Energy requirement in parboiling and its relationship to some important quality indicators

Journal of Food Engineering

Volumn 63, Issue 4, 2004, Pages 433-439

  Islam, M R ^a   Shimizu, N ^b   Kimura, T ^b  

^a BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Energy requirement; Parboiling process; Quality indicators; Rice parboiling

Indexed keywords

DATA ACQUISITION; DRYING; FOOD STORAGE; QUALITY ASSURANCE; RAW MATERIALS; THERMAL EFFECTS;

ENERGY REQUIREMENT; HYDROTHERMIC TREATMENT; PARABOILING PROCESSES; QUALITY INDICATORS; RICE PARABOILING;

FOOD PRODUCTS;

EID: 1242308913     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.09.002     Document Type: Article

References (31)

1. Ali S.Z., Bhattacharya K.R. Starch retrogradation and starch damage in parboiled rice and flaked rice. Stärke. 28:1976;233-240.
2. Bhattacharya K.R. Parboiling of rice. Juliano B.O. Rice: Chemistry and technology. 2nd ed. 1985;289-348 America Association of Cereal Chemists, St. Paul, MN.
3. Bhattacharya S. Kinetics on color changes in rice due to parboiling. Journal of Food Engineering. 29:1996;99-106.
4. Bhattacharya K.R., Indudhara Swamy Y.M. Conditions of drying parboiled paddy for optimum milling quality. Cereal Chemistry. 44:1967;592-600.
5. Bhattacharya K.R., Subba Rao P.V. Processing conditions and milling yield in parboiling of rice. Journal of Agricultural Food Chemistry. 14(5):1966;473-475.
6. Bhattacharya K.R., Subba Rao P.V. Effect of processing conditions on quality of parboiled rice. Journal of Agricultural Food Chemistry. 14(5):1966;476-479.
7. Biliaderis C.G., Page C.M., Maurice T.J., Juliano B.O. Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch. Journal of the Agriculture and Food Chemistry. 34:1986;6-14.
8. Biliaderis C.G., Tonogai J.R., Perez C.M., Juliano B.O. Thermophysical properties of milled rice starch as influenced by variety and parboiling method. Cereal Chemistry. 70(5):1993;512-516.
9. Cooke D., Gidley M.J. Loss of crystalline and molecular order during gelatinization: Origin of the enthalpic transition. Carbohydrate Research. 227:1992;103-112.
10. Donovan J.W., Lorenz K., Kulp K. Differential scanning calorimetry of heat-moisture treated wheat and potato starches. Cereal Chemistry. 60:1983;381-387.
11. Fan J., Marks B.P., Daniels M.J., Siebenmorgen T.J. Effect of postharvest operations in the gelatinization and retrogradation properties of long-grain rice. Transactions of the ASAE. 42(3):1999;727-731.
12. Gariboldi, F. (1974). Rice parboiling. FAO agricultural development paper 97 (pp. 1-97). Rome: Food and Agricultural Organization of the United Nations.
13. Hoover R., Vasanthan T. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume and tuber starches. Carbohydrate Research. 252:1994;33-53.
14. Islam M.R., Roy P., Shimizu N., Kimura T. Effect of processing conditions on physical properties of parboiled rice. Food Science and Technology Research. 8(2):2002;106-112.
15. Itoh K., Kawamura S. Processing conditions of parboiled rice and its qualities (studies on parboiled rice part I). Nippon Shokuhin Kogyo Gakkaishi. 32:1985;471-479. (in Japanese).
16. Kimura T. Effects of processing conditions on the hardening characteristics of parboiled grain. Journal of the Society of Agricultural Structures, Japan. 22(2):1991;49-54.
17. Kimura, T. (1994). Rice parboiling and its studies. Institute of Agricultural and Forest Engineering, University of Tsukuba.
18. Kimura T., Bhattacharya K.R., Ali S.Z. Discoloration characteristics of rice during parboiling (I): Effect of processing conditions on the color intensity of parboiled rice. Journal of the Society of Agricultural Structures, Japan. 24(3):1993;23-30.
19. Kimura T., Matsuda J., Ikeuchi Y., Yoshida T. Basic studies on parboiled rice (3): Effect of processing conditions on properties of parboiled rice. Journal of the Japanese Society of Agricultural Machinery. 38(3):1976;379-383.
20. Kimura T., Shimizu N., Shimohara T., Warashina J. Trials of quality evaluation for parboiled and other rice by means of the near infrared spectroscopy and the rapid visco analyzer. Journal of the Society of Agricultural Structure, Japan. 25(4):1995;175-182.
21. Mahanta C.L., Ali S.Z., Bhattacharya K.R., Mukharjee P.S. Nature of starch crystallinity in parboiled rice. Starch/Staerke. 41:1989;171-176.
22. Marshall W.F., Wadsworth J.I., Varma L.R., Velupillai L. Determining the degree of gelatinization in parboiled rice: Comparison of a subjective and an objective method. Cereal Chemistry. 70:1993;226-230.
23. Mohsenin N.N. Physical properties of plant and animal materials. 3rd ed. 1980;Gordon and Breach Science Publishers, New York.
24. Nakazawa F., Noguchi S., Takahashi J., Takada M. Retrogradation of gelatinized potato starch studied by differential scanning calorimetry. Agricultural and Biological Chemistry. 49:1985;953-957.
25. Ong M.H., Blanshard J.M.V. The significance of starch polymorphism in commercially produced parboiled rice. Starch/Starke. 47:1995;7-13.
26. Pillaiyar P., Mohandoss R. Hardness and color in parboiled rices produced at low and high temperatures. Journal of Food Science and Technology. 18:1981;7-9.
27. Prasad S., Gupta C.P. Behavior of paddy grains under quasistatic compressive loading. Transactions of the ASAE. 16:1973;328-330.
28. Raghavendra Rao S.N., Juliano B.O. Effect of parboiling on some physicochemical properties of rice. Journal of the Agriculture and Food Chemistry. 18(2):1970;289-294.
29. Shiotsubo T., Takahashi K. Differential thermal analysis of potato starch gelatinization. Agricultural and Biological Chemistry. 49:1984;9-17.
30. Subrahmanyan V., Sreenivasan A., Das Gupta H.P. Studies on quality of rice. I. Effect of milling on the chemical composition and commercial qualities of raw and parboiled rice. Indian Journal of Agricultural Science. 8:1938;459-486.
31. Unnikrishnan K.R., Bhattacharya K.R. Changes in properties of parboiled rice during ageing. Journal of Food Science and Technology. 32(1):1995;17-21.