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in Agricultural research for poverty alleviation and livelihood enhancement. Proceedings of the 3rd SAS-N Convention 27-29 August 2008, Lalitpur / Paudyal, Krishna Prasad
Title : Effect of drying and milling on yield of head rice in paddy Material Type: printed text Authors: M. J. Thapa, Author ; M. B. Shrestha, Author ; Karki R, Author ; Bhandari, R.C., Author Pagination: 20-23 p. Languages : English (eng) Keywords: Rice milling, head rice percentage, milling recovery, methods Abstract: Paddy varieties were dried by three drying treatments sun, shade and oven, and milled by four mills Satake sheller with Yamamoto polisher, Otake sheller with Yamamoto polisher, commercial sheller and traditional huller. Khumal-11 had significantly higher values (P > 0.05) of milling recovery (73.33%) than other varieties. Out of three drying treatments, there was no significant differences in milling recovery but highest value was found in sun drying (69.13%) and lowest in oven drying (68.35%)…………..
Link for e-copy: http://elibrary.narc.gov.np/?r=1499 Effect of drying and milling on yield of head rice in paddy [printed text] / M. J. Thapa, Author ; M. B. Shrestha, Author ; Karki R, Author ; Bhandari, R.C., Author . - [s.d.] . - 20-23 p.
in Agricultural research for poverty alleviation and livelihood enhancement. Proceedings of the 3rd SAS-N Convention 27-29 August 2008, Lalitpur / Paudyal, Krishna Prasad
Languages : English (eng)
Keywords: Rice milling, head rice percentage, milling recovery, methods Abstract: Paddy varieties were dried by three drying treatments sun, shade and oven, and milled by four mills Satake sheller with Yamamoto polisher, Otake sheller with Yamamoto polisher, commercial sheller and traditional huller. Khumal-11 had significantly higher values (P > 0.05) of milling recovery (73.33%) than other varieties. Out of three drying treatments, there was no significant differences in milling recovery but highest value was found in sun drying (69.13%) and lowest in oven drying (68.35%)…………..
Link for e-copy: http://elibrary.narc.gov.np/?r=1499 E-copies
http://nkcs.org.np/narc/dl/?r=1499URL
in Rice postharvest technology; proceeding of national workshop, 22 January 2004 / Bhandari, Ramesh C.
Title : Minimization of broken ratio in sequent process of rice shelling and milling. Material Type: printed text Authors: Bhandari, R.C. ; Mahendra J. Thapa, Author ; Man B. Shrestha ; Eiji Bekki, Author Publisher: Khumaltar : Food Research Unit Publication Date: 2004 Pagination: 1-18 .p Keywords: Post harvest technology; Rice; Foods;Sheller, Polisher, Crack ratio, Broken Polishing, Milling recovery Abstract: Shelling and milling experiments were carried out with nine combinations of three types(Rubber-rolls, Centrifugal impeller and Rubber and Steel-rolls) test sheller and two types(Frictional and Emery abrasive) test whitener and polisher in 28 varieties of paddycollected from Terai Plane, Mid-hill, and High-hill (mountain) respectively. From theresults, it was found that there were striking differences in broken ratio among thesevarieties. The fact obtained is considered as one of necessary references when a newvariety will be adopted or accepted in near future. The variety, which is easy to causebreakage, should be avoid to release and take care never to mix with another variety. Thewhole grains having the crack since beginning of harvest will cause broken after shellingand subsequent milling. Long size-slender shaped grain had higher crack ratio than theshort size-bold shaped grain before shelling. Accordingly, the shelling and millinginstruments should be selected and combined with such a type as makes suitable for grainsize-shape. The appropriate grain moisture for shelling and milling is under 14%. Over - dry grain cause formation of cracking in a sound grain A rubber-rolls type sheller(Satake)showed the lowest broken ratio after shelling, however, final broken ratio aftersubsequent milling changed to the highest broken ratio only in milling irrespective ofusing any milling instruments. A centrifugal impeller type sheller(Ohtake) showed thehighest broken ratio after shelling and final broken ratio changed to the lowest one only inmilling. The proportion of each broken occurrence was proved to differ from the shellertype in sequent shelling and milling. The broken ratio, which occurred respectively in either shelling or milling, balanced rather on the shelling side. The entire broken ratio of sequent shelling and milling in the use of a Satake sheller was a little lower than that of Ohtake sheller . Regarding the dehusking efficiencies of three type shellers, average valuesin all the experiments for 28 varieties were within the range from 82.2 to 98%.These range were within the exceeding objective 80% in the laboratory and 98% in actual industrial mills. The lowest milling broken ratio was found in emery abrasive type whitener (Indosaw) among the polisher or whitener used, indicating their gentle milling action. However, this whitener exhibited non uniform whitening and resulted poor appearance of rough grain surface. A frictional type polisher (Yamamoto) exhibited the shinier appearance of polished grain surface, although, higher broken ratio after milling reduced the head rice yield substantially. Milled rice recovery obtained was around 70% as against 70 to 75% of most modem rice mill.
Link for e-copy: http://elibrary.narc.gov.np/?r=430 Minimization of broken ratio in sequent process of rice shelling and milling. [printed text] / Bhandari, R.C. ; Mahendra J. Thapa, Author ; Man B. Shrestha ; Eiji Bekki, Author . - Khumaltar : Food Research Unit, 2004 . - 1-18 .p.
in Rice postharvest technology; proceeding of national workshop, 22 January 2004 / Bhandari, Ramesh C.
Keywords: Post harvest technology; Rice; Foods;Sheller, Polisher, Crack ratio, Broken Polishing, Milling recovery Abstract: Shelling and milling experiments were carried out with nine combinations of three types(Rubber-rolls, Centrifugal impeller and Rubber and Steel-rolls) test sheller and two types(Frictional and Emery abrasive) test whitener and polisher in 28 varieties of paddycollected from Terai Plane, Mid-hill, and High-hill (mountain) respectively. From theresults, it was found that there were striking differences in broken ratio among thesevarieties. The fact obtained is considered as one of necessary references when a newvariety will be adopted or accepted in near future. The variety, which is easy to causebreakage, should be avoid to release and take care never to mix with another variety. Thewhole grains having the crack since beginning of harvest will cause broken after shellingand subsequent milling. Long size-slender shaped grain had higher crack ratio than theshort size-bold shaped grain before shelling. Accordingly, the shelling and millinginstruments should be selected and combined with such a type as makes suitable for grainsize-shape. The appropriate grain moisture for shelling and milling is under 14%. Over - dry grain cause formation of cracking in a sound grain A rubber-rolls type sheller(Satake)showed the lowest broken ratio after shelling, however, final broken ratio aftersubsequent milling changed to the highest broken ratio only in milling irrespective ofusing any milling instruments. A centrifugal impeller type sheller(Ohtake) showed thehighest broken ratio after shelling and final broken ratio changed to the lowest one only inmilling. The proportion of each broken occurrence was proved to differ from the shellertype in sequent shelling and milling. The broken ratio, which occurred respectively in either shelling or milling, balanced rather on the shelling side. The entire broken ratio of sequent shelling and milling in the use of a Satake sheller was a little lower than that of Ohtake sheller . Regarding the dehusking efficiencies of three type shellers, average valuesin all the experiments for 28 varieties were within the range from 82.2 to 98%.These range were within the exceeding objective 80% in the laboratory and 98% in actual industrial mills. The lowest milling broken ratio was found in emery abrasive type whitener (Indosaw) among the polisher or whitener used, indicating their gentle milling action. However, this whitener exhibited non uniform whitening and resulted poor appearance of rough grain surface. A frictional type polisher (Yamamoto) exhibited the shinier appearance of polished grain surface, although, higher broken ratio after milling reduced the head rice yield substantially. Milled rice recovery obtained was around 70% as against 70 to 75% of most modem rice mill.
Link for e-copy: http://elibrary.narc.gov.np/?r=430 E-copies
http://nkcs.org.np/narc/dl/?r=430URL
in Agricultural research for poverty alleviation and livelihood enhancement. Proceedings of the 3rd SAS-N Convention 27-29 August 2008, Lalitpur / Paudyal, Krishna Prasad
Title : Quality parameters assessment of orthodox and green tea production in Nepal Material Type: printed text Authors: M B. Shrestha, Author ; M. J. Thapa, Author ; Bhandari, R.C., Author ; K Rana, Author Pagination: 264-268 p. Languages : English (eng) Keywords: Green tea, orthodox tea leaves, tasting, withering, Abstract: Grades of orthodox and green tea produced by different processors were analyzed using different quality parameters. Chemical constituents were found to be varied among different processors as well as among different grades of same processors. The ash content varied from 5.37 to 7.44 percent, water soluble ash from 48.49 to 70.62 percent, acid insoluble ash from 0.01 to 0.52 percent, alkalinity of soluble ash from 1.35 to 2.25 percent and hot water extract from 1.92 to 4.85 percent. Some tea samples were found to be sub-standard as compared to the specifications of Nepal standard for tea. Among the different samples analyzed for the chemical parameters, five samples were found to have higher crude fiber, one sample had lower caffeine content and lower hot water extract in addition to higher crude fiber content. All other samples were found to meet the specifications of Nepal standard for tea
Link for e-copy: http://elibrary.narc.gov.np/?r=1533 Quality parameters assessment of orthodox and green tea production in Nepal [printed text] / M B. Shrestha, Author ; M. J. Thapa, Author ; Bhandari, R.C., Author ; K Rana, Author . - [s.d.] . - 264-268 p.
in Agricultural research for poverty alleviation and livelihood enhancement. Proceedings of the 3rd SAS-N Convention 27-29 August 2008, Lalitpur / Paudyal, Krishna Prasad
Languages : English (eng)
Keywords: Green tea, orthodox tea leaves, tasting, withering, Abstract: Grades of orthodox and green tea produced by different processors were analyzed using different quality parameters. Chemical constituents were found to be varied among different processors as well as among different grades of same processors. The ash content varied from 5.37 to 7.44 percent, water soluble ash from 48.49 to 70.62 percent, acid insoluble ash from 0.01 to 0.52 percent, alkalinity of soluble ash from 1.35 to 2.25 percent and hot water extract from 1.92 to 4.85 percent. Some tea samples were found to be sub-standard as compared to the specifications of Nepal standard for tea. Among the different samples analyzed for the chemical parameters, five samples were found to have higher crude fiber, one sample had lower caffeine content and lower hot water extract in addition to higher crude fiber content. All other samples were found to meet the specifications of Nepal standard for tea
Link for e-copy: http://elibrary.narc.gov.np/?r=1533 E-copies
http://nkcs.org.np/narc/dl/?r=1533URLQuantitative losses during rice post-harvest processing expressly on broken loss of all the losses / Bhandari, R.C.
Title : Quantitative losses during rice post-harvest processing expressly on broken loss of all the losses Material Type: printed text Authors: Bhandari, R.C. ; , Publisher: Khumaltar : Food Research Unit Publication Date: n.d. Pagination: n.p. Keywords: post harvest technology; Foods Quantitative losses during rice post-harvest processing expressly on broken loss of all the losses [printed text] / Bhandari, R.C. ; , . - Khumaltar : Food Research Unit, n.d. . - n.p.
Keywords: post harvest technology; Foods Copies (1)
Barcode Call number Media type Location Section Status NR-4365 NR-4365, Document NARC Library Documents Available
Title : Report on Milling and physio-chemical attributes of certain rice varieties Material Type: printed text Authors: Bhandari, R.C. Pagination: 60-65 p. Languages : English (eng) Abstract: A total of thirty-four varieties of paddy were analyzed for their physical characteristics,
milling recovery physio-chemical and chemical composition (protein and ash only). Among
the tested thirty-four varieties the range ofvalues for rough rice; size (10.28-6.96 mm) shape
(6.00-2.15); thousand kernel weight (32.30-15.70 grams). Similarly, for rice size (7.84-4.75
mm), shape (4.87-1.68), thousand kernel weight (27.18-13.93 grams). In milling analysis husk
and milling recovery varied (23.67-17.75 %) at different polishing (15.19-6.55 %). The
calculated value for husk contents the difference of weight of 1000 kernel of paddy and
brown rice (22.57-11.27 %) and the milling recovery at 7 percent polishing (76.38-69.96
%).The range value for head rice (95.50-34.00 %). Alkali spreading score ranges 7-2,
clearing score 6-1; water absorption by the milled rice during cooking 176-25 %, kernel
expansion ratio 1.54-1.03. Protein and ash content brown rice at moisture free basis ranged
9.18-6.06 and 1.49-0.95 percentage respectively.
NR-10157, NR-10165, NR-10172, NR-10188, SPTIR-81399, Pusa Basmati, Himali, Pokhareli
Masino, Khumal-2, Khumal-5, etc were long and slender varieties. Taichung-176, Chainung-
242, Yongeng-3, Chhumrong Dhan, etc were short varieties. Kasturi, Kanchan, Basmati,
Himali have sweet and aromatic flavour when cooked.
Khumal-4, Taichung-176, Chainung-242, Meghdoot, Khumal-2, Kasturi gave higher milling
recovery with higher percentage of head rice. They have also low husk content.
Himali, Kanchan, Taichung-176, Kasturi, SPTIR-81399 having higher water absorption as
well as kernel elongation ratio showed special precaution should be taken during cooking.
Radha-4,Radha-7, Radha-7, Sabitri, Masuli, Meghdoot (Radha-11), Khumal-4, Ghaiya-2,
Chaite-4 gave lower value for alkali spreading and clearing score showing high amylose
content, consequently lower water absorption properly.Link for e-copy: http://elibrary.narc.gov.np/?r=427 Report on Milling and physio-chemical attributes of certain rice varieties [printed text] / Bhandari, R.C. . - [s.d.] . - 60-65 p.
Languages : English (eng)
Abstract: A total of thirty-four varieties of paddy were analyzed for their physical characteristics,
milling recovery physio-chemical and chemical composition (protein and ash only). Among
the tested thirty-four varieties the range ofvalues for rough rice; size (10.28-6.96 mm) shape
(6.00-2.15); thousand kernel weight (32.30-15.70 grams). Similarly, for rice size (7.84-4.75
mm), shape (4.87-1.68), thousand kernel weight (27.18-13.93 grams). In milling analysis husk
and milling recovery varied (23.67-17.75 %) at different polishing (15.19-6.55 %). The
calculated value for husk contents the difference of weight of 1000 kernel of paddy and
brown rice (22.57-11.27 %) and the milling recovery at 7 percent polishing (76.38-69.96
%).The range value for head rice (95.50-34.00 %). Alkali spreading score ranges 7-2,
clearing score 6-1; water absorption by the milled rice during cooking 176-25 %, kernel
expansion ratio 1.54-1.03. Protein and ash content brown rice at moisture free basis ranged
9.18-6.06 and 1.49-0.95 percentage respectively.
NR-10157, NR-10165, NR-10172, NR-10188, SPTIR-81399, Pusa Basmati, Himali, Pokhareli
Masino, Khumal-2, Khumal-5, etc were long and slender varieties. Taichung-176, Chainung-
242, Yongeng-3, Chhumrong Dhan, etc were short varieties. Kasturi, Kanchan, Basmati,
Himali have sweet and aromatic flavour when cooked.
Khumal-4, Taichung-176, Chainung-242, Meghdoot, Khumal-2, Kasturi gave higher milling
recovery with higher percentage of head rice. They have also low husk content.
Himali, Kanchan, Taichung-176, Kasturi, SPTIR-81399 having higher water absorption as
well as kernel elongation ratio showed special precaution should be taken during cooking.
Radha-4,Radha-7, Radha-7, Sabitri, Masuli, Meghdoot (Radha-11), Khumal-4, Ghaiya-2,
Chaite-4 gave lower value for alkali spreading and clearing score showing high amylose
content, consequently lower water absorption properly.Link for e-copy: http://elibrary.narc.gov.np/?r=427 E-copies
http://nkcs.org.np/narc/dl/?r=427URL
