Effect of Processing Conditions on Physical Properties of Parboiled Rice
Effect of Processing Conditions on Physical Properties of Parboiled Rice
复制标题
加工条件对蒸谷米物理特性的影响
DOI：
10.3136/fstr.8.106
复制
发表时间：
2002
影响因子：
0.6
通讯作者：
Toshinori Kimura
中科院分区：
文献类型：
--
作者：
Md. Rabiul Islam;Poritosh Roy;N. Shimizu;Toshinori Kimura
一个实验室规模的蒸谷米装置制造，以生产蒸谷米在低蒸温度的物理特性，质量指标的测定，并比较这些品质与在较高的温度下生产的大米。以蒸谷米为研究对象，研究了蒸谷米在不同蒸制条件下对米饭温度和品质的影响。200 g的样品尺寸，保持10 mm厚的糙米层，被认为是足够的良好的质量。蒸谷米在较低温度（80-100°C）下的品质优于在较高温度（110和120°C）下的品质。建议采用80°C-40 min、90°C-30 min和100°C-20 min的温度-时间组合。在这些条件下生产的蒸谷米具有足够的亮度和颜色强度，与未处理的样品相比，具有55至80 N硬度值的碾磨产率高4.0至7.5%。据信，所提出的预沸方法将被家庭和商业预沸工厂视为重要的，在其生产高质量的产品。
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qualities with rice produced at higher temperatures. Parboiled rice was prepared under different steaming conditions using different sample sizes, both of which affected the rice temperature and quality. A sample size of 200 g, which maintained a 10 mm thick layer of rough rice, was found adequate for favorable quality. Better quality of parboiled rice was achieved at lower steaming temperatures (80–100°C) than that at higher temperatures (110 and 120°C). The temperature-time combinations of 80°C-40 min, 90°C-30 min and 100°C-20 min were recommended steaming conditions. Parboiled rice produced under these conditions has adequate lightness and color intensity, 4.0 to 7.5% more milling yield having 55 to 80 N hardness values compared with an untreated sample. It is believed the proposed parboiling method would be seen as important by both household and commercial parboiling plants in their production of a good quality product.