TY - GEN
T1 - Mejora del rendimiento de parbolizado de arroz evaluando la temperatura y tiempo de hidratación
AU - Sanchez, Elmer Yampier Zamora
AU - Ninaquispe-Zare, Viviano Paulino
AU - Miano, Alberto Claudio
N1 - Publisher Copyright:
© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2021
Y1 - 2021
N2 - The present work aimed to determine the effect of temperature and time during soaking of paddy rice, to obtain greater parboiled polished grain yield. For this, the central composite rotational design (CCRD) with 11 experiments was applied, considering hydration temperatures between 70 °C and 95 °C, and hydration times between 90 and 120 min. After hydration, steam cooking was carried out at a pressure of 0.151 MPa and a temperature of 110 °C for a time of 10 min and drying at a temperature of 40 °C ± 1 °C. As a result, it was obtained that both time and temperature affected the parboiled polished grain yield quadratically, since a minimum yield point was obtained. From this, the variations of both variables caused an increase in the whole polished grain yield. It was concluded that for obtaining yields between 90% - 100%, it would be necessary to use hydration time between 110 min and 115 min at temperatures between 92 and 94 °C.
AB - The present work aimed to determine the effect of temperature and time during soaking of paddy rice, to obtain greater parboiled polished grain yield. For this, the central composite rotational design (CCRD) with 11 experiments was applied, considering hydration temperatures between 70 °C and 95 °C, and hydration times between 90 and 120 min. After hydration, steam cooking was carried out at a pressure of 0.151 MPa and a temperature of 110 °C for a time of 10 min and drying at a temperature of 40 °C ± 1 °C. As a result, it was obtained that both time and temperature affected the parboiled polished grain yield quadratically, since a minimum yield point was obtained. From this, the variations of both variables caused an increase in the whole polished grain yield. It was concluded that for obtaining yields between 90% - 100%, it would be necessary to use hydration time between 110 min and 115 min at temperatures between 92 and 94 °C.
KW - Hydration
KW - Paddy rice
KW - Parboiled rice
KW - Whole polished grain yield
UR - https://www.scopus.com/pages/publications/85122004225
U2 - 10.18687/LACCEI2021.1.1.33
DO - 10.18687/LACCEI2021.1.1.33
M3 - Contribución a la conferencia
AN - SCOPUS:85122004225
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Zapata Rivera, Luis Felipe
A2 - Aranzazu-Suescun, Catalina
T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
Y2 - 19 July 2021 through 23 July 2021
ER -