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Experimental Studies on Parboiling of Paddy by Ohmic-Heating
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Palani Sivashanmugam
Published/Copyright:
January 19, 2008
Experimental methods of ohmic heating of parboiling of paddy have been presented. The temperature of the parboiling varied from 110 to 150 °C. Milling performance, cooking qualities and protein content of parboiled rice have been tested and it was found that these requirements are optimum at 130 °C. Milling performance of the parboiled rice by ohmic heating is better than the conventional parboiled rice. The cooking qualities of the parboiled rice are quite comparable with conventional parboiled rice.
Published Online: 2008-1-19
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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