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- W2329379969 abstract "ABSTRACT A study of high temperature drying and tempering of parboiled rice was undertaken to evaluate the effects on grain quality. Thirty-six treatments with three levels of air temperature, three levels of moisture (of rice after exposure in the dryer) and four levels of tempering were performed on Saturn variety medium grain rice parboiled under a constant set of conditions. These conditions were: 4 h of soaking at 60C, 4 h of moisture equilibration after soaking and finally heat treatment with steam at 103.5 kPa pressure for 10 min. At the end of the tempering process the samples were moisture equilibrated under room conditions and subjected to standard milling procedures. Analyses were performed to evaluate color and strength characteristics of the milled rice. A time-based study of kernel hardness and strength properties was also performed for 93 h after drying on separate samples for a selected treatment combination. The intermediate air temperature of 93.3C, for any single tempering treatment produced the highest head yield in the rice samples. This trend was sustained over all the moisture levels to which the samples were dried. This trend together with the increase of color and strength properties of the rice kernels was attributed to the extended parboiling effect at this temperature. The tempering treatment TM2, where the rice samples, placed in sealed containers to prevent any exchange of moisture, were gradually brought to room temperature, realized the highest head rice yield especially for the 93.3C air temperature drying treatment. The tempering treatments (TM2 through TM4) devised for this study were beneficial in terms of improvement of nearly 8% in head yield over the control tempering treatment TM1 where the rice samples were allowed to stabilize to room temperature in the open in the laboratory. The time-based study indicated that grain kernel fissures were not present although breakage still occurred in the samples. Comparison of the strength characteristics from the time-based study with those of the main experiment showed that improvement of strength characteristics persisted for several weeks. A delay of approximately three weeks prior to milling was considered appropriate to realize optimum milled rice yields." @default.
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- W2329379969 date "1986-01-01" @default.
- W2329379969 modified "2023-09-26" @default.
- W2329379969 title "Drying and Tempering Effects on Parboiled Rice Quality" @default.
- W2329379969 doi "https://doi.org/10.13031/2013.30145" @default.
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