Parboiling unit
paddy parboiling unit is a specialized facility designed to process raw paddy into parboiled rice through hydrothermal treatment. This process enhances the nutritional value, milling efficiency, and shelf life of rice.
🔄 Parboiling Process
Overview
- Soaking: Raw paddy is soaked in hot water (approximately 80–85°C) to elevate its moisture content to about 30%. This step softens the grains and initiates the migration of nutrients from the bran to the endosperm.
- Steaming: The soaked paddy undergoes steaming, causing starch gelatinization. This process hardens the grains, reduces breakage during milling, and imparts a translucent appearance to the rice.
- Drying: Post-steaming, the paddy is dried to reduce its moisture content to a safe level (around 14%) suitable for storage and milling.
⚙️ Key Components of
Parboiling Unit
- Pre-cleaner: Removes impurities from raw paddy.
- Soaking Tanks: Vessels where paddy is soaked in hot water.
- Steam Boiler: Generates steam for the steaming process.
- Steaming Chambers: Enclosed spaces where soaked paddy is steamed.
- Dryers: Equipment to dry steamed paddy to the desired moisture content.
- Storage Bins: Containers for holding dried paddy before milling.
✅ Benefits of
Parboiling
- Nutritional Enhancement: Parboiling transfers vitamins and minerals from the bran to the endosperm, making the rice more nutritious.
- Improved Milling Yield: The process strengthens the rice grains, reducing breakage during milling.
- Extended Shelf Life: Parboiled rice has a longer shelf life due to its reduced susceptibility to insect infestation and spoilage.
- Enhanced Cooking Quality: Parboiled rice cooks faster and is less sticky compared to raw rice.