[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

High-temperature drying-cum-parboiling of paddy.

Zakiuddin Ali, S. and Bhattacharya, K. R. (1980) High-temperature drying-cum-parboiling of paddy. Journal of Food Process Engineering, 4 (2). 123-136, 11 ref..

[img] PDF
Journal of Food Process Engineering 4 (L980) 123-136..pdf - Published Version
Restricted to Registered users only

Download (699kB)


Methods of parboiling of paddy, to replace conventional steam-parboiling, and improve hydration ability in the parboiled rice were explored. Ratnachudi var., a medium-grained, high-amylose rice, was soaked in warm water to a saturation moisture level (approx. 30% wet basis). Soaked paddy was dried by either exposure to very hot air (150 degree -200 degree C) or roasting in hot sand (250 degree -300 degree C) for a few min. Under appropriate high-temp. conditions paddy was simultaneously dried and parboiled by both the above treatments. Parboiled rice so produced was examined for appearance (translucence, colour), milling breakage, alkali degradation pattern and starch retrogradation, and was quite comparable to normal steam-parboiled rice except that it had improved hydration ability due to reduced starch retrogradation. Possible development of the technique into a commercial process is indicated.

Item Type: Article
Uncontrolled Keywords: TEMPERATURE-; paddy, drying-parboiling temp. high of; DRYING-; BOILING-; RICE-; drying-parboiling temp. high of paddy
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 05:39
Last Modified: 25 May 2016 05:39
URI: http://ir.cftri.res.in/id/eprint/6771

Actions (login required)

View Item View Item