PARBOILING OF PADDY USING THERMAL FLUID

A thermic fluid-parboiling (TF) system has been developed and compared with the open-steaming (OS) process. The optimal fluid temperature-re sidence time combination has been worked out. The milling breakage is practically nil. The milled rice whiteness of TF system is significant ly superior to that of OS sample. This new process significantly reduc es the moisture content and soaked paddy whereas OS causes an increase in moisture content of soaked paddy. There is a difference of 10% and 9% moisture content in IR 50 and As 781/1 paddy, respectively, betwee n short soaking tempering (SST), thermic fluid parboiling (TF) and hot soaking (HS) followed by open steaming (OS).