Current Journal of Applied Science and Technology, ISSN: 2457-1024; 2231-0843 (old),Vol.: 23, Issue.: 5
Effect of Milling Quality and Hardness of Parboiled Paddy under Microwave Drying
Keshavalu1, Shafat Khan1*, Amaresh1, Chandrashekhar1 and Retwik Sen1 1Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India.
Keshavalu1, Shafat Khan1*, Amaresh1, Chandrashekhar1 and Retwik Sen1
1Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India.
(1) Ming-Chih Shih, Department of Health and Nutrition Science, Chinese Culture University, Taiwan.
(1) Onur Taskin, Uludag University, Turkey.
(2) Halil Görgün, Dicle University, Turkey.
Complete Peer review History: http://www.sciencedomain.org/review-history/20967
The objective of this study was to investigate the effect of bed thickness (1.5, 3, 4.5 and 6 cm) and microwave power level (180, 360, 540 and 720 W) on milling quality and of parboiled paddy under microwave drying. Major factor to reduce the head yield was observed increasing drying rate with increasing microwave power. Head yield varied from 47.9 to 70.3% within a variance of 1% significance. The Hardness of parboiled rice varied from 17692.3-13790.2 g/mm2, depending upon the microwave power treatment and bed thickness at 1% level of significance. Highest hardness was observed at low microwave power and lower bed thickness.
Microwave drying; parboiled paddy; quality parameters of paddy.
Full Article - PDF Page 1-6
DOI : 10.9734/CJAST/2017/35613Review History Comments