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Performance of the traditional parboiling process

South Pac. J.pdf986.62 kBPDF見る/開く

タイトル: Performance of the traditional parboiling process
著者: Roy, Poritosh 著作を一覧する
Shimizu, Naoto 著作を一覧する
Kimura, Toshinori 著作を一覧する
キーワード: treditional parboiling
temperature distribution
material temperature
heat utilization efficiency
quality of parboiled rice
発行日: 2002年
出版者: Institute for Research, Extension and Training in Agriculture
誌名: Journal of South Pacific Agriculture
巻: 9
号: 1&2
開始ページ: 28
終了ページ: 37
抄録: Laboratory scale studies were conducted to investigate temperature distribution and heat utilization efficiency in the traditional parboiling process using a rice cooker under open and covered conditions. A sample holder with a wire-mesh bottom was used to keep the sample above the hot water in the rice cooker. The material temperature and the quality of parboiled rice (measured by hardness and head rice yield) were also determined for different layers. The temperature distribution in the parboiling process (pre-steaming and steaming) was found to be uneven for both conditions. However, the covered method has a propensity to improve it. The change of material temperature was faster for the first, next was the second (middle) and last was the third (top) layer. The higher the thickness of the material, the lower the material temperature. The hardness and the head rice yield were found to be the highest for the first, then the second and third layer, which might be affected by the material temperature. The heat utilization efficiency also varied from 40.5 to 47.9%. The hardness, material temperature and energy consumption were about 70 N, 90 ℃, and 1150 to 1290 MJ/t, respectively, corresponding to the maximum head rice yield (67-68%, first layer) which are considered to be the suitable quality of parboiled rice.
資料タイプ: article
出現コレクション:雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

提供者: 清水 直人


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