Parboiled rice is produced using a steam pressure process prior to milling. Rice is parboiled in the hull which softeners the kernel, allowing the surface starch, bran and other components to commingle.
The water is then drained and the rice is carefully steam dried. The dried parboiled rice is sent through machines which remove the hull and polish the kernels.
CLEANING
PADDY CLEANING:
In the first step the paddy is cleaned to remove impurities and the lighter grain.
STEAM GENERATION
STEAMING AND INITIAL DRYING:
Steaming and initial drying are carried out in a rotary autoclave fitted with a steam jacket and coils for heating heating the paddy.
SOAKING & STEAMING
SOAKING:
Soaking takes place in stationery tanks, applying first vacuum and then high hydrostatic pressure using water at a controlled temperature.
FINAL DRYING
FINAL DRYING:
Final drying performed in the continuous flow vertical dryer getting adequate moisture to the following milling process
In a vacuum the rice loses all the air contained in it. In the following warm water bath the nutrients start to become soluble and move out of the husk.
To move the nutrients out of the husk, but inside of the rice, the hot steam and air pressure is used (otherwise the nutrients would just get washed out into the water).
In the end of the process the parboiled rice contains 80% of the nutrients of brown rice. PAR BOILED RICE:
RICE MILLING AND POLISHING FOR WHITE & PARBOLIED RICE
The basic goal of industrial rice milling is transforming paddy rice into white rice, while giving it a good appearance and selecting the best quality grain for human consumption.
When rice is harvested it has a non-edible husk or hull surrounding the kernel. At the rice mill, all stalks and other foreign material are removed from the rough rice by a variety of specialized machinery.
The basic goal of industrial rice milling is transforming paddy rice into white rice, while giving it a good appearance and selecting the best quality grain for human consumption.
When rice is harvested it has a non-edible husk or hull surrounding the kernel. At the rice mill, all stalks and other foreign material are removed from the rough rice by a variety of specialized machinery.
Cleaning
Removes foreign objects, such as hey, stone, tree stump, from the paddy.
Hulling
Rubs excessive husks off cleaned paddy. On removed, brown rice is separated from the husks though ventilation process and mechanical equipment leaving pure brown rice available for milling.
Milling
The milling, or whitening, stage removes the bran layer from brown rice. The modern multi-break, vertical whiteners use both abrasion and friction to gently and efficiently convert brown rice to milled white kernels. The bran layer is by air ventilation, which sucks in the brand layer process usually takes 2 to 3 cycles, depending on the required milling degree.
Polishing
Smoothing and brightening a surface of rice grain by a roll or series of rolls.
Grading
Separates milled rice (mixture of different sizes: Whole grain, head rice, and broken rice) by a sieve grader include several sizing techniques.
Sorting
Removes rice defects, such as discolorations, yellows, immatures (green), chalky, peck, seeds, red rice, glass, and stones. Add value to white rice, parboiled rice to ensure that only the cleanest rice is passed.
Pack / Storage
The finished rice will be packed and stored in individual beds, according to its grade, and the rice is ready for delivery to customers.
