Accelerated aging of paddy through optimized ultrasonication parameters: a response surface methodology approach

This study optimized the accelerated aging process of paddy by bath ultrasound treatment and investigated the effects of ultrasonication on the milling and cooking characteristics of rice milled from paddy. The ultrasound temperature and time were considered process variables while milling and cooking characteristics were considered response variables. The results of the study indicated that the ultrasound temperature and time had a significant (p < 0.05) effect on all the response variables. The ultrasonication of paddy led to an increased milling efficiency and cooking quality of rice, however, it negatively affected the head rice yield and cooking loss. The rice milled from ultrasound-treated paddy took comparatively less time for cooking and showed more water absorption with high-volume expansion. The bath ultrasound process at 200 W power with variables, 35.46degree celsius temperature, and 88 min, 26 s time was found optimum as obtained by numerical optimization technique and these ultrasound process parameters were found to produce the most desirable changes in the milling and cooking quality of rice. The optimized ultrasonication process could be used for the accelerated aging of paddy and produce rice with quality equivalent to the conventionally aged paddy stored for six months.