Validation of Parboiling Rice Quality Simulation Mathematical Model

Abstract

Parboiling of rice is a traditional process in Southern Asia since ancient time. Generally, parboiling process consists of three stages: soaking the cleaned raw rough rice to saturation moisture content, gelatinization of rice starch by adding heat to the moist kernels through steaming, and drying the product to moisture content suitable for milling or storage. Water and heat are the two main elements in the hydro-thermal process. It can be achieved through a variety of methods that differ basically in the intensity of the hydrothermal treatment water temperature soaking and steaming duration/time [1,2]. Parboiling causes physical and chemical modifications in the grain, leading to favorable changes such as easier