Mark Angelo Danio

III-ABE 1

PROPERTIES OF AB MATERIALS: RICE PROCESSING AND CORN PROCESSING

RICE PROCESSING🌾🌾
Rice (Oryza sativa L.) is the staple food for nearly two-thirds of the World’s population .
It has been reported that as much as 75% of the daily calorie intake of the people in
some Asian countries is derived from rice . It is reported that the World's stocks of
stored rice grain have been falling relative to each year's use, because the consumption
has surpassing the production . The deficiency of food production not only increases the
price of food, but also increases the malnourished population in the World, which might
result in different social and economic unrest. Researchers have also predicted that
global warming will make rice crops less productive and it could threaten to erase the
hard-won productivity gains that have so far largely kept the rice harvests in step with
population growth. Rice processing is a combination of several operations to convert
paddy rice into well milled silky-white rice, which has superior cooking quality
attributes . The majority of consumers prefer well milled rice (WMR) with little or no
bran remaining on the endosperm. It has also been reported that consumer preferences
vary from region to region. For instance, the Japanese like well milled sticky rice , but
Americans prefer semi-milled long grain or even brown rice (BR), whereas people in the
Indian sub-continent prefer well milled parboiled rice. Rice is the most staple food in our
country, the Philippines. It's part of every meal and many would say that they can't eat
without a rice in their table. Nowadays, rice is easily being process. This is what this
study focuses, Rice processing.

The rice grain consists of rice husks, cotex, embryo and endosperm, the weight
percentage of which is 18-21% of the husk, about 6% of coryex, 66-70% of endosperm
and 2-3% of embryo respectively. And the chemical composition of each part is
different, rice husks contain about 40% fiber, which possess little nutritional value; the
cortex rice in fat and protein as well as rich in fiber; the embryo contains a lot of
protein, fat, and vitamins; the endosperm is with the least fiber content and
carbohydrates conpare to the three elements.

Knowledge of these properties is essential in handling, storage and processing of rice.

Physical properties differ with variety, moisture content and degree of milling.The
physical properties and characteristics of rice are as follows:

1. Length. The length of the paddy grain is variable, even within a variety, because of
variation in the length of the awn and the pedicel. It is for this reason that the type of
paddy is not determined by the length of the paddy grain but by the length of the brown
rice kernel. In threshing, it is important to watch at what point the paddy grain will
break off its panicle, because the pedicel should not be a part of the grain, of else it will
have a reduced milled rice recovery through the increase of "husk" production.
2. Husk-surface. The husk surface is rather rough and abrasive through its high silica
content. It is for this reason that rubber-rolls of the hullers wear so fast, that
precleaning machines have many parts which ferquently need to be replaced, augers
used for paddy transport become very sharp, elevator discharge spouts, especially
bends in spouts and elevator cups wear so quickly, and that parts of the husk aspirators
in direct contact with the husk have to be repaired or replaced very often.

3. Tight Interlocking fold of the husk. The husk sections consising of the lemma and the
palea, are tightly seamed together through a double fold. This requires a level of force
to open these folds in the process of dehusking which made the design of hullers rather
difficult in order to avoid unnecesary breakage of the grain.

4. The Awn. The awn sometimes is very long on certain varieties, so that special machine
is required in order to break off and remove the awns prior to the dehusking of the
paddy. However, awners are expensive, energy consuming, slightly increase the amount
of breakage and ultimately result in a less profitable, less efficient conversion of paddy
into milled rice.

5. The Pericarp. When damaged, it allows oxygen to penetrate into the bran layer which
leads to an increase of the free fatty acid (FFA) content of the oil in the bran. The
oxidation process makes the bran rancid and will ultimately result in serious quality
deterioration of the brown rice kennel. Its mainly the abrasive disc huller which
damages the pericarp.

6. The Longitudinal Starchy Cells. It is unfortunate that the outermost starch cells of the
endosperm are elongated in shape, and from the processing point of view it is even
more unfortunate that these long cells are positioned with the long side directed
towards the center of the grain.

7. Angle of Repose. Paddy forms a complete cone when it is vertically unloaded on a flat
surface. The angle of the side of this cone-shaped mass of grain, measured after the
flow of grain has completely stopped, is the angle of repose. This angle defers from each
type of grain and depends much on the smoothness of the surface of the grain.

8. Angle of Friction. The angle of friction refers to the angle measure from the horizontal
at which paddy grain will start moving downwards over a smooth wooden surface with
gravity discharging the paddy grain. This differs for each type of grain and characteristic
of the surface, since it depends much on the smoothness.

9. Grain Dimensions.The dimension of the paddy grain and milled rice kernel play an
important role in the determination of grain standards and throughout the processing
cycle.

The main goal of rice processing is to separate the endosperm from other parts with the
smallest deggree of fragmentation, thereby producing high quality of rice. The steps
involved in rice processing are as follows:

1. Cleaning
 When paddy comes into the mill, it contains foreign materials such as straw,
weed seeds, soil, and other inert materials. If these are not removed before
hulling, the efficiency of the huller and milling recovery will be reduced. The
capacity of the paddy pre-cleaner is normally 1.5 times the milling capacity.After
harvesting rice, it is transferred to the processing plant where foreign objects
and like stones and tree stumps are removed using Destoner
2. Hulling
Next husk is separated from clean paddy. After the husk is removed, the product
is called brown rice and is ready for the milling process. Paddy graders and paddy
cleaners are used to separate brown rice. The husk is removed by friction as the
paddy grains pass between two abrasive surfaces that move at different speeds.
After dehusking, the husk is removed by suction and transported to a storage
dump outside the mill. Husk accounts for 20% of the paddy weight and an
efficient husker should remove 90% of the husk in a single pass.
3. Milling
This stage removes the bran layer of rice turning brown rice into white rice.
White rice is produced by removing the bran layer and the germ from the paddy.
The bran layer is removed from the kernel through either abrasive or friction
polishers. The amount of bran removed is normally between 8 and 10% of the
total paddy weight. To reduce the number of broken grains during the whitening
process, rice is normally passed through two to four whitening machines
connected in series.
4. Polishing
The surface of rice is smoothened and it is given a shine by passing it through a
series of rollers. Mixing a fine mist of water with the dust retained on the
whitened rice improves the luster of rice (polishes) without significantly reducing
milling yield. A friction type of whitening machine, which delivers a fine mist of
water during the final whitening process, is used for “final” polishing before sale.
5. Grading
It is a process in which broken rice is separated out and separating head rice into
different lengthsAfter polishing, white rice is separated into head rice, large and
small broken rice, and “brewers” by an oscillating screen sifter. Head rice is
normally classified as kernels that are 75−80% or more of a whole kernel. To
attain a higher degree of precision for grading and separation a length or indent
grader is used.
6. Sorting
Discolored, yellow and immature rice is removed in this stage adding value to
rice. separates rice grains according to color differences in raw rice arising from
anomalies like bits of stone, bad rice, black rice, half-husked rice, etc. A high-
resolution CCD optical sensor drives a mechanical sorter to separate different
granular materials, automatically sorting heterochromatic particles out of the
batch of raw rice; removing such impurities in this process improves the quality
of the rice.
7. Packing
The finished product is then packed and is stored to be delivered to valued
customers.