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Improvement of traditional parboiling process

机译：改善传统斗牛过程

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Laboratory scale studies were conducted to improve the traditional parboiling process. Different steaming treatments were given to the paddy with a rice cooker under open and covered conditions. The energy consumption in parboiling, qualities of parboiled rice and the material temperature during pre-steaming, soaking and steaming were measured. The moisture content of parboiled paddy and hardness of parboiled brown rice at different steaming intervals were also measured for inside and surface layers. Faster rise of material temperature during pre-steaming and steaming, and slower material temperature drop during soaking were observed under the covered method. The hardness of parboiled brown rice was higher for the bottom layer than the surface layer and the covered method provided higher value with even less amount of energy being consumed compared to the open method. There is no difference in overall quality indices between two methods. The experimental results reveal that the traditional parboiling process can be improved to reduce energy consumption by adopting the covered method.
机译：进行了实验室规模研究以改善传统的牛肝流程。在开放和覆盖条件下用水电炉给出不同的蒸汽处理。测量牛皮中的能量消耗，预蒸汽，浸泡和蒸汽过程中的储层水稻和材料温度。还测量了不同蒸汽间隔以不同蒸汽间隔的储层稻米和硬度的水分含量，用于内部和表面层。在预蒸汽和蒸汽期间，材料温度的速度更快地升高，并在覆盖的方法下观察到浸泡过程中的较慢的材料温度下降。底层的储层糙米的硬度高于表面层，并且覆盖方法提供更高的值，与开放方法相比，甚至消耗的量较少。两种方法之间的整体质量指标没有区别。实验结果表明，通过采用覆盖的方法，可以提高传统的滞叶过程以减少能量消耗。

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