Abstract
Studies were carried out using instant controlled pressure drop (DIC) for the specific steam treatment of a very large range of paddy rice varieties (Mexican rice of Morelos-A98; 28 Vietnamese varieties; two Thai varieties; and Giza 180, an Egyptian variety). The initial soaking operation was performed at temperatures ranging between 25 and 65 °C, and under vacuum conditions, which improves the rehydration kinetics and gives a perfectly homogeneous end product. Specific DIC steaming of rice has many advantages in terms of treatment time, which was only about 30 s, drying kinetics of about 2 h instead of 1 day with conventional methods, and yields of whole-grain rice: the amount of broken rice was reduced from the 10–25 % usually obtained to 1–3 %. The end product had a shorter cooking time of 7 min compared to 20 min for the standard product, and most of the aromatic content was preserved.
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Thai, C.D., Allaf, K. (2014). DIC-Assisted Parboiling of Paddy Rice. In: Allaf, T., Allaf, K. (eds) Instant Controlled Pressure Drop (D.I.C.) in Food Processing. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-8669-5_3
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DOI: https://doi.org/10.1007/978-1-4614-8669-5_3
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