Determination of physical and chemical changes occuring during the processing of some Karacadag rice types of rice

In this study, the White Fish, which is one of the most widely cultivated local Karacadağ varieties grown in the Southeastern Anatolia Region (Triangle of Şanlıurfa, Diyarbakır and Mardin), is blended in different cycles and dried in a laboratory environment and then processed in a certain amount and period of time Determination of unbroken kernel, broken kernel, yield, bran, husk amounts was studied, and in the last stage of the study, the effect of rice on nutritional values (crude ash, crude oil crude protein, crude fiber, carbohydrate and dry matter amount) was studied. The harvesting process of the White awn rice variety within the scope of the study was hand (sickle) and the samples were dried in laboratory conditions until the moisture content was reduced to 14-12%. The dried paddy was blended in different cycles (650-750-850-950 and 1050 rpm). After the moisture value of the dried paddy was determined by the moisture value, it was processed into certain amounts (20-40-60 and 80 g) and for certain periods (10-15-20-25 sr. At the last stage of the study, the nutritional values of rice (crude ash, crude oil, crude protein, crude fiber, carbohydrate and dry matter amount) were determined and statistical evaluations were made according to the above parameters.The effect of the number of revolutions used during the paddy harvest on all measured parameters was found to be significant (p <0.01). Considering the effect of the rotation number on the solid grain (unbroken), the highest solid grain was obtained as 67.10% at 65o d / d, while the lowest ratio was obtained as 65.75% at the highest rotational 1050 rpm. can be said. Due to the increase in the number of cycles, the fracture dan rate increased. This rate varied between 3.633% and 4.485%. The amount of bran increased with the increase of the number of cycles as well as the broken grain. While the lowest bran ratio was elected as 0.680% at 650 rpm, the highest rate was obtained as 1.865% in paddy blended at 1050 rpm threshing speed. The yield rate tended to decrease slightly as the number of giants increased. The efficiency rate varied between 71.40 and 70.28%.Similar situation has been obtained in the amount of husk. While the husk ratio was 29.039% at 650rpm, which is the lowest speed, this ratio decreased slightly and it was obtained as 27.665% at the highest number of revolutions. During the processing of paddy into rice, as the processing time increased, the ratio of broken grain and bran increased statistically, the ratio of solid grain and the yield value decreased. has been important. It was observed that as the feed amount increased, the yield rate and fracture-free grain ratio decreased. Accordingly, the broken grain rate and the amount of bran increased. No significant change was observed in the rate of husk.In the last stage of the study, the nutritional values of Karacadağ rice obtained as a result of processing White Awn Paddy cultivated in Karacadağ region were evaluated. It is stated that threshing cycle number does not have a significant effect on the change of cellulose amount. In addition, while the polishing time decreased the amount of cellulose, there was an increase in the amount of cellulose with the increase in the amount of feeding. It has been determined that threshing cycle, feeding amount and polishing times do not have a significant effect on dry matter content. It has been stated that the effect of threshing speed on raw ash is important. It was determined that the higher the cycle number, the lower the crude ash ratio. With the increase in the amount of nutrition, a decrease in the crude ash ratio was observed. In addition, the increase in the polishing time caused a decrease in the raw ash value. The reason for this can be shown as the excess amount on the grain in the long polishing process. It was determined that the effect of threshing cycle and the amount of feeding and the polishing time on the amount of Crude Protein was significant. It has been determined that the increase in the cycle rate and the amount of feeding increases the amount of crude protein, while the increase in the brightening time causes a decrease in the Crude Protein ratio. It has been stated that the effect of different speed, feeding amount and polishing time on the Crude Oil ratio is not significant.