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Factores determinantes de la calidad molinera del arroz (Oryza sativa L. ssp. indica)”.
| dc.contributor.advisor | Reyes Borja, Walter Oswaldo | |
| dc.contributor.author | Parrales Santos, Jhonny Ningell | |
| dc.date.accessioned | 2020-09-29T21:40:32Z | |
| dc.date.available | 2020-09-29T21:40:32Z | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/8425 | |
| dc.description | Agriculture needs varieties of rice that give us whole grains during processing. In the rice sector, the provinces of Guayas and Los Ríos, represent 83% of the area planted with grass in Ecuador. Regarding production, Guayas and Los Ríos report 47% and 40%, respectively. Plants have two types of roots, the seminal or temporary, and the adventitious or permanent. The former survive for a short time and are replaced by the latter that sprout from the underground nodes of the young stems, and in some cases also from the aerial nodes.The traditional indica-type varieties grown in the tropics have the following characteristics: greater height, dense tillering, long sloping pale green leaves and medium to long grain size. The traditional rice industrialization process involves the activities that transform paddy rice (raw material) into milled rice (white or polished). Unlike other cereals, where the grain is ground into flour, in making rice, the goal is to keep as many grains intact as possible, such as whole rice. The technical efficiency of the production process, that is, the industrial performance, is judged by the quantity of whole rice, obtained from a given quantity of paddy rice. When varieties have a high percentage of bran, the polishing stage must be adjusted to achieve the desired whiteness in the rice. Almost always, it is the short cycle varieties that produce a product with a more uniform characteristic and of higher quality when cooked. The quality of the rice grain arises from the action of several physicochemical factors of the grain, such as size, shape, weight, pigmentation, hardness, and gelatinization temperature, amylose content of starch, while others refer to the harvest and its handling, drying, transportation and storage. Preferences for the length and transparency of the grain, degree of grinding and aroma, variation from one region to another. Also; quality varies within each type. | es_ES |
| dc.description | Agriculture needs varieties of rice that give us whole grains during processing. In the rice sector, the provinces of Guayas and Los Ríos, represent 83% of the area planted with grass in Ecuador. Regarding production, Guayas and Los Ríos report 47% and 40%, respectively. Plants have two types of roots, the seminal or temporary, and the adventitious or permanent. The former survive for a short time and are replaced by the latter that sprout from the underground nodes of the young stems, and in some cases also from the aerial nodes.The traditional indica-type varieties grown in the tropics have the following characteristics: greater height, dense tillering, long sloping pale green leaves and medium to long grain size. The traditional rice industrialization process involves the activities that transform paddy rice (raw material) into milled rice (white or polished). Unlike other cereals, where the grain is ground into flour, in making rice, the goal is to keep as many grains intact as possible, such as whole rice. The technical efficiency of the production process, that is, the industrial performance, is judged by the quantity of whole rice, obtained from a given quantity of paddy rice. When varieties have a high percentage of bran, the polishing stage must be adjusted to achieve the desired whiteness in the rice. Almost always, it is the short cycle varieties that produce a product with a more uniform characteristic and of higher quality when cooked. The quality of the rice grain arises from the action of several physicochemical factors of the grain, such as size, shape, weight, pigmentation, hardness, and gelatinization temperature, amylose content of starch, while others refer to the harvest and its handling, drying, transportation and storage. Preferences for the length and transparency of the grain, degree of grinding and aroma, variation from one region to another. Also; quality varies within each type. | es_ES |
| dc.description.abstract | La agricultura necesita de variedades de arroz que nos den granos enteros durante su procesamiento, En el sector arrocero, las provincias de Guayas y los Ríos, representan el 83% de la superficie sembrada de la gramínea en el Ecuador. En cuanto a la producción, Guayas y Los Ríos reportan el 47% y 40%, respectivamente. Las plantas tienen dos tipos de raíces, las seminales o temporales, y las adventicias o permanentes. Las primeras sobreviven corto tiempo y son reemplazadas por las segundas que brotan de los nudos subterráneos de los tallos jóvenes, y en algunos casos también de los nudos aéreos, Las variedades tradicionales del tipo índica cultivadas en los trópicos, tienen como características: mayor altura, macollamiento denso, hojas largas e inclinadas de color verde pálido y grano de tamaño medio a largo, El proceso de industrialización tradicional del arroz, involucra las actividades que transforman el arroz cáscara (materia prima) en arroz elaborado (blanco o pulido). A diferencia de los otros cereales, en donde el grano es molido para convertirlo en harina, en la elaboración de arroz, el objetivo consiste en mantener la mayor cantidad posible de granos intactos como arroz entero. La eficacia técnica del proceso de elaboración, o sea, el rendimiento industrial, se juzga por la cantidad de arroz entero, obtenido a partir de una cantidad determinada de arroz cáscara. Cuando las variedades tienen un alto porcentaje de salvado, se debe ajustar la etapa del pulido para llegar a la blancura deseada en el arroz. Casi siempre son las variedades de ciclo de corto las que originan un producto con característica más uniforme y de mayor calidad a la cocción, La calidad del grano de arroz surge de la acción de varios factores fisicoquímicas del grano, tales como tamaño, forma, peso, pigmentación, dureza, y la temperatura de gelatinización, contenido de amilosa del almidón, mientras que otros se refieren a la cosecha y su manejo, secado, transporte y almacenamiento. Las preferencias por la longitud y transparencia del grano, grado de molienda y aroma, varían de una región a otra. Además; la calidad varía dentro de cada tipo. | es_ES |
| dc.format.extent | 18 p. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO:UTB,2020 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Arroz | es_ES |
| dc.subject | Calidad molinera | es_ES |
| dc.subject | Variedades | es_ES |
| dc.subject | Manejo agronómico | es_ES |
| dc.title | Factores determinantes de la calidad molinera del arroz (Oryza sativa L. ssp. indica)”. | es_ES |
| dc.type | bachelorThesis | es_ES |
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