Rice mill wastewater management in the era of circular economy

N Kandagatla, B Kunnoth, P Sridhar, V Tyagi… - Journal of …, 2023 - Elsevier
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 …

[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 …

[HTML][HTML] Relationship between degree of starch gelatinization and quality attributes of parboiled rice during steaming

E Taghinezhad, MH Khoshtaghaza, S Minaei, T Suzuki… - Rice Science, 2016 - Elsevier
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 …

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 …

Application of artificial neural networks, support vector, adaptive neuro-fuzzy inference systems for the moisture ratio of parboiled hulls

VR Sharabiani, M Kaveh, E Taghinezhad… - Applied Sciences, 2022 - mdpi.com
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 …

The optimization and mathematical modeling of quality attributes of parboiled rice using a response surface method

K Yousaf, C Kunjie, C Cairong, A Abbas… - Journal of Food …, 2017 - Wiley Online Library
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 …

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) …

[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) …

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 …

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 …