Time - Temperature Combination of Ohmic Heating System for Parboiling of Paddy
Aaradhana Patel *
Department of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, 482004, India.
Mohan Singh
Department of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, 482004, India.
A. K. Rai
Instrument Development and Service Centre, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, 482004, India.
M. A. Khan
Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, 482004, India.
S. K. Garg
Faculty of Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, 482004, India.
*Author to whom correspondence should be addressed.
Abstract
The technique for parboiling of paddy through ohmic heating was one of the best and fastest technique, which takes minimum time for complete a process due to high voltage of electric current. The aim of this study was to define the time & temperature combination of ohmic heating system for parboiling of paddy. The parboiling of paddy was a hydrothermal treatment, given prior to milling process of paddy and the methodology, applied for parboiling of paddy through ohmic heating setup was carried out in three steps, i.e. soaking, steaming and drying of parboiled paddy. The result was found after study, the temperature and time profiles of parboiled paddy through ohmic heating at different voltage gradients i.e., 15.71, 16.07, 16.43, 16.79 and 17.14 V/cm up to temperature of 96°C for paddy and water mixture of 1:3, (500g paddy and 1500ml of water). The best result was found on 17.4 V/cm (voltage gradient) at 96°C temperature for 136 min and after milling of parboiled paddy the recovery of head rice yield was found 85.63 percent. So it was the most advantageous aspect for parboiling of paddy through ohmic heating for increase the head rice yield and reduce the breakage percentage of rice kernel.
Keywords: Parboiling of paddy, time, temperature, voltage gradient, regression curve