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2008•International Journal of Food EngineeringRequires access

Experimental Studies on Parboiling of Paddy by Ohmic-Heating

P. Sivashanmugam, M. Arivazhagan

Open publisher page 9 citations

Abstract

Experimental methods of ohmic heating of parboiling of paddy have been presented. The temperature of the parboiling varied from 110 to 150 °C. Milling performance, cooking qualities and protein content of parboiled rice have been tested and it was found that these requirements are optimum at 130 °C. Milling performance of the parboiled rice by ohmic heating is better than the conventional parboiled rice. The cooking qualities of the parboiled rice are quite comparable with conventional parboiled rice.

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What this paper is about

Experimental methods of ohmic heating of parboiling of paddy have been presented. The temperature of the parboiling varied from 110 to 150 °C. Milling performance, cooking qualities and protein content of parboiled rice have been tested and it was found that these requirements are optimum at 130 °C. Milling performance of the parboiled rice by ohmic heating is better than the conventional parboiled rice. The cooking qualities of the parboiled rice are quite comparable with conventional parboiled rice.

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OpenAlex reports 9 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Experimental methods of ohmic heating of parboiling of paddy have been presented. The temperature of the parboiling varied from 110 to 150 °C. Milling performance, cooking qualities and protein content of parboiled rice have been tested and it was found that these requirements are optimum at 130 °C. Milling performance of the parboiled rice by ohmic heating is better than the conventional parboiled rice. The cooking qualities of the parboiled rice are quite comparable with conventional parboiled rice.

Key concepts: Parboiling, Steaming, Ohmic contact, Food science, Materials science, Chemistry, Composite material, Layer (electronics)

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