Parboiling of dehusked rice

被引：126

作者：

Kar, N ^{[1
]}

Jain, RK ^{[1
]}

Srivastav, PP ^{[1
]}

机构：

[1] Indian Inst Technol, Harvest & Post Harvest Technol Scheme, Dept Agr & Food Engn, Kharagpur 721302, W Bengal, India

来源：

JOURNAL OF FOOD ENGINEERING | 1999年 / 39卷 / 01期

关键词：

D O I：

10.1016/S0260-8774(98)00138-1

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Parboiling of dehusked rice, that is, soaking of dehusked rice at initial temperatures of 70-100 degrees C and cooling at room temperature for 2 h followed by open steaming for 20 min, shade drying and polishing gives rice with quality attributes comparable with normal parboiled rice. The cooking time is reduced by at least 30%. The process saves about 40% energy and can be easily adopted by primary processors in developing countries. The rices have been organoleptically evaluated and found acceptable. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：17 / 22

页数：6

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