Name : Kristianingtyas Fanny Putranti

NIM : 21030113120024
Title : Equilibrium Moisture Characteristic of Raw and Parboiled Paddy, Brown Rice,
and Bran

Use transitions to sequence the step in method section

1. Parboiled samples were taken after parboiling (soaking at 700C, for 4.5 h and
open steaming for 25 min) the paddy, milling and polishing.
2. Although, the level of such deviation could not be generalized for all the
temperatures, it may be stated that the GAB model gives a very close estimate of
EMC of raw and parboiled paddy, brown rice, and bran for temperatures similar
to many food materials as reported earlier.
3. Studies of sorption process were carried out at three temperatures of 13, 30, and
40 0.50C for raw and parboiled paddy, brown rice, and bran.
4. A model is considered acceptable if the residual values fell in horizontal band
centered around zero, displaying no systematic tendencies (i.e., random in
nature) towards a clear pattern.

Indicate why methods were used (to verb or in order to verb)

1. Seven different saturated solutions of various inorganic salts were employed to
generate the controlled humidities ranging from 20 to 80% (seven levels) in a
closed chamber.
2. Each desiccator was provided with a perforated and raised platform and the level
of saturated salt solutions in it was kept below the perforated platform in order
to avoid contact of the salt solution with the sample holder.
3. Samples were allowed to equilibrate with the environment inside the desiccators
until there was no discernible weight change.
4. This equation, however, does not handle the dependence of EMC on
temperature, thus limiting its usefulness to discrete temperatures for which
coefficients are known.

Active and passive sentences structure

1. A long slender variety of paddy namely, IR-36 was chosen as the raw material
for the present study.
2. Raw brown rice and raw bran were prepared by cleaning, milling, and polishing
sound raw paddy in the Satake laboratory rice mill and polisher.
3. Parboiled samples were taken after parboiling (soaking at 700C, for 4.5 h and
open steaming for 25 min) the paddy, milling and polishing.
4. The samples were dried to 57% (d.b.) moisture content in hot air oven at
slower rate (500C).
5. The samples were packed in the polyethylene bags and placed in a refrigerator at
4.5C for subsequent uses.
6. The static gravimetric method was used for determination of equilibrium
moisture content of raw and parboiled paddy, brown rice, and bran for sorption
process.
7. Each desiccator was provided with a perforated and raised platform and the level
of saturated salt solutions in it was kept below the perforated platform in order
to avoid contact of the salt solution with the sample holder.
8. The moisture content of the samples was determined by drying in a ventilated
oven at 1040C for 24 h.