Rice mill wastewater management in the era of circular economy
Several nations around the world use rice as their primary food staple because of its
tremendous nutritional value. India's expanding population has sparked a proliferation of …
tremendous nutritional value. India's expanding population has sparked a proliferation of …
[HTML][HTML] Ultrasonic-assisted immersion of parboiled treatment improves head rice yield and nutrition of black rice and provides a softer texture of cooked black rice
X Wu, Y Zhou, Q Lu, R Liu - Ultrasonics Sonochemistry, 2023 - Elsevier
Parboiling is gaining increasing attention as it can enhance the head rice yield (HRY) and
nutritional quality of non-pigmented rice. The traditional parboiling process with high …
nutritional quality of non-pigmented rice. The traditional parboiling process with high …
[HTML][HTML] Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming
Paddy rice samples were parboiled by soaking at 65° C for 180 min and steaming at 96° C
for 2–10 min, and then dried to achieve the final moisture content of 11%±1%. The degree of …
for 2–10 min, and then dried to achieve the final moisture content of 11%±1%. The degree of …
Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties
SK Sivakamasundari, JA Moses… - Journal of Food …, 2020 - Springer
The effect of open steaming (HS) and pressure (PP) parboiling on the physicochemical
characteristics and glycemic index (GI) of five different Indian rice varieties with varying …
characteristics and glycemic index (GI) of five different Indian rice varieties with varying …
Application of artificial neural networks, support vector, adaptive neuro-fuzzy inference systems for the moisture ratio of parboiled hulls
Drying as an effective method for preservation of crop products is affected by various
conditions and to obtain optimum drying conditions it is needed to be evaluated using …
conditions and to obtain optimum drying conditions it is needed to be evaluated using …
The optimization and mathematical modeling of quality attributes of parboiled rice using a response surface method
The response surface methodology was used to optimize the hydrothermal processing
conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety …
conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety …
Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM
E Taghinezhad, T Brenner - Journal of Food Process …, 2017 - Wiley Online Library
The effects of parboiling indicators (soaking temperature and steaming time) on the degree
of starch gelatinization (DSG) and several rice quality properties [head rice yield (HRY) …
of starch gelatinization (DSG) and several rice quality properties [head rice yield (HRY) …
[PDF][PDF] Modeling and optimization of hybrid HIR drying variables for processing of parboiled paddy using Response Surface Methodology
E Taghinezhad, V Rasooli Sharabiani… - Iranian Journal of …, 2019 - ijcce.ac.ir
The effects of hot air temperature (40, 50 and 60 oC) and Radiation Intensity (RI)(0.21, 0.31
and 0.41 w/cm2) on the response variables (drying time, Head Parboiled Rice Yield (HPRY) …
and 0.41 w/cm2) on the response variables (drying time, Head Parboiled Rice Yield (HPRY) …
Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system
N Srisang, T Chungcharoen - Journal of cereal science, 2019 - Elsevier
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 …
parboiled rice production. The parboiling time and rotation speed were the main production …
Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice
HP Neutzling, NS Timm, LCC Cañizares… - Cereal …, 2023 - Wiley Online Library
Abstract Background and Objectives The improvement of the physical, chemical, and
sensorial parameters of parboiled rice is constantly sought by the industry. Thus, the …
sensorial parameters of parboiled rice is constantly sought by the industry. Thus, the …