Different rice is suited to different uses. Factors such as protein, oil and amylose content determine if the rice is best suited for sushi, sake, noodles, etc. Accurate quality segregation is the key. It gives the rice trader the best price, and assures the consumer the specific quality he wants.
Stickiness, whiteness and softness: rice preferences vary widely from Asia to America and Europe, in terms of appearance as well as taste and texture. Accurate analysis of protein and amylose levels quickly identify qualities suited to regional preferences, as well as end-use within those regions.
Moisture: affects both value and storage. Contracts usually specify a maximum moisture content. Too much moisture can also cause ‘bin-burning’, which lowers value. Using ANN calibration and NIT measurement, Infratec accurately measures the moisture content of paddy rice as well as milled rice.
Milling degree: milling changes the appearance of the rice, as well as its cooking properties and mouth feel. Oil testing during milling enables the process to be controlled for optimal results.
The Infratec™ 1241 Grain Analyzer comes with ready-to-use calibrations. Just select from the dropdownlist of global or local calibrations on the left side.
Rice:
Protein • Amylose • Moisture • Oil • Colour • Water absorption
The Cervitec™ 1625 Grain Inspector is dedicated to automate the visual inspection of Japonica rice. Ready-to-use calibrations are available for both brown and milled Japonica rice.
