Optimization and modelling of steam parboiling for improving milled rice grain quality.

FARO-44 rice varieties ispoplaramong Nigerian rice farmersbut incidentally has very little postharvest processing information needed to optimally improve the quality of the milled product. This study was, therefore, carried out to determine the optimal conditions for steam parboiling process for increased head rice yield (HRY) andreduced breakage ratio (BR)and also to determine a simulation model for predicting these two quality attributes ofthe milledFARO-44 rice variety. The process variables studied weresoaking temperature (SkT), soaking time (Skt) and steaming time (STt). The SkT was varied between 70oC and 90oC, Sktbetween40 and 50minswhile STtwas varied between 8 to 12hrs.HRYand BR were selected as the quality attributs considered in the optimization as the response variables. The objective of the optimization was to determine the combination of factors that will maximize HRY and minimize BR. At the composite desirability of 0.683, the optimalvalues of SkT, STt and Sktwere 76.99°C, 40.16 minutess and 9.14hours respectively. Under this factor combination, the corresponding values of HRY and BR were88.58%, and 11.26%respectively. These research results are recommended foruse by rice processors to improve the quality attributes of milled rice quality. [ABSTRACT FROM AUTHOR]