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:	Mirosław Krzyśko, Waldemar Wołyński, Marek Domin, Zofia Hanusz, Leszek Rydzak, Łukasz Smaga, Andrzej Wojtyła
Format:	Article
Language:	English
Published:	Hindawi Limited 2021-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2021/5546016

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spelling	doaj-35c8437a217c4c1db5f0f9d753cc36c82021-08-09T00:00:50ZengHindawi LimitedInternational Journal of Food Science2314-57652021-01-01202110.1155/2021/5546016Functional 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 StatisticsFaculty of Mathematics and Computer ScienceDepartment of Biological Bases of Food and Feed TechnologiesDepartment of Applied Mathematics and Computer ScienceDepartment of Biological Bases of Food and Feed TechnologiesFaculty of Mathematics and Computer ScienceHealth Sciences FacultyThe 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
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Mirosław Krzyśko Waldemar Wołyński Marek Domin Zofia Hanusz Leszek Rydzak Łukasz Smaga Andrzej Wojtyła
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
author_facet	Mirosław Krzyśko Waldemar Wołyński Marek Domin Zofia Hanusz Leszek Rydzak Łukasz Smaga Andrzej Wojtyła
author_sort	Mirosław Krzyśko
title	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_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_sort	functional analysis of the differences in the dimensions of two types of boiled and steamed rice grains
publisher	Hindawi Limited
series	International Journal of Food Science
issn	2314-5765
publishDate	2021-01-01
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.
url	http://dx.doi.org/10.1155/2021/5546016
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Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains

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