Impact of water quality on properties of parboiled rice
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Date
2016
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Publisher
University of Management and Technolog
Abstract
Different improved physical qualities have been observed at TDS, hardness, total chlorides contents and moisture contents of all water samples were carefully analyzed. The length, width and breadth of the processed rice from all these mills were determined the length of rice from Khokhar rice mills, Allahmadad rice mills and Ayesha rice mills was maximum boiled that of rice processed at Fatima rice mills was minimum. The width of rice processed at Allahmadad rice mills was maximum while the width of rice at Anwar rice mills was minimum among all samples. Breadth was also analyzed and it was found that the breadth of rice processed at Allahmadad rice mills was significantly better than rest of races samples. It was found that water quality having TDS 4500-6000, hardness 440 and chloride 580 was proved very good for processing of rice. The parboiling with gelatinizing of starch of rice gives an additional strength to rice grains which results in enhanced resistance of rice grains against pressure exerted during the paddy trashing procedure. The moisture contents also having cast impact on the high production of head rice. It was found that head rice having moisture contents of grains up to 14 to 16% proved increase yield of head rice. The main source of water in the rice mill is underground water. So, the quality of water varies from place to place in different regions of Pakistan. The underground water has different dissolved salts concentration, different pH, different ions such as chlorides, carbonate and bicarbonate. Presence of chlorides from 800 to 2000 in raw water was proved better impact on rice qualities
Description
Supervised by: Dr. Nouman Rasool
Keywords
Khokhar rice mills, Allahmadad rice mills, TDS, hardness, total chlorides contents, MS thesis