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Color Modeling of Milled Rice by Milling Degree  

Kim, Oui-Woung (Korea Food Research Institute)
Kim, Hoon (Korea Food Research Institute)
Lee, Se-Eun (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 141-145 More about this Journal
Abstract
To investigate the relationship between the milling degree and color of milled rice, an empirical whiteness model was developed according to the milling degree from $0\%\;to\;20\%$ using paddy of three different varieties of Chuchung, Nampyong and Odae. The values of determination coefficient and the root mean square error between measured and predicted whiteness were 0.990, 0.877, respectively, and the whiteness model was proved to be quite applicable. The relationships between whiteness values and color factors in several color systems were tested to select useful color factors for development of convenient whiteness meter. The whiteness value of milled rice according to degree of milling could be converted into b and Hunter whiteness in Lab color system. B in RGB color system at high values of determination coefficient were 0.990, 0.985, and 0.989, respectively.
Keywords
rice; milling degree; whiteness; color; model;
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