rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Environmental effects on mechanical and rheological behavior of parboiled rice
  name:
    name part: Saif, Saifullah Mohammad Hossain
    name part: 1951-
    role:
      role term: creator
  name:
    name part: Parnell, Calvin B.
    role:
      role term: degree committee member.
  name:
    name part: Rooney, Lloyd W.
    role:
      role term: degree committee member.
  name:
    name part: Suter, Dqayne A.
    role:
      role term: degree supervisor.
  name:
    name part: Sweat, Vincent E.
    role:
      role term: degree committee member.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  genre: Academic theses.
  origin info:
    place:
      place term: xx
    date issued: 1992
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xx, 320 leaves : illustrations ; 29 cm
  abstract: Ultimate tensile and compressive strengths, corresponding moduli of elasticity, and compressive stress relaxation properties (relaxation time constants) of parboiled brown rice were investigated. Samples were prepared from two varieties, Lemont (a long grain) and Rico-1 (a medium grain). Rough rice samples were soaked in 55 C water for four hours and subjected to combination of treatments including steaming durations, drying temperatures, storage relative humidities and storage/exposure times. Increase in steaming duration generally increased the ultimate tensile strength (UTS) and tensile modulus of elasticity (TME) especially in Rico-1. Rapid drying rates generally decreased both tensile and compression properties. However, certain combination of steaming duration and drying rate increased the ultimate tensile and compressive strengths and corresponding moduli values, particularly in bold type grain (medium grain). The effects of steaming and drying on the mechanical properties suggested a possible "critical moisture content" in the gelatinized peripheral region of the kernel dictated both tensile and compression properties. Combined effects of relative humidity and exposure time had the most significant influence in decreasing the tensile and compression properties. Strength properties in Lemont were higher than those in Rico-1. Values of compression properties were much higher than those of tensile properties. Hypothetical stress distributions in one dimension in the parboiled kernel were presented corresponding to moisture adsorption and desorption situations and externally applied forces. A four-element Maxwell model best described the visco-elastic behavior of parboiled rice. The first relaxation time constants (t₁), were negatively correlated to deformation rates. An initial loading rate of 40 N resulted in a maximum T ₁ value compared to 20 and 60 N. Relaxation time constant and the intercept values were greater in Rico-1 than in Lemont. Combined effects of…
  note: by Saifullah Mohammad Hossain Saif.
  note: "Major subject: Agricultural Engineering."
  note: Typescript (photocopy).
  note: Vita.
  note: Ph. D. Texas A & M University 1992
  note: Includes bibliographical references.
  subject:
    topic: Rheology
  subject:
    topic: Rice, Parboiled
    topic: Mechanical properties
  subject:
    topic: Rice
    topic: Processing
  subject:
    topic: Agricultural Engineering
  subject:
    topic: Major agricultural engineering
  identifier: http://proxy.library.tamu.edu/login
  identifier: https://hdl.handle.net/1969.1/DISSERTATIONS-1348954
  related item:
    location:
      url: http://proxy.library.tamu.edu/login
  related item:
    location:
      url: https://hdl.handle.net/1969.1/DISSERTATIONS-1348954
  record info:
    record content source: TXA
    record creation date: 930920
    record change date: 20220103134955.0
    record identifier: in00001155106
    language of cataloging:
      language term: eng