Energy requirement in parboiling and its relationship to some important quality indicators

Islam, M. R.; Shimizu, Naoto; Kojima, Toshinori

doi:10.1016/j.jfoodeng.2003.09.002

Cited by 50 publications

(37 citation statements)

References 20 publications

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“…However, Koshar and Pusa-3 were observed to have decreased b* at 80˚C of parboiling treatment. Islam et al [16] also reported that the lightness of parboiled rice was mainly affected by the temperature and the decreasing tendency was more at higher temperature. The color change in rice grain is mainly caused by maillard reaction, diffusion of husk pigments in the endosperm during soaking and processing conditions in parboiling which determines the intensity of color [1].…”

Section: Hydrationmentioning

confidence: 96%

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Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60˚C, 70˚C and 80˚C and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60˚C to 80˚C. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

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Section: Hydrationmentioning

confidence: 96%

“…This in turn leads to an increased yield, giving an economic advantage to the process [16,17]. tivars, was increased with the effect of parboiling comparable to each other (P ≤ 0.05).…”

Section: Hardnessmentioning

confidence: 99%

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Mir¹,

Bosco²

2013

FNS

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“…That reduction was due to starch gelatinization [19,20]. Islam et al (2004) [56] reported that lightness value directly correlated with the extent of gelatinization during parboiling, besides time and temperature of soaking, heating, and drying [57]. From the same Table significant increase in positive values of a* (redness), and b* (yellowness), was observed in all hydrothermal treatments.…”

Section: Viscoelastic Properties Of Gluten-free Rice Paper Battersmentioning

confidence: 80%

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Abdel-Haleem¹

2016

IJNFS

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Abstract:The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of lowamylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well as sensory properties of the produced Gluten-Free rolled papers were studied. Morphological examination of hydrothermal treated flours showed gelatinized and enlarged starch granules with different shapes, and fractures in the surface, especially in dry roasted parboiled flour. For chemical composition (g/100g), protein (6.7 -3.57), total starch (81.67-76.36) and amylose (17.27 -14.18) significantly decreased in rice papers produced from hydrothermal treated flours, while fat (1.67 -1.82) and ash (1.62 -2.68) significantly increased. In vitro starch digestibility showed a significant increase (80 -99.73 g glucose/ 100g) in rice papers produced from dry roast parboiling and popping treatments. Rice paper batters produced from hydrothermal treatments had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. A significant reduction in lightness value (89.77 to 60.42) occurred, while a significant increase in redness (0.33 to 1.54) and yellowness (3.75 -20.59) values were observed in all rice papers produced from hydrothermal-treated flours. Tensile strength (0.14 -0.36 N/mm 2 ) and % elongation at break (43 -57%) significantly increased in rice papers produced from parboiling treatments, while fracture toughness increased (2.76-5.51 N/mm 3/2 ) in rice paper produced from popping treatment. Sensory evaluation indicated significant improvement in freshness, rollability, and the overall scores in rice papers produced from parboiling treatments. Results could be a value addition for processing of low-amylose broken rice flour and delivering high quality rice paper to consumers who are more concerned about Gluten-Free products.

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“…Generally, non-uniform energy input trends were observed in different parboiling and drying processes (Basu 1966). The parboiling and drying operations consumed more than 90 % of total energy required in a rice milling system (FAO, 1969 andIslam et al 2004). Integrated energy model of mini rice milling system indicated that surplus energy was available in raw paddy milling system; while in parboiling milling system extra energy had to be provided (Baqui et al 2010).…”

Section: Parboiling and Dryingmentioning

confidence: 99%

Energy use pattern in rice milling industries—a critical appraisal

2012

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Rice milling industry is one of the most energy consuming industries. Like capital, labour and material, energy is one of the production factors which used to produce final product. In economical term, energy is demandderived goods and can be regarded as intermediate good whose demand depends on the demand of final product. This paper deals with various types of energy pattern used in rice milling industries viz., thermal energy, mechanical energy, electrical energy and human energy. The important utilities in a rice mill are water, air, steam, electricity and labour. In a rice mill some of the operations are done manually namely, cleaning, sun drying, feeding paddy to the bucket elevators, weighing and packaging, etc. So the man-hours are also included in energy accounting. Water is used for soaking and steam generation. Electricity is the main energy source for these rice mills and is imported form the state electricity board grids. Electricity is used to run motors, pumps, blowers, conveyors, fans, lights, etc. The variations in the consumption rate of energy through the use of utilities during processing must also accounted for final cost of the finished product. The paddy milling consumes significant quantity of fuels and electricity. The major energy consuming equipments in the rice milling units are; boilers and steam distribution, blowers, pumps, conveyers, elevators, motors, transmission systems, weighing, etc. Though, wide variety of technologies has been evolved for efficient use of energy for various equipments of rice mills, so far, only a few have improved their energy efficiency levels. Most of the rice mills use old and locally available technologies and are also completely dependent on locally available technical personnel.

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Energy requirement in parboiling and its relationship to some important quality indicators

Cited by 50 publications

References 20 publications

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Energy use pattern in rice milling industries—a critical appraisal

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