Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa.
Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa.
复制标题
DOI：
10.1002/fsn3.242
复制
发表时间：
2015-11
影响因子：
3.9
通讯作者：
Moreira J
中科院分区：
文献类型：
--
作者：
Ndindeng SA;Manful J;Futakuchi K;Mapiemfu-Lamare D;Akoa-Etoa JM;Tang EN;Bigoga J;Graham-Acquaah S;Moreira J
为了提高当地生产的稻米的质量，西非和中非的手工蒸谷米工艺被重新定义。采用不锈钢（Inox 304）制造了一种新型的预沸装置，并直接安装在由烧结砖制成的改进型炉子上。在不同的位置在该单元的热分布，物理化学性质，蒸煮特性的蒸谷米，和炉子的燃料效率进行了评估，并与传统的系统进行了比较。新机组的热流是由上而下的，而传统机组的热流是由下而上的。与传统技术（TT）相比，使用改进技术（IT）生产的大米的杂质和热损伤粒百分比、溶胀率和吸水率、直链淀粉含量、粘性和内聚性较低。与TT相比，使用IT生产的大米的全谷物（%）、亮度（L*）、黄度（B*）、蒸煮时间、粘度更高。蒸制大米的理化特性和蒸煮特性与进口优质大米基本一致，蒸制时间在20-25 min之间。与传统炉灶相比，改进的炉灶记录了更短的烧水时间和比燃料消耗，以及更高的燃烧速率和热启动高功率阶段的火力。与TT相比，大多数最终用户认为IT易于使用且安全。这项新技术被命名为“谷物品质增强剂、节能耐用材料（GEM）预煮技术”。
In order to increase the quality of locally produced rice, the artisanal parboiling process in West and Central Africa was reconceptualized. A novel parboiling unit was constructed using stainless steel (Inox 304) and fitted directly on an improved stove made from fired bricks. The heat profile at different locations in the unit, the physicochemical properties, cooking properties of the parboiled rice, and the fuel efficiency of the stove were evaluated and compared with that of the traditional system. The heat flow in the new unit was from the top to the bottom while the reverse occurred in the traditional unit. The percent impurities and heat‐damaged grains, swelling and water uptake ratios, amylose content, stickiness, and cohesiveness were lower for rice produced using the improved technology (IT) compared to the traditional technology (TT). Whole grains (%), lightness (L*), yellowness (b*), cooking time, viscosity were higher for rice produced using the IT compared to the TT. Most of physicochemical and cooking properties of rice produced using the IT were not different from that of premium quality imported rice and this was achieved when steaming time was between 20–25 min. The improved stove recorded a lower time to boil water and specific fuel consumption and a higher burning rate and firepower at the hot‐start high‐power phase compared to the traditional stove. Most end users rated the IT as easy and safe to use compared to the TT. The new technology was code‐named “Grain quality enhancer, Energy‐efficient and durable Material (GEM) parboiling technology.”