Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

AACC Approved Methods Technical Committee Report: Crack Resistance and Translucency Determination of Paddy Rice Kernels Using the PaddyCheck Instrument

Purhagen, Jeanette K LU orcid ; Fjällström, Jenny and Bason, Mark L (2019) In Cereal Foods World 64(5).
Abstract
Physical properties such as break resistance, chalkiness, and size dimensions are very important for grading rice quality. Today, most of the methods used for determining these properties are performed manually, making them both time-consuming and, to some extent, subjective, which, in turn, can affect the determination of rice quality and, thereby, the price. A collaborative study was conducted by the Rice Milling and Quality Technical Committee in 2017 to assess the performance of a new method that combines imaging and texture methods to determine the crack resistance and translucence of rice kernels in paddy form. Ten laboratories analyzed twelve different varieties of paddy (rough) rice using PaddyCheck instruments (Perten... (More)
Physical properties such as break resistance, chalkiness, and size dimensions are very important for grading rice quality. Today, most of the methods used for determining these properties are performed manually, making them both time-consuming and, to some extent, subjective, which, in turn, can affect the determination of rice quality and, thereby, the price. A collaborative study was conducted by the Rice Milling and Quality Technical Committee in 2017 to assess the performance of a new method that combines imaging and texture methods to determine the crack resistance and translucence of rice kernels in paddy form. Ten laboratories analyzed twelve different varieties of paddy (rough) rice using PaddyCheck instruments (Perten Instruments). The PaddyCheck method clearly distinguished between the samples in terms of their crack resistance and translucence. Repeatability standard deviations within laboratories were <3.1% for crack resistance and <5.0% for translucency for all samples, and reproducibility standard deviations between laboratories were <5.1% for crack resistance and <8.5% for translucency. The PaddyCheck method has been approved as AACC Method 61-10.01. (Less)
Please use this url to cite or link to this publication:
author
; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Cereal Foods World
volume
64
issue
5
publisher
American Association of Cereal Chemists
ISSN
0146-6283
DOI
10.1094/CFW-64-5-0058
language
English
LU publication?
yes
id
9a236285-5fb0-4ae8-87b8-742ced780cd1
date added to LUP
2024-10-16 15:23:57
date last changed
2025-04-04 14:32:41
@article{9a236285-5fb0-4ae8-87b8-742ced780cd1,
  abstract     = {{Physical properties such as break resistance, chalkiness, and size dimensions are very important for grading rice quality. Today, most of the methods used for determining these properties are performed manually, making them both time-consuming and, to some extent, subjective, which, in turn, can affect the determination of rice quality and, thereby, the price. A collaborative study was conducted by the Rice Milling and Quality Technical Committee in 2017 to assess the performance of a new method that combines imaging and texture methods to determine the crack resistance and translucence of rice kernels in paddy form. Ten laboratories analyzed twelve different varieties of paddy (rough) rice using PaddyCheck instruments (Perten Instruments). The PaddyCheck method clearly distinguished between the samples in terms of their crack resistance and translucence. Repeatability standard deviations within laboratories were &lt;3.1% for crack resistance and &lt;5.0% for translucency for all samples, and reproducibility standard deviations between laboratories were &lt;5.1% for crack resistance and &lt;8.5% for translucency. The PaddyCheck method has been approved as AACC Method 61-10.01.}},
  author       = {{Purhagen, Jeanette K and Fjällström, Jenny and Bason, Mark L}},
  issn         = {{0146-6283}},
  language     = {{eng}},
  number       = {{5}},
  publisher    = {{American Association of Cereal Chemists}},
  series       = {{Cereal Foods World}},
  title        = {{AACC Approved Methods Technical Committee Report: Crack Resistance and Translucency Determination of Paddy Rice Kernels Using the PaddyCheck Instrument}},
  url          = {{http://dx.doi.org/10.1094/CFW-64-5-0058}},
  doi          = {{10.1094/CFW-64-5-0058}},
  volume       = {{64}},
  year         = {{2019}},
}