with the collaboration of Iranian Society of Mechanical Engineers (ISME)

Document Type : Research Article

Authors

1 Department of Agricultural Machinery and Mechanization Engineering, Agricultural Sciences and Natural Resources University of Khuzestan, Ahvaz, Iran

2 Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran

Abstract

Introduction
Rice is one of the most important cereal grains in the world. Milling is one of the most important phases of the paddy processing that affects the quality and quantity of the product. Postharvest losses include threshing, drying, transportation and milling contains about 30–40% of total produced rice in developing country. Parboiling increases the mailing efficiency of rice from 51% to 80%, protein, fat and ash content. Champa variety is one of the most important varieties of rice in the southwest of Iran and has low milling quality in spite of its flavor and aroma. This study was conducted to assess increasing the quality of Champa rice milling phase by parboiling method.
Materials and Methods
This study was conducted to‏ assess the increasing quality of Champa rice milling phase by parboiling method in the growing season of 2016 in Lordegan city. Paddies were prepared from a rice farm in Lordegan city. Parboiling treatments consisted of three soaking temperatures (35, 55 and 75°C) and two steaming times (15 and 25 minutes) at a steam temperature of 110 °C. This study was performed in a factorial experiment based on a completely randomized design in three replications. Parboiling process included soaking, steaming, drying and whitening. Bain Marie was used to keep the water temperature constant in two phases of soaking and steaming. Samples were placed in a oven to decrease the humidity in the drying phase. Breakage percentage, loss of solid material, milling efficiency, whiteness degree and the ratio of length to width were measured in raw and baked rice in all samples.
Results and Discussion
Breakage in control treatment (non-parboiling) was 19.38%. The lowest breakage percentage (4.03%) was obtained in parboiling treatment (soaking temperature of 55 °C and a steaming time of 15 minutes). Parboiling improved milling efficiency and reduced loss of solid materials. Highest milling efficiency (67.11%) was obtained in a soaking temperature of 55 °C and steaming time of 25 minutes. The lowest amount of loss of solid materials (1.74%) was obtained in a soaking temperature of 75 °C and steaming time of 25 minutes. The highest ratio of length to width (2.46) and the highest whiteness degree (76.54%) was obtained in no parboiling treatment. There was no significant difference in water absorption parameter between parboiling treatment and non-parboiling treatment.
Conclusion
Champa rice variety has a very good flavor and aroma but did not have good appearance and its breakage percentage is not good. Parboiling reduces the breakage and improves the appearance in raw and baked rice. Parboiling had a lot of positive effects on the milling quality of this rice cultivar. The best treatment (soaking temperature of 55 °C and steaming time of 25 minutes) reduced breakage percentage (by 79%) and loss of solid materials (by 37%) and increased milling efficiency (by 2%) in comparison with control treatment (non-parboiling). Overall, parboiling reduced rice streaking during baking by improving the quality attributes of paddies and finally improved the rice shape.

Keywords

1. Agriculture-jahad, M. O. 2015. Statistics of agriculture of Chaharmahal and Bakhtiari province in 2013-2014 in Ministry of agriculture-jahad AJOoCaBp, ed. iran.
2. Ahmadi Ara, A., E. Askari Asli Ardeh, M. B. Dehpoor, I. Bagheri, and F. RahimiAjdadi. 2016. Investigating the effect of some factors involved parboiling on milling yield and whiteness degree in two conventional rice varieties of Guilan province. in The 8th National Conference on Agri. Machinery Eng. & Mechanization. Mashhad.
3. Bayat, F. 2004. Factors of Loss of crops at different stages and strategies to deal with it. in 1st Symposium of National Resources Loss Prevention, Tehran.
4. Bhattacharya, K. R. 2011. Rice quality. Woodhead Publishing. Cambridge UK.
5. Chakraverty, A., R. Poulsingh, and E. askariasliardeh. 2005. Postharvest Technology and Food Process Engineering. Pages 464 Iran: Yavarn.
6. Cherati, F. E., S. Kamyab, M. Shekofteh, and R. Derikvand. 2012. Analysis and Study of Parboiling Method and the Following Impact on Waste Reduction and Operation Increase of Rice in Paddy Conversion Phase. Research Journal of Applied Sciences, Engineering and Technology 4: 2649-2652.
7. Correa, P., F. S. D. Silva, C. Jaren, P. Alfonso, and I. Arana. 2006. Physical and mechanical properties in rice processing. Journal of Food Engineering 79: 137-142.
8. Food outlook Biannual report on global food markets. 2017. http://www.fao.org/3/a-i7343e.pdf.
9. Ghanbarian, D., M. Valei, M. G. Varnamkhshati, and H. M. Aghagolzadeh. 2017. investigating the effects of rice parboiling by microwave on milling and percentage of intactrice. Engineering BioSystem of Iran 48: 299-304.
10. Graham-Acquaah, S., J. T. Manful, S. A. Ndindeng, and D. Tchatcha. 2015. Effect of soaking and steaming regimes on the quality of artisanal parboiled rice. Journal Food Process 39: 2286-2296.
11. Gilani, B., Kh. Alami Saeed, S. A. Siadat, and M. Seyyednejad. 2012. Study of heat stress effect on rice cultivars grain milling quality in Khouzestan. Crop Physiology 4 (14): 5-21.
12. Gunaratne, A., W. Kao, J. Ratnayaka, L. Colladob, and L. Corke. 2013. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka. Journal Science Food Agric 93: 2723-2729.
13. Kaddus, M. A., P. AnwarulHaque, and B. C. Douglass. 2002. Parboiling of rice. Part I: effect of hot soaking time on quality of milled rice. International Journal of Food Science and Technology 37: 527-537.
14. Latifi, A. 2013. Effect of Parboiling on Iranian Rice. in 15th National Rice Conference. Sari, Iran.
15. Mahfeli, M., F. Qanbari, and S. M. Nassiri. 2013. Steaming time and drying temperature effect on broking force of parboiling rice. in The 8th National Congress on Agricultural Machinery Engineering (Biosystem) and Mechanization of Iran.
16. NasirAhmadi, A., B. Emadi, M. H. Abasporfard, and H. Aghagolzadeh. 2011. Effect of steaming time and soaking temperature in parboiling process on conversion factor and Percentage of healthy rice Mazandaran varieties. in 5th Regional Congress on Advance Agricultural Research. Iran.
17. Nasirahmadi, A., B. Emadi, M. H. Abbaspour-Fard, and H. Aghagolzade. 2014. Influence of Moisture Content, Variety and Parboiling on Milling Quality of Rice Grains. Rice Science 21: 116-122.
18. Parnsakhorn, S., and A. Noomhorm. 2008. Changes in physicochemical properties of parboiled brown rice during heat treatment. Agricultural Engineering International 8.
19. Patindol, J., J. Newton, and Y. Wang. 2008. Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice. Journal Food Science 73: 370-377.
20. Rahmati, M., G. Sohrabvandi, M. Khodadadi, and A. Razdari. 2014 Technical and Economic Evaluation of Rice Harvesting Methods in Shirvan-Chrdavol Region. Journal Of Agricultural Machinery 4: 378-386.
21. Sareepuang, K., L. Siriamornpun, and N. W. Meeso. 2008. Effect of soaking temperature on physical, chemical and cooking properties of parboiled fragrant rice. World Journal of Agricultural Sciences 4: 409-415.
22. Sabetsulat, H., and H. Jooyande. 2016. Effect of Animal Lipase Enzyme with the goat's source on the physico-chemical and sensory properties of Iranian white cheese. in 2nd conference and Exhibition on method to Increase the shelf-life of food product.
23. Yadav, B. K., and V. K. Jindal. 2008. Changes in head rice yield and whiteness during milling of rough rice. Journal of Food Engineering 86: 113-121.
CAPTCHA Image