A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality

Publication date: Available online 21 March 2018 Source:Trends in Food Science & Technology Author(s): G. Behera, P.P. Sutar Background Paddy is one of the most important food crops in the world. The major operations of paddy processing are soaking, parboiling/steaming, drying and milling. The paddy processing is an energy-intensive process with the substantial wastewater generation. Scope and approach The knowledge of mathematical modeling in different stages of paddy processing helps to improve the final rice quality and reduce the energy consumption. The present article analyzes the results of the recently published research work on different models used in paddy soaking, parboiling and drying operations. In addition, the article discusses the effects of modern methods of parboiling and drying operations on the process kinetics, microstructural changes and rice quality. Key findings and conclusions Hot water soaking (40–80 °C), single steaming, double steaming, pressure cooking and microwave heating are used to parboil or gelatinize the starch in rice. Also, acids/alkaline solutions can gelatinize the rice starch. The open sun (2–4 days), hot air (50–80 °C), superheated steam, vacuum, infrared (0·167-0·625 W cm−2), and microwave drying (2.45 GHz) are employed to dry the parboiled paddy up to 12–14% moisture content (db). Modelling and simulation tools have been used to study these complex processes during paddy hydration, starch gelati...

Source: Trends in Food Science and Technology - March 21, 2018 Category: Food Science Source Type: research