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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Agriculture / Faculty of Agriculture >
Peer-reviewed Journal Articles, etc >
Performance of the traditional parboiling process
| Title: | Performance of the traditional parboiling process |
| Authors: | Roy, Poritosh Browse this author | | Shimizu, Naoto Browse this author →KAKEN DB | | Kimura, Toshinori Browse this author →KAKEN DB |
| Keywords: | treditional parboiling | | temperature distribution | | material temperature | | heat utilization efficiency | | quality of parboiled rice |
| Issue Date: | 2002 |
| Publisher: | Institute for Research, Extension and Training in Agriculture |
| Journal Title: | Journal of South Pacific Agriculture |
| Volume: | 9 |
| Issue: | 1&2 |
| Start Page: | 28 |
| End Page: | 37 |
| Abstract: | 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. |
| Type: | article |
| URI: | http://hdl.handle.net/2115/68431 |
| 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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