1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

Modified Steaming Method for Parboiled Rice Production

Thatchapol Chungcharoen, Anupong Meekotekong, Warunee Limmun, and Naruebodee Srisang
King Mongkut’s Institute of Technology Ladkrabang, Prince of Chumphon Campus, Chumphon, Thailand
Abstract—A modified steaming method (steam using the revolved sieve; SRS) was applied to produce parboiled rice and the qualities of parboiled rice, namely, thermal properties (enthalpy; ΔH and degree of starch gelatinization: DG), head rice yield (HRY) and whiteness index (WI) were investigated under various steaming times and temperatures. The experimental results indicated that time and temperature during steaming step affected the parboiled rice qualities significantly. Prolonged time and increase of temperature during steaming provided the higher initial moisture content and grain temperature of rice sample after steaming, leading to longer time in drying process for decreasing the moisture content in the rice sample to 22% (d.b.). This provided the decrease of ΔH, leading to increase in the DG and resulting in the higher HRY and lower WI values.

Index Terms—modified steaming, revolved sieve, parboiled rice, quality

Cite: Thatchapol Chungcharoen, Anupong Meekotekong, Warunee Limmun, and Naruebodee Srisang, "Modified Steaming Method for Parboiled Rice Production," International Journal of Food Engineering, Vol. 6, No. 1, pp. 30-34, June 2020. doi: 10.18178/ijfe.6.1.30-34

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
Copyright © 2017-2020 International Journal of Food Engineering, All Rights Reserved
E-mail: ijfe@ejournal.net