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Optimization parboiling of Tisa variety using response surface method

Document Type : Research Paper

Authors

1 assistant professor of rice research institute of Iran-Mazandaran branch

2 2- Expertise of Agricultural Engineering Research Department, Rice research institute of Iran, Mazandaran branch, (AREEO), Amol.

10.22092/fooder.2026.370536.1431

Abstract

Tisa is a high yield rice that its broken and chalky rice is more than local rice. Proper postharvest method like parboil can improve this properties. Parboil is a hydrothermal process consisting of three steps which include soaking, steaming and drying. It can improve milling properties of rice, increasing head rice yield, decreasing of chalkiness and improve of cooking property because of reduction stickiness of rice. Response surface methodology (RSM) is a mathematical method to determine the input parameter based on previous work include soaking temperature (in rang of 50 to 70 ˚C), soaking time (in rang of 4 to 8 h) and steaming time (in rang of 5 to 15 min) to have the best result. The best output are maximum HRY, whiteness and hardness and minimum chalky and blackhead. The optimization process for parboiling of Tisa were determined by design expert including soaking temperature of 61˚C, soaking time 5h and steaming time of 7 min.

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References
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Food Engineering Research
Volume 24, Issue 2 - Serial Number 79
Fall and Winter 2026
December 2025
Pages 185-196
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