Validation of Parboiling Rice Quality Simulation Mathematical Model

摘要

Parboiling (hydrothermal treatment) of paddy/rough rice is an ancient traditional process of South Asian countries and it’s reducing the level of grain breakage and increase in head yield of rice during milling. However, parboiling of rice associated minor drawbacks such as reduce rice kernel whiteness and increase in kernel hardness. Level of grain breakage, kernel whiteness and hardness can be altered by parboiling treatments such as water temperature and duration of soaking. The mathematical model developed by Gunathilake can be used to predict the rice quality values such as kernel whiteness, harness and broken grains however, model should be validated (verified) before applied. Hence, this research study was carried out to validate the mathematical model for checking its suitability and accuracy to predict above mentioned rice quality values in local rice variety. BG 358 short grain rice was used for validation/verification the model. In this model single paddy grain parboiling (hydration) was considered. Results were shown that mathematical model is fit for predict rice quality values of kernel whiteness, hardness, broken grain percentage and head rice yield percentage, by the function of water temperature and duration of soaking are the major treatments of paddy parboiling. Goodness of fit (E) value of actual values and predicted values of kernel whiteness, hardness broken grain percentage and head rice yield were showed 5.91, 6.73, 8.32 and 7.92 respectively. The average Goodness of fit (E) value was 7.22. Hence, it was revealed, that the mathematical model was capable to predict rice quality values by water temperature and soaking duration similar to actual values of rice qualities. Hence, it can be concluded that mathematical model was good fit to simulate above rice qualities by the paddy parboiling treatments of water temperature and soaking duration for BG 358 paddy.