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 d...

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Veröffentlicht in:	Food Science & Nutrition 2015-11, Vol.3 (6), p.557-568
Hauptverfasser:	Ndindeng, Sali Atanga, Manful, John, Futakuchi, Koichi, Mapiemfu‐Lamare, Delphine, Akoa‐Etoa, Joséphine M., Tang, Erasmus N., Bigoga, Jude, Graham‐Acquaah, Seth, Moreira, Jean
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylose Burning Burning rate Consumption Cooking Cooking properties End users Energy efficiency Equipment and supplies equipment efficiency Grain Grain industry Heat Heat flow Heat transmission Heating Impurities International economic relations New technology Original Research Oryza Ovens & stoves Parboiling Physicochemical properties Properties (attributes) Quality Rice Stainless steel Stainless steels Steaming Steel construction Viscosity Water damage Water uptake
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