ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Rice parboiling: an assessment and future prospects.

Velupillai, L.; Verma, L. R.;

Postharvest News and Information Year: 1992 Vol: 3 Issue: 3 Pages: 59N-62N Ref: 20 ref.

1992

บทคัดย่อ

The practice of parboiling of rice or pre-boiling and drying prior to milling has flourished from ancient times. The practice has developed from a domestic scale to a commercial operation in several continents today. Begun primarily to ease the hulling process, the many advantages, including a very significant reduction in the breakage during milling, were later realized. The research emphases by scientists and processing engineers over the past several decades have focused on the nutritive aspects; commercialization aspects, including processing conditions; the improvement of the process to reduce or eliminate undesirable end quality characteristics; the identification of various tests to determine quality parameters; energy consumption aspects; and the alternative energy use investigations including the use of microwave energy systems. Today, nearly a fifth of the rice produced in the world is parboiled. Parboiled rice is fast gaining acceptance not only for traditional quality characteristics such as improved whole kernel yields and preferred flavour and texture, but also for the growing use in the hotel and restaurant chains particularly in the USA. This article reviews the process in its various stages of development, analyses the research emphases through a literature review, and makes conclusions as to the potential for the process in the future.