Consulta: subjectFacets:"Parboiling"
Registros recuperados: 2
Data/hora: 04/06/2024 10:37:52

Predictive Models for Head Rice Yield and Breakage Ratio Under Optimal  Steam Parboiling Variables for Faro 44 Rice Variety
Provedor de dados: 111
Autores: Nwajinka, Charles Obiora; Muochebe, Bonaventure; Nwatu, Ernest Ifeanyichukwu.
This study was carried out to determine the optimal conditions for steam parboiling process for increased Head Rice Yield (HRY) and reduced Breakage Ratio (BR)of milled FARO-44 rice variety. The process variables studied were  Soaking Temperature (SkT), soaking time (Skt) and Steaming time (STt). The SkT was varied between 70 oC and 90 oC, Skt between 40 and 50 mins while STt was varied between 8 to 12hrs. Head Rice Yield (HRY) and Breakage Ratio(BR) were selected as the quality attributs considered in the optimization as the response variables. The objective of the optimization was to determine the combination of factors that will maximize HRY and minimize BR. At the composite desirability of 0.683, the optimal values of STt, STt and Skt were 76.99...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: FARO-44; Rice; Head rice; Breakage ratio; Parboiling; Modeling.
Ano: 2022
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6881

Cooking Qualities of Parboiled Little Millet and Proso Millet: Effect of Soaking and Steaming
Provedor de dados: 111
Autores: Rangaraju, Visvanathan; Balkrishna, Patil Sagar.
Parboiling of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) was carried out by soaking at different soaking temperatures (30, 40, 50, 60 and 70°C) and durations of steaming (10, 15, 20, 25 and 30 min). The parboiled millet grains were shade dried and pearled in a laboratory scale pearler cum polisher. Parboiling of these millets was assessed for the cooking qualities, in terms of cooking time, water uptake, swelling index and elongation ratio.  Parboiled little millet took 9 - 14 min for cooking with water uptake ratio of 3.3 - 4.7 and showed swelling index and elongation ratio ranging from 1.73 - 2.74 and 1.69 - 2.61, respectively. For proso millet cooking time and water uptake were recorded as 11 - 13 min and 2 - 4.2, with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Keywords; Little millet; Proso millet; Parboiling; Cooking qualities; Cooking time; Water uptake; Swelling index; Elongation index.
Ano: 2024
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7159