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Popping characteristics of paddy using microwave energy and optimization of process parameters

Ajay Kumar Swarnakar ,
Ajay Kumar Swarnakar

Agricultural and Food Engineering Department, Indian Institute of Technology , Bengal , India

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M. Kalpana Devi ,
M. Kalpana Devi

Agricultural and Food Engineering Department, Indian Institute of Technology , Bengal , India

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Susanta Das
Susanta Das
Contact Susanta Das

Agricultural and Food Engineering Department, Indian Institute of Technology , Bengal , India

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Published: 18.04.2014.

Volume 3, Issue 1 (2014)

pp. 45-59;

https://doi.org/10.7455/ijfs/3.1.2014.a4

Abstract

Microwave popping characteristics of a particular variety of paddy were studied using a domestic microwave oven. The experiments were carried out at 4 levels of moisture content (around 13%, 14%, 15% and 16% wb), 3 levels of power (600 W, 850 W and 1000 W) and 5 levels of heating time (40 s, 60 s, 80 s, 100 s and 120 s). A general factorial experiment design was followed, and effect of different treatment combinations on popping percentage and expansion ratio of the paddy was evaluated. The maximum popping percentage of 63.47% was obtained at a moisture content of 14.15% and energy level of 80 kJ (1000 W and 80 s) while the maximum expansion ratio of 4.42 was obtained at 14.94% moisture content and energy level of 68 kJ (850 W and 80 s). Optimum values of microwave power, time of heating and moisture content of paddy were achieved at 1000 W, 80 s and 15%, respectively, corresponding to popping percentage and expansion ratio of 58.73 and 3.58.

Keywords

Popped rice,

Microwave,

Paddy,

Optimized popping condition,

Grain puffing

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