Abstract:
A pressure parboiling system for paddy was designed and fabricated which
consists of a pressure parboiling tank with steam distribution pipes, a steam generator
and instrumentation for measuring pressure and temperature. Studies on pressure
parboiling was conducted for local variety Jyothi, using the fabricated setup. Paddy was
treated under different soaking temperature for different soaking periods with different
parboiling pressures and parboiling time and moisture content of the parboiled paddy
were found. The milling quality, cooking quality and physical characteristics of the
pressure parboiled paddy under selected treatments were also found and the results were
compared with the traditional parboiling process. It was concluded from the studies that
pressure parboiling at a soaking temperature of 70C for a soaking period of 30 minutes
with a parboiling pressure of 1 kg/cm 2 may be considered optimum for Jyothi variety of
paddy.
