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Parboiling Ankit Seminar

The document discusses different methods of parboiling rice, including traditional and modern techniques. It describes the stages of parboiling like soaking, steaming, and drying. Traditional single and double boiling methods are outlined as well as newer CFTRI, Jadavpur University, and pressure parboiling methods. Advantages and disadvantages of parboiling are also summarized.

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ankit. 9405274660
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644 views

Parboiling Ankit Seminar

The document discusses different methods of parboiling rice, including traditional and modern techniques. It describes the stages of parboiling like soaking, steaming, and drying. Traditional single and double boiling methods are outlined as well as newer CFTRI, Jadavpur University, and pressure parboiling methods. Advantages and disadvantages of parboiling are also summarized.

Uploaded by

ankit. 9405274660
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Shivramji Pawar Gramin Institute Of Agricultural

Engineering,Nehrunagar

TITLE:PARBOILING OF RICE

NAME:DIKONDWAR A.G.
REG NO:2015AENN009
YEAR : 4TH YEAR
SEMISTER:7TH
Parboiling Of Paddy
IT IS THE PRE MILLING TREATMENT GIVEN TO PADDY PRIOR TO ITS MILLING TO
ACHIEVE MAXIMUM RECOVERY OF HEAD RICE AND MINIMIZE THE BREAKAGE
THE TREATMENT WAS FIRST DEVELOPED IN SOME ASIAN COUNTRIES TO
REDUCE THE MILLING LOSSES

 IN THIS PADDY IS SOAKED, WET PADDY IS STEAMED AND THEN DRIED

 PADDY GRAIN IS COMPOSED OF POLYGONAL STARCH GRANULES. THE VOIDS


SPACES ARE FILLED WITH AIR AND MOISTURE. DUE THESE VOIDS CRACKS
DEVELOP AND IT CAUSES BREAKAGE DURING THE MILLING

THE BREAKAGE MAY BE REDUCED BY GELATINIZING THE STARCH. DURING


GELATINIZATION PROCESS STARCH SWELLS AND FILLS THE VOIDS.
1. TEMPERATURE AT WHICH GELATINIZATION TAKES PLACE IS CALLED AS
GELATINIZATION TEMPERATURE (70 DEG C)
1. Head rice: It refers to the milled whole rice of 6/8 and more of
actual kernel size.
2. Broken rice: Rice kernels which are lesser than 6/8 of the
actual size are called broken size.
1. Big brokens: These include 4/8 to 6/8 of the kernel portion
2. Small brokens: These include 1/8 to 4/8 parts of the kernel
3. Points: Lesser than 1/8 part of the rice grain
3. Total rice: It includes both head and broken rice
Objective of Parboiling
 To increase the total and head rice yield of
paddy
 To prevents the loss of nutrients during milling
 To salvage wet or damaged paddy
 To mill the rice according to the requirement of
customers

Stages of Parboiling
Soaking
Steaming
Drying
Methods of Parboiling
Traditional Method
 Single Boiling
 Double Boiling
Modern Methods
 CFTRI Method
 Jadavpur university method
 Pressure parboiling method
Traditional Parboiling Set Up
Traditional Methods
Single Boiling :
• Soaking paddy in water at room temp for 24-72 h
• Steaming the wet paddy in kettles at atmospheric
pres
• Drying under the sun

Double Boiling
 Steam is first injected in to raw paddy before
soaking
 Hot paddy raises the temperate of soaking water
(45-50 deg c)
 Soaking time of paddy reduced to 24 h.
 Paddy is then steamed dried under sun
Disadvantages of Traditional parboiling Methods

 During prolonged soaking , fermentation sets in and


undesirable smell gets fixed in to the body
 It is conducive to the development of micro toxins such as
aflatoxins, which is harmful to human health
 In the process of drying losses due to manual handling and
consumption by birds, rodents and insects may occur
 Sun drying is quite un certain . Some times entire batch of
paddy may spoiled because of delayed drying
 requires large area of land as drying yard, high labour
requirement
MODERN METHOD

CFTRI METHOD
 Parboiling tanks are filled with clean water and heated
to a temperature of 85o C by passing the steam
through the coils
 Paddy is poured in to hot water and soaked for about
3-3.5 h. Resultant temp will be around 70 o C then
water is drained out
 Soaked paddy is exposed to steam at pressure of
about 4 kg/cm2 through the open steam coils (Soaking
and steaming is done in the same tank)
 Steamed paddy is then taken out and dried either
under sun or in mechanical dryer
Advantages of CFTRI Method
 Reduction in soaking time from 48-72 hours or 24 hours to less than 4
hours only
 The foul smell is entirely eliminated
 Since paddy is soaked in hot water and subsequently steamed, the
micro-organisms originally present would be mostly destroyed
 There is quicker turnover of capital investment on paddy
 Rice can be prepared at short notice depending upon the market
demand
 Yellow colour can be easily obtained in the rice to suit the needs of
customer
 There is saving in labour charges.
 Yield of rice of is slightly higher than that of the traditional method
Jadavpur University Method
 All operations in this method are fully automatic and average
processing time is 5-6 hours

 Soaking of paddy is done in hot water at 60-70o C for 1-3 hours


and steaming time is just 3-5 minutes

 After steaming paddy is rapidly cooled in a drought of cold air to


ambient temperature

 Drying is carried out in rotary steam jacketed high temperature air


dryer
PRESSURE PARBOILING METHOD

 This method of parboiling was developed at Tiruvarur (TN).


Parboiling is achieved by penetration of moisture in to paddy in
the form of water vapour pressure
 Paddy is soaked in hot water (85-90o C) for 40 minutes
 After that paddy is steamed under pressure for 18 minutes
 Whole process is completed within 1-1.5 hours
 Rice obtained in this method has pleasing and slightly yellowish in
colour
 Reduced soaking period is the advantage of this method. Has
better shelling efficency andmore fat in bran
Advantages of Parboiling
 Milling yield increases and quality of rice is
improved
 Grain structure becomes compact and chalky
 Milled rice become translucent and shining
 The shelf life of the parboiled paddy and milled
parboiled rice is longer than raw state
 The grain remains firm during cooking and less
likely to become sticky
 Greater amount of water absorbed during
cooking causing the rice to swell more
 Parboiled rice retains more proteins, vitamin
and minerals
 Bran of parboiled rice has more oil
Dis-advantages of Parboiling
 The heat treatment during par boiling
destroys some of the anti oxidants
 Parboiled rice takes more time to cook than
raw rice
 Cooked rice has some flavor which may not
be liked by raw rice eater
 Needs extra capital investment
 Adds the cost of drying
 More power required for polishing. The
process becomes difficult and lowers the
capacity of the polisher
THANK YOU

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