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KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING
Author(s) -
BAKSHI AMARJIT S.,
SINGH R. PAUL
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06561.x
Subject(s) - parboiling , starch , diffusion , starch gelatinization , activation energy , chemistry , diffusion process , thermodynamics , materials science , food science , physics , computer science , knowledge management , innovation diffusion
A mathematical model describing simultaneous water diffusion and gelatinization of starch during rice parboiling is proposed. Soaking experiments were conducted on a short‐grain rice variety. A computer‐aided nonlinear optimization technique is used to find diffusion coefficients and reaction rate constants in the temperature range 50‐120°C. It is concluded that the parboiling process is limited by the reaction of starch with water below 85° C and by diffusion of water above 85° C. The activation energy was found to be about half in case of diffusion limited process than that of reaction limited process. The study showed that it is possible to reduce energy input if rice is dehusked before parboiling. The mathematical model shows good correlation between observed and predicted value of water uptake.