Rice processing is the core function of a rice mill, transforming raw paddy into marketable rice. This involves multiple stages to ensure high-quality output that meets customer expectations.

a. Cleaning

  • Purpose: Remove impurities such as dust, straw, stones, and other foreign materials from raw paddy to ensure clean, high-quality rice.
  • Implementation:
    • Use modern cleaning machines like vibratory pre-cleaners, destoners, and magnetic separators to efficiently remove impurities.
    • Install multi-stage cleaning systems to handle different types of contaminants (e.g., large debris, fine dust, and metal particles).

b. Husking/Dehusking

  • Purpose: Remove the outer husk from paddy to produce brown rice, a critical step in milling.
  • Implementation:
    • Use pneumatic or rubber-roll huskers for gentle and efficient husk removal, minimizing grain breakage.
    • Adjust husking machines to accommodate different paddy varieties (e.g., long-grain vs. short-grain).
    • Integrate aspiration systems to separate husks from brown rice effectively.

c. Whitening and Polishing

  • Purpose: Remove the bran layer from brown rice to produce white rice and polish it for a shiny, marketable appearance.
  • Implementation:
    • Use friction or abrasive whitening machines to remove bran layers, followed by polishing machines to enhance appearance.
    • Offer customizable polishing levels (e.g., light polish for nutritional retention, heavy polish for premium white rice).

d. Grading and Sorting

  • Purpose: Sort rice by size, quality, and type to meet specific market requirements and ensure uniformity.
  • Implementation:
    • Use grading machines like rotary sifters or vibratory graders to separate rice into categories (e.g., head rice, broken rice, small grains).
    • Employ color sorters to remove discolored or defective grains for premium products.
    • Integrate automated systems for high-speed, accurate sorting

e. Parboiling and Drying

  • Purpose: Parboil paddy to enhance nutritional value and shelf life, and dry it to optimal moisture levels for milling and storage.
  • Implementation:
    • Set up parboiling units with soaking tanks, steamers, and dryers to partially cook paddy before milling.
    • Use modern dryers (e.g., LSU dryers or fluidized bed dryers) to reduce moisture content to 12-14% for safe milling and storage.
    • Automate temperature and moisture control to ensure uniform parboiling and drying.