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Development of a Temperature-Controlled Paddy Rice Parboiler

Received: 31 January 2017     Accepted: 28 February 2017     Published: 24 March 2017
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Abstract

Parboiling is a major processing factor affecting the quality of milled rice. In this study, a paddy rice parboiler was designed, fabricated and its performance evaluated. During the design and fabrication, of the parboiler considerations were given to the cost of fabrication, simplicity of operation by the local farmers, portability and easy mechanism of loading and offloading the paddy. Performance testing of the machine was carried out at three different levels of steeping temperature (60, 70 and 80°C) andat different steeping time of 2.5, 3.0 and 3.5hrs respectively to determine the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled rice grains. The optimum parboiling efficiency of 95% and corresponding milling quality of 91% was obtained at 70°C steeping temperature and at 3hrs of steeping time. The results of the statistical analysis of the data obtained from the performance evaluation of the machine revealed that both the steeping temperature and time has significant effects on the parboiling efficiency and the milling quality of the rice grains at 0.05 confidence limit. The production cost of the parboiler is $275.

Published in American Journal of Mechanical and Materials Engineering (Volume 1, Issue 1)
DOI 10.11648/j.ajmme.20170101.12
Page(s) 5-9
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), 2017. Published by Science Publishing Group

Keywords

Parboiling, Steeping, Steaming, Milling, Temperature-Controlled

References
[1] Raghavendra, R. and Juliano, B. O. (1970) Effect of Parboiling on some Physico-Chemical Properties of Rice, Food Chem. Pp 18, 289.
[2] Reeves, C. V (2002). Geophysical mapping and international Dev. ASEG preview, Australian Society of Exploration of Geophysics December 2002, 101, pp 22-25.
[3] Sakurai, T., Furuya, K. and Futakuchi, K. (2006). Effects of Industrial amassment on the Yap, Improvement of Efficiency of Rice Quality. A case study for Rice Millers in Ghana. In 9 Market and Economic Development (pp. 151-179). Tokyo: Keizai Shinpou Sya.
[4] A. B, Ilag, L. L, Juliano, B. O and Perez. C. M (1987) Soaking in Parboiled Rice. Nutrition: Food Science 41F 225–229.
[5] Correa P. C, Shwanz da Silva F, Jaren C, Alfonso PCJ and Arana I. (2006). Physical and mechanical properties inrice processing. Journal of Food Engineering 79: 137–142.
[6] Marchezan E. (1991). Grãosinteirosemarroz [Whole rice kernels in rice]. Lavoura Arrozeira Porto Alegre, Brazil 44: 3–8.
[7] Braun, J. V. (2006). Public Policy and International Collaboration for Sustaining and Expanding the Rice Revolution A keynote at the 2nd International Rice Congress on “Science, technology and trade for peace & prosperity ” International Food Policy Research Institute (IFPRI) Washington D. C., USA.
[8] United States Department of Agriculture (USDA 2010). National Nutrient Database for Standard Reference. Nutritional value of rice per 100 g. US annual bulleting on diet.
[9] Poonam D. (2014). Rice Milling. IOSR Journal of Engineering (IOSRJEN). Vol. 04, Issue 05 PP 34-42
[10] Umogbai, V. I (2013). Development of a Farm Level Paddy Rice Parboiling Device. International Journal of Recent Technology and Engineering (IJRTE) ISSN: 2277-3878, Volume-2, Issue-2.
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  • APA Style

    Imonigie P. S., Yusuf K. A., Atanda E. O. (2017). Development of a Temperature-Controlled Paddy Rice Parboiler. American Journal of Mechanical and Materials Engineering, 1(1), 5-9. https://doi.org/10.11648/j.ajmme.20170101.12

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    ACS Style

    Imonigie P. S.; Yusuf K. A.; Atanda E. O. Development of a Temperature-Controlled Paddy Rice Parboiler. Am. J. Mech. Mater. Eng. 2017, 1(1), 5-9. doi: 10.11648/j.ajmme.20170101.12

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    AMA Style

    Imonigie P. S., Yusuf K. A., Atanda E. O. Development of a Temperature-Controlled Paddy Rice Parboiler. Am J Mech Mater Eng. 2017;1(1):5-9. doi: 10.11648/j.ajmme.20170101.12

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  • @article{10.11648/j.ajmme.20170101.12,
      author = {Imonigie P. S. and Yusuf K. A. and Atanda E. O.},
      title = {Development of a Temperature-Controlled Paddy Rice Parboiler},
      journal = {American Journal of Mechanical and Materials Engineering},
      volume = {1},
      number = {1},
      pages = {5-9},
      doi = {10.11648/j.ajmme.20170101.12},
      url = {https://doi.org/10.11648/j.ajmme.20170101.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajmme.20170101.12},
      abstract = {Parboiling is a major processing factor affecting the quality of milled rice. In this study, a paddy rice parboiler was designed, fabricated and its performance evaluated. During the design and fabrication, of the parboiler considerations were given to the cost of fabrication, simplicity of operation by the local farmers, portability and easy mechanism of loading and offloading the paddy. Performance testing of the machine was carried out at three different levels of steeping temperature (60, 70 and 80°C) andat different steeping time of 2.5, 3.0 and 3.5hrs respectively to determine the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled rice grains. The optimum parboiling efficiency of 95% and corresponding milling quality of 91% was obtained at 70°C steeping temperature and at 3hrs of steeping time. The results of the statistical analysis of the data obtained from the performance evaluation of the machine revealed that both the steeping temperature and time has significant effects on the parboiling efficiency and the milling quality of the rice grains at 0.05 confidence limit. The production cost of the parboiler is $275.},
     year = {2017}
    }
    

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    AU  - Imonigie P. S.
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    AU  - Atanda E. O.
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    N1  - https://doi.org/10.11648/j.ajmme.20170101.12
    DO  - 10.11648/j.ajmme.20170101.12
    T2  - American Journal of Mechanical and Materials Engineering
    JF  - American Journal of Mechanical and Materials Engineering
    JO  - American Journal of Mechanical and Materials Engineering
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    SN  - 2639-9652
    UR  - https://doi.org/10.11648/j.ajmme.20170101.12
    AB  - Parboiling is a major processing factor affecting the quality of milled rice. In this study, a paddy rice parboiler was designed, fabricated and its performance evaluated. During the design and fabrication, of the parboiler considerations were given to the cost of fabrication, simplicity of operation by the local farmers, portability and easy mechanism of loading and offloading the paddy. Performance testing of the machine was carried out at three different levels of steeping temperature (60, 70 and 80°C) andat different steeping time of 2.5, 3.0 and 3.5hrs respectively to determine the effects of steeping temperature and time on the parboiling efficiency and the milling quality of the parboiled rice grains. The optimum parboiling efficiency of 95% and corresponding milling quality of 91% was obtained at 70°C steeping temperature and at 3hrs of steeping time. The results of the statistical analysis of the data obtained from the performance evaluation of the machine revealed that both the steeping temperature and time has significant effects on the parboiling efficiency and the milling quality of the rice grains at 0.05 confidence limit. The production cost of the parboiler is $275.
    VL  - 1
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Author Information
  • Department of Agricultural and Bio-Environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria

  • Department of Agricultural and Bio-Environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria

  • Department of Agricultural and Bio-Environmental Engineering Technology, Auchi Polytechnic, Auchi, Nigeria

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