جستجوی مقالات مرتبط با کلیدواژه « rice » در نشریات گروه « صنایع غذایی »

In this study, water absorption characteristics of white rice during soaking at 25-65 oC was investigated. In the next step, the efficiency of fundamental and empirical models to predict the moisture content of grain during soaking were evaluated and compared. The fundamental models were developed by using analytical and numerical solutions of Fick’s second law of diffusion based on regular shapes (cube and cylinder) and the real geometry of the white rice, respectively. Five empirical models (Henderson and Pabis model, exponential model, Page model, modified Page model and two-term exponential model) for explaining the soaking behavior of rice were also studied. The results of the studied models indicate that the numerical model were substantially more accurate than analytical model in describing the water absorption curves. The higher accuracy of numerical model can be attributed to the fact that this model selected appropriate shape to represent rice grains in the mathematical model. The average value of the effective water diffusivity at 25-65 oC was estimated to be in the order of 8.83×10-11 m2/s, by minimizing the error between experimental and numerically predicted results. Among the empirical models, the two-term exponential model was better than others in predicting changes in sample moisture during soaking. Overall, although both modeling approaches were able to predict the changes in moisture content of the sample during soaking, the numerical model was found to be more appropriate because it provided a more comprehensive understanding of the underlying physics of the process and the model parameters were directly related to measurable physical quantities.

Rice (Oryza sativa L.) is the second most important cereal after the wheat crop in the world. Rice grains and their products make up about 40% of the food needed by half of the world population. To replace new and low-risk methods in grain storage while maintaining its quality, in this study, the effects of ozone gas concentration and exposure time after a four-months storage period on some characteristics of Fajr Var. rice including cooking time, loss of solids, Water absorption, amylose content, the weight of cooked rice, cooked grain elongation ratio, gelatinization score and volumetric expansion) using a completely randomized design in (4×4) factorial experiments with four levels of ozone concentration (i.e. 0, 25, 50 and 75 ppm) and four levels of exposure time (i.e. 1, 3, 5 and 7 days) with three replications were examined. The results showed that the ozone gas concentration had a significant effect at the (P<0.01) on all cooking characteristics of rice grain except volumetric expansion, cooked grain elongation, cooking time, gelatinization score and amylose content. The maximum weight of rice cooked (13.12 g), water absorption (8.12 g), loss of solids (0.59 g), cooked grain elongation (1.428) with a significant difference (P <0.05) occurred at concentrations of 0, 25, 50 and 75 ppm, respectively. In addition, there was no significant difference (P <0.05) for the cooking time (11.71 min), gelatinization score (2.63) and amylose content (23.24%) with the ozone concentrations (50, 75 and 25 ppm), respectively. The volumetric expansion characteristics (P<0.05), the content of solids and the amount of amylose (P <0.01) were significantly affected by the duration of treatment, so that the maximum volumetric expansion (4.16), weight loss of solids (0.613 g), and the rate of amylose (24.80%) were observed at 1, 3 and 1 day, respectively. Therefore, regarding the interaction between ozone gas concentration and exposure time, it was recommended to the storage of rice grain ozonation with 25 ppm for five days must be used because of having a maximum weight of boiled rice (11.51 gr) and water absorption (10.11 gr) with significant differences (p< 0.01), and no significant effects (p< 0.01) on the other characteristics.

In this research a validated and effective method was developed for simultaneous analysis of 60 pesticides in rice, using liquid chromatography-mass spectrometry (LC-MS/MS), then, the effects of washing and heating processes on residues of studied pesticides were investigated. Extraction was performed by the original QuEChERS method. The pesticides were analyzed simultaneously in a single run with a multiple reaction monitoring (MRM) method. The validation study was performed based on the SANTE 2019 guideline. The method was tested to assess for linearity, trueness, precision, specificity, limit of quantification (LOQ) and limit of detection (LOD). The results showed that the calibration curves for all studied compounds were linear with a coefficient of determination (R2) ranged between 0.984 - 1.000. The mean recoveries obtained for three fortification levels (25, 250, 1000 ng/g) were 76.4 - 110.2 % with satisfactory precision (RSD ranged between 2.8 – 16.7%. After analysis of treated rice samples with investigated pesticides, the results indicated that both of washing and heating processes, in individual and combinational cases, significantly reduced the amounts of studied pesticides.

Bacillus cereus is one of the foodborne pathogens in food. Today, by international standards, post-baking foods have to be cooled to less than 10 degrees Celsius for 60 hours. In this study, the effects of this parameter on cooling duration, moisture content, percentage of broken rice and rice sensory evaluation and the extent of Bacillus cereus growth were investigated.

Iranian rice (Tarom) and foreign rice (Thai rice) were cooked under the same conditions. Four trays with various dimensions were prepared to achieve the rice's thicknesses of interest (i.e. 5, 7, 9, and 11 cm). Grains of rice with foregoing thicknesses were weighted using the scale and then cooled in the blast chiller fitted with a data logger. Two strains of mesophilic Bacillus cereus lyophilized (Code: FORC-005) were purchased from Takgene Co. (TAKGENE PROBIOTIC PRODUCTS). Bacteria were grown on the MYP medium to be activated according to the manufacturer's instructions. Probably occurred Bacillus cereus cells were counted per each plate following confirmation of chosen colonies. Data were analyzed through performing a one-way ANOVA in SPSS using DUNCAN post-hoc test.

The results showed that increases in the thickness of rice layer increased the population of Bacillus cereus but not beyond the standard range (0.5 cfu / g). Moreover, the highest bacterial populations in Iranian and foreign rice with layer thickness of 11 cm were 0.41 and 0.3 cfu/g, respectively. In addition, increases in the thickness of layer of the studied rice exponentially increased the cooling duration. Since the cooling duration of foreign rice with the thickness of 11 cm (267 min) exceeded the required standard of 4 h, rice layer thickness greater than 11 cm will not be acceptable for cooling foreign rice. It should be noted that increases in the thickness of the samples of rice layers reduced the percentage of broken rice (by 8 and 4/9%) and the percentage of moisture loss (by 48.7 and 47.2%) in Iranian and foreign rice, respectively. In sensory evaluation, the Iranian and foreign rice received the scores of 9 and 7.9, respectively. which indicated that the Iranian rice had higher quality than the foreign rice in this evaluation.

Generally, the results revealed that the size of the Bacillus cereus population (colonies) expands with an increase in the thickness of rice samples (Tarom and Thai rice), but it did not exceed the standard threshold. When exceeding the standard cooling time of 4 hours, thicknesses greater than 11 cm will not be admissible for the cooling process. Importantly, as the rice thickness rises, taste characteristics in cooked rice will be less affected and more acceptable. In this study, Iranian rice (Tarom) missed less moisture content than foreign rice (Thai rice) due to textural and strain-related characteristics and ultimately was more acceptable

Rice is one of the most popular staple food of population. . It can absorb contaminants and heavy metals from the soil and affect human health.. Therefore it is necessary to have information about the heavy metals in rice and intake of them by human. Based on this, heavy metals cadmium, chromium, lead and nickel in rice samples were studied from three sources: Iran, Pakistan, India and atomic absorption spectrophotometer The amount of heavy metals of Cd, Cr, Pb and Ni in various rice samples ranged from 0.04±0.008 to 0.40±0.03, 0.19±0.10 to 0.50±0.0, 0.092±0.04 to 1.28±0.1 and 0.19±0.01 to 0.89±0.01 respectively. The highest total heavy metals was observed in Taj mahal and the lowest in Abdalsalam. Estimated daily intake (EDI) value was calculated for different rice types.The concentration of cadmium and lead were above limit of quantification (LOQ) defined by FAO/WHO except one brand, whilst the chromium amount was significantly lower than LOQ. From recent rice consumption data, the estimated daily intakes of toxic compounds were computed for Iranian population. Estimated daily intake (EDI) for all heavy metals through imported and domestic cultivated rice consumption was considerably lower than the ADI.

According to the importance of rice consumption as an important part of nutrition in Khuzestan province, this study was conducted to assess the health risk of cadmium, lead and nickel heavy metals in local tower cultivars in Khuzestan province. In September 1977, three farms of Shooshtar, Shavar and Baghmalek were visited and 25 farms were sampled in three locations with 3 replications. Elements were measured using a US-based Varian 710-ES ICPOES device. Cadmium, lead and nickel levels were higher in some rice samples grown in Khuzestan province than the national standard (0.06, 0.15 and 10 mg / kg, respectively). Risk share values of cadmium, lead and nickel in rice of Baghmalek, Shavar, Shooshtar and rice were higher than 1. The carcinogenic risk of heavy metals of cadmium, lead and nickel was higher in samples of rice grown in Khuzestan province above 4-10. Carcinogenic risk values in this study showed that consumption of rice cultivated in Khuzestan province has high potential of human pathogen city.

Unlike the pleasant flavor of local rice cultivars in Khuzestan province, its conversion and baking produces a lot of waste and glaze, and does not produce the proper qualities Based on this reason, they have been unable to gain good position in the rice market. In this study, three different cultivars of rice tested were used to determine the effect of half-cooked (parboil) on the time and temperature of soaking and the time of steaming in ten levels and The conversion and quality factors were compared with the samples using completely randomized design and the meanings were compared by Duncan method. The results showed that the difference between different soaking and steaming treatments on the appearance of rice grains, percentage of conversion efficiency and as a result of rice yield Healthy, at a probability level of 1%, with increasing burnout duration, increased conversion efficiency and performance Raised more healthy rice. Also, according to the results, the most suitable temperature and time of soaking and the time of steaming for Anbarbo and Champa cultured at 40 ° C for 6 hours and 30 minutes, and steam for a Danial variety at 50 ° C for 4 hours and 30 minutes. The effects of these treatments increased the conversion efficiency and improved head rice yield, broking force (hardness) and resistance strength.

Rice is one of the most important agricultural products and main food for more than %25 people in the world. Due to increasing consumption of this product, evaluation of quality and characteristics of cultivated rice in different regions of country is of great importance. Additionally, over the past decades, heavy metals contamination in rice cause to be public concern, thus assessment of heavy metal pollution of rice is necessary. Evaluation the characteristics of rice varieties will allow consumers and producers to prepare rice according to their taste and need. Therefore, this study was conducted to evaluate the amount of lead and cadmium, physicochemical properties and cooking quality of champa rice in different regions of Baghmalek, Khuzestan.

In this study, rice cultivated in different regions of Baghmalek was sampled in three replications and transferred to the laboratory for testing. Physicochemical tests including protein, moisture content, ash, total solid, amylose content and thousand grain weight were evaluated based on national standard of Iran. Cadmium and lead content of rice cultivated in different region of Baghmalek were evaluated. Cooking properties of studied rice including cooking time, water absorption, leakage, gelatinization grade and Elongation of rice were evaluated. The tests were performed in a completely randomized design with SAS software and analyzed by Duncan test at a probability level of 5%.

The results of proximate test including (carbohydrate, protein, total solid, ash and moisture) showed that significant difference was between samples cultivated in different region of Baghmalek. In all samples, except for one samples, amylose content were 20-21%. The results of heavy metal evaluation indicated Cd in all samples were in permissible limit but lead content in imported rice and cultivated rice in Sidon and Meydavoud was more than permissible limit. Studied samples with regard to lenght were in medium category and Elongation of rice was in the range of 1.39-1.74. The gelatinization grade of studied samples was in the range of 3.25-4.17. Evaluation of cooking properties including cooking time, water absorption and leakage indicated it was significant difference between studied samples. Thousand grain weight of studied samples had been significant difference and was in the range of 13.07-18.86.

In general, selected rice samples from different regions of Baghmalek exhibited a significant difference in physicochemical properties. With regard to cooking properties and quality, rice samples had desirable status and were comparable to imported rice. Evaluation of the safety status of studied rice samples suggests that control of cultivated regions is necessary.

Celiac disease (CD), also known as gluten enteropathy or celiac sprue, is one of the most common food-induced diseases in humans. This immune-mediated enteropathy is triggered by the ingestion of wheat gluten and similar proteins in genetically susceptible individuals, where inflammation of the small intestine and hence destruction of the villous structure thereof occur. Celiac disease is a permanent intolerance to certain cereal prolamines with a specific oligopeptidic sequence. The only effective treatment for celiac disease is serious compliance with a gluten-free diet throughout the patient's life. For this reason, the demand for gluten-free products has increased as the number of patients with celiac disease has increased. Production of gluten-free foods, especially baked goods, is usually based on various types of starch, and flour from plants free of gluten, such as maize, rice, soybean and buckwheat. Polysaccharide hydrocolloids and proteins of various origin are typical ingredients that have to be used in exchange to gluten in order to provide appropriate structure of the dough and texture of the final product. Due to the cheap and suitable sources of dietary fiber, carbohydrate, protein, and minerals and vitamins, the beans are a good option for use in gluten-free compounds. Mung bean is one years old plant and belongs to the Fabaceae family. The purpose of this study was to investigate the effect of replacing rice flour with raw and sprouted mung bean flour on the amount of phenolic compounds and physicochemical properties of rice-based gluten-free bread.

For the production of raw mung bean flour, the seeds were washed, dried and milled. To produce sprouted mung bean flour, seed was soaking for 12, 48 and 16 hours, then sprouted and dried, and finally floured. To prepare bread, all dry compounds, other than sugar after weighing, were first screened using a screen of 80 mesh. In this study, four levels of raw and sprouted mung bean flour (5, 10, 15 and 20%) were used. On the produced breads in this study, the effect of 4 levels of raw and sprouted mung bean (5, 10, 15 and 20%) was investigated on the percentage of baking loss, porosity, fat content, L * index, specific volume, phenolic compounds, hardness and total acceptance of gluten free bread in a completely randomized design with 9 treatments.

Based on the results of this study, it was found that the increase in the amount of mung flour and sprouted mung flour until 15% concentration in dough resulted in a non-significant decrease in the amount of baking loss, but the higher amount of baking loss was obtained with increasing of these flour in bread formulation. On the other hand, the results showed that the use of raw and sprouted mung flour compared to the control sample resulted in an increase in the porosity of the samples and the lowest L * index was obtained when the bread formulation containing of 20% raw mung flour. The fat and hardness of the samples increased with increasing of mung flour (raw and Sprouted) and the maximum acceptance rate from the evaluators' viewpoint belonged to the sample containing 10% raw mung flour. Increasing the amount of mung flour in samples increased their phenolic compounds, and in general, increased sprouted mung flour in the formulation compared to raw mung flour resulted in increased phenolic compounds in the samples. Increasing the amount of phenolic compounds during germination is attributed to the need for high oxygen concentrations, which results in more phenolic compounds to protect the cells from oxidative stress. The maximum acceptance rate from the viewpoints of the evaluators was 10% of raw mung flour, which was not statistically significant with control samples and containing 5% of raw and sprouted mung flour. The lowest total acceptance was for the sample containing 20% raw mung flour.

The most important method for preventing celiac disease is using a gluten-free diet. For this purpose, rice flour was used to prepare bread. The results showed that increasing the amount of raw and sprouted mung bean to a concentration of 15% in the formulation resulted in a decrease in the amount of baking loss. On the other hand, increasing the amount of raw and sprouted mung flour in the formulation of breads increased porosity, fat, phenolic compounds and hardness of samples. The lowest L * values of the samples were obtained when 20% of the raw mung flour was used in the formulations of the breads. The maximum total acceptance of evaluators was 10% of the raw mung flour. In finally, it can be stated that the use of raw and sprouted mung flour in amount of 10% and 5%, respectively can be used in bread production.

Rice is one of the most suitable cereals for the production of gluten free products for patients with celiac disease and most gluten-free products are prepared based on rice. Rice has unique nutritional properties, contains low sodium, protein, fat and high amounts of digestible carbohydrates, But since in the milling process, in order to produce white rice, a significant portion of fiber and minerals are lost, in the production of gluten-free products from rice flours, we must use of other cereals flour or authorized additives in order to achieve the desired nutrient in terms of nutrients and provide the needs of patients with celiac disease. Millet is rich in dietary fiber, protein, minerals and vitamins and can meet the needs of patients with celiac disease. Xanthan gum is also one of the most commonly used additives in the production of gluten free products, and helps to improve the quality and physicochemical properties of gluten-free cakes. The purpose of this research is to replace rice flour using millet flour combined with xanthan gum in the production of gluten-free cake to provide a new formulation.

In the present study, gluten-free cake was prepared based on rice flour, replacing 50, 75 and 100% rice flour with millet flour and using 0.15 and 0.3% of xanthan gum.Then, physicochemical and sensory properties of gluten-free batter and cake including viscosity, cooking loss, specific volume, porosity, texture, moisture content and total acceptance were evaluated.

The results showed that the amount of millet flour increased, the viscosity of the dough, moisture content, porosity and softness of the cake texture decreased but these properties increased with the addition of xanthan gum. But these properties increased with the addition of xanthan gum. It was also found that combining the appropriate amount of millet and xanthan gum with proper viscosity can improve the physicochemical and sensory properties of the dough and cake. By adding 50% millet flour and 0.15% xanthan gum, the physicochemical properties of cake were improved, but by increasing this amount (75 and 100% millet flour and 0.3% xanthan gum), the cake quality was reduced. The sample containing 50% millet flour and 50% rice flour with 0.15% xanthan gum had the highest volume, porosity and sensory acceptance, as well as the least firmness during the storage period.

According to the results, using 50% millet flour in combination with 0.15% Xanthan gum could improve the physico-chemical and sensory properties of the dough and cake to the control sample (100% rice flour).

Rice is the staple food of the Iranian people and its pollution with heavy metals has irreparable dangers for consumers. The aim of this study is to find a way to reduce the absorption of heavy metals from rice. To study the effect of nitrogen fertilizer and parboiling process on heavy metals, a factorial experiment was conducted in a randomized complete block design with three replications. In this study, nitrogen fertilizer at three levels (N1: 60, N2: 80 and N3:100 KgN /Ha) and parboiling at two levels of soaking temperature (C1:50 and C2:80 °C) and two levels of steaming time (T1:10 And T2:15 min) were applied. Induced plasma mass spectrometry (ICP-MS) was used to determine heavy metals. Increasing the soaking temperature and steaming time reduced all heavy metals, but changes in fertilizer levels had no significant effect on heavy metals. The interaction effects of the treatments showed that N3C1T1 treatment had the highest percentage of weekly allowance for Cr and Ni (99% and 58%, respectively) and N2C1T1 treatment had the highest percentage of weekly allowance for Mg and Cd (11% and 9.5%, respectively). Increasing the soaking temperature and steaming time minimizes the weekly intake of all heavy metals so that the N2C2T2 treatment shows the lowest weekly intake of all heavy metals. In less heat and time, the remaining heavy metals cannot be ignored, so parboiling at higher temperatures and times is recommended to maintain consumer safety and health.

Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.

Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.

According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.

According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.

Viscosity is used as the most important indicator in evaluating the cooking quality of rice. In order to investigate the best irrigation method and nitrogen application and their interaction effects on viscosity or cooking quality in Guilaneh rice cultivar, this experiment was conducted as a factorial experiment in a CRBD with 3 replications. Irrigation managements was considered in 3 levels(full irrigation, 7 and 14 day interval irrigation) and nitrogen fertilizer as the second factor in 3 levels(50, 75 and 100 kg/ha). It will achieve better cooking quality with higher peak viscosity, lower trough viscosity and lower final viscosity. In the study of the interaction effects of nitrogen fertilizer application and irrigation, the highest peak viscosity was observed in the treatment with 14-day interval irrigation and 75 kg nitrogen fertilizer per hectare (2707 Centipoise). The lowest trough viscosity was obtained in the treatment of 75 kg fertilizer and irrigation under flooding (1767 Centipoise). The lowest final viscosity was obtained with 7-day interval irrigation and 75 kg nitrogen fertilizer per hectare (3648 Centipoise). In the study of viscosity, the higher breakdown and lower setback indicate better cooking quality. The highest breakdown (881Centipoise), the lowest setback (957 Centipoise) and the lowest pasting temperature (84.54°C) were related to the treatment of nitrogen fertilizer 75 kg/ha and 7-day interval irrigation. Therefore, according to environmental conditions and recommendations to reduce fertilizer and water consumption, if there is no effect on yield, treatment with 7-day interval irrigation and nitrogen fertilizer 75 kg/ha to achieve the best cooking quality for Gilaneh cultivar is recommended.

Rice is the predominant staple food for the people in the tropical and semitropical area. Carbohydrate is the main component of rice which accumulate in endosperm cell. Postharvest treatment and storing duration as an aging is a complicated process, which involves changes in physical and chemical properties of the rice grain especially aromatic rice variety. Rice aroma resulted in volatile components from the food which was sensed by the smell under different conditions. In this study, the effect of milling process and storage duration on the stability of aroma indices of Tarom variety was investigated.

Tarom variety was dried and then dehusked by hand. The weight of brown rice was measured manually and polished in multistage polisher. The brown rice and white rice samples were divided in two parts as namely; new and stored brown rice (BSN , BSO) also new and stored white rice (WSN, WSO). The volatile components of BSN, WSN, BSO & WSO samples were absorbed by solid phase micro extraction method. The absorbed volatiles component was measured by gas chromatography (GC). Analysis of variance as a two-factor experiment in completely randomized design was performed. The two factors are expressed as milling type and storage, with two levels and three replicate. The amount of aromatic components of samples were analyzed by using SPSS software and also compared.

The results have shown that the percentage of recognized components of all stored rice samples were significant (p < 0.01) increased but the aromatic components percentage of new white rice samples (WSN) were increased in compare of stored white rice samples (WSO). The results of the present study on the effect of storage duration on the aromatic components exhibited that by removing of bran layer in whitening process result in reduction of aromatic components. The recognized components in samples are as follows; 24 component for BSO (about 92.3% of total), 26 component for WSN (about 65.3% of total), and 24 component for WSO (about 98.4% of total). Storing and whitening could increase the amount of Alkenes in rice volatile component. The higher rate of 2-Methyl-octadecadienol as an alcohol might be due to using of insecticide in paddy fields which was reduced after whitening process. The percentage of Aldehyds & Ketons has no meaningful difference in brown rice stored samples but it was decreased about 30% in white stored rice samples.

From the results of this work, aging the aromatic variety not only increases the cost of keeping but also could reduce the aromatic component as a rice quality index.

Rice and corn flours are appropriate alternatives for developing gluten free products and modification of some of their properties such as water absorption index of flour due to extrusion process could be effective for improvement of gluten-free products quality. In this research, addition effect of extruded flour in 110 °C with 18% feed moisture, in four levels ( 0, 10, 20 and 30%) and hydrocolloids of xanthan and hydroxypropylmethylcellulose in two levels ( 0.5 and 1%) of each were studied in gluten-free bread formulation. The results were proved significant effect of extruded flour and hydrocolloids addition on evaluated characteristics so that specific volume and porosity were promoted with increasing level of extruded flour till 10%, but higher levels were caused reduction of these properties. Also, increasing of extruded flour  level was decreased crust L* and hydroxypropylmethylcellulose had more effect on crumb hardness reduction of gluten free bread in compared to xanthan. Finally with regard to features such as specific volume, porosity, softness, color and scores of sensorial test, gluten free bread formulation including 10% extruded flour and 1% HPMC was determined as appropriate formulation which had specific volume of 3.01 cm3/g, porosity of 65% and overall acceptance score of 4.1 in sensorial test.

The purpose of this study was to evaluate the image processing technique in rice blast disease detection in field and controlled conditions. Using MATLAB software, images taken from field and controlled conditions were processed in three RGB, HSI and LAB color spaces. Then it was extracted by the gray area intensity profile, color properties, and threshold value for background image removal. After removing background in RGB, HSI and LAB color spaces, disease spots on rice leaf were determined. In RGB color space, by subtracting arrays by test and error, the blast patches on the leaf were separated from the rest of the image pixels. Hue was used in the HSI color space because this component was independent of light intensity variations, so blast blot identification was performed more accurately than the S and I components. In the LAB color space, the Kmeans clustering algorithm was used to segment the images into three clusters and was displayed in an independent cluster after labeling the image of blast disease spots. Finally, in order to determine the performance of the algorithms designed in three color spaces, the sensitivity factor, specificity and total accuracy were tested on the basis of the perturbation matrix for 500 image samples. In field and controlled conditions, the highest accuracy in detecting blast blots in the LAB color space was 94% and 98%, respectively. Overall, the results showed that the image processing method can be used to detect rice blast disease.

Rice is one of the most widely consumed grains in the world and is widely used in the diet of people. Today, rice contamination with heavy metals is one of the problems confronting humanity. Therefore, the purpose of this study was to evaluate the effect of soaking and cooking in the presence of chelating agents i.e., potassium tartrate and citrate on the amount of  Cadmium reduction of three types of imported rice (India, Thailand, and America). Measurements were carried out with atomic absorption with three replications. The difference in mean was done at Duncan's 5% level. The cadmium of imported rice was higher than the standard values. Cadmium of imported rice from highest to lowest was America, Thailand, and India that was 86.23, 85.93 and 80.07 ppb, respectively. Soaking in the presence of chelating agent but cooking in water without chelating agents(S-chelating agents), in comparison to soaking in water without a chelating agent but cooking in the presence of chelating agents(C-chelating agents), had no significant difference in cadmium elimination(p>0.05). Soaking and cooking of rice in the presence of chelating agents(SC-chelating agents) reduced Cadmium to higher than 93 percent (97.58 for potassium tartrate in Thailand rice and 93.46 for potassium citrate in India rice). Tartrate chelating agents in comparison to citrate had a significant effect in cadmium elimination for imported rice (p<0.05). Finally, the sensory evaluation showed that there was no significant difference between all treatments(p>0.05).

Nowadays, the contamination of rice with heavy metals is one of the problems facing humanity. Therefore, the purpose of this study was to investigate the effect of soaking and cooking in the presence of chelating agents such as GRAS including, tartrate potassium and potassium citrate (200 mg/kg) on the removal of lead from three types of imported rice (India, Thailand and the United States). Atomic absorption measurements were performed in three replications and the difference in mean of 0.05 was done by Duncan test. The highest and lowest amount of lead was measured in Thai and Indian rice, 7337.33 and 380.63 μg/kg, respectively. The process of soaking and cooking with the salt of tartrate and citrate reduced lead by more than 98.5, 99.6 and 99.05% in Indian, Thai and American rice, respectively. The effect of the cooking process compared with soaking had a more significant effect on lead removal (P<0.05). Tartrate had a greater effect on the removal of this heavy metal than citrate (P<0.05), and soaking and cooking treatment could more significantly reduce the amount of lead. The sensory evaluation of samples showed that there was no statistically significant difference between treatments (P<0.05).

Usually, raw and unmodified flours are used in the gluten-free products industry and the most common way to increase the quality of gluten-free products is to use gums. In order to increase consumer demand for non-additive products, we can improve the quality of flour and gluten-free cake by using physical treatment of cereal grains. The aim of this study was to compare the effect of xanthan gum with the effect of heat-moisture treatment on physicochemical and sensory properties of gluten-free cake from millet and rice flour (50:50). In this study, the effects of xanthan gum on two levels 0 and 0.15 %, heat-moisture treatments at three levels of moisture 10, 15 and 20% and two levels of temperature  90 and 110° C on physicochemical and sensory properties of  batter and gluten-free cake from millet and rice flour (50:50) were compared. The results showed, with increasing moisture and temperature in the heat-moisture treatment, the specific weight of the batter decreased and its viscosity increased. also, the physicochemical and sensory properties of cake such as specific volume, porosity and texture of cake were significantly improved on the baking day and during maintenance compared to the control sample (p <0.05). So that the samples containing millet flour obtained at 20% moisture and 110°C did not show significant differences in the physicochemical and sensorial properties of the samples containing 0.15% xanthan gum (P<0.05). Based on the findings of this study, heat-moisture treatment can be a good alternative to gum in gluten-free cakes.