Classification of texture properties of rice based on viscosity (random forest)

This classification model predicts the texture properties of a particular rice sample from properties derived from viscosity analysis through a Rapid Visco Analyzer (RVA). The model requires the peak viscosity, breakdown viscosity, setback viscosity, final viscosity, peak time, and pasting temperature.

Rice Properties

Enter the data for the following properties:

Peak viscosity (cP)

The measure of the highest viscosity attained while cooking.

Breakdown viscosity (cP)

The measure of the degree of disintegration of the granules or paste stability.

Setback viscosity (cP)

The measure of the degree between peak and final viscosity, reflecting the firmness of cooked rice.

Final viscosity (cP)

The measure of viscosity after cooking and cooling.

Peak time (min.)

The time it took to reach the peak viscosity.

Pasting temperature (°C)

The temperature where the pasting phase occurs.