Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice

Unuigbe Odion Michael; Izuagie Festus Iwarhue; Olawepo Babatunde Bamidele

doi:doi:10.11648/j.ajma.20180601.13

| Peer-Reviewed

Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice

Unuigbe Odion Michael, Izuagie Festus Iwarhue, Olawepo Babatunde Bamidele

Published in American Journal of Mechanics and Applications (Volume 6, Issue 1)

Received: 27 December 2017 Accepted: 10 January 2018 Published: 26 February 2018

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Paddy rice Parboiling is a major processing operation in rice processing. In this study, the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice was determined in the department of agricultural and bio-environmental engineering department was evaluated. During the investigation, the experiment was considered as a 4×3×3 factorial design, with four levels of steeping temperature (60, 65, 70 and 75°C), three levels of steeping time (2, 3 and 4 hours) and three replications in a Randomized Complete Block Design (RCBD) with steeping time as the blocking factor in order to determine the parboiling efficiency of the machine and milling quality of the parboiled rice grains. The optimum parboiling efficiency of 99.7% and corresponding milling quality of 98.5% was obtained at 70°C steeping temperature and 3hours steeping time. The data obtained was statically analyzed using SPSS 21.0 software and the result of the analysis shows that the steeping temperature and time has a significant effect on the parboiling efficiency of the machine and the milling quality of the rice grains at 5% confidence level.

Published in	American Journal of Mechanics and Applications (Volume 6, Issue 1)
DOI	10.11648/j.ajma.20180601.13
Page(s)	12-16
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Parboiler, Temperature, Time, Paddy Rice, Milling Quality

References

[1]	Bhattacharya K. R. 2004. Parboiling of rice Pp. 329–404 in Champagne E. T., editor., ed. Rice chemistry and technology. American Association of Cereal Chemists Inc, St. Paul, MN.
[2]	Demont M., Zossou E., Rutsaert P., Ndour M., van Mele P., and Verbeke W.. 2012. Consumer valuation of improved rice parboiling technologies in Benin. Food Qual. Prefer. 23:63–70.
[3]	Eliasson, A. C. (2000). Viscoelastic behaviour during the gelatinization of starch. Journal of Texture Studies, 17, 253–265.
[4]	Futakuchi K., Manful J., and Takeshi S. 2013. Improving grain quality of locally produced rice Pp. 311–323 in Wopereis M. C., editor;, Johnson D. E., editor;, Ahmadi N., editor;, Tollens E., editor;, Jalloh A., editor., eds. Realizing Africa's rice promise. CAB International, Boston, MA, USA. doi: 10.1079/9781845938123.0000.
[5]	Heinemann R. J. B., Behrens J. H., and Lanfer-Marquez U. M. 2006. A study on the acceptability and consumer attitude towards parboiled rice. Int. J. Food Sci. Technol. 41:627–634.
[6]	Manful, J. T., Abbey L. D., and Coker R. D.. 2009. Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics. J. Food Qual. 32:725–734.
[7]	Ndindeng, S. A., Mapiemfu D. L., Fantong W., Nchinda V. P., Ambang Z., and Manful J. T.. 2014. Postharvest adaptation strategies to the effects of temperature variations and farmer-miller practices on the physical quality of rice in Cameroon. Am. J. Climate Change 3:178–192.
[8]	Odenigbo, A. M., Ndindeng S. A., Nwankpa C. A., Woin N., and Ngadi M.. 2013. In-vitro starch digest-ibility and nutritional composition of improved rice varieties from Cameroun. Eur. J. Nutr. Food Saf. 3:134–145.
[9]	Prom-U-thai C., Rerkasem B., Cakmak I., and Huang L. 2010. Zinc fortification of whole rice grain through parboiling process. Food Chem. 120:858–863.
[10]	Rao S. R., and Juliano B. O. 1970. Effect of parboiling on some physicochemical properties of rice. J. Agric. Food Chem. 18:289–294.

Cite This Article

Plain Text BibTeX RIS

APA Style

Unuigbe Odion Michael, Izuagie Festus Iwarhue, Olawepo Babatunde Bamidele. (2018). Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice. American Journal of Mechanics and Applications, 6(1), 12-16. https://doi.org/10.11648/j.ajma.20180601.13

Copy | Download

ACS Style

Unuigbe Odion Michael; Izuagie Festus Iwarhue; Olawepo Babatunde Bamidele. Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice. Am. J. Mech. Appl. 2018, 6(1), 12-16. doi: 10.11648/j.ajma.20180601.13

Copy | Download

AMA Style

Unuigbe Odion Michael, Izuagie Festus Iwarhue, Olawepo Babatunde Bamidele. Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice. Am J Mech Appl. 2018;6(1):12-16. doi: 10.11648/j.ajma.20180601.13

Copy | Download

@article{10.11648/j.ajma.20180601.13,
  author = {Unuigbe Odion Michael and Izuagie Festus Iwarhue and Olawepo Babatunde Bamidele},
  title = {Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice},
  journal = {American Journal of Mechanics and Applications},
  volume = {6},
  number = {1},
  pages = {12-16},
  doi = {10.11648/j.ajma.20180601.13},
  url = {https://doi.org/10.11648/j.ajma.20180601.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajma.20180601.13},
  abstract = {Paddy rice Parboiling is a major processing operation in rice processing. In this study, the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice was determined in the department of agricultural and bio-environmental engineering department was evaluated. During the investigation, the experiment was considered as a 4×3×3 factorial design, with four levels of steeping temperature (60, 65, 70 and 75°C), three levels of steeping time (2, 3 and 4 hours) and three replications in a Randomized Complete Block Design (RCBD) with steeping time as the blocking factor in order to determine the parboiling efficiency of the machine and milling quality of the parboiled rice grains. The optimum parboiling efficiency of 99.7% and corresponding milling quality of 98.5% was obtained at 70°C steeping temperature and 3hours steeping time. The data obtained was statically analyzed using SPSS 21.0 software and the result of the analysis shows that the steeping temperature and time has a significant effect on the parboiling efficiency of the machine and the milling quality of the rice grains at 5% confidence level.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice
AU  - Unuigbe Odion Michael
AU  - Izuagie Festus Iwarhue
AU  - Olawepo Babatunde Bamidele
Y1  - 2018/02/26
PY  - 2018
N1  - https://doi.org/10.11648/j.ajma.20180601.13
DO  - 10.11648/j.ajma.20180601.13
T2  - American Journal of Mechanics and Applications
JF  - American Journal of Mechanics and Applications
JO  - American Journal of Mechanics and Applications
SP  - 12
EP  - 16
PB  - Science Publishing Group
SN  - 2376-6131
UR  - https://doi.org/10.11648/j.ajma.20180601.13
AB  - Paddy rice Parboiling is a major processing operation in rice processing. In this study, the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice was determined in the department of agricultural and bio-environmental engineering department was evaluated. During the investigation, the experiment was considered as a 4×3×3 factorial design, with four levels of steeping temperature (60, 65, 70 and 75°C), three levels of steeping time (2, 3 and 4 hours) and three replications in a Randomized Complete Block Design (RCBD) with steeping time as the blocking factor in order to determine the parboiling efficiency of the machine and milling quality of the parboiled rice grains. The optimum parboiling efficiency of 99.7% and corresponding milling quality of 98.5% was obtained at 70°C steeping temperature and 3hours steeping time. The data obtained was statically analyzed using SPSS 21.0 software and the result of the analysis shows that the steeping temperature and time has a significant effect on the parboiling efficiency of the machine and the milling quality of the rice grains at 5% confidence level.
VL  - 6
IS  - 1
ER  -

Copy | Download

Author Information

Unuigbe Odion Michael

Department of Agricultural and Bio-Environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria
Izuagie Festus Iwarhue

Department of Electrical/Electronic Engineering Technology, Auchi Polytechnic, Auchi, Nigeria
Olawepo Babatunde Bamidele

Department of Mechanical Engineering Technology, Auchi Polytechnic, Auchi, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Unuigbe Odion Michael, Izuagie Festus Iwarhue, Olawepo Babatunde Bamidele. (2018). Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice. American Journal of Mechanics and Applications, 6(1), 12-16. https://doi.org/10.11648/j.ajma.20180601.13

Copy | Download

ACS Style

Unuigbe Odion Michael; Izuagie Festus Iwarhue; Olawepo Babatunde Bamidele. Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice. Am. J. Mech. Appl. 2018, 6(1), 12-16. doi: 10.11648/j.ajma.20180601.13

Copy | Download

AMA Style

Unuigbe Odion Michael, Izuagie Festus Iwarhue, Olawepo Babatunde Bamidele. Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice. Am J Mech Appl. 2018;6(1):12-16. doi: 10.11648/j.ajma.20180601.13

Copy | Download

@article{10.11648/j.ajma.20180601.13,
  author = {Unuigbe Odion Michael and Izuagie Festus Iwarhue and Olawepo Babatunde Bamidele},
  title = {Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice},
  journal = {American Journal of Mechanics and Applications},
  volume = {6},
  number = {1},
  pages = {12-16},
  doi = {10.11648/j.ajma.20180601.13},
  url = {https://doi.org/10.11648/j.ajma.20180601.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajma.20180601.13},
  abstract = {Paddy rice Parboiling is a major processing operation in rice processing. In this study, the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice was determined in the department of agricultural and bio-environmental engineering department was evaluated. During the investigation, the experiment was considered as a 4×3×3 factorial design, with four levels of steeping temperature (60, 65, 70 and 75°C), three levels of steeping time (2, 3 and 4 hours) and three replications in a Randomized Complete Block Design (RCBD) with steeping time as the blocking factor in order to determine the parboiling efficiency of the machine and milling quality of the parboiled rice grains. The optimum parboiling efficiency of 99.7% and corresponding milling quality of 98.5% was obtained at 70°C steeping temperature and 3hours steeping time. The data obtained was statically analyzed using SPSS 21.0 software and the result of the analysis shows that the steeping temperature and time has a significant effect on the parboiling efficiency of the machine and the milling quality of the rice grains at 5% confidence level.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Effects of Steeping Temperature and Time on the Parboiling Efficiency and the Milling Quality of the Parboiled Paddy Rice
AU  - Unuigbe Odion Michael
AU  - Izuagie Festus Iwarhue
AU  - Olawepo Babatunde Bamidele
Y1  - 2018/02/26
PY  - 2018
N1  - https://doi.org/10.11648/j.ajma.20180601.13
DO  - 10.11648/j.ajma.20180601.13
T2  - American Journal of Mechanics and Applications
JF  - American Journal of Mechanics and Applications
JO  - American Journal of Mechanics and Applications
SP  - 12
EP  - 16
PB  - Science Publishing Group
SN  - 2376-6131
UR  - https://doi.org/10.11648/j.ajma.20180601.13
AB  - Paddy rice Parboiling is a major processing operation in rice processing. In this study, the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled paddy rice was determined in the department of agricultural and bio-environmental engineering department was evaluated. During the investigation, the experiment was considered as a 4×3×3 factorial design, with four levels of steeping temperature (60, 65, 70 and 75°C), three levels of steeping time (2, 3 and 4 hours) and three replications in a Randomized Complete Block Design (RCBD) with steeping time as the blocking factor in order to determine the parboiling efficiency of the machine and milling quality of the parboiled rice grains. The optimum parboiling efficiency of 99.7% and corresponding milling quality of 98.5% was obtained at 70°C steeping temperature and 3hours steeping time. The data obtained was statically analyzed using SPSS 21.0 software and the result of the analysis shows that the steeping temperature and time has a significant effect on the parboiling efficiency of the machine and the milling quality of the rice grains at 5% confidence level.
VL  - 6
IS  - 1
ER  -

Copy | Download