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Studies on parboiled rice—Part 3: Characteristics of parboiled rice on recooking

✍ Scribed by R.J. Priestley

Publisher
Elsevier Science
Year
1977
Tongue
English
Weight
295 KB
Volume
2
Category
Article
ISSN
0308-8146

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## Abstract A compact dryer for the parboiling of paddy has been described. The use of steam tubes along the circumference of the shell has made high drying rates possible. The rate of water removal is dependent on steam pressure in the tubes. Blowing of pre‐heated air through the dryer shell is ne

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## Abstract Hot soaking of paddy in the parboiling process does not significantly affect the digestibility of rice compared to ‘raw’ rice. Mechanically dried parboiled rice appears to be slightly more digestible __in vitro__ than sun‐dried parboiled rice. It is also significantly superior in thiami

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## 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 a