{"title":"Analysis and Study of Parboiling Method, and the Following Impact on Waste Reduction and Yield Increase of Iranian Rice in Paddy Conversion Phase","authors":"F. E. Cherati, R. Babatabar, F. Nikzad","volume":63,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":105,"pagesEnd":109,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/10410","abstract":"
An important goal of parboiling is a decrease of rice broken percentage and at the beginning Selected paddy of variety of rice Tarom and soaked at three different temperatures 45 Cº, 65 Cº and 80 Cº orderly for 5 hours, 4 hours and 1.5 hours to moisture of 40 % and then in steaming stage to operate these action two steaming methods are selected steaming under pressure condition and steaming in atmosphere pressure and In the first method after exerting air, the steam pressure is increase to 1 Kg\/Cm2 which is done in two different duration times of 2.5 and 5 minutes and in second method used of three times of 5,10 and 15 minutes and dry to 8% moisture and decreases of rice broken percentage at best condition in variety of Tarom of 37.2 % to 7.3 % and increases yield percentage at best condition in variety of Tarom of 69.4 % to 75.93 % and bran percentage decreased in variety of Tarom of 9.53 % to 2.2-3.2 % and this issue cause increases yield percentage in rice and use of This method is very significant for our country because broken percentage of rice in our country is 23-33 %.<\/p>\r\n","references":"[1] Bello, M., R. Baeza and M.P. Tolaba, Quality Characteristics of Milled\r\nand Cooked Rice Affected by Hydrothermal Treatment, J. Food Eng., 72: 124-133, 2004.\r\n[2] K.R. Bhattacharya, Parboiling of rice, In rice chemistry and technology,\r\nJuliano, B.O. (Ed.). American Association of Cereal Chemists, Inc.,\r\nMinnesota, pp: 289-348, 1985.\r\n[3] K.R. Bhattacharya, P.V. subbarao, Effect of processing condition on\r\nquality of parboiling rice, J. Food science and technology, 14(5). 476-\r\n479,1966.\r\n[4] G.M. Elbert, P .Tolaba , C. Su\u251c\u00edrez, Effects of Drying Conditions on Head\r\nRice Yield and Browning Index of Parboiled Rice, J. Food Eng., 47: 37-41, 2000.\r\n[5] E.I. Grinddy, R.H. Ashnawi , The milling quality of paddy rice as influenced With parboiling Egyption. J. Food Science and technology,\r\n2:137-155, 1973.\r\n[6] H, Igathinathane, R .chattopadhyay Development of an Accelerated\r\nTempering Process for drying parboiled paddy, J. Biosystems\r\nEngineering, 83(1), 97-105, 2002.\r\n[7] IRRI, International Rice Research Institute, A handbook of weed control\r\nin rice, P 113, 2010.\r\n[8] R .Kshirod, R.K. Bhattacharya, K .subbarao, processing condition and\r\nmilling yield on parboiling ofrice, J. Food chemistry,14 (5). 473-475,1966.\r\n[9] H.N. Larsen, Glycaemic Index of Parboiled Rice Depends on the Severity\r\nof Processing: Study in Type 2 Diabetic Subjects, European J. Clin. Nutr,\r\n54(5): 380-385, 2000.\r\n[10] B.S. Luh, R.R. Mickus, Parboiled rice. In Rice: products and utilization,\r\nLuh, B.S. (Ed.), Westport, Connecticut: AVI Publishing Company Inc, pp: 501-542, 1980.\r\n[11] P, Pillaiyar, A gel test to parboiling rice using dimethyl sulfixide, J. Food\r\nscience and technology. 22 (1). 1-3,1985.\r\n[12] Y.V .Ramachandra, D.K. Subramanian, N.V. Joshi, S.V.Gunaga,\r\nDomestic energy consumption pattern in uttara kannada\r\nDistrict,Karnataka state,India, J. Energy conversion and management, 41.\r\n775-831, 2000.\r\n[13] P .Roy, N .Shimizu, T .Shiina, T. Kimura, Energy Consumption and cost\r\nanalysis of local parboiling processes, J. Food engineering, 76. 646-655,\r\n2006.\r\n[14] M .Saifullah, A .Dwayne, Y .Lan, Effects of processing Condition and\r\nEvironmental Exposure on the Tensile Properties of parboiled rice, J.\r\nBiosystems Engineering,89 (3). 321-330,2004.\r\n[15] S .Soponronnarit , A Nathakaranakule , A jirajindalert , C Teachapairoj\r\n, Parboiling brown rice using super heatedstem fluidization technique, J.\r\nFood engineering. 75. 423-432, 2006.\r\n[16] B.S. Sridhar, B .Manohar, Hydration kinetics and Energy analysis of\r\nParboiling Paddy, J.Biosystems Engineering. 85(2). 173-183,2003.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 63, 2012"}