Parboiling of paddy using thermic fluid

Quality characteristics of milled and cooked rice affected by hydrothermal treatment

“…From the comparison between control and average value of tempered samples resulted increments of 7.1% for HRY, 70.9% for RF and 86% for TI index. Calculating the milling breakage (MB%) values from HRY values (MB% = 100 À HRY% À DOM%), it was obtained that milling breakage of tempered samples ranged between 2.8% and 0.9%, which is in agreement with those reported values (<2%) for milling breakage at low temperature parboiling (Pillaiyar et al, 1996).…”

“…The main advantages of steaming is that the time to complete the whole process is relatively short, increasing the plant turnover (Bhattacharya, 1985). However the application of high temperatures above gelatinization temperature increase the cost of parboiling equipment and downgrades the quality of parboiled rice in terms of hydration and cooking characteristics (Pillaiyar & Mohandoss, 1981), tenderness and colour (Pillaiyar, 1984) and yellowness of the grain (Fellers & Deissinger, 1983 gelatinization of starch in paddy can be achieved even at temperatures lower than 100°C, gelatinization temperature for world rices ranges from 55 to 79°C, several authors have been developing alternative parboiling techniques involving lower temperature (Pillaiyar & Mohandoss, 1981;Pillaiyar, Sabarathinam, Subramaniyan, & Sulochana, 1996;Unnikrishnan, Viraktamath, Krishnamurthy, & Bhattacharya, 1982).…”

Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

“…Parboiling procedures by grain soaking in hot water at atmospheric pressure were also developed due to the fact that gelatinization can be achieved with lower temperatures than 100°C. (Unnikrishnan et al 1982;Pillaiyar et al 1996). However, there is very limited information about rice parboiling by soaking in hot water.…”

“…Usually, these methods have two process steps: hydration or soaking; followed by cooking in hot water (Pillaiyar et al 1996), steam (Iyengar et al 1980;Fellers and Deissinger 1983;Mahanta and Bhattacharya 2010), or other heating methods (Khan et al 1974;Wang et al 2011). During soaking, rice grains reach either moisture saturation or a partial hydration, depending on process conditions.…”