Validation of Parboiling Rice Quality Simulation Mathematical Model

Effect of Parboiling on Fluoride Content of Rice

In several endemic fluorotic zones of rural India, home-made parboiled rice is the main staple. Studies were therefore conducted to investigate whether any relationship exists between the concentration of fluoride in the water used for parboiling paddy, and in the parboiled rice. Parboiled rice (PBR) was prepared in the laboratory using water from different origins (rivers, open wells, tube wel...

Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub‐Saharan Africa

In order to increase the quality of locally produced rice, the artisanal parboiling process in West and Central Africa was reconceptualized. A novel parboiling unit was constructed using stainless steel (Inox 304) and fitted directly on an improved stove made from fired bricks. The heat profile at different locations in the unit, the physicochemical properties, cooking properties of the parboil...

validation of a revised logical-mathematical intelligence scale and exploring its relationship with english language proficiency

نظریه هوش چندگانه قسمتهای متفاوت هوش بشری را مورد بررسی قرار می دهد که با شناخت آن شخص به درک بهتری از توانایی های خود میرسد و در نتیجه سعی در استفاده از آن جهت یادگیری بهتر میکند. همچنین با شناخت استعداد دانش آموزان، فرایند یادگیری بهتر میشود. هدف از انجام دادن این تحقیق بررسی رابطه بین هوش ریاضی و استعداد یادگیری زبان انگلیسی میباشد. برای انجام این تحقیق از پرسشنامه هوش ریاضی که توسط شیرر در ...

Prediction of runoff and sediment from agricultural watersheds by a mathematical model 2 mathematical simulation

Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice.

Rough rice (RR) is the conventional feedstock for parboiling. The use of brown rice (BR) instead of RR is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties of milled parboiled rice under different parboiling conditions from RR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, and Wel...