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    Rice Milling

    Uploaded by

    Rizza Mae Burac
    The document discusses rice drying and milling processes. It describes how rice is dried from harvest moisture content down to safe storage levels using fans and controlling air temperature and velocity. The milling process removes the hull, bran, and polishes the grain to produce white rice, using steps like hulling, husk aspiration, whitening, and grading. Optimal milling recovers 72% of the grain as white rice through these sequential steps to transform harvested rice into edible milled form.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Rice Milling

    Uploaded by

    Rizza Mae Burac
    106 views41 pages
    The document discusses rice drying and milling processes. It describes how rice is dried from harvest moisture content down to safe storage levels using fans and controlling air temperature and velocity. The milling process removes the hull, bran, and polishes the grain to produce white rice, using steps like hulling, husk aspiration, whitening, and grading. Optimal milling recovers 72% of the grain as white rice through these sequential steps to transform harvested rice into edible milled form.

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    Brief discussion of milling rice

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    The document discusses rice drying and milling processes. It describes how rice is dried from harvest moisture content down to safe storage levels using fans and controlling air temperature and velocity. The milling process removes the hull, bran, and polishes the grain to produce white rice, using steps like hulling, husk aspiration, whitening, and grading. Optimal milling recovers 72% of the grain as white rice through these sequential steps to transform harvested rice into edible milled form.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    106 views41 pages

    Rice Milling

    Uploaded by

    Rizza Mae Burac
    The document discusses rice drying and milling processes. It describes how rice is dried from harvest moisture content down to safe storage levels using fans and controlling air temperature and velocity. The milling process removes the hull, bran, and polishes the grain to produce white rice, using steps like hulling, husk aspiration, whitening, and grading. Optimal milling recovers 72% of the grain as white rice through these sequential steps to transform harvested rice into edible milled form.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 41

    RICE DRYING

    Introduction
    Moisture Content
    Harvest: 26% MC or 21% MC
    For Milling and Storage: 14% for grains, 12%for seeds

    Source: IRRI
    Air Requirement

    Source: Shedd’s Curve


    Air Requirement
    - 23” dia. Fan w/ 4” fan - air temperature of
    pulley (truck radiator fan) 40−45ºC
    - 2.5 hp EM/ 7HP- GE/ 5HP- - 10−15ºC above ambient
    DE
    - air velocity 0.15−0.25
    - 2100 rpm
    m/s
    - 3000cfm/40 cavan or 75
    cfm/cavan (minimum - typical fan power
    tolerable ratio) requirements are
    - 12%MC-14%MC gradient 1.5−2.5 kW /ton of
    - Drying temp= 43.3 deg C paddy

    Source: de Padua, 1976 Source: IRRI


    Batch type Dryers

    Source: IRRI
    Batch type Dryers

    Source: IRRI
    RICE MILLING
    ABE 51
    CROP PROCESSING 1
    ✓transformation of a product into a form
    suitable for either human or livestock
    consumption
    ✓process of transforming rough rice or palay
    into a form suitable for human consumption
    with maximum percentage of whole kernel
    ANATOMY OF RICE

    Mature Paddy (by weight):


    ▪ 22% of hull
    ▪ 6 % of bran
    ▪ 72% of endosperm

    Source: Resurreccion and Petingco (2011),


    Thus, an ideal milling equipment has a
    milling recovery of 72%

    ❖Milling Recovery = 72% (well-milled)


    ❖Milling recovery > 72% (under-milled)
    ❖Milling recovery < 72% (over-milled)

    Source: PAES 206:2000


    Palay

    Foreign
    Pre Cleaning
    CLEANING Materials /
    Impurities
    Clean Palay

    Hulling

    Brown Rice + Husk + Unhulled Palay

    Husk Aspiration Husk/Hull


    HULLING
    Brown Rice + Unhulled Palay

    Unhulled
    Palay Paddy Separation
    Brown Rice

    Whitening Bran
    WHITENING
    Milled/White Rice

    Grading Brokens

    GRADING Whole/Head Rice

    Figure 2. Flow chart of rice milling operation


    ABE 51
    CROP PROCESSING 1

    Hulling
    Under-runner disc

    ▪makes use of two horizontal abrasive stones


    ▪ upper surface is stationary while the lower
    surface rotates
    ▪differential speed of the two surfaces
    contacting the grains shears the grains
    ▪Clearance adjustment of the stone disc is set to ½
    the average length of paddy grain.
    Rubber roll
    ▪two rubber rollers of the same diameter
    are operated at different speeds (25%
    faster)
    ▪One roller has a fixed position and the
    other is adjustable to meet the desired
    clearance
    ▪Efficiency is 85-90%
    Husk Aspiration
    ❖is the separation of husk (and light
    materials) from the brown rice by blowing
    air and directing the husk into a cyclone for
    final discharge
    Paddy Separation
    ❖separation of unhulled palay from brown
    rice after hulling and husk aspiration
    ❖makes use of the difference in angle of
    repose of palay and brown rice
    ❖unhulled palay is returned to the huller for
    hulling and husk aspiration.
    Compartment Separator
    ▪ difference in texture of
    grains and nature and
    design of the sliding
    surface
    Tray Separator

    ▪The tray separator


    uses the differences
    in specific gravity and
    grain length
    Separation Principle

    Paddy rice has a lower specific gravity, higher buoyancy, and is


    physically bigger, longer and wider than brown rice
    Whitening
    Abrasive

    –In this process the grain is whitened


    by the abrasive action of the rice
    kernel passing between a moving
    abrasive surface and stationary
    screen.
    Vertical abrasion whitener
    ▪makes use of a stone coated frustrum of a
    cone and screen to scrape by abrasion the
    bran layer.

    Figure 4. Vertical abrasion whitener (Cono type).


    Horizontal abrasion whitener
    ▪makes use of a stone coated horizontal
    cylinder and screen to scrape by abrasion the
    bran layer

    Figure 5. Horizontal abrasion whitener (Satake type).


    Friction pearler
    ▪Grain is rotated by a
    steel knife roller against
    the screen and friction
    between grains and
    grains with screen
    scrape the bran layer.

    Figure 6. Friction pearler whitener.


    TYPES OF RICE
    MILLING SYSTEM
    Rice milling can be undertaken as:

    • one step- where the husk and the bran are


    removed in one pass (50%)
    • two-step process - where the husk and the bran
    are removed separately (>60%)
    • multistage process- where rice passes through a
    number of different operations and machines from
    paddy to white rice
    Conventional-cono system

    • Under-runner disc for dehulling


    • 1-3 whitening cones for whitening
    • Compartment-type paddy separator
    • Capacity: 0.5-8 tons/hour
    • Milling recovery: 62-65%
    Modern system

    • Rubber-roll for dehulling


    • Abrasive and friction for whitening
    • w/ thickness graders and length grader
    • Capacity: 1-10 tons/hour
    • Milling recovery: 68%
    Milling degree
    is the extent by which the bran layer of the
    brown rice is removed as a result of
    whitening (PAES 206:2000).
    The longer the time the brown rice undergo
    whitening process, the higher the milling
    degree, and the whiter the milled rice
    produced.
    Milling degree is of the following types (NFA
    Standards):

    A. Undermilled - all or part of the outer bran


    layers but not the inner bran layers have
    been removed
    B. Regular milled - the lengthwise streaks of
    the bran layers may still be present on
    more than 10% but not exceeding 30% of
    the kernels
    C. Well milled - the lengthwise streaks of
    the bran layers may still be present on
    not more than 10% of the kernels
    Other Additional Processes

    1.Rice Mixing
    ◦A good rice mill will produce 50-60% head
    rice (whole kernels) 5- 10% large broken and
    10-15% small broken kernels.
    ◦If rice mixing is to be done properly a
    volumetric mixer is necessary.
    2.Mist Polishing
    ◦Mixing a fine mist of water with the dust
    retained on the whitened rice improves
    the luster of the rice
    ◦A friction type-whitening machine is used
    for “final” polishing before sale.
    3.Rice Weighing
    ◦Rice is normally sold as 50kg sacks
    which must be accurately weighed and
    labeled.
    ◦While most rice mills use a manual,
    mechanical weighing system, very
    accurate and fast electronic systems are
    also available.
    References:
    1. Teaching Manual on Rice Milling, Agricultural
    Engineering Unit, IRRI
    2. Rice Postproduction Technology: A Technical
    Reference Guide. Philippines Rice Postproduction
    Consortium (PRPC) and Japan Grain Inspection
    Association (KOKKEN), 2003.

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