Abstract
ABSTRACTA mathematical model describing simultaneous water diffusion and gelatinization of starch during rice parboiling is proposed. Soaking experiments were conducted on a short‐grain rice variety. A computer‐aided nonlinear optimization technique is used to find diffusion coefficients and reaction rate constants in the temperature range 50‐120°C. It is concluded that the parboiling process is limited by the reaction of starch with water below 85° C and by diffusion of water above 85° C. The activation energy was found to be about half in case of diffusion limited process than that of reaction limited process. The study showed that it is possible to reduce energy input if rice is dehusked before parboiling. The mathematical model shows good correlation between observed and predicted value of water uptake.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
