BATAAN PENINSULA STATE UNIVERSITY – Main Campus

Balanga City, Bataan, Philippines

(Mechanical Engineering Department)

Rice and Corn Milling

MEIP 512
Industrial Processes

Prepared by:
San Pedro, Jessa O.
Almario, Jane Louise R.
Crizaldo, Mark Jonas O.
Gutierrez, Leigh Anne A.
Mina, Julie-Ann C.
Salamat, Lander V.

October 9, 2019
 RICE
• Rice is one of the most widely consumed staple foods in the world,
specifically in Asia.
• Approximately 95% of the world’s rice crop is consumed by humans for
calorie intake.
• The major rice regions in the Philippines are Central Luzon and Cagayan
Valley.
• The wet-season rice crop in the north lasts from June to November and the
dry-season crop from January to May-June. The harvest time usually
happens on the months of May and October.
 CORN
• Corn or maize is one of the most widely distributed of the world’s food
crops, alongside wheat and rice.
• The crop is used as livestock feed, as human food, as biofuel (ethanol),
and as raw material in industry such as corn starch and corn syrup.
• The upland regions of Mindanao are the major producers of corn in the
Philippines.
• Maize production peaks from July to September; the lean months are from
January to June.
 RICE MILLING
• Rice milling is a crucial step in post-production of rice where the husk and
the bran layers are removed and produce an edible, white rice kernel that is
sufficiently milled and free of impurities. It may be a one, two, or
multistage process.

• One step milling - husk and bran removal are done in one pass
• Two step milling - removing husk and removing bran are done
separately
• Multistage milling - rice undergoes a number of different processing
steps
 CORN MILLING
• There are two types of corn milling which are the wet-milling and the
dry-milling processes. Each methods produce different co-products.

• Wet-milling - is a process of breaking corn kernels into their

component parts: corn oil, protein, corn starch, and fiber.

• Dry milling – grinds the maize kernel into uniform size particles,
usually flour or meal for introduction to the ethanol production
process.
Different Types of Rice According to Length and Shape

Long Grain Rice - This rice has milled grains that are
at least three to four times as long as they are wide. Due
to its starch composition, it is separate, light and fluffy
when cooked.
Medium Grain Rice - When compared to long grain
rice, medium grain rice has a shorter, wider kernel.
Since the cooked grains are more moist and tender than
long grain rice, the rice has a greater tendency to stick
together.
Short Grain Rice - Featuring grains that are less than
twice as long as they are wide, this rice is short and best
for sushi. It has a sticky texture when cooked.
Different Types of Rice According to Texture
Sticky Rice - Also known as sweet rice, sticky rice is
grown mainly in Southeast and East Asia and is used in
many traditional Asian dishes, desserts, and sweets. When
cooked, sticky rice is especially sticky and is often ground
into rice flour.
Parboiled Rice - This “rough” rice has gone through a
steam-pressure process before milling that gelatinizes the
starch in the grain. This process produces a more separate
grain that is light and fluffy when cooked.
Converted rice is a type of parboiled rice that has been
further pre-cooked, which ultimately allows you to whip up
dishes of rice even faster.
Different Types of Rice According to Color
Polished Rice - Rice that has shed its bran layers can
also be referred to as "milled rice.”
Brown Rice - This healthful rice sheds its outer husk
and retains its bran and germ layers that give it a
characteristic tan color.
Forbidden Rice - also known as black rice and has a
mild nutty flavor. Slightly sticky when cooked.

Wild Rice - harvested from the genus Zizania of

grasses. High in protein, wild rice adds a colorful,
exotic flair to any rice dish.
Different Types of Rice According to Aroma
Basmati Rice - Basmati rice is a type of long-grain rice
that is popular among Indian cuisine and other ethnic
dishes. Cooked basmati rice imparts a subtle nutty or
popcorn-like flavor and aroma.

Jasmine Rice - Jasmine rice, sometimes known as Thai

fragrant rice, is a type of long grain rice with a long
kernel and slightly sticky texture when cooked. Use it
to infuse a subtle jasmine flavor and aroma into your
dishes.
Different Types of Rice (Raw Material)
Arborio Rice - a medium grain rice that is wider in size and
has a characteristic white dot at the center of the grain. It
is named after the town of Arborio in the Po Valley of Italy,
where it is grown. Due to the high starch content of
Arborio rice, it has a slightly chewy and sticky consistency
and develops a creamy texture when cooked.
Basmati Rice - When cooked, basmati rice grains are long,
dry, and separate. They impart a pleasant, nutty aroma and
flavor in any dish. It is common in Indian and Asian cuisine,
but it can be used in a variety of flavorful recipes. Serve it
plain or with fresh herbs, green onions, coconut, or
vegetables for a signature pilaf.
Different Types of Rice (Raw Material)
Brown Rice - grains have a chewy texture when cooked.
They impart a pleasant, slightly nutty flavor in any dish. The
nutritious bran layers are left on brown rice so it can retain
its natural goodness and tan color. Rich in vitamins and
minerals, brown rice is a 100% whole grain food. It is a
versatile rice that becomes light and fluffy when cooked,
ensuring it won't stick together.
Jasmine Rice - Cultivated in Thailand, jasmine rice will
bring an exotic flair and flavorful accent to any dish. It
develops a pleasant jasmine aroma while it is cooking. Use
it when making a variety of traditional Asian dishes,
including curries and stir frys. The moist, soft texture is
ideal for soaking up spices and flavors.
Different Types of Rice (Raw Material)
White Rice - Due to the starch composition of white
long grain rice, it has a slightly sticky consistency that's
useful in stuffing, casseroles, and stir-fry dishes. It is
arguably the most familiar and easily recognizable rice
in traditional American recipes, and it's also popular in
Asian and Mexican cuisine. Compared to other
varieties of rice, it has a mild flavor and light and fluffy
texture when cooked.
Different Types of Corn (Raw Material)
Dent Corn - also called field corn. It contains a mix of
hard and soft starches that become indented once the
corn is dried, thus the name “dent” corn.
Flint Corn - also known as Indian corn. It has a hard
outer shell and is distinguished by a wide range of
colors.
Popcorn - is a type of flint corn but has its own size,
shape, starch level and moisture content. It has a hard
exterior shell and a soft starchy center.
Sweet corn - is almost all soft starch and will never
pop. It contains more sugar than other types of corn.
Rice Milling Process
Steps in Wet Corn Milling Process
Wet Corn Milling
Dry Milling Process of Corn
RICE AND CORN MILLING APPLICATIONS

The basic objective of a rice milling system is to remove the husk and the bran layers, and produce an
edible, white rice kernel that is sufficiently milled and free of impurities.
Depending on the requirements of the customer, the rice should have a minimum number of broken kernels.

A rice milling system can be a simple one or two step process, or a multi stage
process.

One step milling - husk and bran removal are done in one pass.
• Hand milling
• Steel Single Pass mill

Two step milling process - often know as compact rice mill; it is the process of
removing husk and bran separately.
RICE AND CORN MILLING APPLICATIONS

Multistage milling - can be done in the village or local consumption

or commercially for marketing rice; rice undergoes a number of different
processing steps, such as:

• Pre-cleaning
• Dehusking or dehulling
• Paddy separation
• Whitening or polishing
• Grading and separation of white rice
• Mixing
• Mist polishing
• Weighing of rice
RICE AND CORN MILLING APPLICATIONS

Two types of corn milling

Corn Dry-Milling Process

Corn dry milling process is a less versatile, less capital intensive process that focuses primarily on the
production of grain ethanol. Dry milling is mainly focused on corn-based products for human and animal
consumption, or utilized during fuel ethanol production. The main objective of the dry-milling process is to
separate the endosperm, which is mainly composed of starch, from the germ and pericarp fibers as much as
possible.

This process is widely associated with the development of new bio-based associated by-products. The
milling process separates the grain into four distinct physical components:
• Germ,
• Flour,
• fine grits, and
• coarse grits
RICE AND CORN MILLING APPLICATIONS
Corn wet-milling

Corn wet-milling is a process where components of corn kernels are extracted to produce a highly
purified product. Most of the products from this process are valuable and mainly required by the
food industry. This process can be considered as having high capital cost. The only chemical
applied in this process is aqueous sulfur dioxide solution, which is used in the steeping process.
The corn is soaked in this solution to soften the kernel so that the oil in the germ will not
contaminate other products and is easy to separate.

Steps involved in Corn wet-milling:

• Pre-cleaning
• Steeping
• Germ recovery
• Fiber recovery
• Gluten recovery
• Starch processing
• Co-product manufacture
 Areas of distribution
Rice Household Stocks Inventory by Province, CAR: Corn Household Stocks Inventory by Province, CAR: As
As of December 1, 2016 & 2017 of December 1, 2016 & 2017

• In 2017 Philippines started exporting corn to Malaysia, Taiwan and South

Korea.
• Philippines also exports organic rice to UAE and US
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