RICE MILLING
MILLING TECHNOLOGY
STRUCTURE OF RICE
Rice (Oryza sativa ) is one of the major food
staples in the world.
The ripe rice is harvested as a covered grain
(rough rice or paddy), in which the caryopsis
is enclosed in a tough hull or husk composed
mostly from silica.
Hull is composed of two modified leaves: the
palea and larger lemma.
The pericarp is fused to the seed and
comprises seed coat, nucellus, endosperm,
and embryo.
The hull provides protection for the rice caryopsis
from insect infestation and fungal damage.
The hull consist of four structural layers:
(a) an outer epidermis of highly silicified cells;
(b) sclerenchyma or hypoderm fibers two- or three-
cell–layers thick;
(c) crushed, spongy parenchyma cells; and
(d) inner epidermis
Embryo or germ is very small and is located on the
central side at the base of the grain.
RICE STRUCTURE
OBJECTIVE OF RICE MILLING
The primary objective is to produce a
maximum number of unbroken grains that
have had their bran layers uniformly
removed, resulting in an appearance that is
of a desired color and luster.
The secondary technical objectives of rice
milling are as follows:
Minimize consumption of power
Minimize consumption of consumable
parts
Maximize productivity
DRYER
Intake paddy also generally contains more
moisture than is safe for storage and has to
be dried.
Freshly harvested paddy normally has a
moisture content of 18-25%.
A moisture content of 14% is considered safe
for short periods of storage.
For long storage, the grain should be dried to
13% moisture or less.
Sun drying or solar drying – mostly followed
TRADITIONAL RICE MILLING
MACHINERY – HAND POUNDING
AND CHAKKI
MODERN RICE MILL – FLOW CHART
CLEANING
PADDY CLEANER
DESTONER
MAGNETIC SEPARATOR
DEHUSKING
DEHUSKING (SHELLING)
The object of dehusking is to remove the
husk from the paddy with a minimum of
damage to the bran layer and without
breaking the brown rice grain.
Disc sheller
Rubber sheller
DISC SHELLER
RUBBER ROLL SHELLER
HUSK SEPARATOR
HUSK
PADDY SEPARATOR
COMPARTMENT – TYPE
SEPARATOR
TRAY SEPARATOR
POLISHER
CONE POLISHER
HORIZONTAL ABRASIVE
POLISHER:
WATER POLISHING
WHITENED AND POLISHED RICE
BRAN SEPARATOR (PNEUMATIC)
RICE BRAN
GRADERS
PLAN SIFTER
BROKEN RICE
COLOR SORTER
QUALITY
CONTROL
INSTRUMENTS
RICE ANALYZER
FMW ANALYZER
RICE TASTE ANALYZER
PARBOILING OF
RICE
ATAPA
This treatment originated in Bengal.
The paddy is soaked in water at room
temperature for 24 hours and then dried in
the sun (hence the name atapa or sun-dried).
The dried paddy is then milled by traditional
methods.
The relative breakage of rice is more in this
process.
CFTRI METHOD
FERNANDES PROCESS (SURIAM)
(CONTINUOUS)
The process was patented in 1952.
The soaking, steaming and drying operations
are carried out in three similarly constructed
horizontal rotating cylinders, having internal
helical conveyors for movement of paddy.
At the center of each cylinder, a perforated
pipe extends along the length.
This tube carries hot water for soaking in the
first cylinder, steam for cooking in the
second and hot air for drying in the third
cylinder.
BYPRODUCT OF RICE MILLING
BY-PRODUCTS OF RICE MILLING
Paddy when milled usually yields, apart from
marketable rice (head rice + medium and big
brokens), 21-24% husk, 3-7% bran and 0.2-2% small
brokens and germ, which are the three important by-
products of rice milling.
The economic utilization of the by-products, which
constitute nearly 30% by weight of paddy processed, is
essential for proper viability of the industry.
Husk
Bran
Broken rice
Rice Pollards
PROCESSED RICE PRODUCTS
Rice flour
Puffed rice
Rice flakes
Instant Rice
Fermented Rice Products – Idly, Dosa and
Dhokla
PUFFED RICE
Paddy is soaked in water to increase the
moisture content to about 20%.
The moist paddy is puffed by subjecting to
sudden heat treatment at 250-270ºC for 30-
40 sec.
The husk splits off and the rice is puffed.
RICE FLAKES
INSTANT RICE
The most common method is similar to the
home cooking process.
The rice is blanched in hot water, steamed,
and rinsed.
It is then placed in large oven for dehydration
until the moisture content reaches
approximately twelve percent or less.
RICE FORTIFICATION
Hot extrusion
Cold extrusion
Coating
Dusting
