Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains
The study tested how the cooking process can change the dimensions of rice grains. The impact of set times of cooking or steaming process on the characteristics such as length, width, and height of two varieties of rice, namely, long-grain white and parboiled, was investigated. The measurements of t...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/5546016 |
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| _version_ | 1832546591880249344 |
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| author | Mirosław Krzyśko Waldemar Wołyński Marek Domin Zofia Hanusz Leszek Rydzak Łukasz Smaga Andrzej Wojtyła |
| author_facet | Mirosław Krzyśko Waldemar Wołyński Marek Domin Zofia Hanusz Leszek Rydzak Łukasz Smaga Andrzej Wojtyła |
| author_sort | Mirosław Krzyśko |
| collection | DOAJ |
| description | The study tested how the cooking process can change the dimensions of rice grains. The impact of set times of cooking or steaming process on the characteristics such as length, width, and height of two varieties of rice, namely, long-grain white and parboiled, was investigated. The measurements of the dimension characteristics obtained at different times of the cooking process were converted to functional data. Different methods of multivariate functional data analysis, namely, functional multivariate analysis of variance, functional discriminant coordinates, and cluster analysis, were applied to discover the differences between the two varieties and the two heat treatment methods. |
| format | Article |
| id | doaj-art-35c8437a217c4c1db5f0f9d753cc36c8 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-35c8437a217c4c1db5f0f9d753cc36c82025-02-03T06:47:55ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/55460165546016Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice GrainsMirosław Krzyśko0Waldemar Wołyński1Marek Domin2Zofia Hanusz3Leszek Rydzak4Łukasz Smaga5Andrzej Wojtyła6Interfaculty Institute of Mathematics and Statistics, Calisia University-Kalisz, PolandFaculty of Mathematics and Computer Science, Adam Mickiewicz University, PolandDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, PolandDepartment of Applied Mathematics and Computer Science, University of Life Sciences in Lublin, PolandDepartment of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, PolandFaculty of Mathematics and Computer Science, Adam Mickiewicz University, PolandHealth Sciences Faculty, Calisia University-Kalisz, PolandThe study tested how the cooking process can change the dimensions of rice grains. The impact of set times of cooking or steaming process on the characteristics such as length, width, and height of two varieties of rice, namely, long-grain white and parboiled, was investigated. The measurements of the dimension characteristics obtained at different times of the cooking process were converted to functional data. Different methods of multivariate functional data analysis, namely, functional multivariate analysis of variance, functional discriminant coordinates, and cluster analysis, were applied to discover the differences between the two varieties and the two heat treatment methods.http://dx.doi.org/10.1155/2021/5546016 |
| spellingShingle | Mirosław Krzyśko Waldemar Wołyński Marek Domin Zofia Hanusz Leszek Rydzak Łukasz Smaga Andrzej Wojtyła Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains International Journal of Food Science |
| title | Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains |
| title_full | Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains |
| title_fullStr | Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains |
| title_full_unstemmed | Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains |
| title_short | Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains |
| title_sort | functional analysis of the differences in the dimensions of two types of boiled and steamed rice grains |
| url | http://dx.doi.org/10.1155/2021/5546016 |
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