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  • 1
    Electronic Resource
    Electronic Resource
    Pilot plant studies on parboiling of rice - III. Effect of hot soaking and mechanical drying on the nutritive value of parboiled rice (1960)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Biochemical and Microbiological Technology and Engineering 2 (1960), S. 447-451 
    Details
    ISSN: 0368-1467
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Hot soaking of paddy in the parboiling process does not significantly affect the digestibility of rice compared to ‘raw’ rice. Mechanically dried parboiled rice appears to be slightly more digestible in vitro than sun-dried parboiled rice. It is also significantly superior in thiamine value.
    Additional Material: 3 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jbmte.390020408
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  • 2
    Electronic Resource
    Electronic Resource
    Pilot plant studies on parboiling of rice - II. Dehydration (1960)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Biochemical and Microbiological Technology and Engineering 2 (1960), S. 439-445 
    Details
    ISSN: 0368-1467
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A compact dryer for the parboiling of paddy has been described. The use of steam tubes along the circumference of the shell has made high drying rates possible. The rate of water removal is dependent on steam pressure in the tubes. Blowing of pre-heated air through the dryer shell is necessary. The optimum drying conditions for parboiled paddy as observed in the experimental rotary dryer are: (a) the steam pressure in the tubes should be about 45 lb/in2 gauge; (b) the feed rate should be 150 lb/h, approximately; (c) the rotation should be about 5 rev/min; (d) the inclination of the shell should be nearly 2° to the horizontal and (e) air at a rate of 100 ft3/min should be blown parallel to the feed, pre-heated to a temperature of 90°C.
    Additional Material: 1 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jbmte.390020407
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  • 3
    Electronic Resource
    Electronic Resource
    Pilot plant studies on parboiling of rice - I. Soaking and gelatinization (1960)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Biochemical and Microbiological Technology and Engineering 2 (1960), S. 431-438 
    Details
    ISSN: 0368-1467
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The conventional parboiling process used in the Orient consists of steeping paddy in cold or lukewarm water for 48-72 hours, steaming for 15-25 min and then drying in the sun. This process yields rice of a poor quality, and an attempt has been made to improve it by devising both batch and continuous processes in which the soaking and steaming are carried out in the same equipment. The processes developed give a larger throughput and also a product of a quality superior in appearance, flavour and thiamine content to that produced by the usual parboiling method.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/jbmte.390020406
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    Paper (German National Licenses)
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