Development of small scale parboiling cum drying unit for paddy processing
By: Ann Annie Shaju.
Contributor(s): Sudheer K P (Guide).
Material type:
BookPublisher: Tavanur Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology 2020Description: 107p.Subject(s): Paddy processing | Food Engineering | Parboiling of paddy | Cold soaking | Hot soakingDDC classification: 664 Online resources: Click here to access online Dissertation note: M Tech Abstract: Parboiling is an optional unit operation in paddy processing, which results in
enhanced milling efficiency with improved nutritional quality of the rice. It is
accomplished through the process of soaking, steaming and drying, to gelatinize the
starch. Technological advancement in the industrial parboiling has resulted in
extensive improvisation of process controls in large-scale industrial parboiling units.
But enormous initial investments required for infrastructure, along with the time,
labour and energy involved in paddy parboiling made it uneconomical for small scale
milling and processing units to undertake parboiling. In this scenario, a small scale
parboiling cum drying unit with reduced drudgery and less human interventions was
fabricated in this present study for paddy processing and its evaluation was done. The
unit mainly consists of two soaking cum steaming chambers (100 kg/tank), LSU dryer,
bucket elevator, steam boiler and heat furnace. Soaking and steaming was carried out
in the same chamber and drying was carried out in the LSU dryer. The paddy crop
variety Jyothi was parboiled at different soaking and steaming times (20, 25 and 30
min) and drying temperatures (50, 60 and 70 ° C) in both hot soaking and cold soaking
methods. The performance evaluation of the developed unit was done by analysing the
milling and cooking qualities of the parboiled paddy. The treatments were optimised
using the Response Surface Methodology (Box Behnken) method. An increase in
steaming time exerted a significant effect on milling and cooking qualities of parboiled
paddy. The increase in drying time decreased the milling efficiency, head rice yield
and hardness of the parboiled milled rice. After optimisation, for hot soaking, milling
efficiency of 65.43% and head rice yield of 87.78% were obtained with a soaking time
of 7 h, steaming time of 26.07 min and drying temperature of 52 ° C. In case of cold
soaking, milling efficiency of 62.15% and head rice yield of 81.93% were obtained
with a soaking time of 60 h, steaming time of 27 min and drying temperature of 52 ° C.
The processing cost of parboiling one-kilogram paddy in the developed unit were Rs.
2.55/-. The benefit cost ratio for the parboiling process was found to be 1.33:1, which
revealed that the developed unit was economically feasible.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 664 ANN/DE PG (Browse shelf) | Available | 175155 |
M Tech
Parboiling is an optional unit operation in paddy processing, which results in
enhanced milling efficiency with improved nutritional quality of the rice. It is
accomplished through the process of soaking, steaming and drying, to gelatinize the
starch. Technological advancement in the industrial parboiling has resulted in
extensive improvisation of process controls in large-scale industrial parboiling units.
But enormous initial investments required for infrastructure, along with the time,
labour and energy involved in paddy parboiling made it uneconomical for small scale
milling and processing units to undertake parboiling. In this scenario, a small scale
parboiling cum drying unit with reduced drudgery and less human interventions was
fabricated in this present study for paddy processing and its evaluation was done. The
unit mainly consists of two soaking cum steaming chambers (100 kg/tank), LSU dryer,
bucket elevator, steam boiler and heat furnace. Soaking and steaming was carried out
in the same chamber and drying was carried out in the LSU dryer. The paddy crop
variety Jyothi was parboiled at different soaking and steaming times (20, 25 and 30
min) and drying temperatures (50, 60 and 70 ° C) in both hot soaking and cold soaking
methods. The performance evaluation of the developed unit was done by analysing the
milling and cooking qualities of the parboiled paddy. The treatments were optimised
using the Response Surface Methodology (Box Behnken) method. An increase in
steaming time exerted a significant effect on milling and cooking qualities of parboiled
paddy. The increase in drying time decreased the milling efficiency, head rice yield
and hardness of the parboiled milled rice. After optimisation, for hot soaking, milling
efficiency of 65.43% and head rice yield of 87.78% were obtained with a soaking time
of 7 h, steaming time of 26.07 min and drying temperature of 52 ° C. In case of cold
soaking, milling efficiency of 62.15% and head rice yield of 81.93% were obtained
with a soaking time of 60 h, steaming time of 27 min and drying temperature of 52 ° C.
The processing cost of parboiling one-kilogram paddy in the developed unit were Rs.
2.55/-. The benefit cost ratio for the parboiling process was found to be 1.33:1, which
revealed that the developed unit was economically feasible.
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