Vol. 7, Issue 2 (2019)
Effect of microwave heating on moisture absorption during hot water soaking of paddy for parboiling
Author(s): Sanjana Pandey and CM Abroal
Abstract: Rice (Oryza sativa) is the staple food of half of the world population. But it is necessary to reduce the losses in the post-harvest 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 pre milling treatment of paddy. The effect of microwave heating on hot soaking of paddy was studied. The cleaned paddy of moisture content 13.6 (% db) was weighed and 28 samples of 250 g each were prepared. To attain a moisture content up to 47 (% db), the paddy samples were soaked and heated in MW oven of 800 W at various power time combinations to give a total heat to each sample in range of 48-120 KJ. The moisture absorption by paddy increased with the increase in energy supply for heating at various power levels. At lower power levels of 320 W and time combination of 375 seconds the moisture absorption (47%) was better for supplying the same heat energy (120 KJ) as compared to other power levels.
Pages: 505-507 | 418 Views 76 Downloads
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How to cite this article:
Sanjana Pandey, CM Abroal. Effect of microwave heating on moisture absorption during hot water soaking of paddy for parboiling. Int J Chem Stud 2019;7(2):505-507.
