Topic: The Anatomy and Physical Characteristics of a Rice Grain

Why study the anatomy, composition and physical characteristics of the grain?

o Prerequisite in gaining a closer understanding of what happens to the grain in various stages of postharvest
operations
o It will explain why rice kernels breaks so easily on mechanical impact during physical operations of threshing
and milling and under thermal stress during drying
o It will give us a fairly precise judgement what particular products we intend to produce in terms of required
recovery, nutrition and palatability of the rice grain.
o It will equip us with ideas on how to properly process the grain
o As inputs in designing facilities for efficient grain handling system.

I. Anatomy of the Rice Grain

A rice grain is a living organism consists of different parts, external or internal, which perform different function for it
to survive. It is sensitive from its environment like heat, relative humidity, water and gas.

a. External Parts of the Grain

The external parts of the grain is consist mainly by the hull, trichomes, awn, rachilla, pedicel and the sterile lemma. The
hull is the tough protective shell and has two components: the lemma and palea. Lemma is the outer part (dorsal) and while
the palea is the inner segment or ventral part. These two are binded by an interlocking fold. Trichomes are the tiny hair-like
spikes surrounding the hull. The presence of these trichomes makes the husk abrasive and very hard, giving the grain a good
protection against insect, microorganism, moisture and gases. During drying these trichomes can be removed from the hull
and may cause irritation to the skin and other respiratory ailments. The awn is the tiny spike at the end of the hull. Different
varieties have different types either short or long. The awn is an additional protection specially for birds. However, during
the milling process, long awns may affect the efficiency and recovery of the rice mill. Sometimes special machines called
awners are needed to break it off prior to hulling operation. Sterile Lemma and rachilla are at the lower part of the grain
attached with the pedicel. Sterile lemma is the tiny leaf-shaped. Pedicel is the part of grain attached to the panicle. The
external parts of the grain are removed during hulling operation.

Figure 1. External Parts of the Grain

 b. Internal Parts of the Grain

The internal parts of the grain are the pericarp, bran, embryo and the endosperm. The pericarp is an additional
protective layer against molds and physical deterioration. It is a thin fibrous translucent layer considered as an integral part
of the brown rice kernel. The bran ( often called aleurone layer) main thing removed during the whitening. It has high
percentage of oil, protein, B-complex vitamins and minerals but low in starch. Because of its high oil content, the bran is
easily affected by oxidation. The endosperm (white rice) is left after the hull, the bran and the embryo are removed. It
consists mainly of starch with very low contents of protein and oil.

Embryo is the living organism in the grain which develops into a new plant. It is removed during milling operations.

Bran

Crosslayer

Mesocarp Pericarp

Epicarp

Starchy
Embryo

Figure 2. Internal Parts of the Grain

II. Physical Characteristics of the Rice Grain

Length. Various varieties of the grain have different length. The length of the rice grain is determined by the length
of brown rice.

Husk Surface. Husk surface is rather rough and abrasive because of its high silica content. It is the reason for wear
tear and repair of various parts of the rice mill.

Free Space between the husk and the kernel. When the grain is dried, there is a distinct space between the rice hull
and the kernel inside. This space provides minimal pressure against the grains during dehulling.

Interlocking fold of the husk. The lemma and palea are tightly seamed together through a double fold lock. A force
is required to open these folds during dehulling. Hullers are designed in such a way that unnecessary breakage of the grain
is avoided.

Awn. Some varieties have long awns which requires awners, which are expensive and energy consuming. Partial
or unremoved awns will affect the efficiency and milling recovery.
 Pericarp. When damaged, allows oxygen to penetrate the bran which leads to increase of the fatty acid content in
the bran. The oxidation makes the bran smell rancid and results to serious quality deterioration of the brown rice kernel.

Longitudinal starchy cell. The longitudinal starchy cells of the rice grain which radiate from the core to the wall of
the grain makes it prone to breakage and fissures. Grains with fissures will eventually break during series of operations of
dehulling, whitening and polishing and will lead to more broken rice and low milling recovery.

Angle of Repose. When the grains are vertically unloaded on flat surface, it forms a cone when the unloading is
complete. The angle formed between the side of the cone and the horizontal is called angle of repose. This angle differs
from types of grains, smoothness of the surface of the grain and the moisture content (the higher the MC the greater the
angle). Angle of repose is considered during designing of machines.

Figure 3. Angle of Repose

Angle of Friction. When grains are placed on a surface of any flat material where one end is tilted, there is a
certain angle wherein grains will start to move after overcoming the friction offered by the surface with the gravity
discharging the grains is called angle of friction. Angle of friction is considered during designing of machines.

Bulk density. Basically it is the weight per unit volume of any materials. The bulk density refers to the ration
between the weight and the volume of grains. Bulk density is considered in designing capacities of storage and bins
holding.

Grain dimensions. Types of paddy and milled rice are classified according to the length of the whole grain. While
sub-type of paddy and milled rice is classified according to the ratio of length and width of the whole grain.

The type of paddy-classified according to the length of the whole brown rice grain.

a. Extra long -paddy with 80% of the whole brown rice kernels having a length of 7.5 mm. or more.
b. Long -paddy with 80% of whole brown rice kernels having a lenght of 6.5 mm. or more but shorter than 7.5
mm.
c. Medium -paddy having 80% of the whole brown rice kernels with a length between 5.5 mm. to 6.5 mm.
d. Short -paddy with 80 % of the whole brown rice kernels shorter than 5.5 mm.

The sub-type of paddy · The sub-type of paddy grain refers to the ratio of length and width of the whole brown
rice kernel

a. Slender-paddy of which the brown rice grain has a length/width ratio of 3.0 or more.
b. Bold -paddy of which the brown rice grain has a length/width ratio of 2.0 or more but smaller than 3.0.
c. Round -paddy of which the brown rice grain has a length/width ratio smaller than 2.00.

The type of Milled Rice-milled rice is classified according to the length of the whole grain.

a. Extra long - milld rice of which 80 % of the whole milled rice kernels have a length of 7.0 mm. or more.
b. Long -milled rice of which 80 % of the whole milled rice kernels have a length of 6.0 mm. or more but shorter
than 7.0 mm.
 c. Medium -milled rice of which 80% of the whole milled rice kernels have a length of 5.0 mm. or more but
shorter than 6.0 mm.
d. Short -milled rice of which 80 % of the whole milled rice kernels are shorter than 5.0 mm.

The sub-type of milled rice -This refers to the length/width ratio of the whole milled rice grain. The 3 sub-types for
milled rice is defined in the same manner as that for paddy as slender, bold and round.

𝑳𝒆𝒏𝒈𝒕𝒉 𝒊𝒏 𝒎𝒎
𝑹𝒂𝒕𝒊𝒐 =
𝑾𝒊𝒅𝒕𝒉 𝒊𝒏 𝒎𝒎

Formula 1. Ratio of length and width

III. Interpretation of Brokens in Milled Rice

Brokens in milled Rice -The definition of brokers is generally based on the length of the rice particle and is
referred to in units 118th of the length of the whole unbroken milled rice grain. These are categorized as:

a. Head Rice -is a milled rice particle with a length of 618 or more of the length of the whole unbroken milled rice
kernel.
b. Large Broken -is a milled rice particle with length of 618 or more of the length of the whole length of the whole
unbroken milled rice kernel.
c. Small Broken -is a milled rice particle which will not pass through a perforated sieve with a round perforation of
1.4 mm. but the length of the grain is shorter than 3/8 of the whole unbroken mill rice kernel.
d. Brewer's Rice-is a milled rice particle which will pass through a sieve with a round perforation of 1.4 mm.

Figure 3. Interpretation of Brokens in milled rice

IV. References

Bureau of Postharvest Research and Extension. 2008. Postharvest Reference Guide. Science City of Muñoz, Nueva
Ecija, Philippines: BPRE.

Module 3: Technical Management of a Grain Processing Plant. Presentation Materials during the conduct of the
Training Course on the Operation and Management of KOICA-Assisted Rice Processing Complex. PHilMech,
Science City of Muñoz, Nueva Ecija. February 28 to March 27, 2012.

Shin Heung Steel Co., Ltd.. 2017. Training Manual of Experts Dispatch 4 RPCs in the Philippines.

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