This monograph deals with use of Infrared (IR) energy for parboiling of paddy, a process which has long been established as an excellent means of improving the milling quality of paddy. IR heating has appeared as one of the potential addition to the traditional parboiling method because of its several advantages: simplicity of the equipment, fast transient response and significant energy saving etc. It is attractive only for surface heating application; with increased bed depth, vibration provides a means of utilizing high intensities of infrared energy without any visible damage to the...