Parboiling is an energy and labour intensive pre-milling process aimed at improving the
quality of paddy rice. Several parboiling processes along with different energy supply …

A factorial design was used to determine the effects of hydrothermal process conditions on
parboiled rice quality. The effect of temperature, heating time and tempering on head rice …

The effects of moisture content (8%, 10% and 12%), variety (Tarom and Fajr) and parboiling
on milling quality of rice as a function of milling recovery (MR), head rice yield (HRY), degree …

An infrared (IR) radiation heating and vibrating apparatus was used to study a simultaneous
parboiling and drying process. Physicochemical properties such as milling yield, color, and …

A method involving hydration, tempering and heating steps is presented to process rough
rice as alternative to traditional parboiling with pressure steam. The effects of temperature …

Parboiling improves milling characteristics of rice in a positive manner, which has been
found to influence consumers demand and acceptability. A laboratory model of continuous …

A prototype model of a continuous flow steamer was designed and developed taking into
consideration the flow characteristics of high-moisture rough rice through a pipe. The model …

Experimental methods of ohmic heating of parboiling of paddy have been presented. The
temperature of the parboiling varied from 110 to 150° C. Milling performance, cooking …

Over the last decade, there have been massive investments and research to improve rice
yield per hectare. Alongside successful stories of improved rice yields are corresponding …

Parboiling is a technology used to cook cereal grains, especially rice, inside the husk
without modifying size and shape. Parboiling consists of three steps: soaking, steaming, and …