Vol. 12, Issue 11 (2023)

Author(s):
Neeraj Tiwari, CM Abroal and Deepoo Meena

Abstract:
Rice (Oryza sativa) is the staple food of half of the world population. However, it is necessary to reduce the losses in the postharvest processing of rice for completing its demand. To reduce these losses, there is a very important process of parboiling which is done before the rice milling, parboiling of paddy is also known as the milling treatment of paddy. So in this study, the moisture uptake behavior of paddy at different soaking time at room temp was studied and optimized. For the effect of microwave heating on moisture absorption during hot soaking of paddy for parboiling, the effect of different power levels of microwave heating of soaked paddy on its milling quality was also studied. It was found that the moisture absorption by paddy increased with the increase in time duration. For a longer duration of 36 h the moisture absorption was better as compared to other shorter duration. It was observed that 27%, 30% and 33% could be achieved at approximately 10 h, 24 h, and 33 h respectively. The Head Rice Yield (%) was found to be higher for higher power level. For equal time interval, the Head Rice Yield (%) was found to be highest for 450 W followed by 300 and 180 W due to proper gelatinization of the starch which resulted in hardening of rice which ultimately provided better head rice. The percentage of broken was found to decrease with increase in power level. For equal time interval the broken% was found to be lowest for 450 W followed by 300 and 180 W due to proper gelatinization of starch, this resulted in decrease of brittleness ultimately affecting the breakage. As a result of higher gelatinization of starch, the broken observed were less during milling.