Estágio na indústria de produção e processamento do arroz Wanbao, cidade de Xai-Xai, província de Gaza: caso de estudo - avaliação do processo de beneficiamento do arroz Wanbao

Abstract

Rice (Oryza sativa L.) stands out due to its fundamental importance in human nutrition, due to the relatively low price and considerable caloric supply. These aspects make making this grain the food base for all social classes around the world. The efficiency of production process and unitary processing operations contribute to ensuring the quality of rice, specifically Wanbao rice produced in Gaza Province, in Mozambique. The present work aimed to evaluate the rice processing process Wanbao by identifying critical process steps and determining the level of moisture and grain integrity after processing. In this context, an internship was carried out at the company WAAD which consisted of monitoring activities throughout the production chain of this rice, from cultivation to processing. The processing began with cleaning where straw, stones and other impurities were removed. The rice was then peeled, sieved, burnished and polished; then the grains were classified and the chain ended with rice bagged. Furthermore, moisture and grain integrity analyzes were carried out in the Food from the UEM Veterinary Faculty. Humidity was determined by the drying in an oven at 105 o C for 3 hours and integrity by manual picking, where it was separated the whole and broken grains of impurities. The humidity level was 8.4%; 66.3% of whole grains, 33.1% broken grains and 0.6% impurities. Despite these aspects, rice Wanbao was produced and processed according to recommended method of processing rice, and presented the parameters evaluated in the present study, within acceptable standards for the marketing(TRADUÇÃO NOSSA)