Discussion of Influence of parboiling in milling rice yield and head rice yield

Document Type : Research Paper

Authors

Assistant professor of Mechanical Engineering of Biosystems

Abstract

The rice crack is the most significant conversion drop in our country. Parboiling along with gelatinizing rice starch and filling the cracks of rice leads to increased rice grain resistance and finally, its crack percentage significantly decreases and the conversion coefficient and the percentage of healthy rice increases as well. Recently, the use of microwave in parboiling operation has been taken into consideration by researchers. In this study, the effect of four cultivar factors in two levels (Shroodi and Hashemi), the soaking temperature in two levels (60 and 70 C), the microwave power in two levels (600 and 900 W) and the duration of heating in two levels (2 and 4 min) on conversion coefficient and the percentage of healthy rice were examined. The results indicated that with increasing the soaking temperature, the conversion coefficient increases significantly. The conversion coefficient in Shiroodi cultivar was significantly higher than Hashemi cultivar. With increasing the microwave power, the percentage of healthy rice increased significantly. The highest conversion coefficient and the percentage of healthy rice in both cultivars were related to the soaking temperature of 60 C, the power of 900 W and the heating duration of 2 min.

Keywords

Main Subjects

References

Ahmadi Ara, A., Askari Asli Ardeh, E., Dehpoor, M. B., Bagheri, I., & Rahimi Ajdadi, F. (2013). Investigating the effect of some factors involved parboiling on milling yield and whiteness degree in two conventional rice varieties of Guilan province. The 8th National Conference on Agri. Machinery Eng. & Mechanization, Mashhad. (in farsi)
Ali, N., & Pandya, A. (1974). Basic concept of parboiling of paddy. Journal of Agricultural Engineering Research, 19(2), 111-115.
Andreevska, D., Andov, D., Menkovska, M., Simeonovska, E., & Dimitrovski, T. (2015). Head rice yield of some domestic and foreign rice varieties (oryza sativa L.) grown in the Republic of Macedonia. Macedonian Journal of Animal Science, 5(2), 89-94.
Bayat, F. (2004). Factors of  Loss of crops at different stages and strategies to deal with it. 01st Symposium of National Resources Loss Prevention, Tehran. (in farsi)
Bhattacharya, K. R. (1969). Breakage of rice during milling, and effect of parboiling. Cereal Chem, 46(5), 478-485.
Bhattacharya, K. R. (2011). Rice Quality: A Guide to Rice Properties and Analysis: Elsevier Science.
Bualuang, O., Tirawanichakul, Y., & Tirawanichakul, S. (2013). Comparative Study between Hot Air and Infrared Drying of Parboiled Rice: Kinetics and Qualities Aspects. Journal of Food Processing and Preservation, 37(6), 1119-1132.
Cheenkachorn, K. (2007). Drying of rice paddy using a microwave-vacuum dryer. Paper presented at the Proceedings of European Congress of Chemical Engineering. Copenhagen.
Das, I., Das, S. K., & Bal, S. (2004). Specific energy and quality aspects of infrared (IR) dried parboiled rice. Journal of Food Engineering, 62(1), 9-14.
Doos, H., Rizk, L., & El‐Shirbeeny, M. (1993). Technological properties of microwave parboiled rice. Food/Nahrung, 37(5), 470-475.
Firoozi, S., & Alizadeh, M. R. (2009). Effect of Some Mechanical Parameters of Blade Type Whitener on Broken and Fissured Milled Rice of Hashemi Paddy Variety. Dynamic Agriculture, 6(2), 17-24. (in farsi)
Kaasova, J., Kadlec, P., Bubnik, Z., & Pour, V. (2001). Microwave treatment of rice. Czech Journal of Food Sciences, 19(2), 62-66.
Kamil, M.M., (2001). Physico-chemical characteristics of egyptian jasmine rice as affected by under-pressure and microwave parboiling methods. Mansoura Journal of Agricultural Science. 26(12), 7853- 7868.
Kim, S. Y., & Lee, H. (2012). Effects of quality characteristics on milled rice produced under different milling conditions. Journal of the Korean Society for Applied Biological Chemistry, 55(5).
Latifi, a., & alizadeh, m. r. (2014). Effect of Parboiling on Qualities and Milling of Iranian Rice. Journal of Agricultural Engineering Research, 15(2), 77-88. (in fasi)
Malek, M. M. (2012). Undercooked rice. Internal Monthly Agricultural Organization of Golestan province, 128, 4. (in farsi).
Marshall, W., Wadsworth, J., Verma, L., & Velupillai, L. (1993). Determining the degree of gelatinization in parboiled rice: comparison of a subjective and an objective method. Cereal chemistry, 70(2), 226-230.
Miah, M.A.K., Hague, A., Douglass, M.P., & Clarke, B. (2002). Parboiling of rice part II: effect of hot soaking time on the degree of starch gelatinization. Food Sci. Technol 37, 539-545.
Mir, S.A., & Bosco, S.J.D. (2013). Effect of soaking temperature on physical and functional properties of parboiled rice cultivars grown in temperate region of india. Food and Nutrition Sciences 4, 282.
Nasirahmadi, A., Emadi, B., Abbaspour-Fard, M. H., & Aghagolzade, H. (2014). Influence of Moisture Content, Variety and Parboiling on Milling Quality of Rice Grains. Rice Science, 21(2), 116-122.
Rajabzadeh, n. (2003). Grain Technology Basics. Vol 2. University of Tehran Press. (in farsi)
Roberts, R. L. (1977). Effect of microwave treatment of pre‐soaked paddy, brown and white rice. Journal of Food Science, 42(3), 804-806.
Sareepuang, K., Siriamornpun, S., Wiset, L., & Meeso, N. (2008). Effect of soaking temperature on physical, chemical and cooking properties of parboiled fragrant rice. World Journal of Agricultural Sciences, 4(4), 409-415.
Smith, C. W., & Dilday, R. H. (2003). Rice: origin, history, technology, and production (Vol. 3): John Wiley & Sons.
Zamani, Gh., & Alizadeh, M. R. (2009). Recognition of rice in Iran. Pelk press. (in farsi)
Zhang, X. j., Xiong, S. b., & Zhao, S. m. (2009). Effect of Microwave on Paddy Quality. Scientia Agricultura Sinica, 1, 30.
Iranian Journal of Biosystems Engineering
Volume 48, Issue 2
July 2017
Pages 299-304

Files

History

  • Receive Date: 16 February 2016
  • Revise Date: 29 July 2017
  • Accept Date: 12 March 2017

Share

How to cite

Statistics