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Pilot plant studies on parboiling of rice—I. Soaking and gelatinization

✍ Scribed by Mazumder, A. C. ;Bose, A. N. ;Ganguli, N. C. ;Guha, B. C.

Publisher
Wiley (John Wiley & Sons)
Year
1960
Weight
369 KB
Volume
2
Category
Article
ISSN
0368-1467

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✦ Synopsis

Abstract

The conventional parboiling process used in the Orient consists of steeping paddy in cold or lukewarm water for 48–72 hours, steaming for 15–25 min and then drying in the sun. This process yields rice of a poor quality, and an attempt has been made to improve it by devising both batch and continuous processes in which the soaking and steaming are carried out in the same equipment. The processes developed give a larger throughput and also a product of a quality superior in appearance, flavour and thiamine content to that produced by the usual parboiling method.

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