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Abstract
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Article Information:
Analysis and Study of Parboiling Method and the Following Impact on Waste Reduction and Operation Increase of Rice in Paddy Conversion Phase
Fazlollah Eskandari Cherati, Soheila Kamyab and Mohammad Shekofteh
Corresponding Author: Fazlollah Eskandari Cherati
Submitted: February 18, 2012
Accepted: March 16, 2012
Published: August 15, 2012 |
Abstract:
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In this study, the author has purposed parboiling that a decrease of rice broken percentage and at the
beginning Selected paddy of variety of rice Tarom and soaked at three different temperatures 45, 65 and 80ºC
orderly for 5, 4 and 1.5 h to moisture of 40%, respectively and then in steaming stage to operate these action
two steaming methods are selected steaming under pressure condition and steaming in atmosphere pressure and
In the first method after exerting air, the steam pressure is increase to 1 Kg/Cm2 which is done in two different
duration times of 2.5 and 5 min and in sec method used of three times of 5, 10 and 15 min and dry to 8%
moisture and decreases of rice broken percentage at best condition in variety of Tarom of 37.2 to 7.3% and
increases yield percentage at best condition in variety of Tarom of 69.4 to 75.93% and bran percentage
decreased in variety of Tarom of 9.53 to 2.2-3.2% and this issue cause increases yield percentage in rice and
use of This method is very significant for our country because broken percentage of rice in our country is 23-
33%.
Key words: Bran, broken rice, parboiling, soaking temperature, yield percent of rice, ,
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Abstract
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Cite this Reference:
Fazlollah Eskandari Cherati, Soheila Kamyab and Mohammad Shekofteh, . Analysis and Study of Parboiling Method and the Following Impact on Waste Reduction and Operation Increase of Rice in Paddy Conversion Phase. Research Journal of Applied Sciences, Engineering and Technology, (16): 2649-2652.
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ISSN (Online): 2040-7467
ISSN (Print): 2040-7459 |
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