah, Robin January, George A. Annor, Griffiths Atungulu\",\"doi\":\"10.1002/cche.10764\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>The measurement of gelatinization temperatures (GTs) of rice using the Rapid Visco Analyzer (RVA) can be a more rapid and efficient method as compared to the traditional method of using Differential Scanning Calorimeter (DSC). The objective of this research was to determine the accuracy and precision of the RVA technique in comparison to the DSC method for measuring GTs of contemporary rice cultivars produced in Arkansas.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Rice samples analyzed using the RVA had GT that ranged from 70.48 ± 0.18°C to 75.72 ± 0.11°C, while the DSC-analyzed samples had GT that ranged from 67.25 ± 0.18°C to 74.72 ± 0.64°C. The values of RVA GT consistently overestimated the values of the DSC-GT, with the RVA GT values demonstrating higher precision. A calibration equation was developed to correct the overestimation of RVA GT values, and its validity was confirmed through data obtained from both laboratory-scale tests and industry-based analysis.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>The method of using RVA can serve as a standalone approach for determining the GT of rice from various cultivars.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>This technique of using RVA can be beneficial to industrial and educational applications because it is less expensive, easier to follow, and more rapid in analysis as compared to DSC.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"101 3\",\"pages\":\"622-629\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-02-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10764\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10764","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Rice gelatinization temperature prediction using the rapid visco analyzer vis-à-vis the traditional DSC method
Background and Objectives
The measurement of gelatinization temperatures (GTs) of rice using the Rapid Visco Analyzer (RVA) can be a more rapid and efficient method as compared to the traditional method of using Differential Scanning Calorimeter (DSC). The objective of this research was to determine the accuracy and precision of the RVA technique in comparison to the DSC method for measuring GTs of contemporary rice cultivars produced in Arkansas.
Findings
Rice samples analyzed using the RVA had GT that ranged from 70.48 ± 0.18°C to 75.72 ± 0.11°C, while the DSC-analyzed samples had GT that ranged from 67.25 ± 0.18°C to 74.72 ± 0.64°C. The values of RVA GT consistently overestimated the values of the DSC-GT, with the RVA GT values demonstrating higher precision. A calibration equation was developed to correct the overestimation of RVA GT values, and its validity was confirmed through data obtained from both laboratory-scale tests and industry-based analysis.
Conclusions
The method of using RVA can serve as a standalone approach for determining the GT of rice from various cultivars.
Significance and Novelty
This technique of using RVA can be beneficial to industrial and educational applications because it is less expensive, easier to follow, and more rapid in analysis as compared to DSC.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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