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

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 %.

Keywords: parboiling, Soaking temperature, broken rice, yield percent of rice, bran

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1075184

References:

[1] Bello, M., R. Baeza and M.P. Tolaba, Quality Characteristics of Milled and Cooked Rice Affected by Hydrothermal Treatment, J. Food Eng., 72: 124-133, 2004.
[2] K.R. Bhattacharya, Parboiling of rice, In rice chemistry and technology, Juliano, B.O. (Ed.). American Association of Cereal Chemists, Inc., Minnesota, pp: 289-348, 1985.
[3] K.R. Bhattacharya, P.V. subbarao, Effect of processing condition on quality of parboiling rice, J. Food science and technology, 14(5). 476- 479,1966.
[4] G.M. Elbert, P .Tolaba , C. Suárez, Effects of Drying Conditions on Head Rice Yield and Browning Index of Parboiled Rice, J. Food Eng., 47: 37-41, 2000.
[5] E.I. Grinddy, R.H. Ashnawi , The milling quality of paddy rice as influenced With parboiling Egyption. J. Food Science and technology, 2:137-155, 1973.
[6] H, Igathinathane, R .chattopadhyay Development of an Accelerated Tempering Process for drying parboiled paddy, J. Biosystems Engineering, 83(1), 97-105, 2002.
[7] IRRI, International Rice Research Institute, A handbook of weed control in rice, P 113, 2010.
[8] R .Kshirod, R.K. Bhattacharya, K .subbarao, processing condition and milling yield on parboiling ofrice, J. Food chemistry,14 (5). 473-475,1966.
[9] H.N. Larsen, Glycaemic Index of Parboiled Rice Depends on the Severity of Processing: Study in Type 2 Diabetic Subjects, European J. Clin. Nutr, 54(5): 380-385, 2000.
[10] B.S. Luh, R.R. Mickus, Parboiled rice. In Rice: products and utilization, Luh, B.S. (Ed.), Westport, Connecticut: AVI Publishing Company Inc, pp: 501-542, 1980.
[11] P, Pillaiyar, A gel test to parboiling rice using dimethyl sulfixide, J. Food science and technology. 22 (1). 1-3,1985.
[12] Y.V .Ramachandra, D.K. Subramanian, N.V. Joshi, S.V.Gunaga, Domestic energy consumption pattern in uttara kannada District,Karnataka state,India, J. Energy conversion and management, 41. 775-831, 2000.
[13] P .Roy, N .Shimizu, T .Shiina, T. Kimura, Energy Consumption and cost analysis of local parboiling processes, J. Food engineering, 76. 646-655, 2006.
[14] M .Saifullah, A .Dwayne, Y .Lan, Effects of processing Condition and Evironmental Exposure on the Tensile Properties of parboiled rice, J. Biosystems Engineering,89 (3). 321-330,2004.
[15] S .Soponronnarit , A Nathakaranakule , A jirajindalert , C Teachapairoj , Parboiling brown rice using super heatedstem fluidization technique, J. Food engineering. 75. 423-432, 2006.
[16] B.S. Sridhar, B .Manohar, Hydration kinetics and Energy analysis of Parboiling Paddy, J.Biosystems Engineering. 85(2). 173-183,2003.