Innovative Parboiling Technologies and Their Impact on Paddy Milling Quality.
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| Title: | Innovative Parboiling Technologies and Their Impact on Paddy Milling Quality. |
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| Authors: | Gokul Devi, E.1 (AUTHOR), Athmaselvi, K. A.1 (AUTHOR) athmaselvi@iifpt.edu.in, Venkatachalapathy, N.2 (AUTHOR), Rawson, Ashish2 (AUTHOR) |
| Source: | Journal of Food Process Engineering. Jun2025, Vol. 48 Issue 6, p1-17. 17p. |
| Subjects: | Resistance heating, Hydration kinetics, Radio frequency, Ultrasonic imaging, Hydration |
| Abstract: | The conventional method of paddy parboiling faces significant challenges and inconsistent milling quality. To overcome these limitations, this study investigates advanced parboiling methods, namely, the ohmic heating, radiofrequency, and ultrasound to improve the milling characteristics of paddy compared to the traditional parboiling method. Soaking was performed at 60°C for all methods, and their hydration kinetics were analyzed with models. It was found that the Midilli model was well‐fitting among all models, and the optimized soaking time was established for each soaking method. The hydration rates were in the order of ultrasound ≈ radiofrequency > ohmic heating > conventional. The steaming was carried out for three time durations: 5, 10, and 15 min for each parboiling technology, and the milling characteristics were studied. Optimized treatments were established as US10 > CONV > OHM10 > RF15 > RAW. Key findings revealed that ultrasound and radiofrequency parboiling significantly reduced soaking duration, with ultrasound‐assisted parboiling (US10) providing the highest head rice yield (99.40%). Ohmic heating also showed strong results with around 95% head rice yield, while conventional parboiling, although effective, required more time. These advanced methods offer sustainable alternatives to conventional parboiling, addressing the challenges of high resource consumption and its environmental impact. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | The conventional method of paddy parboiling faces significant challenges and inconsistent milling quality. To overcome these limitations, this study investigates advanced parboiling methods, namely, the ohmic heating, radiofrequency, and ultrasound to improve the milling characteristics of paddy compared to the traditional parboiling method. Soaking was performed at 60°C for all methods, and their hydration kinetics were analyzed with models. It was found that the Midilli model was well‐fitting among all models, and the optimized soaking time was established for each soaking method. The hydration rates were in the order of ultrasound ≈ radiofrequency > ohmic heating > conventional. The steaming was carried out for three time durations: 5, 10, and 15 min for each parboiling technology, and the milling characteristics were studied. Optimized treatments were established as US10 > CONV > OHM10 > RF15 > RAW. Key findings revealed that ultrasound and radiofrequency parboiling significantly reduced soaking duration, with ultrasound‐assisted parboiling (US10) providing the highest head rice yield (99.40%). Ohmic heating also showed strong results with around 95% head rice yield, while conventional parboiling, although effective, required more time. These advanced methods offer sustainable alternatives to conventional parboiling, addressing the challenges of high resource consumption and its environmental impact. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458876 |
| DOI: | 10.1111/jfpe.70136 |
