SlideShare a Scribd company logo
1 of 14
Download to read offline
Title      PROCESSING AND MILLING OF PARBOILED RICE



Author(s)     ITOH, Kazuhiko; KAWAMURA, Shuso; IKEUCHI, Yoshinori


              Journal of the Faculty of Agriculture, Hokkaido University =
 Citation     北海道大學農學部紀要, 62(3): 312-324


Issue Date    1985-11



 Doc URL      http://hdl.handle.net/2115/13029



  Right



   Type       bulletin


 Additional
Information




                             Instructions for use




   Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP
PROCESSING AND MILLING OF
                               PARBOILED RICE

                      Kazuhiko ITOH, Shuso KAWAMURA
                           and Yoshinori IKEUCHI
                    Department of Agricultural Engineering, Faculty
                         of Agriculture, Hokkaido University,
                                  Sapporo 060, Japan
                                  Received May 13, 1985


                                      Introduction
     Parboiled nce is a kind of processed rice, which is produced in some
countries of Asia, principally India,11) as well as III Africa, Europe and
America.
     Parboiling process involves the hydrothermal treatment of paddy before
milling. The advantage of the parboiling process stems from the gelatiniza-
tion of rice starch and hardening of rice kernel that it brings about. As
a result, breakage losses during milling of rice can be minimized.
     Five major steps in the parboiling process are required, as follows;
 1) Soaking paddy in water (cold or lukewarm water) to increase the moisture
     content.
 2) Steaming paddy to achieve partial gelatinization.
 3) Drying paddy to save the moisture content for storage and milling.
 4) Husking to remove paddy husk from paddy kernel.
 5) Milling to remove bran from brown kernel.
     The parboiling process is with physical, chemical and nutritional changes
in rice, as follows;
 1) The milling yield is higher and quality improved as there are fewer
     broken kernels. 2,3)
2)   The preservation of parboiled paddy and milled rice is longer and better
     than in the raw state. Germination is no longer possible and the endo-
     sperm has a compact texture making it resistant to attack by insect
     and microorganism.
3)   The milled rice remains firm during cooking, and its texture becomes
     unstikyY
 [J. Fac. Agr. Hokkaido Univ., Vol. 62, Pt. 3, 1985]
PROCESSING AND MILLING OF PARBOILED RICE                               313

4)  A great amount of water is absorbed during cooking causing the nce
    to swel1. 4)
 5) Its nutritional value is enhanced due to the higher content in vitamins
    and minerals that have spread into the endosperm during the parboiling
    process.
 6) Soild materials are less in the cooking water. 4)
    This investigation was carried out to produce parboiled rice with a
medium scale parboiling equipment and the present basic data for optimizing
the parboiling process and milling conditions by analysing the relationship
between processing conditions (soaking, steaming, drying and milling) and
properties of milled rice.

                                     Materials and Methods
Materials tested
     Four rice varieties were selected as the materials to be tested in this
study. The first three are ISHIKARI, SHIOKARI and MICHIKOGANE
which are short grain Japonica type grown in Hokkaido, in 1981 and 1984.
The fourth is T 136, which is a long grain Indica type grown at the Experi-
mental Paddy Field of Tsukuba University in 1981.
    Some physical properties of these variety are shown in Table 1.
     The T 136 variety was first cleaned to remove foreign materials and
immature kernels.

                        TABLE   1.     Physical properties of materials

                                     Crop      Moisture Whole    Partially Shelled    Bulk
           Variety                             content kernel     shelled kernel     weight
                                                                  kernel
                             Year      Place
                                               (% w.b.)   (%)      (%)       (%)      (gil)

     ISHIKARI (Japonica)     1981 Hokkoido        13.9    38.6     60.3      1.1      617
     SHIOKARI (Japonica) 1981 Hokkaido            13.8    73.0     25.1      1.9      625
     T -136 (Indica)         1981 Ibaragi         11.9    92.9      4.3      2.8      565
     MICHIKOGANE             1984 Hokkaido        19.9*   92.5      7.2      0.3      574

     * Raw material

Equipment used
1.  Apparatus for measuring the water absorption rate during soaking.
    The water bath with capacity of 9 liters was used in this study. The
materials were placed in stainless-steel tube (25 ifJ X 45 mm) which have many
314                  K. ITOH, S. KAWAMURA AND Y. IKEUCHI


holes. The water temperature was controlled automatically with electric
heaters.
 2. Equipment for parboiling process.
     The flow diagram of the apparatus used for the experiment is shown
III Fig. 1. The soaking and steaming tank is shown in Fig. 2. The com-
ponent parts of the apparatus are shown in Fig. 3, Fig. 4 and Fig. 5. The
apparatus consist of soaking and steaming tank with capacity of 0.52 m 3,
basket and dryer. Steam supply to the tank is able to maintain constant
temperature condition during soaking and steaming process. The basket was


                                               -       Flow   of   materials
                [J
                5.                             --...,. Flow   of   water

                n                      t--TA
                           r--------r---W-
                                               - . - Flow
                                               - .. -e Flow
                                                              of
                                                              of
                                                                   saturated steam
                                                                   temperature data

                Yr~                              1. Soaking and steaming tank
                : I                              2. Dryer


                8!                               3. Boiler
                                                 4. Disital data recorder


                8L. ~                            5. Analog data recorder
                                                 6. Paper tape puncher
                                                 7. Micro computer




      Fig. 1.   Flow diagram of medium scale laboratory parboiling equipment.




                      Fig. 2.   The soaking and steaming tank.
PROCESSING AND MILLING OF PARBOILED RICE                      315

                                       3000

                                       2350




           Fig. 3.   The soaking and steaming apparatus: 1, Soaking and
                     steaming tank; 2, Water pipeline; 3, Steam pipeline;
                     4, Drain pipeline; 5, Steam exhaust nozzle; 6, Ther-
                     mocouple outlet; 7, Water level meter; 8, Chain block
                     to lift up steaming basket.


placed in the tank as shown Fig. 4. The static bed type forced aIr dryer
was used in this study. The dryer (Fig. 5) has twenty drying boxes.
 3. Apparatus for dehusking and milling.
     The experiment friction type rice husker, the abrasive-roll type milling
machine and friction type milling machine were used in this study. Each
type of milling machine were operated under the following conditions: 1240
rpm, charge rice of 200 g and #40 emery plate for the abrasive-roll type,
and 1500 rpm and outlet pressure of 20.8 g/cm 2 for the friction type.
Methods
1.  Water absorption rate during soaking.
    The materials of each 10 g were soaked 10 the water bath at 50, 60
and 70°C. The moisture content of rough rice after the soaking process
was measured after centrifugation at 2000 rpm for 10 minutes.
 2. Parboiling process.
    Each 1000 g rough rice sample was spread evenly in each of ten sample
316              K. ITOH, S. KAWAMURA AND Y. IKEUCHI


                                   700 0




       Fig. 4.    Steaming baskets in the soaking and steaming tank:
                  1, Steam exhaust; 2, Watter supply; 3, Rough rice;
                  4, Thermocouple; 5, Steam supply; 6, Drain.




      Fig. 5.    The dryer: 1, Motor; 2, Fan; 3, Drying box; 4, Rough
                 rice; 6, Thermocouple.
PROCESSING AND MILLING OF PARBOILED RICE               317

                    TABLE    2.    Parboiling process conditions

                                  Soaking      Steaming      Steaming
                 NO.               Temp.        Temp.         Time.
                                   (0C)          (0C)          (min)
                  1-0                          Untreated
                  I-I               50             80              20
                  1-2               50             80              30
                  1-3               60            80               20
                  1-4               60             80              30
                  1-5               50            100              20
                  1-6               50            100              30
                  1-7               60            100              20
                  1-8               60            100              30
                  s-o                          Untreated
                  S-l               50             80              20
                  S-2               60            100              30

            1-   ISHIKAI~I        S- SHIOKARI


trays (total sample weight 10 kg) and placed in soaking and steaming tank.
The material was soaked and steamed with parboiling process conditions
that are shown in Table 2.
     The soaking time was kept constant at 2 hours. The soaking water
and steam temperature can be adjusted by means of steam supply. The
steam flow was regulated by use of a valve located between tank and steam
supply pipe. Measurement of material layers temperature have been made
of thermo-couple.
     After the steaming process, the material in each layer was removed
from tank and introduced into the drying boxes to be dryed up to 14% of
moisture content.
 3. Physical properties of parboiled brown rice.
     The rough rice was dehusked for 2-3 passes with rice husker. Moisture
content was determined by dring whole kernel of about 10 g for 24 hours in
an oven at 105°C. Rate of fissures and appearance were considered by visual
observation. Cracking and crushing hardness of kernel was determined using
KIYA hardness meter. The method used to determine Free Fat Acidity
was based upon the A. A. C. C. method. The color value of parbolied brown
rice was measured with digital color meter and indicated L, a and b unit.
 4. Milling characteristics.
     Electric energy consumption was determined using a watt meter. Milling
318                          K. ITOH, S. KAWAMURA AND Y. IKEUCHI


yield was determined as the weight percentage of the milled rice for the
brown rice. Broken kernels was determined by using experimental broken
kernels sorting machine and the result was expressed in weight percentage
of total milled rice.

                                                    Results and Discussion
1.    Water absorption rate during soaking
     The results from the experiments for the determination of the soaking
period and temperature are illustrated in Fig. 6. The quantity of water
absborbed of short grain rice was found to increase compared with long
grain rice. 6) The use of very hot water for soaking has been advocated as
a means of reducing processing time. If water temperature exceeds that of
starch gelatinization, the soaking time is reduced but more water is absorbed

                   ·10
                                     )        11' rc- centrifugc I                                                       0



                                                                                                                     J
                                                          0 __ 0 - -0 -

                                          o....r-                         I    Centrifugcd


                               ~
                                                                                                                         0
                                0'
                             ,0;                               ~ ___      o-
                   30 o                           ;::::::;-0
                         (              ,,0 ,,0
                                    0
                                0'
                               0'
                          r!
                   2()
                         /                                                    Soaking tcmperaturc
                                                                               o 50'C




                                                                              Short grain rice;
              §    10                                                         MICHIKOGANE variety
              is     ()             234                  6       8       10
              ~    40rlrl-,-,---.---.---r-------------------------.
              J                     I J__.__o-l                                                    g
                                                                              -p-r-c--c-8-n-tr-if-u- , c - - - - - - -   1
                   30 l./
                                ),.
                                4+       6 ~ ___ ~--o
                                                         6-i=8
                                                                          1
                                                                                     Centrifuged                     1   e
                                6.i"t,"0
                         Ii'
                             ~o
                                                                              Soaking tcmpcrature
                                                                               6mt




                   10~~~~~~--~--~--L-o_n~g~g~r-ai-n-r-i-ce~;--T---13-6--'a-r_i8_t"~'~
                     o       1 2 3 4                     6       8       10                                          2-1
                                                                     Soal,illg lime, hour
             Fig. 6.            Moisture content of rough rice after soaking process.
PROCESSING AND MILLING OF PARBOILED RICE                    319

than necessary for moistening the inner part of kernel. In case of more
water than necessary is absorbed the paddy rice swells considerably, the husk
cracks is developing and the brown rice in the husk is becoming exposed.
The mere fact that the husk cracks constitutes a serious drawback as many
of substances in the grain are washed out into the water. It is considered
that the temperature of soaking water should be below that of rice starch
gelatinization, which is about 70 0 e in the long grain variety 5,lO) and about
61°e in the short grain rice. Grain moisture levels as low as 23.5%w. b. after
soaking were found to be adequate to obtain high head yield. Therefore,
a temperature of 60 e and a period of 2 hours were selected for soaking.
                         0




The time required for the equlibration of the moisture content was about 24
hours, when long grain rice was soaked, the experiment did not enable to
determine the optimum time.
2. Parboiling process
     The temperature of the material layers (steaming temperature 80°C) is
shown in Fig. 7. The curve in Fig. 7 show that the differential temperature
of material layers range from 5 to lOoe. As lower layer is situated near
the steam intake, the temperature of lower layer increase rapidly in ealry
stage of steaming period. The temperature of middle layers increase with
time lag of 3-5 minutes.
               100...--.---




                              -+- In the ninth layer
                              -4>-   In the seventh layer
                              -+- In tIle fifth layer



                50
                     j        -0-    In the third layer
                              - - Under layers

                     0                 10                20       30
                                      Steaming time, min.
           Fig. 7.   The temperature of materials layers during steaming
                     (steaming temperature was BO°C).
320                  K. ITOH, S. KAWAMURA AND Y. IKEUCHI


                     1l0rr-r-n·r.----r----r----r----r----r----n




                               ..,
                                            ..,
                               "     'tJ
                                            "
                                            fl
                               ~      :::   en
             ~       80
                               U)    0
                                            b.C
              ,,'
              ...
                               "1l
                               "
                                      ~     .§
              B                ~ ~ .8
                               0 o
                                    ~
              ...
              oJ               (j)   (j)    (j)

              "
              0-     70




                           I
              S
              <l.i
             f-'
                     60                                 ---6-   5th layer
                                                        -0--    3rd layer




                     40W-~~!r----L----~---L--~----~---W
                           o         20 0         5     10       15     20    25   30
                                            Soaking and steaming time, min.
          Fig. 8.         The temperature of material layers during soaking and
                          steaming (soaking temp. 50°C, steaming temp. 100°C).


     Fig. 8 shows the temperature of material layers of Test 1-6 (steaming
temperature lOO°C). The differential temperature did not exceed 5°C. This
phenomenon may be ascribe to the difference of steam flow rate. In case
of steaming condition of lOOoe, the steam flows uniformity all layers.
     From the results obtained above, it was found that the optimum tem-
perature of steaming should be lOooe for achieving optimum conditions of
parboiling.
3. Physical properties of parboiled brown rice
     The physical properties of parboiled brown rice are shown in Table 3.
The rate of fissure (include slight fissure kernels) of parboild brown rice
kernel was increased as a result of the parboiling process due to the rapid
absorption of water during the soaking procedure. It is considered that
the high moisture content raw material should be select for the material for
parboiled rice.
     The cracking hardness (stress applied to produce kernel fissure) of par-
boiled brown rice was decreased as compared to that of untreated kernel.7)
However, the crushing hardness (stress applied to crush kernel) of parboiled
PROCESSING AND MILLING OF PARBOILED RICE                                                        321

                 TABLE       3.   Physical properties of parboiled rice
                                                                                        Free Fat
                      Moisture       Rate of           Hardness                         Acidity*
       NO.            content        fissure    Cracking      Crushing
                                                                                      (mg KOHl)
                          (%)          (70 )      (kg)          (kg)                   100g D.M.
        1-0**             14.3          3.5        6.2           7.7                      17.0
        1-1               14.0         76.0       5.1           10.7                       8.1
        1-2               13.9         73.8        5.9          11.4                      10.7
        1-3               13.9         62.7       5.7           11.2                       9.7
        1-4               13.9         66.5       5.9           11.2                      11.9
        1-5               13.9         70.0       6.7           19.2                      ILl
        1-6               14.2         62.5       7.7           18.6                      11.3
        1-7               14.1         51.2       7.4           19.8                      13.6
        1-8               14.1         64.8        6.8          19.5                      13.7
        S-O**             14.2          2.0       5.7            7.2                      21.5
        S-1               14.0         63.3       5.2            9.5                      11.8
        8-2               14.1         25.2       8.5           19.9                      14.7
     * Storage period 25-30 days (under room temperature)
    ** Untreated brown rice

brown rice was increased owing to the
                                                 5
                                                      Brown rice ..                y ..
viscoelasticity of kernel resulting from
the gelatinization that takes place at the
                                                                        .dE/.
                                                                        ~  .
temperature 100   0
                      e
                      during steaming.                              ./
      Free fat acidity is determined as
an index of deterioration of brown                       o   .~--------                                 47 :2

rice. The free fat acidity of parboiled
                                                                    ,                                       5
                                                                        ....    H                       45·::
brown nce was lower as compared                                         'U~                                ~
                                                                               0,"                      43 :..
to untreated materials. This indicates                                              0 ............ 00       .s
that the activity of emzyme (lipase)                         ----------141                                  i:
decrease during the parboiling pro-
cess. Fig. 9 shows the relationship
                                                                    ._r._fI'_._••
                                                                               b



between integrated gelatinization tem-            ± 15
                                                   UJ

perature and the changes III color                 ~     14®--------
value. It can be seen that the L value
(Whitness) of the kernel decreased
                                                   "
                                                   o
                                                   ~
                                                   ;><
                                                             @)
with the increase of the integrated
gelatinization.
                                                                    .,
                                                         49 ~®~------------­                            2   +'
                                                                        .~
      It also appears that the discolora-
tion of brown nce increased owing
to the increase in the integrated ge-
latinization temperature.
                                                                                               ..
                                                                                               600
                                                          Untreated
4.   Milling characteristics                     Integrated gelatinization temperature,                 'c . min.
      Fig. 10 (a), (b), (c) shows the re-         Fig. 9.         Color value of parboiled rice.
322                                         K. ITOH, S. KAWAMURA AND Y. IKEUCHI


lationship between milling yield and number of passes, milling time and electric
energy consumption using the friction type milling machine. Compared with
untreated brown rice, milling yield of parboiled brown rice was much higher
under the same milling conditions such as number of passes, milling time
and electric energy consumption. S) It was recognized that the milling of

                                                                              Friction type mill
          95.0
                        @ 1-8
                            ~ 100°C 30mil1.
                        ""0.. .. .. . .°
                       • 0'-0:::---
                                               steaming
 ~
  ;... 92. S
  ec
                                     1-I----....::::g
                                         80°C 20m.in.
 §                                  •      stcammg
 ;::;

                       Untreated
                                I-a      "'- .,
                                                      ...............
          90.0
                                                                        •
                 o                                                10 ()                  1()()              200 0                            2
                       Number of passes                                        !llilling time, sec.                 Electric energy consumption,
                             (a)                                                          (b)                           kWh/60kg' brown rice
                                                                                                                                 (c)
                       Fig. 10.                Milling characteristics of parboiled rice milled by the
                                               friction type milling machine.

          12.5       Friction type               o
                     mill                        1.
          7.5
                                               II
                                           0'0 80 C
                                                  o      20m!n.
                                                                                                   95       Friction type mill
                                                                                                             ~ 1-5, 1-6, 1-7, 1-8
                                                                                                             0""8 100°C steaming
 ~                          .    /                     steammg                                                    O........ Q
 "§        5.0                  o 0.~0                                                      ~      90       e       0       ~----§
   ;:;
   C)


 "'"
   ijj
                                o
                                    ~          IC 4
                                         80°C 30min. steaming
                                                   .                        /.
                                                                                            ..0
                                                                                            Ci
                                                                                            .~
                                                                                                              ""',0
                                                                                                             O~-4
                                                                                                                0,.':::::-0  SO°C 30min. steaming

 "''""'
   0
                     1-5 100°C steammg ......
                                                                                            "'0
                                                                                                                    I-I 0, "
                                                                                             "
                                                                                            .,..
                                                                                                                        20mi~n.
 0:1                                                                                         Q)

          2.5        1-6 1-7 0 O~.            1-0                                                  85
                     1-8    oOo ••cp     Untreated                                                            80°C
                                                                                                               steaming      1-0
                          ~o·                                                                                                      Untreated
                       0.0 0
                                            Abrasive type mill                     1-0
                 •.Q.,.Q._,..Q.,...                              O • • • O-.'O     t~
                                                                                                              ____          ______J
          0.0                                                                                      80~--                ~



                       95.0                     92.5                        90.0                        o               5              10
                                          Milling yield,                %                                    Number of passes
  Fig. 11.             Effect of parboiling conditions                                      Fig. 12.         Effect of parboiling conditions
                       on breakage of parboiled rice                                                         on head yield of parboiled rice
                       milled by the friction type mill-                                                     milled by the friction type mill-
                       ing machine or the abrasive                                                           ing machine.
                       type milling machine.
PROCESSING AND MILLING OF PARBOILED RICE                  323

parboiled brown rice is difficult to realize because the parboiling process
hardens the rice kernel. This phenomenon occurred when the abrasive type
milling machine was used too.
      However, the hardening effect of the parboiling process was more at-
tenuated when the abrasive type milling machine was used.
      Fig. 11 shows the relationship between the milling yield and the rate
of broken kernels. Proper parboiling process gives hardness and viscoelas-
ticity to rice kernels. The rate of broken kernels increased with the increase
of the milling yield .. Especially many borken kernel were observed at the
steaming temperature of 80 a C with a percentage ranging from 5 to 12.5%
of total. The occurrence of broken kernels in milled rice with the abrasive
type milling machine was less frequent than that with the friction type
milling machine. This finding suggests that the breakage was caused by
the mechanical action of the friction type milling machine. It is necessary to
pass at first the parboiled rice through an abrasive type milling machine to
remove the parboiled rice bran. Thereafter polishing can be done in a fric-
tion type milling machine.
      Fig. 12 shows the relationship between the number of passes and head
yield determined by the weight percentage of milled rice without broken
kernels and brown rice, As the parboiled rice that had been steamed at
   a
80 C contained many broken kernels, the head yield was lower than that
of untreated rice.

                                 Summary
      This study was carried out in order to obtain fundamental data for
the parboiling process and milling of rice.
      The results obtained were as follows;
 1. The water absorption rate during soaking increased with the increase
of water temperature. The time of equilibration of the moisture content
after soaking was different between long grain rice and short grain rice.
Soaking temperature and time required to obtain proper grain moisture level
after soaking were 60 a C and 2 hours, respectively.
 2. The typical change in the appearance of parboiled rice seemed to be
caused by discoloration of the chlorophyll in the pericarp, the organic modi-
fication of the starch structure in the endosperm and the browning of the
rice kernel.
 3. The fissure of the rice kernel are developed as a result of soaking.
The cracking hardness of parboiled rice was reduced as compared to that
of raw rice owing to the fissures, at a steaming temperature of 80a C. How-
324                  K. ITOH, S. KAWAMURA AND Y. IKEUCHI


ever, it increased due to the viscoelasticity of the kernel resulting from
gelatinization, at a steaming temperature of 100°C.
 4. Compared with untreated rice, milling yield of parboiled rice was much
higher under the same conditions.
 5. The percentage of broken kernels at a steaming temperature of BO°C
ranged from 5 to 12.5%.

                                    Acknowledgment
    The authors wish to thank Dr. Toshinori KIMURA, Assistant Professor
of Iwate University for his guidance through this work.

                                    Literature Cited
   1. ALI, N. and PANDYA, A. C.: Basic concept of parboiling of paddy, J. Agri.
      Research, 19: 111-115, 1974
   2. BHATTACHARYA, K. R. and RAO, P. V. S.: Processing conditions and milling
      yield in parboiled rice, J. Agri. Food. Chern., 14: 473-475, 1966
   3. BHATTACHARYA, K. R.: Breakage of rice during milling and effect of parboil-
      ing, Cereal Chern., 46: 478-485, 1969
   4. HALICK, J. V. and KELLY, V. J.: Gelatinization and pasting characteristics of
      rice varieties as related to cooking behavior, Cereal Chern., 36: 91-98, 1959
   5. HALICK, J. V., BEACHELL, H. M., STANSEL, J. W. and KRAMER, H. H.: A note
      on the determination of gelatinization temperatures of rice varieties, Cereal Chem.,
      37: 670-672, 1960
   6. KIMURA, T., MATSUDA, J., IKEUCHI, Y. and YOSHIDA, T.: Basic study of par-
      boiled rice (I), J. S. A. E (in Japanese), 37: 557-561, 1976
   7. KIMURA, T., MATSUDA, J., IKEUCHI, Y. and YOSHIDA. T.: Basic study of par-
      boiled rice (2), J. S. A. E (in Japanese), 38: 47-52, 1977
   8. KIMURA, T., MATSUDA, J., IKEUCHI, Y. and YOSHIDA, T.: Basic study of par-
      boiled rice (3), J. S. A. E (in Japanese), 38: 379-383, 1977
   9. MATTHEWS, J. }., WADSWORTH, J. 1. and SPANDARO, J. J.: Characteristics of
      the thin rice kernels be for and atfer parboiling, Transactions of A. S. A. E., 25:
      1450-1456, 1982
  10. VELUPILLAI, L. and VERMA, L. R.: Parboiled rice quality as effected by the level
      and distribution of moisture after the soaking process, Transactions of A. S. A. E.,
      25: 1450-1456, 1982
  11. WIMBERLY, J. E.: Paddy rice postharvest industry in developing countries,
      International Rice Institute, 1983

More Related Content

Similar to Processing & milling of parboiled rice japan 1985

Expansion characteristics of the East African Highland Banana (Matooke) Flour
Expansion characteristics of the East African Highland Banana (Matooke) FlourExpansion characteristics of the East African Highland Banana (Matooke) Flour
Expansion characteristics of the East African Highland Banana (Matooke) FlourEng Sempebwa Kibuuka Ronald
 
Effect of pretreatments on convective and vacuum drying characteristics and q...
Effect of pretreatments on convective and vacuum drying characteristics and q...Effect of pretreatments on convective and vacuum drying characteristics and q...
Effect of pretreatments on convective and vacuum drying characteristics and q...Vinod Sahu
 
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...Shreyas Nangalia
 
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)eSAT Journals
 
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)eSAT Journals
 
Dehydration characteristics of Oyster Mushroom
Dehydration characteristics of Oyster MushroomDehydration characteristics of Oyster Mushroom
Dehydration characteristics of Oyster MushroomANIL RAUT
 
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...Shreyas Nangalia
 
Production of-moringa-oleifera-oil
Production of-moringa-oleifera-oilProduction of-moringa-oleifera-oil
Production of-moringa-oleifera-oilDrumstick Moringa
 
RESULT AND DISCUSSION ppt.pptx
RESULT AND DISCUSSION  ppt.pptxRESULT AND DISCUSSION  ppt.pptx
RESULT AND DISCUSSION ppt.pptxzementadege
 
Summer training presentation on gujarat ambuja exports ltd
Summer training presentation on gujarat ambuja exports ltdSummer training presentation on gujarat ambuja exports ltd
Summer training presentation on gujarat ambuja exports ltdAabid Khan
 
Moringa oil business_plan_and_budget
Moringa oil business_plan_and_budgetMoringa oil business_plan_and_budget
Moringa oil business_plan_and_budgetDrumstick Moringa
 
135284-Article Text-362763-1-10-20160510.pdf
135284-Article Text-362763-1-10-20160510.pdf135284-Article Text-362763-1-10-20160510.pdf
135284-Article Text-362763-1-10-20160510.pdfAhmedsharifMohammed1
 
Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...
Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...
Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...IRJET Journal
 
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...IJMER
 
The Effect of Moisture Content on Some Physical and Engineering Properties of...
The Effect of Moisture Content on Some Physical and Engineering Properties of...The Effect of Moisture Content on Some Physical and Engineering Properties of...
The Effect of Moisture Content on Some Physical and Engineering Properties of...theijes
 
Designing_and_manufacturing_of_a_non_thermal_milk_.pdf
Designing_and_manufacturing_of_a_non_thermal_milk_.pdfDesigning_and_manufacturing_of_a_non_thermal_milk_.pdf
Designing_and_manufacturing_of_a_non_thermal_milk_.pdfshahin211118
 
Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)
Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)
Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)IJERA Editor
 

Similar to Processing & milling of parboiled rice japan 1985 (20)

Expansion characteristics of the East African Highland Banana (Matooke) Flour
Expansion characteristics of the East African Highland Banana (Matooke) FlourExpansion characteristics of the East African Highland Banana (Matooke) Flour
Expansion characteristics of the East African Highland Banana (Matooke) Flour
 
Effect of pretreatments on convective and vacuum drying characteristics and q...
Effect of pretreatments on convective and vacuum drying characteristics and q...Effect of pretreatments on convective and vacuum drying characteristics and q...
Effect of pretreatments on convective and vacuum drying characteristics and q...
 
Presentation2
Presentation2Presentation2
Presentation2
 
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
 
PREPARATION AND STRUCTURAL PROPERTIES OF PALM SHELL
PREPARATION AND STRUCTURAL PROPERTIES OF PALM SHELLPREPARATION AND STRUCTURAL PROPERTIES OF PALM SHELL
PREPARATION AND STRUCTURAL PROPERTIES OF PALM SHELL
 
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
 
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
Determination of thin layer solar drying kinetics of cassava noodles (tapioca)
 
Dehydration characteristics of Oyster Mushroom
Dehydration characteristics of Oyster MushroomDehydration characteristics of Oyster Mushroom
Dehydration characteristics of Oyster Mushroom
 
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
Spectroscopic and Thermal Analysis of Composting during Agitated Pile and Rot...
 
Production of-moringa-oleifera-oil
Production of-moringa-oleifera-oilProduction of-moringa-oleifera-oil
Production of-moringa-oleifera-oil
 
RESULT AND DISCUSSION ppt.pptx
RESULT AND DISCUSSION  ppt.pptxRESULT AND DISCUSSION  ppt.pptx
RESULT AND DISCUSSION ppt.pptx
 
Summer training presentation on gujarat ambuja exports ltd
Summer training presentation on gujarat ambuja exports ltdSummer training presentation on gujarat ambuja exports ltd
Summer training presentation on gujarat ambuja exports ltd
 
Moringa oil business_plan_and_budget
Moringa oil business_plan_and_budgetMoringa oil business_plan_and_budget
Moringa oil business_plan_and_budget
 
C42050918
C42050918C42050918
C42050918
 
135284-Article Text-362763-1-10-20160510.pdf
135284-Article Text-362763-1-10-20160510.pdf135284-Article Text-362763-1-10-20160510.pdf
135284-Article Text-362763-1-10-20160510.pdf
 
Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...
Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...
Studies on the Treatment of Abattoir Wastewater using a Soil Aquifer Treatmen...
 
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...
Protein Extraction and Purification of Soybean Flakes and Meals Using a Lime ...
 
The Effect of Moisture Content on Some Physical and Engineering Properties of...
The Effect of Moisture Content on Some Physical and Engineering Properties of...The Effect of Moisture Content on Some Physical and Engineering Properties of...
The Effect of Moisture Content on Some Physical and Engineering Properties of...
 
Designing_and_manufacturing_of_a_non_thermal_milk_.pdf
Designing_and_manufacturing_of_a_non_thermal_milk_.pdfDesigning_and_manufacturing_of_a_non_thermal_milk_.pdf
Designing_and_manufacturing_of_a_non_thermal_milk_.pdf
 
Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)
Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)
Drilling Mud Formulation Using Potato Starch(Ipomoea Batatas)
 

More from Sarod Paichayonrittha

พระพุทธเจ้าทรงสั่งสอนอะไร What did the buddha teach
พระพุทธเจ้าทรงสั่งสอนอะไร  What did the buddha teachพระพุทธเจ้าทรงสั่งสอนอะไร  What did the buddha teach
พระพุทธเจ้าทรงสั่งสอนอะไร What did the buddha teachSarod Paichayonrittha
 
สูตรของเว่ยหลาง โดย พุทธทาสภิกขุ
สูตรของเว่ยหลาง โดย พุทธทาสภิกขุสูตรของเว่ยหลาง โดย พุทธทาสภิกขุ
สูตรของเว่ยหลาง โดย พุทธทาสภิกขุSarod Paichayonrittha
 
อานาปานสติสูตร
อานาปานสติสูตรอานาปานสติสูตร
อานาปานสติสูตรSarod Paichayonrittha
 
Ukti marketing brief make it happens -jan2014
Ukti marketing brief  make it happens  -jan2014Ukti marketing brief  make it happens  -jan2014
Ukti marketing brief make it happens -jan2014Sarod Paichayonrittha
 
รำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณ
รำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณรำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณ
รำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณSarod Paichayonrittha
 
Led lighting outdoor design challenge dec2013
Led lighting outdoor design challenge dec2013Led lighting outdoor design challenge dec2013
Led lighting outdoor design challenge dec2013Sarod Paichayonrittha
 
Kwater investor presentation oct2013
Kwater investor presentation oct2013Kwater investor presentation oct2013
Kwater investor presentation oct2013Sarod Paichayonrittha
 
พระพุทธเจ้าทรงสั่งสอนอะไร พระนิพนธ์ในสมเด็จพระญาณสังวร
พระพุทธเจ้าทรงสั่งสอนอะไร  พระนิพนธ์ในสมเด็จพระญาณสังวรพระพุทธเจ้าทรงสั่งสอนอะไร  พระนิพนธ์ในสมเด็จพระญาณสังวร
พระพุทธเจ้าทรงสั่งสอนอะไร พระนิพนธ์ในสมเด็จพระญาณสังวรSarod Paichayonrittha
 
Handbook malaysian fi t feed-in-tariff renewable energy mar2011
Handbook   malaysian fi t feed-in-tariff renewable energy mar2011Handbook   malaysian fi t feed-in-tariff renewable energy mar2011
Handbook malaysian fi t feed-in-tariff renewable energy mar2011Sarod Paichayonrittha
 
รายงานประเมินผลไทยเข้มแข็ง มีค2554
รายงานประเมินผลไทยเข้มแข็ง มีค2554รายงานประเมินผลไทยเข้มแข็ง มีค2554
รายงานประเมินผลไทยเข้มแข็ง มีค2554Sarod Paichayonrittha
 
ตำราพิชัยสงครามสิบสามบท ของซุนวู
ตำราพิชัยสงครามสิบสามบท ของซุนวูตำราพิชัยสงครามสิบสามบท ของซุนวู
ตำราพิชัยสงครามสิบสามบท ของซุนวูSarod Paichayonrittha
 
The ultimatum of god nature the one straw revolution -a recapitulation-1996
The ultimatum of god nature the one straw revolution  -a recapitulation-1996The ultimatum of god nature the one straw revolution  -a recapitulation-1996
The ultimatum of god nature the one straw revolution -a recapitulation-1996Sarod Paichayonrittha
 
ISA Effective Use of PID Controllers 3-7-2013
ISA Effective Use of PID Controllers 3-7-2013ISA Effective Use of PID Controllers 3-7-2013
ISA Effective Use of PID Controllers 3-7-2013Sarod Paichayonrittha
 
Feed in tariff malaysia brochure 2012
Feed in tariff malaysia brochure 2012Feed in tariff malaysia brochure 2012
Feed in tariff malaysia brochure 2012Sarod Paichayonrittha
 
Mdi compressed air car -new production concept 2010
Mdi compressed air car  -new production concept 2010Mdi compressed air car  -new production concept 2010
Mdi compressed air car -new production concept 2010Sarod Paichayonrittha
 
Zhaga consortium led light source standards apr2012
Zhaga consortium  led light source standards apr2012Zhaga consortium  led light source standards apr2012
Zhaga consortium led light source standards apr2012Sarod Paichayonrittha
 
Art the basis of education devi prasad 1997
Art  the basis of education devi prasad 1997Art  the basis of education devi prasad 1997
Art the basis of education devi prasad 1997Sarod Paichayonrittha
 

More from Sarod Paichayonrittha (20)

พระพุทธเจ้าทรงสั่งสอนอะไร What did the buddha teach
พระพุทธเจ้าทรงสั่งสอนอะไร  What did the buddha teachพระพุทธเจ้าทรงสั่งสอนอะไร  What did the buddha teach
พระพุทธเจ้าทรงสั่งสอนอะไร What did the buddha teach
 
สูตรของเว่ยหลาง โดย พุทธทาสภิกขุ
สูตรของเว่ยหลาง โดย พุทธทาสภิกขุสูตรของเว่ยหลาง โดย พุทธทาสภิกขุ
สูตรของเว่ยหลาง โดย พุทธทาสภิกขุ
 
อานาปานสติสูตร
อานาปานสติสูตรอานาปานสติสูตร
อานาปานสติสูตร
 
Ukti marketing brief make it happens -jan2014
Ukti marketing brief  make it happens  -jan2014Ukti marketing brief  make it happens  -jan2014
Ukti marketing brief make it happens -jan2014
 
รำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณ
รำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณรำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณ
รำลึกวันวาน ปกิณกธรรม หลวงปู่มั่น_ภูริทัตโต_โดยหลวงตาทองคำ_จารุวัณโณ
 
The new scada jun2014
The new scada jun2014 The new scada jun2014
The new scada jun2014
 
Led lighting outdoor design challenge dec2013
Led lighting outdoor design challenge dec2013Led lighting outdoor design challenge dec2013
Led lighting outdoor design challenge dec2013
 
Kwater investor presentation oct2013
Kwater investor presentation oct2013Kwater investor presentation oct2013
Kwater investor presentation oct2013
 
พระพุทธเจ้าทรงสั่งสอนอะไร พระนิพนธ์ในสมเด็จพระญาณสังวร
พระพุทธเจ้าทรงสั่งสอนอะไร  พระนิพนธ์ในสมเด็จพระญาณสังวรพระพุทธเจ้าทรงสั่งสอนอะไร  พระนิพนธ์ในสมเด็จพระญาณสังวร
พระพุทธเจ้าทรงสั่งสอนอะไร พระนิพนธ์ในสมเด็จพระญาณสังวร
 
Handbook malaysian fi t feed-in-tariff renewable energy mar2011
Handbook   malaysian fi t feed-in-tariff renewable energy mar2011Handbook   malaysian fi t feed-in-tariff renewable energy mar2011
Handbook malaysian fi t feed-in-tariff renewable energy mar2011
 
รายงานประเมินผลไทยเข้มแข็ง มีค2554
รายงานประเมินผลไทยเข้มแข็ง มีค2554รายงานประเมินผลไทยเข้มแข็ง มีค2554
รายงานประเมินผลไทยเข้มแข็ง มีค2554
 
ตำราพิชัยสงครามสิบสามบท ของซุนวู
ตำราพิชัยสงครามสิบสามบท ของซุนวูตำราพิชัยสงครามสิบสามบท ของซุนวู
ตำราพิชัยสงครามสิบสามบท ของซุนวู
 
The ultimatum of god nature the one straw revolution -a recapitulation-1996
The ultimatum of god nature the one straw revolution  -a recapitulation-1996The ultimatum of god nature the one straw revolution  -a recapitulation-1996
The ultimatum of god nature the one straw revolution -a recapitulation-1996
 
ABB DC Circuit Breakers Catalog
ABB DC Circuit Breakers CatalogABB DC Circuit Breakers Catalog
ABB DC Circuit Breakers Catalog
 
ISA Effective Use of PID Controllers 3-7-2013
ISA Effective Use of PID Controllers 3-7-2013ISA Effective Use of PID Controllers 3-7-2013
ISA Effective Use of PID Controllers 3-7-2013
 
Feed in tariff malaysia brochure 2012
Feed in tariff malaysia brochure 2012Feed in tariff malaysia brochure 2012
Feed in tariff malaysia brochure 2012
 
Mdi compressed air car -new production concept 2010
Mdi compressed air car  -new production concept 2010Mdi compressed air car  -new production concept 2010
Mdi compressed air car -new production concept 2010
 
Zhaga consortium led light source standards apr2012
Zhaga consortium  led light source standards apr2012Zhaga consortium  led light source standards apr2012
Zhaga consortium led light source standards apr2012
 
Art the basis of education devi prasad 1997
Art  the basis of education devi prasad 1997Art  the basis of education devi prasad 1997
Art the basis of education devi prasad 1997
 
Siemens Annual Report 2012
Siemens Annual Report 2012Siemens Annual Report 2012
Siemens Annual Report 2012
 

Recently uploaded

Role of Soap based and synthetic or syndets bar
Role of  Soap based and synthetic or syndets barRole of  Soap based and synthetic or syndets bar
Role of Soap based and synthetic or syndets barmohitRahangdale
 
Breast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptx
Breast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptxBreast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptx
Breast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptxNaveenkumar267201
 
ANATOMICAL FAETURES OF BONES FOR NURSING STUDENTS .pptx
ANATOMICAL FAETURES OF BONES  FOR NURSING STUDENTS .pptxANATOMICAL FAETURES OF BONES  FOR NURSING STUDENTS .pptx
ANATOMICAL FAETURES OF BONES FOR NURSING STUDENTS .pptxWINCY THIRUMURUGAN
 
Physiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxationPhysiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxationMedicoseAcademics
 
CONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdf
CONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdfCONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdf
CONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdfDolisha Warbi
 
MedMatch: Your Health, Our Mission. Pitch deck.
MedMatch: Your Health, Our Mission. Pitch deck.MedMatch: Your Health, Our Mission. Pitch deck.
MedMatch: Your Health, Our Mission. Pitch deck.whalesdesign
 
ayurvedic formulations herbal drug technologyppt
ayurvedic formulations herbal drug technologypptayurvedic formulations herbal drug technologyppt
ayurvedic formulations herbal drug technologypptPradnya Wadekar
 
How to cure cirrhosis and chronic hepatitis naturally
How to cure cirrhosis and chronic hepatitis naturallyHow to cure cirrhosis and chronic hepatitis naturally
How to cure cirrhosis and chronic hepatitis naturallyZurück zum Ursprung
 
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdfSGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdfHongBiThi1
 
Generative AI in Health Care a scoping review and a persoanl experience.
Generative AI in Health Care a scoping review and a persoanl experience.Generative AI in Health Care a scoping review and a persoanl experience.
Generative AI in Health Care a scoping review and a persoanl experience.Vaikunthan Rajaratnam
 
High-Performance Thin-Layer Chromatography (HPTLC)
High-Performance Thin-Layer Chromatography (HPTLC)High-Performance Thin-Layer Chromatography (HPTLC)
High-Performance Thin-Layer Chromatography (HPTLC)kishan singh tomar
 
Male Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy DasguptaMale Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy DasguptaSujoy Dasgupta
 
SGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdf
SGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdfSGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdf
SGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdfHongBiThi1
 
blood bank management system project report
blood bank management system project reportblood bank management system project report
blood bank management system project reportNARMADAPETROLEUMGAS
 
Basic structure of hair and hair growth cycle.pptx
Basic structure of hair and hair growth cycle.pptxBasic structure of hair and hair growth cycle.pptx
Basic structure of hair and hair growth cycle.pptxkomalt2001
 
Adenomyosis or Fibroid- making right diagnosis
Adenomyosis or Fibroid- making right diagnosisAdenomyosis or Fibroid- making right diagnosis
Adenomyosis or Fibroid- making right diagnosisSujoy Dasgupta
 
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdfPAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdfDolisha Warbi
 
Unit I herbs as raw materials, biodynamic agriculture.ppt
Unit I herbs as raw materials, biodynamic agriculture.pptUnit I herbs as raw materials, biodynamic agriculture.ppt
Unit I herbs as raw materials, biodynamic agriculture.pptPradnya Wadekar
 
DNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptx
DNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptxDNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptx
DNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptxMAsifAhmad
 

Recently uploaded (20)

Role of Soap based and synthetic or syndets bar
Role of  Soap based and synthetic or syndets barRole of  Soap based and synthetic or syndets bar
Role of Soap based and synthetic or syndets bar
 
Biologic therapy ice breaking in rheumatology, Case based approach with appli...
Biologic therapy ice breaking in rheumatology, Case based approach with appli...Biologic therapy ice breaking in rheumatology, Case based approach with appli...
Biologic therapy ice breaking in rheumatology, Case based approach with appli...
 
Breast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptx
Breast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptxBreast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptx
Breast cancer -ONCO IN MEDICAL AND SURGICAL NURSING.pptx
 
ANATOMICAL FAETURES OF BONES FOR NURSING STUDENTS .pptx
ANATOMICAL FAETURES OF BONES  FOR NURSING STUDENTS .pptxANATOMICAL FAETURES OF BONES  FOR NURSING STUDENTS .pptx
ANATOMICAL FAETURES OF BONES FOR NURSING STUDENTS .pptx
 
Physiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxationPhysiology of Smooth Muscles -Mechanics of contraction and relaxation
Physiology of Smooth Muscles -Mechanics of contraction and relaxation
 
CONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdf
CONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdfCONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdf
CONNECTIVE TISSUE (ANATOMY AND PHYSIOLOGY).pdf
 
MedMatch: Your Health, Our Mission. Pitch deck.
MedMatch: Your Health, Our Mission. Pitch deck.MedMatch: Your Health, Our Mission. Pitch deck.
MedMatch: Your Health, Our Mission. Pitch deck.
 
ayurvedic formulations herbal drug technologyppt
ayurvedic formulations herbal drug technologypptayurvedic formulations herbal drug technologyppt
ayurvedic formulations herbal drug technologyppt
 
How to cure cirrhosis and chronic hepatitis naturally
How to cure cirrhosis and chronic hepatitis naturallyHow to cure cirrhosis and chronic hepatitis naturally
How to cure cirrhosis and chronic hepatitis naturally
 
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdfSGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
SGK LEUKEMIA KINH DÒNG BẠCH CÂU HẠT HAY.pdf
 
Generative AI in Health Care a scoping review and a persoanl experience.
Generative AI in Health Care a scoping review and a persoanl experience.Generative AI in Health Care a scoping review and a persoanl experience.
Generative AI in Health Care a scoping review and a persoanl experience.
 
High-Performance Thin-Layer Chromatography (HPTLC)
High-Performance Thin-Layer Chromatography (HPTLC)High-Performance Thin-Layer Chromatography (HPTLC)
High-Performance Thin-Layer Chromatography (HPTLC)
 
Male Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy DasguptaMale Infertility Panel Discussion by Dr Sujoy Dasgupta
Male Infertility Panel Discussion by Dr Sujoy Dasgupta
 
SGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdf
SGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdfSGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdf
SGK RỐI LOẠN TOAN KIỀM ĐHYHN RẤT HAY VÀ ĐẶC SẮC.pdf
 
blood bank management system project report
blood bank management system project reportblood bank management system project report
blood bank management system project report
 
Basic structure of hair and hair growth cycle.pptx
Basic structure of hair and hair growth cycle.pptxBasic structure of hair and hair growth cycle.pptx
Basic structure of hair and hair growth cycle.pptx
 
Adenomyosis or Fibroid- making right diagnosis
Adenomyosis or Fibroid- making right diagnosisAdenomyosis or Fibroid- making right diagnosis
Adenomyosis or Fibroid- making right diagnosis
 
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdfPAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
PAIN/CLASSIFICATION AND MANAGEMENT OF PAIN.pdf
 
Unit I herbs as raw materials, biodynamic agriculture.ppt
Unit I herbs as raw materials, biodynamic agriculture.pptUnit I herbs as raw materials, biodynamic agriculture.ppt
Unit I herbs as raw materials, biodynamic agriculture.ppt
 
DNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptx
DNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptxDNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptx
DNA nucleotides Blast in NCBI and Phylogeny using MEGA Xi.pptx
 

Processing & milling of parboiled rice japan 1985

  • 1. Title PROCESSING AND MILLING OF PARBOILED RICE Author(s) ITOH, Kazuhiko; KAWAMURA, Shuso; IKEUCHI, Yoshinori Journal of the Faculty of Agriculture, Hokkaido University = Citation 北海道大學農學部紀要, 62(3): 312-324 Issue Date 1985-11 Doc URL http://hdl.handle.net/2115/13029 Right Type bulletin Additional Information Instructions for use Hokkaido University Collection of Scholarly and Academic Papers : HUSCAP
  • 2. PROCESSING AND MILLING OF PARBOILED RICE Kazuhiko ITOH, Shuso KAWAMURA and Yoshinori IKEUCHI Department of Agricultural Engineering, Faculty of Agriculture, Hokkaido University, Sapporo 060, Japan Received May 13, 1985 Introduction Parboiled nce is a kind of processed rice, which is produced in some countries of Asia, principally India,11) as well as III Africa, Europe and America. Parboiling process involves the hydrothermal treatment of paddy before milling. The advantage of the parboiling process stems from the gelatiniza- tion of rice starch and hardening of rice kernel that it brings about. As a result, breakage losses during milling of rice can be minimized. Five major steps in the parboiling process are required, as follows; 1) Soaking paddy in water (cold or lukewarm water) to increase the moisture content. 2) Steaming paddy to achieve partial gelatinization. 3) Drying paddy to save the moisture content for storage and milling. 4) Husking to remove paddy husk from paddy kernel. 5) Milling to remove bran from brown kernel. The parboiling process is with physical, chemical and nutritional changes in rice, as follows; 1) The milling yield is higher and quality improved as there are fewer broken kernels. 2,3) 2) The preservation of parboiled paddy and milled rice is longer and better than in the raw state. Germination is no longer possible and the endo- sperm has a compact texture making it resistant to attack by insect and microorganism. 3) The milled rice remains firm during cooking, and its texture becomes unstikyY [J. Fac. Agr. Hokkaido Univ., Vol. 62, Pt. 3, 1985]
  • 3. PROCESSING AND MILLING OF PARBOILED RICE 313 4) A great amount of water is absorbed during cooking causing the nce to swel1. 4) 5) Its nutritional value is enhanced due to the higher content in vitamins and minerals that have spread into the endosperm during the parboiling process. 6) Soild materials are less in the cooking water. 4) This investigation was carried out to produce parboiled rice with a medium scale parboiling equipment and the present basic data for optimizing the parboiling process and milling conditions by analysing the relationship between processing conditions (soaking, steaming, drying and milling) and properties of milled rice. Materials and Methods Materials tested Four rice varieties were selected as the materials to be tested in this study. The first three are ISHIKARI, SHIOKARI and MICHIKOGANE which are short grain Japonica type grown in Hokkaido, in 1981 and 1984. The fourth is T 136, which is a long grain Indica type grown at the Experi- mental Paddy Field of Tsukuba University in 1981. Some physical properties of these variety are shown in Table 1. The T 136 variety was first cleaned to remove foreign materials and immature kernels. TABLE 1. Physical properties of materials Crop Moisture Whole Partially Shelled Bulk Variety content kernel shelled kernel weight kernel Year Place (% w.b.) (%) (%) (%) (gil) ISHIKARI (Japonica) 1981 Hokkoido 13.9 38.6 60.3 1.1 617 SHIOKARI (Japonica) 1981 Hokkaido 13.8 73.0 25.1 1.9 625 T -136 (Indica) 1981 Ibaragi 11.9 92.9 4.3 2.8 565 MICHIKOGANE 1984 Hokkaido 19.9* 92.5 7.2 0.3 574 * Raw material Equipment used 1. Apparatus for measuring the water absorption rate during soaking. The water bath with capacity of 9 liters was used in this study. The materials were placed in stainless-steel tube (25 ifJ X 45 mm) which have many
  • 4. 314 K. ITOH, S. KAWAMURA AND Y. IKEUCHI holes. The water temperature was controlled automatically with electric heaters. 2. Equipment for parboiling process. The flow diagram of the apparatus used for the experiment is shown III Fig. 1. The soaking and steaming tank is shown in Fig. 2. The com- ponent parts of the apparatus are shown in Fig. 3, Fig. 4 and Fig. 5. The apparatus consist of soaking and steaming tank with capacity of 0.52 m 3, basket and dryer. Steam supply to the tank is able to maintain constant temperature condition during soaking and steaming process. The basket was - Flow of materials [J 5. --...,. Flow of water n t--TA r--------r---W- - . - Flow - .. -e Flow of of saturated steam temperature data Yr~ 1. Soaking and steaming tank : I 2. Dryer 8! 3. Boiler 4. Disital data recorder 8L. ~ 5. Analog data recorder 6. Paper tape puncher 7. Micro computer Fig. 1. Flow diagram of medium scale laboratory parboiling equipment. Fig. 2. The soaking and steaming tank.
  • 5. PROCESSING AND MILLING OF PARBOILED RICE 315 3000 2350 Fig. 3. The soaking and steaming apparatus: 1, Soaking and steaming tank; 2, Water pipeline; 3, Steam pipeline; 4, Drain pipeline; 5, Steam exhaust nozzle; 6, Ther- mocouple outlet; 7, Water level meter; 8, Chain block to lift up steaming basket. placed in the tank as shown Fig. 4. The static bed type forced aIr dryer was used in this study. The dryer (Fig. 5) has twenty drying boxes. 3. Apparatus for dehusking and milling. The experiment friction type rice husker, the abrasive-roll type milling machine and friction type milling machine were used in this study. Each type of milling machine were operated under the following conditions: 1240 rpm, charge rice of 200 g and #40 emery plate for the abrasive-roll type, and 1500 rpm and outlet pressure of 20.8 g/cm 2 for the friction type. Methods 1. Water absorption rate during soaking. The materials of each 10 g were soaked 10 the water bath at 50, 60 and 70°C. The moisture content of rough rice after the soaking process was measured after centrifugation at 2000 rpm for 10 minutes. 2. Parboiling process. Each 1000 g rough rice sample was spread evenly in each of ten sample
  • 6. 316 K. ITOH, S. KAWAMURA AND Y. IKEUCHI 700 0 Fig. 4. Steaming baskets in the soaking and steaming tank: 1, Steam exhaust; 2, Watter supply; 3, Rough rice; 4, Thermocouple; 5, Steam supply; 6, Drain. Fig. 5. The dryer: 1, Motor; 2, Fan; 3, Drying box; 4, Rough rice; 6, Thermocouple.
  • 7. PROCESSING AND MILLING OF PARBOILED RICE 317 TABLE 2. Parboiling process conditions Soaking Steaming Steaming NO. Temp. Temp. Time. (0C) (0C) (min) 1-0 Untreated I-I 50 80 20 1-2 50 80 30 1-3 60 80 20 1-4 60 80 30 1-5 50 100 20 1-6 50 100 30 1-7 60 100 20 1-8 60 100 30 s-o Untreated S-l 50 80 20 S-2 60 100 30 1- ISHIKAI~I S- SHIOKARI trays (total sample weight 10 kg) and placed in soaking and steaming tank. The material was soaked and steamed with parboiling process conditions that are shown in Table 2. The soaking time was kept constant at 2 hours. The soaking water and steam temperature can be adjusted by means of steam supply. The steam flow was regulated by use of a valve located between tank and steam supply pipe. Measurement of material layers temperature have been made of thermo-couple. After the steaming process, the material in each layer was removed from tank and introduced into the drying boxes to be dryed up to 14% of moisture content. 3. Physical properties of parboiled brown rice. The rough rice was dehusked for 2-3 passes with rice husker. Moisture content was determined by dring whole kernel of about 10 g for 24 hours in an oven at 105°C. Rate of fissures and appearance were considered by visual observation. Cracking and crushing hardness of kernel was determined using KIYA hardness meter. The method used to determine Free Fat Acidity was based upon the A. A. C. C. method. The color value of parbolied brown rice was measured with digital color meter and indicated L, a and b unit. 4. Milling characteristics. Electric energy consumption was determined using a watt meter. Milling
  • 8. 318 K. ITOH, S. KAWAMURA AND Y. IKEUCHI yield was determined as the weight percentage of the milled rice for the brown rice. Broken kernels was determined by using experimental broken kernels sorting machine and the result was expressed in weight percentage of total milled rice. Results and Discussion 1. Water absorption rate during soaking The results from the experiments for the determination of the soaking period and temperature are illustrated in Fig. 6. The quantity of water absborbed of short grain rice was found to increase compared with long grain rice. 6) The use of very hot water for soaking has been advocated as a means of reducing processing time. If water temperature exceeds that of starch gelatinization, the soaking time is reduced but more water is absorbed ·10 ) 11' rc- centrifugc I 0 J 0 __ 0 - -0 - o....r- I Centrifugcd ~ 0 0' ,0; ~ ___ o- 30 o ;::::::;-0 ( ,,0 ,,0 0 0' 0' r! 2() / Soaking tcmperaturc o 50'C Short grain rice; § 10 MICHIKOGANE variety is () 234 6 8 10 ~ 40rlrl-,-,---.---.---r-------------------------. J I J__.__o-l g -p-r-c--c-8-n-tr-if-u- , c - - - - - - - 1 30 l./ ),. 4+ 6 ~ ___ ~--o 6-i=8 1 Centrifuged 1 e 6.i"t,"0 Ii' ~o Soaking tcmpcrature 6mt 10~~~~~~--~--~--L-o_n~g~g~r-ai-n-r-i-ce~;--T---13-6--'a-r_i8_t"~'~ o 1 2 3 4 6 8 10 2-1 Soal,illg lime, hour Fig. 6. Moisture content of rough rice after soaking process.
  • 9. PROCESSING AND MILLING OF PARBOILED RICE 319 than necessary for moistening the inner part of kernel. In case of more water than necessary is absorbed the paddy rice swells considerably, the husk cracks is developing and the brown rice in the husk is becoming exposed. The mere fact that the husk cracks constitutes a serious drawback as many of substances in the grain are washed out into the water. It is considered that the temperature of soaking water should be below that of rice starch gelatinization, which is about 70 0 e in the long grain variety 5,lO) and about 61°e in the short grain rice. Grain moisture levels as low as 23.5%w. b. after soaking were found to be adequate to obtain high head yield. Therefore, a temperature of 60 e and a period of 2 hours were selected for soaking. 0 The time required for the equlibration of the moisture content was about 24 hours, when long grain rice was soaked, the experiment did not enable to determine the optimum time. 2. Parboiling process The temperature of the material layers (steaming temperature 80°C) is shown in Fig. 7. The curve in Fig. 7 show that the differential temperature of material layers range from 5 to lOoe. As lower layer is situated near the steam intake, the temperature of lower layer increase rapidly in ealry stage of steaming period. The temperature of middle layers increase with time lag of 3-5 minutes. 100...--.--- -+- In the ninth layer -4>- In the seventh layer -+- In tIle fifth layer 50 j -0- In the third layer - - Under layers 0 10 20 30 Steaming time, min. Fig. 7. The temperature of materials layers during steaming (steaming temperature was BO°C).
  • 10. 320 K. ITOH, S. KAWAMURA AND Y. IKEUCHI 1l0rr-r-n·r.----r----r----r----r----r----n .., .., " 'tJ " fl ~ ::: en ~ 80 U) 0 b.C ,,' ... "1l " ~ .§ B ~ ~ .8 0 o ~ ... oJ (j) (j) (j) " 0- 70 I S <l.i f-' 60 ---6- 5th layer -0-- 3rd layer 40W-~~!r----L----~---L--~----~---W o 20 0 5 10 15 20 25 30 Soaking and steaming time, min. Fig. 8. The temperature of material layers during soaking and steaming (soaking temp. 50°C, steaming temp. 100°C). Fig. 8 shows the temperature of material layers of Test 1-6 (steaming temperature lOO°C). The differential temperature did not exceed 5°C. This phenomenon may be ascribe to the difference of steam flow rate. In case of steaming condition of lOOoe, the steam flows uniformity all layers. From the results obtained above, it was found that the optimum tem- perature of steaming should be lOooe for achieving optimum conditions of parboiling. 3. Physical properties of parboiled brown rice The physical properties of parboiled brown rice are shown in Table 3. The rate of fissure (include slight fissure kernels) of parboild brown rice kernel was increased as a result of the parboiling process due to the rapid absorption of water during the soaking procedure. It is considered that the high moisture content raw material should be select for the material for parboiled rice. The cracking hardness (stress applied to produce kernel fissure) of par- boiled brown rice was decreased as compared to that of untreated kernel.7) However, the crushing hardness (stress applied to crush kernel) of parboiled
  • 11. PROCESSING AND MILLING OF PARBOILED RICE 321 TABLE 3. Physical properties of parboiled rice Free Fat Moisture Rate of Hardness Acidity* NO. content fissure Cracking Crushing (mg KOHl) (%) (70 ) (kg) (kg) 100g D.M. 1-0** 14.3 3.5 6.2 7.7 17.0 1-1 14.0 76.0 5.1 10.7 8.1 1-2 13.9 73.8 5.9 11.4 10.7 1-3 13.9 62.7 5.7 11.2 9.7 1-4 13.9 66.5 5.9 11.2 11.9 1-5 13.9 70.0 6.7 19.2 ILl 1-6 14.2 62.5 7.7 18.6 11.3 1-7 14.1 51.2 7.4 19.8 13.6 1-8 14.1 64.8 6.8 19.5 13.7 S-O** 14.2 2.0 5.7 7.2 21.5 S-1 14.0 63.3 5.2 9.5 11.8 8-2 14.1 25.2 8.5 19.9 14.7 * Storage period 25-30 days (under room temperature) ** Untreated brown rice brown rice was increased owing to the 5 Brown rice .. y .. viscoelasticity of kernel resulting from the gelatinization that takes place at the .dE/. ~ . temperature 100 0 e during steaming. ./ Free fat acidity is determined as an index of deterioration of brown o .~-------- 47 :2 rice. The free fat acidity of parboiled , 5 .... H 45·:: brown nce was lower as compared 'U~ ~ 0," 43 :.. to untreated materials. This indicates 0 ............ 00 .s that the activity of emzyme (lipase) ----------141 i: decrease during the parboiling pro- cess. Fig. 9 shows the relationship ._r._fI'_._•• b between integrated gelatinization tem- ± 15 UJ perature and the changes III color ~ 14®-------- value. It can be seen that the L value (Whitness) of the kernel decreased " o ~ ;>< @) with the increase of the integrated gelatinization. ., 49 ~®~------------­ 2 +' .~ It also appears that the discolora- tion of brown nce increased owing to the increase in the integrated ge- latinization temperature. .. 600 Untreated 4. Milling characteristics Integrated gelatinization temperature, 'c . min. Fig. 10 (a), (b), (c) shows the re- Fig. 9. Color value of parboiled rice.
  • 12. 322 K. ITOH, S. KAWAMURA AND Y. IKEUCHI lationship between milling yield and number of passes, milling time and electric energy consumption using the friction type milling machine. Compared with untreated brown rice, milling yield of parboiled brown rice was much higher under the same milling conditions such as number of passes, milling time and electric energy consumption. S) It was recognized that the milling of Friction type mill 95.0 @ 1-8 ~ 100°C 30mil1. ""0.. .. .. . .° • 0'-0:::--- steaming ~ ;... 92. S ec 1-I----....::::g 80°C 20m.in. § • stcammg ;::; Untreated I-a "'- ., ............... 90.0 • o 10 () 1()() 200 0 2 Number of passes !llilling time, sec. Electric energy consumption, (a) (b) kWh/60kg' brown rice (c) Fig. 10. Milling characteristics of parboiled rice milled by the friction type milling machine. 12.5 Friction type o mill 1. 7.5 II 0'0 80 C o 20m!n. 95 Friction type mill ~ 1-5, 1-6, 1-7, 1-8 0""8 100°C steaming ~ . / steammg O........ Q "§ 5.0 o 0.~0 ~ 90 e 0 ~----§ ;:; C) "'" ijj o ~ IC 4 80°C 30min. steaming . /. ..0 Ci .~ ""',0 O~-4 0,.':::::-0 SO°C 30min. steaming "''""' 0 1-5 100°C steammg ...... "'0 I-I 0, " " .,.. 20mi~n. 0:1 Q) 2.5 1-6 1-7 0 O~. 1-0 85 1-8 oOo ••cp Untreated 80°C steaming 1-0 ~o· Untreated 0.0 0 Abrasive type mill 1-0 •.Q.,.Q._,..Q.,... O • • • O-.'O t~ ____ ______J 0.0 80~-- ~ 95.0 92.5 90.0 o 5 10 Milling yield, % Number of passes Fig. 11. Effect of parboiling conditions Fig. 12. Effect of parboiling conditions on breakage of parboiled rice on head yield of parboiled rice milled by the friction type mill- milled by the friction type mill- ing machine or the abrasive ing machine. type milling machine.
  • 13. PROCESSING AND MILLING OF PARBOILED RICE 323 parboiled brown rice is difficult to realize because the parboiling process hardens the rice kernel. This phenomenon occurred when the abrasive type milling machine was used too. However, the hardening effect of the parboiling process was more at- tenuated when the abrasive type milling machine was used. Fig. 11 shows the relationship between the milling yield and the rate of broken kernels. Proper parboiling process gives hardness and viscoelas- ticity to rice kernels. The rate of broken kernels increased with the increase of the milling yield .. Especially many borken kernel were observed at the steaming temperature of 80 a C with a percentage ranging from 5 to 12.5% of total. The occurrence of broken kernels in milled rice with the abrasive type milling machine was less frequent than that with the friction type milling machine. This finding suggests that the breakage was caused by the mechanical action of the friction type milling machine. It is necessary to pass at first the parboiled rice through an abrasive type milling machine to remove the parboiled rice bran. Thereafter polishing can be done in a fric- tion type milling machine. Fig. 12 shows the relationship between the number of passes and head yield determined by the weight percentage of milled rice without broken kernels and brown rice, As the parboiled rice that had been steamed at a 80 C contained many broken kernels, the head yield was lower than that of untreated rice. Summary This study was carried out in order to obtain fundamental data for the parboiling process and milling of rice. The results obtained were as follows; 1. The water absorption rate during soaking increased with the increase of water temperature. The time of equilibration of the moisture content after soaking was different between long grain rice and short grain rice. Soaking temperature and time required to obtain proper grain moisture level after soaking were 60 a C and 2 hours, respectively. 2. The typical change in the appearance of parboiled rice seemed to be caused by discoloration of the chlorophyll in the pericarp, the organic modi- fication of the starch structure in the endosperm and the browning of the rice kernel. 3. The fissure of the rice kernel are developed as a result of soaking. The cracking hardness of parboiled rice was reduced as compared to that of raw rice owing to the fissures, at a steaming temperature of 80a C. How-
  • 14. 324 K. ITOH, S. KAWAMURA AND Y. IKEUCHI ever, it increased due to the viscoelasticity of the kernel resulting from gelatinization, at a steaming temperature of 100°C. 4. Compared with untreated rice, milling yield of parboiled rice was much higher under the same conditions. 5. The percentage of broken kernels at a steaming temperature of BO°C ranged from 5 to 12.5%. Acknowledgment The authors wish to thank Dr. Toshinori KIMURA, Assistant Professor of Iwate University for his guidance through this work. Literature Cited 1. ALI, N. and PANDYA, A. C.: Basic concept of parboiling of paddy, J. Agri. Research, 19: 111-115, 1974 2. BHATTACHARYA, K. R. and RAO, P. V. S.: Processing conditions and milling yield in parboiled rice, J. Agri. Food. Chern., 14: 473-475, 1966 3. BHATTACHARYA, K. R.: Breakage of rice during milling and effect of parboil- ing, Cereal Chern., 46: 478-485, 1969 4. HALICK, J. V. and KELLY, V. J.: Gelatinization and pasting characteristics of rice varieties as related to cooking behavior, Cereal Chern., 36: 91-98, 1959 5. HALICK, J. V., BEACHELL, H. M., STANSEL, J. W. and KRAMER, H. H.: A note on the determination of gelatinization temperatures of rice varieties, Cereal Chem., 37: 670-672, 1960 6. KIMURA, T., MATSUDA, J., IKEUCHI, Y. and YOSHIDA, T.: Basic study of par- boiled rice (I), J. S. A. E (in Japanese), 37: 557-561, 1976 7. KIMURA, T., MATSUDA, J., IKEUCHI, Y. and YOSHIDA. T.: Basic study of par- boiled rice (2), J. S. A. E (in Japanese), 38: 47-52, 1977 8. KIMURA, T., MATSUDA, J., IKEUCHI, Y. and YOSHIDA, T.: Basic study of par- boiled rice (3), J. S. A. E (in Japanese), 38: 379-383, 1977 9. MATTHEWS, J. }., WADSWORTH, J. 1. and SPANDARO, J. J.: Characteristics of the thin rice kernels be for and atfer parboiling, Transactions of A. S. A. E., 25: 1450-1456, 1982 10. VELUPILLAI, L. and VERMA, L. R.: Parboiled rice quality as effected by the level and distribution of moisture after the soaking process, Transactions of A. S. A. E., 25: 1450-1456, 1982 11. WIMBERLY, J. E.: Paddy rice postharvest industry in developing countries, International Rice Institute, 1983