Soak Temperature and Equilibrium Effect on Parboiled Rice Quality

1990 ◽  
Vol 6 (3) ◽  
pp. 337-341 ◽  
Author(s):  
M. Tsang Mui chung. L. Velupillai ◽  
L. R. Verma
Keyword(s):  
Rice Quality ◽  
Parboiled Rice ◽  
Equilibrium Effect

Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes

2009 ◽  
Vol 89 (15) ◽  
pp. 2565-2571 ◽  
Author(s):  
Chanakan Prom-u-thai ◽  
Benjavan Rerkasem ◽  
Shu Fukai ◽  
Longbin Huang
Keyword(s):  
Cooking Quality ◽  
Sensory Attributes ◽  
Iron Fortification ◽  
Rice Quality ◽  
Parboiled Rice

Effect of continuous steaming on parboiled rice quality

1998 ◽  
Vol 36 (1) ◽  
pp. 135-143 ◽  
Author(s):  
T.B. Adhikaritanayake ◽  
A. Noomhorm
Keyword(s):  
Rice Quality ◽  
Parboiled Rice

Parboiled Rice Quality as Affected by the Level and Distribution of Moisture after the Soaking Process

1982 ◽  
Vol 25 (5) ◽  
pp. 1450-1456 ◽  
Author(s):  
L. Velupillai ◽  
Lalit R. Verma
Keyword(s):  
Rice Quality ◽  
Parboiled Rice

Effects of Simultaneous Parboiling and Drying by Infrared Radiation Heating on Parboiled Rice Quality

2011 ◽  
Vol 29 (9) ◽  
pp. 1066-1075 ◽  
Author(s):  
Charun Likitrattanaporn ◽  
Athapol Noomhorm
Keyword(s):  
Infrared Radiation ◽  
Radiation Heating ◽  
Rice Quality ◽  
Parboiled Rice

Multiobjective optimization of parboiled rice quality attributes and total energy consumption

2020 ◽  
Vol 15 (3) ◽  
pp. 24-33
Author(s):  
Mayowa Saheed Sanusi ◽  
Rahman Akinoso
Keyword(s):  
Energy Consumption ◽  
Multiobjective Optimization ◽  
Total Energy ◽  
Quality Attributes ◽  
Total Energy Consumption ◽  
Soaking Time ◽  
Rice Quality ◽  
Parboiled Rice ◽  
Head Rice ◽  
Soaking Temperature

This study was designed to investigate, model and optimize the effect of process factors (soaking temperature, soaking time, steaming time and paddy moisture content) on rice quality attributes and total energy consumption of a commercially grown rice variety (FARO 60) using response surface methodology. The optimum processing conditions obtained for the rice quality attributes and total energy consumption varies from one another. The milling recovery, head rice yield, white bellies, lightness, colour, and total energy consumption values of the parboiled rice ranges from 68.46 - 72.34%; 67.71 - 71.42%; 0.50 - 4.30%; 22.03 - 33.00; 14.10 - 21.21 and 45.27 - 73.68 MJ, respectively. The second-order polynomial models were observed to be fit in predicting milling recovery, head rice yield, white bellies and total energy consumption with the coefficient of determination (R2) that range from 78.71 to 95.03% while colour and lightness values were not fit with R2 ranging from 24.05 to 52.95%. The multiobjective optimization for desirable parboiled rice quality attributes and total energy consumption showed that universal optimum condition was found at 64°C soaking temperature, 11 h soaking time, 35 min steaming time and 17% paddy moisture content. The approach used and information obtained from this study would be useful for rice processors as a strategic means of minimizing total energy consumption, without compromising its desirable quality attributes. Keywords: Multiobjective Optimization; Parboiled Rice Quality Attributes; Total Energy Consumption

Drying and Tempering Effects on Parboiled Rice Quality

1986 ◽  
Vol 29 (1) ◽  
pp. 0312-0319 ◽  
Author(s):  
L. Velupillai ◽  
L. R. Verma
Keyword(s):  
Rice Quality ◽  
Parboiled Rice

scholarly journals The Effects of Soaking Duration on Parboiled Rice Quality of Paddy cv IR 64

2013 ◽  
Vol 27 (1) ◽  
pp. 53-60 ◽  
Author(s):  
Rokhani Hasbullah ◽  
◽  
Pramita Riskia D.P., ◽  
Keyword(s):  
Rice Quality ◽  
Parboiled Rice

Effects of operating parameters of impinging stream dryer on parboiled rice quality and energy consumption

2019 ◽  
Vol 38 (5-6) ◽  
pp. 634-645 ◽  
Author(s):  
Ponlakrit Kumklam ◽  
Somkiat Prachayawarakorn ◽  
Sakamon Devahastin ◽  
Somchart Soponronnarit
Keyword(s):  
Energy Consumption ◽  
Operating Parameters ◽  
Rice Quality ◽  
Parboiled Rice

Profitability and Efficiency Analyses of Small Scale Rice processing units in Ngoketunjia Division, North West Region, Cameroon.

2014 ◽  
Vol 3 (2) ◽  
pp. 177-182
Author(s):  
Bime M.J ◽  
Fon D.E ◽  
Ngalim S.B ◽  
Ongla J
Keyword(s):  
Value Added ◽  
Primary Data ◽  
Small Scale ◽  
Fixed Cost ◽  
Cost Ratio ◽  
Parboiled Rice ◽  
North West ◽  
Benefit Cost Ratio ◽  
Benefit Cost ◽  
Rice Processing

Rice production and processing over the years has been on an increase with more small holders entering the business. This study on profitability of processing and marketing of small scale rice processors had as objective to analyse the profitability levels of rice processing and marketing by small scale processors, determine the value added to the commodity at each stage  and also identify the constraints faced by these processors. The study used primary data collected using well-structured questionnaire from millers only, miller traders for white/parboiled rice through a multistage sampling technique. Results showed that the net processing income (3,151,201), value added (8,147,456) and efficiency (138) for miller-traders of white rice was highest, followed by miller-traders for parboiled rice and lastly millers only. Results further showed that millers only had Benefit/cost ratio of 0.4 indicating that milling only is not profitable due to small quantities milled, and high fixed cost. Miller-traders for parboiled rice had a benefit/cost ratio of 2.3 implying that their venture is most profitable. Based on the results, it was recommended that millers only should purchase large quantities of paddy to enable them reduce the overhead cost. Also the services of parboilers should reflect in the sales price of parboiled rice so that the parboiling services can be paid for.

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