Development of an energy efficient laboratory model parboiling unit

被引：0

作者：

Naik, R ^{[1
]}

Murthy, GRK ^{[1
]}

Sarma, ISRP ^{[1
]}

Viraktamath, BC ^{[1
]}

机构：

[1] Directorate Rice Res, Hyderabad 500030, Andhra Pradesh, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2005年 / 42卷 / 05期

关键词：

paddy; soaking; steaming; electronic control; parboiling; energy;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An electronically controlled laboratory-parboiling unit (capacity 8-10 kg) was developed to integrate soaking and steaming. The paddy was soaked and the required time-temperature combination was set by an electronic programmer. After preset time of soaking, hot water was drained into steaming unit for a pre-programmed time. The heat energy in the hot water drained from soaking chamber was utilized for steam production thereby saving energy. The net energy saving was 11.6%. Cost of operation was brought down by 21.7%. The parboiling unit gave satisfactory performance when tested for various paddy varieties and hybrids.

引用

页码：450 / 452

页数：3

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