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Process Optimisation and Performance Evaluation of a Small-Scale Parboiling-Cum-Drying Unit for Paddy Processing Through Response Surface Methodology (RSM)

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Abstract

Parboiling is an optional unit operation in paddy processing, resulting in enhanced milling characteristics and improved nutritional quality of the rice. Fabricating a cost-effective parboiling unit would be better appreciated if it can reduce the drudgery, require less human interventions and is gender-friendly, and would boost the local production of rice. The present study aims to fabricate a small-scale parboiling-cum-drying unit for paddy processing and analysing its performance by evaluating the quality of the parboiled rice obtained from rough rice subjected to a combination of three different periods of soaking and steaming (5, 6 and 7 h, and 20, 25 and 30 min, respectively) and drying temperatures (50, 60 and 70 °C). The study showed that better quality parameters were obtained for higher soaking time and lower periods of steaming and drying temperatures. The parameters optimized for the parboiling process using Response Surface Methodology were soaking time of 6.5 h, steaming time of 26 min and drying air temperature of 51 °C. At the optimal process, head rice yield, milled rice hardness, Chroma value of rice and cooking time obtained were 87.78%, 87.73 N, 33.33 and 1329 s (22.9 min), respectively. After cooking, the rice showed a water uptake ratio of 1.7545, gruel solid loss of 0.0508 g/g and cooked rice hardness of 12.21 N.

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Acknowledgements

The authors would like to acknowledge the Government of Kerala for funding the research work through the project ‘Technology Refinement and Marketing Programme – TREMAP’ under the Kerala State Plan Scheme (No. R4/64424/17).

Funding

The present work was financially assisted by Kerala State Plan Scheme (No. R4/64424/17) ‘Technology Refinement and Marketing Programme – TREMAP’.

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Authors and Affiliations

  1. Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Tavanur, Kerala, 679573, India

    Ann Annie Shaju

  2. Department of Agricultural Engineering, College of Agriculture, Kerala Agricultural University, Thrissur, Kerala, 680656, India

    Kundukulangara Pulissery Sudheer

  3. Agri Business Incubator, Kerala Agricultural University, Thrissur, 680656, India

    P. Vithu & K. B. Sankalpa

  4. Department of Seed Science and Technology, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur, 680656, India

    Rose Mary Francies

  5. Centre of Excellence in Rice Value Addition, IRRI South Asia Regional Centre (ISARC), Industrial Estate P O, Varanasi, 221106, India

    Ahmed Regina

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  1. Ann Annie Shaju
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Contributions

AAS has performed the tests and prepared the manuscript. KPS has guided the first author and corrected the manuscript. PV and KBS have evaluated the selection of variables and assisted in statistical analysis. RMF helped in interpreting the technical data. RA guided in the quality analysis of paddy and reviewed the manuscript. All the authors have accepted the manuscript in present form for publication.

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Correspondence to Kundukulangara Pulissery Sudheer.

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Shaju, A.A., Sudheer, K.P., Vithu, P. et al. Process Optimisation and Performance Evaluation of a Small-Scale Parboiling-Cum-Drying Unit for Paddy Processing Through Response Surface Methodology (RSM). Agric Res 11, 781–791 (2022). https://doi.org/10.1007/s40003-022-00614-x

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