Physical Properties of Local Rice Grown on the Highland

Abstract

Physical properties of rice is valuable in the rice processing and packaging design, design of equipments, quality control, product development and setting the standard of rice. The objective of this research is to obtain the physical properties of local rice of Ban Kio Sam Lo, Sammuen, Mae Ramat District, Tak Province. All of local rice 7 samples were taken from local farmers. The result shown that, for paddy, the width of the paddy was in the range of 3.10 - 3.76 mm, the thickness 1.97 - 2.59 mm, the length 9.77 – 11.22 mm, angle of friction on stainless 20.00 - 22.56 and weight average 3.28 gram/100 grain. For brown rice, the width was in the range of 2.02 – 3.25 mm, the thickness 1.84 – 2.25 mm, the length 7.28 – 8.18 mm, angle of friction on stainless 17.66 – 21.12 and weight average 2.86 gram/100 grain. The expansion ratio of cooked rice in length 1.21 – 1.69, expansion volume of cooked nee 2.00 - 3.00, water uptake 22 – 39 %.