Improvement of Traditional Parboiling Process
Improvement of Traditional Parboiling Process
复制标题
传统预煮工艺的改进
DOI：
10.11357/jsam1937.65.159
复制
发表时间：
2003
期刊：
影响因子：
--
通讯作者：
Toshinori Kimura
中科院分区：
文献类型：
--
作者：
Poritosh Roy;N. Shimizu;S. Furuichi;Toshinori Kimura
实验室规模的研究进行了改进传统的预沸过程。采用电饭锅在敞口和密闭条件下对稻谷进行不同的蒸制处理。测定了蒸谷米蒸煮过程中的能耗、蒸谷米的品质以及预蒸、浸泡和蒸煮过程中的物料温度。测定了蒸谷米内、表层的含水率和蒸谷米糙米的硬度。在预蒸和蒸制过程中，物料温度上升较快，而在浸泡过程中物料温度下降较慢。蒸谷米底层硬度高于表层硬度，覆盖法比开放法能耗更低，价值更高。两种方法的总体质量指标无差异。实验结果表明，采用覆盖法可以改进传统的预煮工艺，降低能耗。[关键词]传统蒸谷米，蒸谷米品质，能耗
Laboratory scale studies were conducted to improve the traditional parboiling process. Different steaming treatments were given to the paddy with a rice cooker under open and covered conditions. The energy consumption in parboiling, qualities of parboiled rice and the material temperature during pre-steaming, soaking and steaming were measured. The moisture content of parboiled paddy and hardness of parboiled brown rice at different steaming intervals were also measured for inside and surface layers. Faster rise of material temperature during pre-steaming and steaming, and slower material temperature drop during soaking were observed under the covered method. The hardness of parboiled brown rice was higher for the bottom layer than the surface layer and the covered method provided higher value with even less amount of energy being consumed compared to the open method. There is no difference in overall quality indices between two methods. The experimental results reveal that the traditional parboiling process can be improved to reduce energy consumption by adopting the covered method. [Keywords] traditional parboiling, parboiled rice, quality of parboiled rice, energy consumption