This study was undertaken to generate useful information regarding the physical properties of parboiled rice. Under this study, three parboiled rice varieties, namely IR1010, Mahamaya and Swarna were selected, which are commonly used for the preparation of puffed rice in the Chhattisgarh state of India. Physical properties, namely length, width, thickness, geometric mean diameter, arithmetic mean diameter, surface area, sphericity, aspect ratio, thousand grain weight, angle of repose, bulk density, true density, porosity, and coefficient of friction on different surfaces, were investigated. A slight variation in the length, width, and thickness was observed due to the varietal differences. The aspect ratio was nearly similar for all three varieties. The mean value of thousand grain weights and angle of repose for IR1010, Mahamaya and Swarna varieties were found to be 23.40 g, 24.67 g, 22.73 g, and 27.68°, 24.15°, and 24.80°, respectively. The true and bulk densities of IR1010 were slightly lower as compared to Mahamaya and Swarna. A similar trend was also observed for porosity. In the Swarna variety, lower coefficient of friction was observed as compared to IR1010 and Mahamaya. The present study will be beneficial in fabricating machines for the parboiled rice processing industry, such as puffing, flaking, etc., which would be helpful in eliminating various losses during processing and the development of quality products.
