What is it about?
Parboiled rice enjoys high popularity because of its high nutritional content. The soaking stage is the most important stage of the parboiling process. Soaking conditions (temperature and time of soaking) largely determine the characteristics of the parboiled product and can be evaluated by DSG. Therefore, from an industrial point of view, it is important to apply the best processing conditions for parboiling rough rice. Hot soaking requires precise control because starch granules are gelatinized during soaking. Determination of DSG is commonly done by DSC instrument. This method is associated with high costs and cannot provide online data. Online measurement of EC values of paddy water during soaking can be used to easily and accurately predict the final time of the soaking stage. This study was developed as a quick and easy method for online determination of DSG values during soaking. The method presented here can be used for monitoring and controlling the soaking stage by measuring paddy water EC via an online system based on DSG values during soaking.
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Why is it important?
The method presented here can be used for monitoring and controlling the soaking stage by measuring paddy water EC via an online system based on DSG values during soaking.
Perspectives
This study formulates a mathematical relationship correlating the degree of starch gelatinization (DSG) of rice to the paddy moisture-electrical conductivity (EC) of paddy water during the soaking portion of the parboiling process
Ebrahim taghinezhad
University of Mohaghegh Ardabili
Read the Original
This page is a summary of: Quantifying the Relationship between Rice Starch Gelatinization and Moisture-Electrical Conductivity of Paddy during Soaking, Journal of Food Process Engineering, May 2015, Wiley,
DOI: 10.1111/jfpe.12235.
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