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

A continuous process for parboiling brown rice.

Narasimha, H. V. and Shankara, R. and Sreedhara Murthy, S. and Indudhara Swamy, Y. M. and Sathyendra Rao, B. V. and Srinivas, A. (2000) A continuous process for parboiling brown rice. Journal of Food Science and Technology, 37 (3). 323-326 ; 14 ref..

[img] PDF
Restricted to Registered users only

Download (299kB)


A continuous process for parboiling of brown rice suitable for adoption in small to medium scale processing operations is described. Brown rice obtained from a commercial type of paddy (var. IR 20) was soaked at ambient conditions and roasted in a continuous roaster commonly used for frying Bengal gram. The roaster was modified by interchanging the path of movement of rice-sand mixture to overcome the problem of non-uniform parboiling, excessive puffing and charring of grains. Studies indicated that using the modified roaster, soaked brown rice (moisture content 32%) could be roasted to obtain a uniformly parboiled product at a rice-sand temp. of around 120-130C in about 30 s; equilibrium moisture content of parboiled rice was approx. 50%.

Item Type: Article
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: 14 Jun 2011 05:02
Last Modified: 14 Jun 2011 05:02
URI: http://ir.cftri.res.in/id/eprint/7680

Actions (login required)

View Item View Item