Product Details

• Provides a systematic overview of the growth, uses, and technical improvement of all elements of rice
• Covers each stage of production from pre-harvest to storage
• Describes how genetic engineering and other new technologies enhance the qualities of rice as a crop, as well as the nutritional properties of rice as a food
• Presents engineering and handling techniques for reducing environmentally harmful chemical residues and costs, while maintaining high levels of food quality and safety
• Dedicated chapters cover aging of rice, rice fortification, and rice safety

In presenting recent research in rice science and engineering, this book provides a systematic overview of rice from farming to consumption. It covers each stage of rice production, from pre-harvest to storage, processing, and product applications. It includes the latest knowledge and efforts of rice researchers to improve the methods of harvesting, handling, drying, storage, and milling.

The book also reveals advances that have led to functionalizing rice components and making rice production more sustainable. In addition, the book explains methods for improving nutritional quality of rice-based diets through fortification. Utilization of by-products, such as rice bran and hulls, is also addressed.

Rice is one of the main staple foods in most parts of the world, and its consumption keeps increasing as a result of population growth, urbanization, and changes in population diets. Sustainable, efficient, and environmentally friendly methods and practices for rice farming, handling, and processing are needed to meet the increasing rice demand and the challenges of limited resources, such as land, water, energy, and labor. The advancements and improvements in genetic engineering, production, processing technology, and utilization have brought rice to a new frontier in addressing the needs of nutrition, affordability, and sustainability of stable food in our society.

Edited by: Zhongli Pan, Ph.D., Western Regional Research Center, USDA, University of California, Davis, CA, and Ragab Khir, Ph.D., University of California, Davis, CA, Suez Canal University, Ismailia, Egypt

978-1-60595-191-1, June 2018, 690 pages, 6×9, HC book

 

 

Table of Contents:

Preface

List of Contributors

Chapter 1. Rice Overview: Production, Processing, and Sustainable Innovations

• Introduction
• Rice Production
• Rice Properties and Nutritional Qualities
• Rice Cultivation and Crop Management
• Postharvest Losses
• Rice By-products
• Environmental Impacts and Life Cycle Analysis of Rice Production
• Rice Production and Climate Change
• Innovations in Sustainability of Rice Production
• Innovations in Sustainability of Rice Processing
• Conclusions
• References

Chapter 2. Genetic Engineering of Rice: Functional Properties of Cultivar, Grains and Quality Attributes

• Abstract
• Introduction
• Rice Crop Production Systems
• Mineral Nutrition of Rice
• Effect of Nutrient Deficiencies on Grain Quality
• Breeding for High Yield and Wide Adaptability Yield and Yield Components of Rice
• Fertilizer Intensive Cropping Systems
• Influence of Abiotic and Biotic Stress on Grain Quality
• Breeding for Grain Quality
• Grain Appearance
• Eating and Cooking Quality
• Genome-wide Association Studies Focusing Grain Quality
• Grain Quality Genomics
• Genome Editing for Grain Quality
• Conclusion
• References

Chapter 3. Engineering and Management of Rice Harvesting

• The Need to Mechanize Rice Harvesting
• Factors Affecting Harvesting
• Harvesting Systems in Asia and Drivers for Mechanization
• Combine Harvesting of Rice
• Energy Efficiency
• The Advent of the “Small Rice Combine” in Asia
• Phases of Combine Introduction
• Development Trends
• Conclusions
• References

Chapter 4. Rice Drying

• Introduction
• Fundamental Concepts
• Drying Methods
• Commercial Rice Dryers
• Theory of Drying
• Mathematical Modeling of Drying
• References

Chapter 5. Rice Aeration: Fundamental and Principles

• Introduction
• Concept of Aeration
• Factors That Can Affect Effectiveness of Aeration
• Aeration Design
• Fan
• Design Consideration for Other Aeration System Parts
• Resistance to Airflow in Grains
• Determination of Aeration Duration
• Aeration Cost
• Effect of Storage Conditions on Functional Properties of Rice
• References

Chapter 6. Rice Safety

• Introduction
• Rice Safety Concerns of Microbial Origin
• Rice Safety Concerns of Metals and Micronutrients Origin
• Conclusion
• References

Chapter 7. Engineering Properties of Paddy/Rice

• Introduction
• Physical Properties
• Frictional and Aerodynamic Properties
• Dielectric Properties
• Thermal Properties
• Mechanical Properties
• Quality
• Conclusion
• Acknowledgment
• References

Chapter 8. Physical, Chemical and Functional Properties of Rice Components and Products

• Introduction
• Physical Property of Rice
• Chemical Properties of Rice Grain
• Functional Properties of Rice
• Conclusion
• References

Chapter 9. Rice Milling

• Introduction
• Concept of Milling
• Method of Milling
• Factors Affecting Rice Milling Out-turn Ratio
• Effect of Milling on Quality of Milled Rice
• Concluding Remarks
• References

Chapter 10. Aging of Rice

• Introduction
• Materials
• Changes in Fine Structure of Waxy Rice Starch During Rice Aging
• Changes in Pasting Properties of Waxy Rice Starch During Rice Aging
• Changes in Pasting Properties of Waxy Rice Flour After Aging
• Changes in Fine Structure of High Amylose Rice Starch During Rice Aging
• Changes in Pasting Properties of High-Amylose Rice Starch and Flour After Aging
• Mechanisms of Rice Ageing
• Conclusion
• References

Chapter 11. Parboiling of Rice

• Introduction
• Parboiling Processes
• Unit Operations in Parboiling
• Parboiling Changes Grain Quality
• References

Chapter 12. Rice Fortification

• Introduction
• Feasibility of Rice Fortification
• Effective Factors for Fortification Process
• Fortification Technologies
• Rice Fortification at Scale
• Future Trends in Fortification to Sustain Food Systems
• Conclusions
• References

Chapter 13. Development of a Micro Wet Stone Milling System for Rice Milk Production

• Introduction
• Research Background
• Research Objectives
• Research Progress
• Pulverization in Two and Three Pass Milling to Produce Raw Rice Milk
• Particle Observation by Optical Microscope
• Determination of the Grinding Energy Required by the Micro-wet Milling System
• Content and Outcome of the Technology
• Future Research
• Acknowledgment
• References

Chapter 14. Rice Bran Processing and Utilization

• Introduction
• Quality of Rice Bran
• Rice Bran Stabilization
• Utilization of Rice Bran
• Value Added Products from Rice Bran
• Conclusion
• References

Chapter 15. Non-food Applications of Multiple Components in Rice

• Introduction
• Search of Alternative
• Uses of Rice By-products
• Rice Husk
• By-products of Straw and Husk
• High End Uses of RH & RHA
• Metal Matrix Composites
• Bio-ceramics
• Rice Husk and Modified Husk
• Bioconversion of Straw, Husk and Bran
• Other Uses
• Conclusion
• References

Chapter 16. Rice Straw and Hulls

• Introduction
• Physical and Chemical Properties
• Utilization and Applications
• Life Cycle Assessment of Rice Straw and Husk Utilization for Energy Production
• Market with Potential in the Future
• Closing Remarks
• References

Index