Study on the Geometrical Properties of Brown Rice on Shape Factors

Purpose: This study was conducted to investigate the optimal sorting factors in establishing an efficient sorting technology for brown rice. Methods: The brown rice varieties used in this study were Il Pum, Chu Cheong, Dong Jin, Un Gwang, Nam Pyeong, and Dae An. These were classified into whole grain, unriped grain, and green dead rice. The shape factors were analyzed based on length, width and thickness of the grains. Results: The results revealed that the maximum length among whole grain, unriped grain, and green dead rice was observed in Dae An variety while Chu Cheong variety showed the minimum. Further more, Il Pum brown rice showed the maximum width while Dong Jin variety showed the minimum. In the case of thickness, the maximum was observed in Un Gwang variety and that of the minimum among Nam Pyeong variety for both whole grain and unriped grain. Conclusions: The length and width can be used as determinants in sorting factors of whole grain and green dead rice, and the thickness can be considered as optimum sorting factor of whole grain and unriped grain.