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An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure
(2021-12-01)
Srisang, Naruebodee
;
Prachayawarakorn, Somkiat
;
Soponronnarit, Somchart
;
Chungcharoen, Thatchapol
Hot air fluidized bed drying combined with halogen lamp drying (HAFH) is an innovative hybrid drying technique for parboiled rice production that is more effective than the traditional parboiled rice production (TPP). HAFH can eliminate the steaming process, which is a complex process with high energy consumption, and can also provide a good-quality parboiled rice. The experimental results showed that HAFH achieved faster moisture removal and a higher grain temperature than TPP and the hot air fluidized bed drying technique without a halogen lamp (HAF). The parboiled rice quality and specific energy consumption (SEC) were differently influenced by the production factors (hot air temperature and halogen power) and their interactions. However, the HAFH provides good quality attributes (degree of gelatinization, head rice yield, whiteness index, incidence of white belly, and hardness) equal to those of TPP with a lower SEC in parboiled rice production. Moreover, HAFH generated starch gelatinization both inside and outside of rice grains.
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Texture evaluation of cooked parboiled rice using nondestructive milled whole grain near infrared spectroscopy
(2021-01-01)
Onmankhong, Jiraporn
;
Sirisomboon, Panmanas
One consumer acceptability criterion of cooked parboiled rice is its texture, particularly hardness and toughness. The samples were obtained from parboiled rice factory for export. The hardness and toughness calibration models based on milled whole grain near infrared spectroscopy was developed. The ISO 11747 Rice-Determination of Rice Kernel Resistance to Extrusion after Cooking method was used as reference test. The models were established using partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVM). The PLSR optimal calibration model of hardness with moving average smoothing pre-processing gave coefficient of determination of validation (r<sup>2</sup>), root mean square error of prediction (RMSEP) and ratio of prediction to deviation (RPD) of 0.70, 7.24 N and 1.93, respectively. The PCR optimal model of toughness using mean normalization preprocessing provided r<sup>2</sup>, RMSEP and RPD of 0.66, 38.00 Nmm and 1.75, respectively. According to RPD threshold, the models were fair for prediction application. This feasibility study suggested that the NIR protocol developed was applicable for real use due to the error of the NIR scanning and other unexplained errors was only 5% and 1% for hardness and toughness models, respectively. However, the sample preparation before texture analysis has to be improved.
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Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system
(2019-01-01)
Srisang, Naruebodee
;
Chungcharoen, Thatchapol
The aim of this study is to apply a rotating sieve system to the parboiling process for parboiled rice production. The parboiling time and rotation speed were the main production factors affecting the quality attributes of the parboiled rice, including the degree of starch gelatinization (DG), fissure percentage, head rice yield (HRY), white belly, and color. The results showed that the parboiling process with a rotating sieve can decrease the parboiling time required to provide an even quality of parboiled rice. The parboiling time for an even quality of parboiled rice was 5 min at rotation speeds of 10 and 15 rpm, while the parboiling time at a rotation speed of 5 rpm was 10 min. These times were shorter than that with a fixed sieve (15 min). Moreover, the parboiling process using a rotating sieve system provided better qualities of parboiled rice than that using the fixed sieve system, including higher DG and HRY and lower fissure and whiteness percentages. Additionally, the values of DG and HRY were increased with increasing parboiling time. In contrast, the fissure and whiteness percentages of the parboiled rice decreased. However, the quality of the parboiled rice was not dependent on the rotation speed.
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A novel image-analysis based approach to evaluate some physicochemical and cooking properties of rice kernels
(2014-01-01)
Jinorose, Maturada
;
Prachayawarakorn, Somkiat
;
Soponronnarit, Somchart
Prior to being edible, paddy needs to undergo several processing steps, which inevitably affect the kernel quality, both in terms of the physical, physicochemical and cooking characteristics. Unfortunately, many of the kernel quality parameters are time-consuming and not straightforward to evaluate, rendering the control of the paddy processing quite ineffective. An alternative means, which allows rapid determination of various properties of the kernels are therefore desirable. This study represents the first attempt to correlate image-analysis based apparent characteristics of rice kernels to physicochemical as well as cooking properties of the kernels for effective monitoring of rice processing and cooking processes. Parboiled rice production process was selected as a test process. Image-analysis based results, in terms of the changes of the kernel dimensions (i.e.; elongation ratio, width ratio, and swelling) and translucency as well as the fractal dimension of the kernel images, were noted to adequately correlate with the tested physicochemical (i.e.; amylose content, water uptake, degree of parboiling, which is closely related to the degree of starch gelatinization) as well as cooking (i.e.; texture and cooked level of rice kernels) properties of the rice kernels of two varieties of Thai rice. This represents an attractive evaluation technique that can be adopted by an industry for various properties measurement and quality control. © 2013 Elsevier Ltd. All rights reserved.

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