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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Agriculture / Faculty of Agriculture >
Peer-reviewed Journal Articles, etc >
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
| Title: | Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process |
| Authors: | ROY, Poritosh Browse this author | | SHIMIZU, Naoto Browse this author →KAKEN DB | | KIMURA, Toshinori Browse this author →KAKEN DB |
| Keywords: | traditional parboiling | | temperature distribution | | material temperature | | quality of parboiled rice |
| Issue Date: | 2004 |
| Publisher: | 日本食品科学工学会 |
| Journal Title: | Food Science and Technology Research |
| Volume: | 10 |
| Issue: | 3 |
| Start Page: | 254 |
| End Page: | 260 |
| Publisher DOI: | 10.3136/fstr.10.254 |
| Abstract: | Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sample from the hot water. The material temperature and the qualities of parboiled rice (hardness, color, lightness and head rice yield) were determined for different layers. The thickness of each layer was about 20 mm. The temperature distribution in this parboiling process (pre-steaming and steaming) was found to be uneven. The change of material temperature was faster for the first (bottom layer; beneath which steam started to penetrate the paddy mass), next was the second (middle) and last was the third (top) layer. The greater the thickness of the material, the lower was the material temperature. The hardness and the head rice yield were found to be the highest for the first, with the second and third layers following in that order; this might be affected by the material temperature. Difference in color intensity and lightness value was insignificant among the layers. The hardness, color intensity and lightness value were about 70 N, 24, and 57, respectively, corresponding to the maximum head rice yield (67%, first layer) which is considered to be the suitable quality of parboiled rice. |
| Type: | article |
| URI: | http://hdl.handle.net/2115/68422 |
| Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 清水 直人
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