QUALITY CHANGES IN HTST PROCESSING OF RICE PARBOILING

Paddy soaked to saturation level, when treated at a high temperature f or a short time in a mechanical sand roaster is parboiled and dried in a single pass of 47 s duration. The extent of drying depends on the s and temperature. The sand temperature is critical as it decides the as sociated quality changes in the milled rice. Even at a sand temperatur e of 125 degrees C, paddy could fully be parboiled but with mild effec t. The parboiling became severe at high temperatures. Roasting the soa ked paddy at 250 degrees C, reduced the cooking time of the resultant milled rice. A sand temperature of 125-150 degrees C was considered su itable for producing normal parboiled rice by this technique.