Effect of continuous steaming and different storage systems on parboiled rice quality
1989
Adhikarinayake, T.B.
Paddy soaked at 60 deg C for 5 hrs and equilibrated overnight was steamed by the steamer. The flap inclination of 10 deg C to the horizontal and discharge port area of 28.9 square cm was found to give optimum quality of parboiled rice when steam was supplied at a rate of 9 kg/hr with a steam pressure of 1.5 kg/square cm. Under these conditions, the steamer had a capacity of 104.5 kg/hr parboiled rice at a 14 % moisture content (wb). When compared with conventional methods of steaming, the developed steamer was able to steam soaked paddy 2.78 times faster. The steam requirement was 2.71 times lower than the conventional method. Temperature at the center of both storage bins and at the periphery of the clay/straw bin was almost constant throughout the day, but the temperature near the wall of the ferrocement bin fluctuated with ambient temperature. The moisture content of paddy located near the wall and the top layer of the ferrocement bin was decreased from on an average, 13.5 to 12.5 % while the moisture content of paddy at the other points of the ferrocement and also, the moisture content of paddy stored in the clay/straw bin was found to be unchanged during the period of test. The structure of both bins had no effect on quality of parboiled rice steamed by three methods, but the ferrocement bin structure has a significant effect on total milling yield and brokens during raw milling, beyond 20 days of storage.
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