Parboiled Rice Quality as Affected by the Level and Distribution of Moisture after the Soaking Process

Velupillai, L.; Verma, Lalit R.

doi:10.13031/2013.33745

Cited by 16 publications

(9 citation statements)

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“…In fact, in these samples the aspect of rice was translucent and homogeneous, similar to parboiled rice obtained by steaming method. Probably, the addition of tempering period before heating promotes a more uniform moisture distribution which contributes to obtain a more homogeneous gelatinization during heating step (Velupillai & Verma, 1982).…”

Section: Resultsmentioning

confidence: 99%

Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Bello¹,

Baeza²,

Tolaba³

2006

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Bello¹,

Baeza²,

Tolaba³

2006

Journal of Food Engineering

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“…After 6 h of soaking time, the remaining water was drained and soaked paddy was left undisturbed for 1 h to equilibrate the moisture content throughout the kernel (Rordprapat, Nathakaranakule, Tia, & Soponronnarit, 2005). The soaked paddy grain was found to have 46% (db) moisture content, which was sufficient for gelatinization (Kumari, Udyani, Dharmasena, & Mannapperuma, 2014;Velupillai & Verma, 1982). Furthermore, the paddy was steamed in a domestic pressure cooker for 10 min at approximately 200 kPa pressure (Miah et al, 2002).…”

Section: Soaking and Steam Parboiling Of Paddymentioning

confidence: 99%

Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy

Behera

Sutar

2018

J Food Process Engineering

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Paddy (var. Sworn Masuri) was dried by hot air (50 °C), infrared hot air (4,185 W m−2 radiation intensity and 40 °C) and microwave rotary drum (0.37, 0.78, and 1.23 kW kg−1 power density) to evaluate the most suitable method of drying. Before drying, the paddy grains were soaked in water (60 °C, 6 h) followed by steaming (200 kPa, 10 min) to gelatinize the starch. The drying rate constants, apparent moisture diffusivity (Da), convective mass transfer coefficient (hm), head rice yield (HRY) and the broken percentage were estimated. The X‐ray diffraction analysis and scanning electron microscopy (SEM) of starch granules and outer husk of the dried paddy were carried out. Microwave rotary drum drying (MWD) was found to be faster as compared to hot air drying (HAD) and infrared hot air drying (IRHD). The hm in MWD was found to be 90.76–97.01% higher than HAD and 33.33–78.44% higher than IRHD. The HRY and specific energy consumption in MWD were, respectively, 5.87% and 89.16% lower than HAD. The microwave dried rice showed the lowest crystallinity percentage. The SEM of rice starch obtained by MWD showed cracks and fissures whereas IRHD induced microstructural changes only in paddy husk. Practical applications Rice is a staple food of 90% Asian population. The parboiled paddy is dried in the open sun (2–3 days) and by hot air (6–9 h) on farms and in the rice industry. These are highly laborious and time‐consuming methods. Therefore, the study was undertaken from industry suggestion to develop a cost‐effective microwave‐assisted drying method for parboiled paddy. The microwave rotary drum drying was found to give similar quality rice compared to hot air with a 90% reduction in specific energy consumption. Therefore, traditional open sun and hot air drying can be replaced by microwave rotary drum to save expenses towards the capital costs, energy, labor, and grain handling.

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“…Paddy is moistened during the soaking process in which hot water is usually applied to enhance water diffusion into rice grain. Soaking process in warm water was found enhancing the effective cooking stage when the grain became saturated (Velupillai & Verma, 1982) because water makes starch granule sufficiently swell to be gelatinized. After soaking in hot water, paddy is left to cool down to environmental temperature for 2 h to allow water to enter the core part of rice grain.…”

Section: Introductionmentioning

confidence: 99%

Parboiling brown rice using super heated steam fluidization technique

Soponronnarit

Nathakaranakule

Jirajindalert

et al. 2006

Journal of Food Engineering

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Parboiled Rice Quality as Affected by the Level and Distribution of Moisture after the Soaking Process

Cited by 16 publications

References 0 publications

Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy

Parboiling brown rice using super heated steam fluidization technique

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