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. |
|---|---|
| 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] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 186225143 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Innovative Parboiling Technologies and Their Impact on Paddy Milling Quality. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Gokul+Devi%2C+E%2E%22">Gokul Devi, E.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Athmaselvi%2C+K%2E+A%2E%22">Athmaselvi, K. A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> athmaselvi@iifpt.edu.in</i><br /><searchLink fieldCode="AR" term="%22Venkatachalapathy%2C+N%2E%22">Venkatachalapathy, N.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Rawson%2C+Ashish%22">Rawson, Ashish</searchLink><relatesTo>2</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Jun2025, Vol. 48 Issue 6, p1-17. 17p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Resistance+heating%22">Resistance heating</searchLink><br /><searchLink fieldCode="DE" term="%22Hydration+kinetics%22">Hydration kinetics</searchLink><br /><searchLink fieldCode="DE" term="%22Radio+frequency%22">Radio frequency</searchLink><br /><searchLink fieldCode="DE" term="%22Ultrasonic+imaging%22">Ultrasonic imaging</searchLink><br /><searchLink fieldCode="DE" term="%22Hydration%22">Hydration</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.70136 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 17 StartPage: 1 Subjects: – SubjectFull: Resistance heating Type: general – SubjectFull: Hydration kinetics Type: general – SubjectFull: Radio frequency Type: general – SubjectFull: Ultrasonic imaging Type: general – SubjectFull: Hydration Type: general Titles: – TitleFull: Innovative Parboiling Technologies and Their Impact on Paddy Milling Quality. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Gokul Devi, E. – PersonEntity: Name: NameFull: Athmaselvi, K. A. – PersonEntity: Name: NameFull: Venkatachalapathy, N. – PersonEntity: Name: NameFull: Rawson, Ashish IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 48 – Type: issue Value: 6 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
