50. Parboiling 2
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Processing Method and Processing Apparatus
Manufacturing Method
Conventional method
Indian-type improved method
Pressure parboiling method
Dry heat parboiling method
Patent manufacturing method
Processing Method and Processing Apparatus
In old days, a very simple method was used for self-consumption in villages. Such methods were described in literature in the 1970’s. Nowadays, however, in India, Bangladesh and Sri Lanka where parboiled rice has been produced and consumed for a long time, such self-consumption processes are not seen. Although different in scale, industrialized systems are managed by merchants as well as rice traders, who handle rice distribution.
Manufacturing Method
The principal manufacturing method is based upon the hydrothermic process. It is important to supply sufficient water and heat for gelatinizing rice starch. Therefore, any manufacturing method consists of the following three processes: Soaking to accelerate water absorption of paddy, steaming (steam is usually used as the heat source to prevent drying), and drying. The conventional manufacturing method adopts the cold water soaking method, whether it is the one used for self-consumption described before or the one used by a large plant. The India-type improved (hot water soaking) method was developed to improve productivity and quality. Various patent methods were developed in the U.S.A. and European countries mainly aiming at export to developed countries. There are also new processing methods to improve the processes further more.