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Quick Parboiling, Drying and Milling of Paddy

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Research & Reviews: Journal of Food and Dairy

Technology

Quick Parboiling, Drying and Milling of Paddy

Goswami TK* and Murlidhar Meghwal
Agriculture and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302,
India

Research Article

Received date: 15/05/2015 ABSTRACT

Accepted date: 25/05/2015 In India especially Southern-Eastern part of the India, traditional
Published date: 05/05/2015 parboiling is still widely practiced among rice processors even though
it results in inferior grain quality. The quick parboiling of AVAXI and 424
*For Correspondence varieties was performed by steaming the sample in water bath and then
sample was sun dried. In sun drying samples were reached 12 to 13%
Goswami TK, Agriculture and Food Engineering dry basis moisture content. Then these quick parboiled and sun dried
Department, Indian Institute of Technology samples were taken for milling operation. The milling results show that
Kharagpur, 721302, India more head rice is obtained and less broken rice were found. This steam
parboiling was found quicker technique than presently available time
E-mail: [email protected] consuming process of par boiling.

Keywords

Parboiling, Paddy, Milling, Head rice, Broken,

Dehusking.

INTRODUCTION
In India especially Southern-Eastern part of the India, traditional parboiling is still widely practiced among rice processors
even though it results in inferior grain quality [1]. The hydrothermal treatment prior to paddy milling is called as parboiling of rice.
Parboiling is the process of boiling of rough paddy in hot water (70ºC) up to full soaking of paddy [2]. It this work an attempt has
been made to do the parboiling quicker. The soaking and drying are the long time consuming process, both are major barrier in
fast processing of paddy from parboiling to milling. The results for moisture content of initial sample, soaking time, moisture just
after soaking, drying characteristics, milling, percent broken, percent total head are discussed in this research note. AVAXI and
424 are the two verities selected for this study. They are the leading paddy verities grown locally [2-5].

MATERIALS and METHODS

The AVAXI and 424 paddy varieties are the two varieties which were used for the experiment. Samples were first sieved and
cleaned. Then sample were weighted and steamed and parboiled. Autoclave, steamer, digital weighing balance, drying trays and
temperature indicator are required for this experiment [2-5,7,8].

SAMPLE PREPARATIONS
Paddy samples AVAXI and 424 were collected and processed for the test and the samples are represented in the Figure 1.
Process Flow for Paddy Processing- Parboiling, Drying and Milling
The adopted methodology of parboiling drying and milling is explained in Figure 2 of this article. During this process samples
were selected and weighted for the process, followed by which samples were kept in a cloth or sometimes it can be kept in

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perforated vessels too depending on the necessity. Autoclaving was done in the next stage of the process where temperature
was maintained at 96ºC and pre-steaming was done for 15 minutes. The sample was taken out of the autoclave in the following
step and further weighted following which preheated water was added at 90ºC where a ratio of 1:2.5 was maintained for paddy
and water. Four hours of soaking was done for the paddy sample at 70ºC in a water bath. Later on, the soaked paddy was taken
out and the remaining water was drained and the sample was maintained at 96ºC for another 15 minutes followed by steaming.

Figure 1. Paddy sample taken for parboiling.

Take a weighed amount of sample for the Parboiling

Hold the sample on cloth or on perforated vessel

Set the autoclave temperature 96ºC and keep the sample for 15
min pre steaming

Take out sample from autoclave, weigh, and add preheated water
(90oC) in the ratio of paddy to water of 1:2.5

Set the water bath at 70 oC and let the paddy to soak for four hours

Take soaked paddy out, drain water out and keep the soaked sample at 96ºC for 15 min for
seconding steaming

Keep the sample in tray with name tag for drying (shade or sun drying)

Dry up to 15 to 13 % moisture content

Go for milling of this treated paddy

Figure 2. Parboiling process of paddy.

Shade or sun drying was done in the next stage along with the respective tagging of the samples.
Drying was continued till reaching 13 to 15% moisture content. Milling was done for the treated paddy at the final stage of
the process (Figure 2).
Parboiling Process of Paddy

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The whole process of parboiling is shown in the following (Figure 2) follow chart.
Figure 2 Process flow chart for paddy processing- parboiling, drying and milling
Milling Operation of Paddy
The milling operation follows the steps as mentioned in Figure 3. In this process, parboiled paddy was selected and moisture
content was estimated. Dehusking of the same was done in the next stage. Brown or whole rice was extracted from the dehusked
sample and broken rice was isolated and only the whole grains were considered. Next polisher was used for polishing the rice
grains and once more broken rice grains found during polishing was removed from the sample. Only whole rice was considered in
the subsequent stage of the study (Figure 3).

Parboiled Paddy

Moisture content determination

Dehusking

Brown rice (whole and broken)

Broken separator

Whole grains

Polisher

Polished rice

Broken separator Broken

Whole rice

Figure 3. Milling operation of paddy.

In this process, percent husk (WH) and percent whole rice after dehusking (%WW) was calculated following the below
mentioned formulae. Similarly, %Broken after dehusking (%WB), Total yield (%TY), broken % after final polishing (%WB1 ) and Head
yield (%HY) was also calculated as described in the following section.
WH
=
% Husk (WH) ×100
W
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Where, WH is husk weight in grams. W is total parboiled paddy taken for the milling in grams. Here is 250 grams for each
sample.
WW
=
% Whole rice after dehusking (%WW) ×100
WBr
Where, WW is the weight of whole rice.
WB
=
% Broken after dehusking (%WB) ×100
WBr
Where, WB is weight of broken in grams. WBr is the total weight of brown rice.
WP
=
Total yield (%TY) ×100
W
Where, WP is the total weight of polished rice in grams (head and broken rice).

Broken % after final polishing (% WB1 )

WB1
= ×100
WP
Where, WB1 is the weight of the broken after polishing.
WH
=
Head yield (%HY) ×100
W
Where, WH is the total head yield obtained.

RESULTS and DISCUSSION

Parboiling process for paddy was developed to reduce the amount of breakage grains, to retain the nutrition quality in the
paddy such as, mineral content, vitamin content in the grains etc. and this process also aided in raising the long life of the polished
final product and helped in long time storage before retail selling in the market. The obtained result in this study is provided in
detail in the following section and discussed accordingly. Paddy samples considered for this study was evaluated at every step,
such as before steaming and soaking (Table 1), after soaking and second steaming (Table 2), comparative output received for the
samples considered (Table 3), analysis of the moisture content (Table 4), analysis of the samples after drying (Table 5), milling
(Tables 6 and 7), obtained head and broken rice (Figure 4) and the obtained bran (Figure 4). A similar study was reported by [6]
on effects of moisture content, variety and parboiling on milling quality of rice as a function of milling recovery, head rice yield,
degree of milling and whiteness.
Table 1. For normal oven moisture content determination of sample before steaming and soaking (Time: 11:19 am (10-10-2011) to 11:20 am
(11-10-2011).

Sample name Crucible Sample Sample + crucible After drying sample + Sample weight Crucible weight % moisture
weight weight weight crucible weight after drying after drying content
AVAXI (a) 17.52 10.72 28.24 26.98 9.35 17.63 12.78
(b) 18.02 10.28 28.30 27.09 9.07 18.02 11.77
424 (a) 18.59 10.30 28.89 27.60 9.01 18.59 12.55
(b) 18.43 10.12 28.55 27.24 8.83 18.41 12.75

Table 2. For oven moisture content determination after soaking and second steaming.

Crucible Sample Sample + crucible After drying sample + Sample weight Crucible weight % moisture
Sample name
weight weight weight crucible weight after drying after drying content
AVAXI (a) 17.96 17.99 35.95 29.12 11.17 17.95 37.91
(b) 18.38 15.77 34.15 28.29 9.93 18.36 36.99
424 (a) 18.98 16.26 35.24 28.43 9.45 18.98 41.90
(b) 19.58 17.32 36.89 29.44 9.87 19.57 42.99

It was observed before steaming and soaking along with the normal oven moisture content that percent moisture content
was found higher in AVAXI with 12.78% rather in 424 named sample which was 12.75. The range of moisture obtained was higher
in AVAXI (11.75 to 12.78) rather than 424 variety (12.55 to 12.75). Therefore, suggesting restricted soaking capacity in the later
variety (Table 1).

After soaking and performing the second steaming it was found that the same trend was continuing where it was seen
that AVAXI was having moisture content in between 36.99% and 37.91% compare to higher moisture content in 424 variety with
41.90% and 42.99% of moisture (Table 2).

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Table 3. Major observation data at a glance.

Sr No Content AVAXI (g) 424 (g)

1 Weight of sample before steaming 301.82 338.43
2 Weight of sample after steaming 356.21 339.25
3 Weight of sample before soaking 356.21 339.25
4 Amount of water added after pre steaming 754.55 848.13
5 Weight of sample after soaking 426.02 451.97
6 Weight of sample after second steaming 426.00 451.26
7 Weight of sample before drying start 392.25 417.68
8 Weight of sample after drying 270.69 285.84
Table 4. Soaking characteristics for quick water soaking in raw paddy during parboiling process.

Time (min) Sample weight (g) % Moisture content

AVAXI 424 AVAXI 424
0 356.21 339.25 12.28 12.65
30 361.01 350.12 16.32 13.21
60 368.21 362.12 21.32 19.32
90 375.12 371.21 26.21 24.32
120 382.12 383.24 31.52 28.32
150 388.12 390.54 35.26 34.21
180 390.32 402.21 36.21 39.21
210 392.10 417.20 37.01 42.12
240 392.25 417.68 37.45 42.45
Table 5. Sample sun drying.

Time Sample weight (g) % Moisture content

Total time (min) AVAXI 424 AVAXI 424
00.00 392.25 417.68 30.99 31.57
120.00 378.32 402.32 29.12 29.21
240.00 362.12 395.21 27.12 28.21
360.00 352.12 390.12 25.32 27.52
480.00 345.12 388.12 23.12 26.56
600.00 339.24 384.32 20.12 25.32
720.00 336.12 382.17 19.46 25.21
840.00 311.41 343.98 16.07 16.90
960.00 300.12 301.23 15.02 14.23
1080.00 280.12 290.12 14.65 14.21
1140.00 270.69 285.84 13.55 13.95
Table 6. Milling observation data.

Sr No Rice content AVAXI 424

1 Moisture content of sample 13.55 13.95
2 Weight of paddy taken for milling 250.00 250.10
3 Weight of brown rice (whole + broken) 189.80 188.80
4 Weight of whole rice after dehusking 181.30 183.00
5 Weight of broken rice after dehusking 8.50 5.80
6 Weight of husk 60.20 67.10
7 Weight of polished rice (head + broken rice) 168.40 161.70
8 Weight of polished head rice 100.80 28.40
9 Weight of polished broken rice 67.60 133.30
The observed details are summarized in Table 3 where higher weight of the sample before steaming was found for 424
variety and quite opposite result was observed after steaming (Table 3). Similarly, other observations are jotted down in Table 3
which includes the comparison of weights noted before and after soaking, before and after drying etc.

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Table 7. Milling Results.
Contents AVAXI 424
% Husk 24.08 26.84
% Broken after dehusking 4.48 3.07
% Whole rice after dehusking 95.52 96.93
Total yield 67.36 64.65
% Broken after polishing 40.14 82.43
Head Yield 40.32 11.36

Figure 4. Representation of the samples in different form, i.e., head rice, broken rice and bran obtained for AVAXI and 424 varieties.

Observed moisture content along with time is documented in Table 4 where till 240 minutes (4 hours) data is shown. The
initial weight recorded for AVAXI was 356.21 g and for 424 variety was 339.25 g. After four hours of soaking it was noted that
AVAXI was containing weight of 392.25 g and 424 was having 417.68 g. It was observed in this study that the moisture content
was higher in 424 variety with 42.45% whereas for AVAXI it was 37.45%.
Drying: As mentioned in the previous section of this article that sun drying was chosen as a drying option for the paddy
samples under consideration in this study. Drying with time and moisture content for both the varieties are provided in Table 5
which suggests that after drying moisture content was higher in 424 variety (13.95%) rather than AVAXI type (13.55%).
Milling results: In continuation of this study, observations noted during milling are provided in Table 6. It was found that there
is a significant variation for the weight of final polished head rice and polished broken rice in both the varieties as suggested by
Table 6 [7,8].
While comparing the milling output it was observed (Table 7) that percent husk was higher in 424 variety, percent broken
after dehusking was higher in AVAXI, whole rice content after dehusking was higher in 424 sample and the total yield was maximum
in AVAXI sample (Table 7).
The representation of the samples worked upon is provided in Figure 4.

CONCLUSION
A new parboiling method was introduced to improve the parboiling time, milling yield and intrinsic quality of rice. The quick
parboiling was found to be faster and time saving process for paddy parboiling and drying. It is also economical because sun
drying is involved in it. While comparing the varieties of rice undertaken for this study, different physicochemical behaviour was
observed for both the varieties along with variable moisture content in different stages of the study. Future large scale analysis
with multiple varieties will yield better understanding about various aspects of moisture containment of rice grains and will aid in
establishing the relationship with respect to parboiling event.

REFERENCES
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2012; 23: 63–70.
2. Chakraverty A. Post harvet technology of cereals, pulses and oilseeds. Oxfor and lbh publishing co. New Delhi, India, 2008;
67-123.
3. Atindol J P, et al. Functional properties as affected by laboratory scale parboiling of rough rice and brown rice. Food

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Engineering and Physical Properties 2008; 73: 370-378.
4. Michael Graham, et al. Rice Postharvest Technology, 1998; 29-93.
5. Sahay K M and Singh K K. Unit operations of agricultural processing. 2010; 24-89.
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