Click on “Download PDF” for the PDF version or on the title for the HTML version.
If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.
Optimization of parboiling conditions for rice milling
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2016 ASABE Annual International Meeting 162458696.(doi:10.13031/aim.20162458696)
Authors: Daniel Dooyum Uyeh, Woo Min Seung, Yu Shin Ha
Keywords: Milling, Optimization, Parboiling, Post-Harvest, processing, Rice
Indica type rice (a common staple in the world) is usually treated using parboiling process. Loss in grain quantity and quality during this treatment is currently observed in many communities of the world. However, due to its non-availability in Korea, Japonica variety (a widely grown rice in Korea) was investigated in this study to establish optimal parboiling condition(s) for milling. The Taguchi L9 (34) orthogonal array optimization method was adopted. To achieve quantity, optimal parboiling conditions peaked in moisture content of 27% after soaking; steaming temperature of 90oC for 40 minutes; and drying at a temperature of 35oC. There was a significant increase in the milling rate from 70.48% of the control to 74.97% of the best experimental result. Minitab analysis showed drying temperature to be the most significant factor for milling yield. Nutrient analysis showed a significant increase of 2% in protein when compared with the control. Findings from this study show that only a right combination of all factors can guarantee a good outcome from the parboiling process; it is better to skip the process than to perform it improperly. Also, a variety of rice plays a vital role in the degree to which the factors should be combined. Therefore, studies should always be carried out on new developed varieties before parboiling commences.(Download PDF) (Export to EndNotes)