Experimental Studies on Parboiling of Paddy by Ohmic-Heating

Experimental methods of ohmic heating of parboiling of paddy have been presented. The temperature of the parboiling varied from 110 to 150 °C. Milling performance, cooking qualities and protein content of parboiled rice have been tested and it was found that these requirements are optimum at 130 °C. Milling performance of the parboiled rice by ohmic heating is better than the conventional parboiled rice. The cooking qualities of the parboiled rice are quite comparable with conventional parboiled rice.