Effect of variety, pressure and specific volume of steam on the head rice yield of milled parboiled rice

Abstract

Effects of variety, steam pressure and specific volume of steam on head rice yield of milled parboiled rice were studied. Rice varieties selected were ‘Faro 21’, ‘Faro 27’, ‘Faro 29’ and ‘Faro 35’. Four levels each of steam pressure and specific volume of steam were used in parboiling the rice samples with the aid of insulated electric parboiling equipment. The samples were milled after drying and tempering to 13% moisture content. Higher head rice yield of 93.3% was obtained with rice parboiled with the higher process steam pressure (5.5 x 104 N/m2). The second (1.290 m3/kg) level of specific volumes of steam gave higher head rice yield. ‘Faro 29’ gave the highest head rice yield. Regression equations capable of predicting head rice yield at varying steam pressures and specific volumes of steam are also presented.