Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 12, Special Issue 11 (2023)

Optimizing parboiling parameters: Investigating the impact of microwave heating duration on the milling quality of soaked paddy

Author(s):
Neeraj Tiwari, Deepoo Meena and Mohan Singh
Abstract:
Rice, or Oryza sativa, constitutes a fundamental dietary staple for approximately half of the global population. However, minimizing losses during the postharvest processing of rice is imperative to meet the demand effectively. To address these losses, a crucial step involves parboiling, an essential process conducted prior to rice milling. Parboiling, synonymous with the milling treatment of paddy, plays a pivotal role in enhancing the overall quality of rice. This research delves into the investigation of the impact of varying durations of microwave heating on soaked paddy, specifically focusing on its milling quality. Furthermore, the study encompasses the optimization of soaking and microwave heating parameters employed in the parboiling of paddy, aiming to contribute to the reduction of postharvest losses and enhance the efficiency of rice processing. the Husking Efficiency (%) increases with increase in exposure time. The Husking Efficiency (%) was found to be highest for 6 min followed by 4 min & 2 min. The Husking Efficiency (%) was found to be highest for moisture content (wb) 33% followed by 30% & 27%. Polishing Bran (%) decreases with increase in exposure time. The Bran (%) was found to be lowest for 6 min followed by 4 min & 2 min. The Bran % was found to be lowest for moisture content (wb) 30% followed by 33% & 27%. The total yield (%) increases with increase in exposure time. The total yield (%) was found to be highest for 6 min at 450 W followed by 4 min & 2 min. The Total yield (%) was found to be highest for moisture content (wb) 33% followed by 30% & 27%. the Head Rice Yield (%) of paddy increased with the increase in time for exposure at various power levels. the broken (%) was found to be highest at power level of 180 W. The Percentage of broken was found to decrease with increase in time of exposure. Optimization parameters was observed that maximum value of Husking Efficiency (%), Total yield (%), Head yield (%), and minimum value of Polish (%), Broken (%) in a combination of 450 W, 6 min exposure time for 33% Moisture content (WB).
Pages: 499-508  |  48 Views  19 Downloads
How to cite this article:
Neeraj Tiwari, Deepoo Meena and Mohan Singh. Optimizing parboiling parameters: Investigating the impact of microwave heating duration on the milling quality of soaked paddy. The Pharma Innovation Journal. 2023; 12(11S): 499-508.
Important Publications Links
The Pharma Innovation Journal

The Pharma Innovation Journal


Call for book chapter