A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality

摘要: Abstract Background Paddy is one of the most important food crops in world. The major operations paddy processing are soaking, parboiling/steaming, drying and milling. an energy-intensive process with substantial wastewater generation. Scope approach knowledge mathematical modeling different stages helps to improve final rice quality reduce energy consumption. present article analyzes results recently published research work on models used parboiling operations. In addition, discusses effects modern methods kinetics, microstructural changes quality. Key findings conclusions Hot water soaking (40–80 °C), single steaming, double pressure cooking microwave heating parboil or gelatinize starch rice. Also, acids/alkaline solutions can starch. open sun (2–4 days), hot air (50–80 °C), superheated steam, vacuum, infrared (0·167-0·625 W cm−2), (2.45 GHz) employed dry parboiled up 12–14% moisture content (db). Modelling simulation tools have been study these complex processes during hydration, gelatinization drying. Fick's law diffusion, Peleg model, exponential equation describe sorption paddy. Arrhenius equation, Ozawa Model Kissinger useful understanding kinetics. Several empirical semi-empirical kinetics gelatinized drying, given by Page, Henderson Pabis Newton better than other models. be understood from constants as well change microstructure that takes place gelatinization. recent developments limitations also focussed manuscript. Because concerns generation hydration parboiling, new techniques need developed for reducing its treatment.