Design, Development and Performance Evaluation of a Paddy Rice Parboiling System

Abstract

This study aimed to the development of a device for improve on parboiling techniques for rice farmers in Cameroon. The design and construction were carried out using an empty 0.2 m³ metal oil drum for the parboiler, which is made up of the soaking (0.1585 m³) and steaming (0.0919 m³) chambers with capacities of 0.1585 m³ and 0.0919 m³, respectively. The two chambers were divided by a perforated floor of 0.26 m². The performance of the developed parboiling device were compared with those traditional and industrial methods of parboiling. A water uptake test was carried out and a panel subjective test was used to compare the sensory and cooking quality of the rice for the developed parboiler, traditional and industrial parboiling methods. Results from this study showed that the developed parboiler used 2.5 kg of firewood to parboil 50 kg of rice in 2 hours 15 minutes at a soaking and steaming temperatures of 90 and 95°C respectively. The traditional parboiler used 9.8 kg of wood to parboil 50 kg of rice in 3 hours at a steaming temperature of 105°C. Panels’ assessment showed that the quality of rice parboiled with the developed parboiler was good compared to the traditional and industrial methods. Overall results showed a significant improvement, less time of operation and a cheaper cost using the developed parboiler. This study concluded that there is no significant difference in the water uptake of the rice parboiled using the three parboilers at varying temperatures (P = .05). This developed parboiler is 5.4 times more efficient and 4 times greater in its construction cost than the traditional one. Local materials were valorized and the device was improved by the stove and the parboiler accessories which most parboiling devices do not have.