Effect of ratooning process on the engineering properties of NERICA rice varieties
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Keywords
engineering properties, rice, ratooning
Abstract
Rice ratooning is the practice of harvesting grain from tillers originating from the stubble of previously harvested crop. Comparative assessment of the engineering properties of main and ratooned NERICA rice varieties was investigated in this study. The length, width, thickness, arithmetic mean diameter, geometric mean diameter, equivalent diameter and surface area ranged from 8.21 to 10.62 mm, 2.31 to 3.60 mm, 1.67 to 2.28 mm, 13.10 to 22.67 mm, 3.26 to 3.87 mm, 6.35 to 9.98 mm, 23.15 to 42.02%, 34.20 to 51.31 mm and from 0.35 to 0.48 mm2, respectively. Bulk density, true density, porosity, thousand grain weight and volume ranged from 0.63 to 1.14 g/cm3, 0.55 to 0.67 g/cm3, 1.48 to 45.91%, 21.66 to 27.41 g and from 0.023 to 0.031 mm3, respectively. Coefficient of static friction on polished wood, plywood, metal and glass ranged from 0.35 to 0.47, 0.34 to 0.44, 0.26 to 0.34 and 0.14 to 0.21, respectively. Filling and emptying angle of repose ranged from 34.79 to 42.00 and from 46.57° to 67.74°, respectively. There were significant differences (P<0.05) in the physical properties of the main and ratooned rice grains except bulk density, filling and emptying angle of repose. This study concluded that significant varietal differences existed among the different rice varieties and that the engineering properties of the main NERICA rice were significantly different from the ratooned crops.
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