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Measurement of Parboiled and Non-parboiled Rice Grain Dimension during Hydro Thermal Treatment Using Image Processing

In the present study five parboiled and three non-parboiled rice grain samples have been processed through soaking, cooking and subsequent cooling stages of hydro thermal treatment to prepare it as food. The dimensional changes during such hydro thermal treatment have been measured with respect to time and compared for both parboiled and non-parboiled samples. It has been observed that in cooking stage rate of expansion is more than soaking stage for both parboiled and non-parboiled rice samples but gelatinization for non-parboiled samples are achieved more quickly than that of parboiled samples. In cooling stage the grains shrunk from the previous dimension. Two parameters like aspect ratio and shape factor have been calculated for two different types of rice grain samples. Those measured values have been plotted with respect to time and compared to determine the appearance of the grain which is a major quality aspect during consumption as food. All the measurements have been done using image analysis.