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Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested with two indica rice varieties, fine (ADT39) and coarse (CO43) rice, at three different soaking temperatures (50, 60 and 70 °C) for 4 h and five residence times of steaming (1.0, 1.5, 2.0, 2.5 and 3.0 min). The effects of continuous steaming on milling characteristics of rice were studied and compared with the values obtained from the control experiment (open steaming process under laboratory conditions). The favourable conditions for continuous parboiling of the fine variety ADT39 were identified as soaking at 70 °C for 4 h and 3.0 min residence time of steaming. These conditions showed head rice outturn of 74.0%. The favourable processing conditions for the coarse variety CO43 were found to be 4 h of soaking at 60 °C and steaming of 3.0 min residence time, and at these conditions the head rice outturn was 73.9%. [ABSTRACT FROM AUTHOR]

Abstract: This study was carried out to investigate the effect of hydrothermal treatment and drying time at a constant drying temperature of 50°C on the dehulling behavior of pigeon pea seed. Response surface methodology (RSM) based on a two-factor, five-level, central composite design was employed to study the effect of the independent variables and optimize processing conditions. A second-order polynomial model described dehulling quality in terms of: (1) dehulled seeds, (2) undehulled seeds, (3) broken seeds, (4) powder loss and (5) dehulling efficiency. The process parameters showed significant effects on dehulled seeds and dehulling efficiency. The optimized processing conditions for maximum dehulled seeds, dehulling efficiency and minimum powder loss were a hydrothermal treatment time of 10.2min and a drying time of 2.9h. [Copyright &y& Elsevier]

The Present study was conducted to extract tomato seed oil using emerging technologies which include moderate electric field (MEF), low temperature microwave (MW), radio-frequency (RF), power ultrasound (US) and combined low temperature microwave-power ultrasound (MWUS) at different solid to liquid (S/L) ratio and power level. A green solvent (ethanol: ethyl acetate) was used to extract the oil from tomato seed and a mass transfer kinetic study was studied to find the extraction kinetics and effect of different treatments. MWUS assisted extracted oil was observed to have the highest extraction yield (23.07%) as well as the best quality of oil extracted. The extracted oil using MWUS treatment was mainly composed of PUFA (Linoleic acid), MUFA (Oleic acid) and Stearic acid. Low temperature microwave-ultrasound assisted extraction (MUAE) increased the linoleic, stearic and oleic acid content by 30.91, 5.16 and 7.29% respectively in tomato seed oil composition compared to the conventional Soxhlet extraction (SXE) method. The novel 'Low temperature microwave-ultrasound assisted extraction (MUAE)' technology presents a promising result combination of emerging technology for the extraction of oil. The impact of low temperature dipole moment of microwave followed by low intensity ultrasound cavitation leads to the breakdown of the tomato seed matrix. Further, this combination improved the extraction yield although the solvent used very lower solubility compared to conventional solvents. The quality of the extracted oil following MUAE technology was found to be much better than conventional extraction. Hence this combination presents a good scope for application in the food industry, with good commercial value and being environmentally friendly makes it more acceptable. [Display omitted] • RAE, MAE and MUAE is proposed first time for tomato seed oil extraction. • MUAE treatment recovered higher unsaturated fatty acid content. • MUAE treatment had highest oil yield and retained oil quality. • Oil extraction kinetics was well explained by Fick's law of diffusion. [ABSTRACT FROM AUTHOR]

• First report on effect of processing (roasting and germination), and characterization of White finger millet (KMR-340). • Nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR studies were studied for white finger millet (native, roasted and germinated). • Processing methods significantly increased some nutritional components, non-essential amino acids, functional properties and thermal properties. Reduction in essential amino acids was observed. • XRD patterns revealed reduction in percentage crystallinity in processed flours. • White finger millet could be beneficial to human health similar to regular finger millet. The white finger millet (WFM) KMR-340 flour: native (untreated), roasted (120 °C, 5 min) and germinated (30 ± 3 °C, 48 hrs) were characterised (nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR). Germination significantly increased the protein, fibre, calcium, magnesium and antioxidant activity (14.66%) whereas decreased total ash, carbohydrate and fat. However, roasting significantly increased the carbohydrate, ash, fat, fibre and protein content. Roasting and germination significantly increased the non-essential amino acid contents, whereas the essential amino acid contents were reduced upon pretreatments. Though, processing methods improved the functional properties of millet flours, the pasting properties of the roasted and germinated flours were significantly varied from native flour. Rheological measurements revealed that all flour samples showed shear thinning behaviour (n < 1). The XRD patterns revealed that the percentage crystallinity reduced in the processed flours. [ABSTRACT FROM AUTHOR]