Energy requirements during processing and cooking of rice.

Narasimha, H. V. and Shankara, R. and Ananthachar, T. K. and Desikachar, H. S. R. (1984) Energy requirements during processing and cooking of rice. Journal of Food Science and Technology, 21 (6). pp. 413-414. ISSN 0022-1155

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Abstract

Energy requirements for processing and cooking 1 kg of milled rice were determined, and tabulated data show energy consumption of (i) the parboiling/drying step, (ii) the milling process and (iii) the final cooking for several different parboiling or drying processes. Effect of flaking of milled rice on (iii) energy consumption was also studied. Energy consumption of the various treatments was as follows: (Wh/kg): no parboiling ('raw rice'), (ii) 21 and (iii) 650; parboiled sun-dried (i) 186, (ii) 32 and (iii) 873; parboiled/dried in oil-fired drier (i) 1042, (ii) 32 and (iii) 873; pressure parboiled/oil-fired drier (i) 463, (ii) 32 and (iii) 1090; and heating soaked paddy in hot sand (in gram roaster) (i) 273, (ii) 28 and (iii) 803. The hot sand parboiling/drying process had considerable energy savings. Flaking or flattening milled rice grains reduced cooking time, depending on flake thickness, producing substantial savings in energy consumption of (iii); values were 418-803 depending on parboiling/drying process and flake thickness (0.5-1.1 mm). Flaking/flattening required 16 or 33 Wh/kg (for 1.1 or 0.5 mm flakes, resp.).

Item Type:	Article
Uncontrolled Keywords:	MILLING-; rice, milling energy requirements for; ENERGY-; rice, cooking energy requirements for milled; COOKING-; FLAKING-; rice, flaking & cooking energy requirements for milled; RICE-; milling energy requirements for rice; cooking energy requirements for milled rice
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 May 2012 09:20
Last Modified:	01 May 2012 09:20
URI:	http://ir.cftri.res.in/id/eprint/6632

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