3.6 TCP - Lab Manual

LABORATORY MANUAL FOR FOOD TECHNOLOGISTS
Vedpal Yadav, Lecturer in Food Technology, Government Polytechnic, Mandi Adampur, Hisar, Haryana, India- 125052
Cereals, Pulses & Oilseeds
Name_________________________
RollNo.________________________
L A B O R ATO RY M A N UA L F O R F O O D T E C H N O L O G I S T S
Cereals, Pulses & Oilseeds
Vedpal Yadav, Lecturer in Food Technology, Government Polytechnic, Mandi

Adampur, Hisar, Haryana, India- 125052
Phone +91-94165-89819 • Fax +91-1669-242256

Table of Contents
Introduction 4
Syllabus 5
Index of Practicals 6
Experiment
Experiment Description Sample
No.
1. Primary Method for Conducting Moisture Content Analysis in Paddy Rice Paddy
Secondary Method for Conducting Moisture Content Analysis in Paddy
2. Paddy
Rice
3. Measuring Grain Dimensions Paddy
4. Measuring 1000-grain Weight Paddy
5. Measuring the Amount of Dockage Paddy
6. Measuring the Amount of Cracked Grains Paddy
7. Measuring the Percentage of Immature Grains Paddy
8. Measuring the Percentage of Discolored Grains Paddy
9. To test the capacity of a rice mill by taking measurements Paddy
Milled
10. Comparing parboiled and raw rice
Rice
Milled
11. Measuring the Percentage of Head Rice in Milled Rice
Rice
Milled
12. Measuring the Percentage of Brewer’s Rice in Milled Rice
Rice
Milled
13. Measuring the Percentage of Damaged Grains in Milled Rice
Rice
Milled
14. Measuring the Chalkiness of Milled Grains
Rice
Measuring the Percentage of Red and Red-Streaked Grains in Milled Milled
15.
Rice Rice
Measuring the Whiteness, Translucency and Milling Degree of Milled Milled
16.
Rice Rice
Quality Parameters: Refractions in Food Grains to Assess the
17. Grain
Marketable Quality
18. Physiochemical Properties of Grain: Density Gain
Physiochemical Properties of Grain: Hydration Capacity and Hydration
19. Gain
Index
20. Physiochemical Properties of Grain: Swelling Capacity Gain
21. Physiochemical Properties of Grain: Cooking Time Gain
22. Physiochemical Properties of Grain: Water Binding Capacity Flour
23. Quality of Flour: Bleach Value Flour
24. Quality of Flour: Crude Gluten Flour
Quality of Flour: Colour and Grade of Flour Using Pekar Comparison
25. Flour
Test
26. Quality of Flour: Diastatic Activity Flour
27. Quality of Flour: Amylase Assay Flour
L A B O R A T O R Y M A N U A L F O R F O O D T E C H N O L O G I S T S
Experiment
Experiment Description Sample
No.
28. Quality of Flour: Fat Acidity Flour
29. Quality of Flour: Free Fatty Acids Flour
30. Quality of Flour: Peroxide Value Flour
31. Quality of Flour: Particle Size Flour
32. Quality of Flour: Sedimentation Value Flour
33. Quality of Flour: Spreading Factor of Maida Maida
34. Quality of Flour: Ash Flour
35. Quality of Flour: Pelshenke Value Flour
36. Parboiling of Rice Paddy
37. Milling of Rice Rice
38. Pretreatment of Pulses Pulses
39. Milling of Pulses Pulses
40. Edible Oil Extraction Oilseed
41. Edible Oil Refining Oilseed
42. Pasta Products: Preparation of Noodles Flour
43. Pasta Products: Preparation of Macaroni Flour
44. Pasta Products: Preparation of Vermicelli (Sevian) Flour
45. Extrusion Cooking Technology- Preparation of RTE Products Flour
46. Visit to Edible Oil Expelling/ Refining Industry Oilseed
47. Visit to Roller Flour mill Flour
48. Visit to Rice Mill/ Rice Sheller Rice
49. Visit to Dhal Mill Pulses
50. Visit to Malting Unit Barley
51. Visit to Brewing Unit Barley
Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898193

Introduction
In India Food Processing sector is still largely an unorganized sector except for some
multinational companies. In teaching, there is acute shortage of quality study
material of Indian origin in this field. To cater to the needs of the students of Food
Science & Technology, Food Technology, Food Processing, Food Quality Control
and many other such courses, this manual is presented. This manual is written in a
very easy to understand lingua and with light diction for the benefit of all students
beginning from the certificate course in Food Technology to Ph.D. Scholars.
This is the first manual in this series titled “Laboratory Manual for Food
Technologists- Cereals, Pulses & Oilseeds”. This is Version 1.0 of this manual and
first effort from my side to write a manual. Your words of appreciation are highly
anticipated and expected. Kindly bring any anomaly to my notice so that it can be
rectified in the next version.
This manual is written with blank space in the observation and calculation part of the
experiments. This part is to be filled by the students with pencil while performing
the experiment.
As matter is consulted from many sources of electronic and print media, I thank all
the sources to help me to make this manual a reality. I would like to thank Poonam-
my wife for the time, patience and encouragement she provided to me from time to
time. Thank you Maanu- my little kid, for not disturbing me at work desk. My
colleague Dr. Kulveer Singh Ahlawat was supportive in this endeavor and helped me
in every possible way. I have saved best for the last to thank, Thank you almighty!
Vedpal Yadav
Lecturer in Food Technology
Government Polytechnic
Mandi Adampur, Hisar, Haryana
INDIA- 125052
E-mail- vedpalp@yahoo.com

Syllabus- Practical- Technology of Cereals & Pulses Diploma

in Food Technology State Board of Technical Education
(SBTE), Haryana
List of Practicals
1. Determination of physical characteristics of
1.1. Rice
1.2. Wheat
1.3. Pulses
1.4. Maize
1.5. Barley
1.6. Sorghum
1.7. Oil seeds
2. Milling of wheat to study its effect on various physico- chemical properties
3. Estimation of flour quality
3.1. Gluten
3.2. Ash
3.3. Water Absorption Power (WAP)
3.4. Sedimentation Test
3.5. Maltose Value
3.6. Pelshenke Value
4. Parboiling and milling of rice
5. Pre-treatment and milling of pulses
6. Demonstration of oil extraction and refining of oil, and visit to relevant industry
7. Preparation of Pasta products
7.1. Noodles
7.2. Macaroni
7.3. Vermicelli (Sevian)
8. Preparation of ready-to-eat (RTE) food products by extrusion cooking technology
9. Visits to
9.1. Flour mill

9.2. Rice Mill/Rice Sheller
9.3. Dhal Mill
9.4. Oil expelling Unit
9.5. Refining Units
9.6. Milling
9.7. Brewing Units

Index of Practicals
Exp.
Experiment Sample Page Date Signature
No.
Primary Method for
1. Conducting Moisture Content Paddy
Analysis in Paddy Rice
Secondary Method for

2. Conducting Moisture Content Paddy
Analysis in Paddy Rice
3. Measuring Grain Dimensions Paddy
4. Measuring 1000-grain Weight Paddy
Measuring the Amount of

5. Paddy
Dockage
Measuring the Amount of

6. Paddy
Cracked Grains
Measuring the Percentage of

7. Paddy
Immature Grains

8. Paddy
Discolored Grains
To test the capacity of a rice

9. Paddy
mill by taking measurements
Comparing parboiled and raw

10. Milled Rice
rice

11. Milled Rice
Head Rice in Milled Rice

Exp.
No.

12. Milled Rice
Brewer’s Rice in Milled Rice

13. Damaged Grains in Milled Milled Rice
Rice
Measuring the Chalkiness of

14. Milled Rice
Milled Grains

15. Red and Red-Streaked Milled Rice
Grains in Milled Rice
Measuring the Whiteness,

16. Translucency and Milling Milled Rice
Degree of Milled Rice
Quality Parameters:
Refractions in Food Grains to
17. Grain
Assess the Marketable
Quality
Physiochemical Properties of
18. Gain
Grain: Density
19. Grain: Hydration Capacity Gain
and Hydration Index
20. Gain
Grain: Swelling Capacity
21. Gain
Grain: Cooking Time
22. Grain: Water Binding Flour
Capacity
Quality of Flour: Bleach

23. Flour
Value
Quality of Flour: Crude

24. Flour
Gluten
Quality of Flour: Colour and

25. Grade of Flour Using Pekar Flour
Comparison Test

Exp.
No.
Quality of Flour: Diastatic

26. Flour
Activity
Quality of Flour: Amylase

27. Flour
Assay
28. Quality of Flour: Fat Acidity Flour
Quality of Flour: Free Fatty

29. Flour
Acids
Quality of Flour: Peroxide

30. Flour
Value
31. Quality of Flour: Particle Size Flour
Quality of Flour:
32. Flour
Sedimentation Value
Quality of Flour: Spreading

33. Maida
Factor of Maida
34. Quality of Flour: Ash Flour
Quality of Flour: Pelshenke

35. Flour
Value
36. Parboiling of Rice Paddy
37. Milling of Rice Rice
38. Pretreatment of Pulses Pulses
39. Milling of Pulses Pulses

Exp.
No.
40. Edible Oil Extraction Oilseed
41. Edible Oil Refining Oilseed
Pasta Products: Preparation

42. Flour
of Noodles

43. Flour
of Macaroni

44. Flour
of Vermicelli (Sevian)
Extrusion Cooking
45. Technology- Preparation of Flour
RTE Products
Visit to Edible Oil Expelling/

46. Oilseed
Refining Industry
47. Visit to Roller Flour mill Flour
48. Visit to Rice Mill/ Rice Sheller Rice
49. Visit to Dhal Mill Pulses
50. Visit to Malting Unit Barley
51. Visit to Brewing Unit Barley

What is quality?
Definition Quality is not always easy to define. It depends on consumer
preferences and the intended end use of the product. Most consumers
prefer the best quality they can afford. As with any commodity,
consumers view the quality of rice in the same way.
Subjective and Consider the thought process one might go through when purchasing
objective fruit. The characteristics of fruit are either subjective or objective. The
measures of following definitions describe the characteristics of each:
quality
Subjective - Subjective characteristics are determined by individual
preference. Examples include your personal opinion concerning taste,
appearance, or smell.
Objective - Objective characteristics are independent of personal

opinion. Characteristics such as where the fruit was grown or who grew
the fruit are examples of objective characteristics. Objective
characteristics also include:
• Physical (texture, color)

• Chemical (nutritional value).
Picture-1 Rice Longitudinal Cross Section

What do consumers look for when determining the quality of rice?

Objective Distinguish between the subjective and objective characteristics of rice
quality.

Consumer Traditionally, plant breeders have focused on producing rice varieties that
demand achieve higher yields with greater pest resistance. This approach ensured
for quality that countries were able to produce sufficient rice quantities to meet basic
food demands.
As more countries are reaching self-sufficiency in rice production and are
capable of meeting basic food requirements, the trend is to incorporate
preferred quality characteristics that satisfy the consumer's increasing
demand for better rice.
Subjective So, what are consumers looking for? In the earlier lesson, we learned that quality has subjective and
objective characteristics. Now, let's determine how this applies to rice.
and
objective Subjective characteristics Objective Characteristics
measures
of rice  Smells nice  Cost per kilo
quality  Looks pretty  Long grain
 Low price  Specific Variety
Other The above characteristics do not just depend on the variety. Quality can
factors also be affected by:
affecting
rice quality  The crop production environment
 Harvesting
 Processing
 Handling systems.
Therefore, maintaining good quality is the concern of all disciplines

including plant breeding, agronomy, entomology, chemistry and
engineering.

What determines grain quality?

Objective List the genetic and acquired characteristics that determine grain quality
and differentiate between the terms rice and grain, paddy rice, brown rice,
and milled rice.

Definition Grain quality is determined by measurable physical and chemical characteristics that are either genetic
or acquired. The following table outlines variables associated with each.
Genetic Acquired
 chemical characteristics  moisture content

such as gelatinization  color and chalkiness
temperature, gel  purity
consistency, and aroma  damage
 grain shape and size  cracked grains
 bulk density  immature grains
 thermal conductivity
 milling-related
 equilibrium moisture characteristics (head rice
content recoveries, whiteness and
milling degree) are also
included as relevant
measures of quality
because they are of
concern to consumers
Inference The point is, you only have control over the genetic characteristics of quality
when you are selecting a variety to plant. However, the acquired
characteristics of quality are completely within your control and based on
your farming practices. The remaining parts in this course will address
these practices and provide you with the tests and guidelines that will
ensure you are on the right track.
Related
Terms Term Definition
Milled rice The milling process removes the hulls, bran layers, and
germ. Milled rice may also be referred to as polished
rice.
Brown rice De-hulled rice kernels are known as brown rice. Brown
rice may be consumed as is or milled into regular
milled white rice for consumption.
Paddy or "rough" Paddy or Rough rice is the name given to freshly

rice harvested rice. The rice is first dried from
approximately 20% moisture content to about 14%,
and then cleaned of foreign material (dockage).


Check your understanding

For each question, submit your answer(s) by ticking the appropriate check
boxes

Questio Good value for money is a subjective characteristic.
n1 1. True
2. False
Questio Contains red grains is a subjective characteristic.

n2
1. True
2. False
Questio Which of the following are acquired characteristics of rice? Click all that apply
n3 1. Grain moisture content
2. Grain shape and size
3. Color and chalkiness of the grain
4. Grain purity
Questio To export rice as a revenue source and compete in the international market,
n4 grain quality must conform to internationally acceptable standards.
1. True
2. False
Correct options are highlighted.

Seed to Seed Quality

How do the operations of a farm affect grain quality?
Objective Relate grain quality to the decisions made by a farmer throughout the seed-
to-seed cycle.

Seed-to- The seed-to-seed cycle can be divided into 12 stages, each with its own set of considerations. Refer to the
following table to learn more about these stages in they order they occur:
seed
cycle Stage Considerations
Variety • Grain type

• Maturity
• Crop evenness
• Age of crop
Land preparation • Method

• Number of passes
Water management • Depth

• Evenness
• Bunds
Nutrient management • Nitrogen

• Phosphate
• Potassium
• Micronutrients
Planting • Broadcast or transplant?

• Seeding rate - hills/ sq. meter
• Drill seeding in rows?
Weed management • Number

• Major type
• Control
Pest and disease • Entomology

management • Pathology
• Storage Pests
Harvesting and • Method

threshing • Monitor maturity
Cleaning • Method
Drying • Method
• Time
• Days after harvest
Storage • Moisture content

• Type
Transportation • Method


Which characteristics should be considered when selecting a rice
variety?
Objective Identify four characteristics to consider when choosing a rice variety to
plant.

Finding the Grain quality begins with matching an appropriate rice variety to
perfect match environmental conditions, management practices, and the end use of
the rice. Given that different rice varieties have different physical and
chemical characteristics, it is important to consider each variety's good
and bad characteristics before making a decision.
Four There are four characteristics to consider when choosing a rice variety for planting. Refer to the
table below to learn more about each of these characteristics:
characteristic
s Characteristic Description
Grain Dimension Short and medium type grains which are more
round, thick, and hard than long grains produce
higher head rice yields.
Maturity Earlier maturing varieties tend to produce less head

rice than late maturing varieties.
Uniform Filling Varieties that fill uniformly have higher grain density
and less chalkiness.
Flowering Varieties that flower unevenly also ripen unevenly.

The moisture content of the grain in these non-
synchronous varieties can vary by as much as 10%
and take five days longer to mature at the bottom of
the panicle than at the top.



What are the five requirements of good crop management to improve
grain quality?
Objective Describe the five requirements of good crop management and relate their
criteria to improving grain quality.

Four The seed-to-seed cycle has officially begun. Your seeds are in the ground
requirements and are beginning to grow. The actions taken from now through
harvesting are collectively referred to as crop management. Crop
management influences the timing and uniform maturity of the crop, which
affects the yield and quality of the grain produced.
The five requirements of good crop management are:
1. Water management
2. Nutrient management
3. Plant population management
4. Weed management
5. Pest and disease management
Refer to the following table for additional information concerning each of these requirements:
Requirement Characteristics
Water To manage water, fields must be level and bunds

management or levees maintained. Uniform water depth (2-5
cm) across the field will contribute to:
 a more uniform crop
 higher grain yields
 consistent moisture content in the grain
Good water management helps reduce weed

competition, increases yields, and improves grain
quality by reducing dockage (impurities) levels.
If water is scarce, intermittent irrigation can be

practiced only during the vegetative phase, up to
panicle initiation. Thereafter, maintaining a uniform
water level is critical for good grain filling.
Early and thorough weed control is essential to

obtain greater yields of higher quality grain.
Controlling weeds through either cultural,
mechanical, or through the use of herbicide is
equally effective.
Nutrient The right application levels of suitable fertilizers for

management the variety and growing conditions is essential.
Prudent application of nitrogen is essential to get
an evenly maturing crop with full grain size and
high protein levels.

NOTE: Excessive or uneven application of

nitrogen can stimulate late tiller production which
results in heads on the main culm ripening a
number of days faster than the tillers. This results
in more immature and green heads as well as
higher moisture content that increases the chance
of fissuring and spoilage. Conversely insufficient
nitrogen can lead to reduced grain size and protein
content.
Plant population Establishing the correct plant population during

management planting is essential to maximize:
 Water efficiency
 Nutrient efficiency
Ideally, planting will result in 400 to 500 panicles

per square meter. This means establishing at least
70 to 100 seedlings per square meter when
transplanting. Planting single seedlings will
maintain varietal purity. Broadcasting or row
seeding 80kg to 120kg of seed per hectare will be
sufficient for direct seeding.
If necessary, the seeds should be treated with

appropriate fungicides to control seed-borne
diseases.
The following table describes what can happen if your plant

population is not ideal:
If then
the plant The yield and quality of the variety

population is can be reduced due to increased
too low, tillering which increases variation
in panicle maturity and cause
increased weed populations.
the plant the yield and quality of the variety

population is can be reduced due to 1)
too high, competition for water and
nutrients, resulting in reduced
grain size, 2)
mutual shading resulting in
reduced photosynthesis, and
3)lodging (falling over of the
plant).
Appropriate plant density is essential to
maximizing a variety's yield potential.
Weed Early and thorough weed control is essential to

management obtain greater yields of higher quality grain.
Controlling weeds through either cultural,

mechanical, or through the use of herbicide is

equally effective.
Pest and disease Entomology aspect

management Rice bugs (Hemiptera: Alydidae: Leptocorisa
oratorius (Fabricius), Leptocorisa chinensis
(Dallas) and Leptocorisa acuta (Thunberg)).
Both sexes of adults and nymphs can reduce grain
quality and seed viability through feeding.
How rice bugs damage grain

· Flowering or preflowering spikelets – feed on the
ovary, resulting in partially filled or empty grain
· Milk stage rice – feed on liquid endosperm,
resulting in reduced weight of grain and
misshapen, discolored grain
· Dough stage – feed on solid endosperm,
resulting in “pecky grain” – i.e. stained and lacking
glossiness
Pathology aspect
The diseases connected with grain quality are:
Sheath rot, Brown spot, and Leaf scald in the order
of decreasing importance.

Picture 2- From Paddy to Rice


How is harvest timing and threshing important to grain quality?
Objective Distinguish between appropriate and inappropriate harvest times and
threshing.

Timing is Timeliness of the harvest is a very important factor in determining grain
everything quality and yield. The optimal stage to harvest grain is with 20-25% grain
moisture content or when 80-85% of the grains are straw colored and
the grains in the lower part of the panicle are in the hard dough stage.
This occurs about 30 days after flowering.
Potential The following table describes the consequences of harvesting too early, too late, or allowing
variations in moisture content during harvesting.
consequence
s If then
harvesting is too There will be many immature grains that will reduce
early, head rice yield and quality. Further, these immature
rice kernels are very slender and chalky and will
result in excessive amounts of bran and broken
grains.
harvesting is too Many grains are lost due to shattering or drying-out

late, and are cracked during threshing. Cracked grains
break during milling.
moisture content Grain fissuring (cracking) can occur, along with

is allowed to spoilage through yellowing and the development of
vary, odors.

Threshing Threshing should occur immediately after cutting. The longer cut
panicles remain in a stack, the higher their chance of turning yellow and
discoloring.
Using a Threshing machine settings also affect the yield and quality of the harvest. The following table
describes appropriate settings for most threshing machines.
threshing
machine Settings Value
Drum speed Drum tip speeds for a peg tooth thresher should be
12-16m/sec, or approximately 600rpm. Higher
speeds result in higher levels of grain damage while
lower speeds increase the amount of grain retained
in the panicle.
Fan speed 800-850 rpm
Sieve oscillation 800-850 rpm

speed
Clearance ~25mm
between peg
teeth and
concave




What is the importance of clean paddy rice?
Objective Identify the importance of clean paddy rice and describe two cleaning
methods: winnowing and mechanical.

Timing is Threshed grain contains all kinds of dockage (impurities), which
everything should be removed as soon as possible after harvesting and certainly
before storage. Clean grain:
 has a higher value than grain that is contaminated with
straws, chaff, weed seeds, soil, rubbish, and other non-grain
materials
 improves the storability of grain
 reduces price penalties at the time of selling
 Improves milling output and quality.

Cleaning Winnowing is a simple traditional cleaning method that uses wind or a
grain by fan to remove light foreign matter from the grain. Mechanical
winnowing winnowers that use a fan and several superimposed reciprocating
sieves or screens are now used in many countries. These can be
manually powered or motorized and have capacities from 100kg to 3
tons per hour.
Picture 3- Winnowing
Cleaning Where combine harvesters are used, there is a trend towards using
grain large capacity centralized seed cleaners. These are normally
mechanicall equipped with a series of vibrating sieves and are capable of 10-30
y tons per hour.
Picture 4- Mechanical Cleaning of Grain


What is ideal moisture content for dried paddy rice and how is it
reached?
Objective Identify the correct moisture content for paddy rice after drying and describe
two drying methods: sun and mechanical.

When is Paddy should be dried to 13-14% moisture as soon as possible after
enough? threshing. Quality is maintained by drying and tempering* the grain a number
of times, or in stages during the drying process.
Wet spots in the grain due to uneven drying or weed seeds can lead to off
odors and discoloration of the grain.
*This means drying the grain on a drying pad for a number of hours or in a
grain dryer, then tempering the grain by allowing it to cool for a number of
hours in a bin or bag. This process should be repeated at least twice until the
moisture is consistently at 14%.
Sun drying When sun-drying, two tasks are important: 1) spreading and turning and 2) monitoring temperature. Refer
to the following table for more information concerning each task:
Task Description
Spreading and Spread grain into thin layers (50-100mm) on the pad or
turning floor and turn and stir 7-8 times per day. This
distributes moisture more evenly and increases the
rate of drying.
Monitoring Temperatures on drying pads can exceed 50°C during

temperature the day and this can cause fissuring. To reduce
fissuring, the paddy may need to be covered during the
very hot times of the day and dried over a couple of
days.
Mechanica Grain is also dried in mechanical batch dryers. The most common smaller dryers have a capacity of 1-3
tons per day with drying times of 6-12 hours. The following table describes appropriate settings for
l drying common bulk driers:
Setting Value
Temperature For drying of paddy in tropical

areas, an air temperature of 40-
45°C is normally used with a
heater capable of raising the air
temperature 10-15°C.
Air velocity 0.15 - 0.25m/s
Power requirements 1.5 - 2.5kW/ton of paddy

NOTE: The efficiency of these
dryers is also improved by stirring
the grain or by unloading and
reloading the dryer.


How to store paddy?
Objective Recognize the importance of proper paddy rice storage and describe two
storage methods: traditional and hermetic.

Do's and If paddy rice is going to be stored safely for extended periods of time while
don'ts of maintaining its quality, it must be:
storage  13-14% moisture content
 protected from insects and rodents
 Protected from absorbing moisture from rainfall or the surrounding

air.
Traditional Grain is traditionally stored in 40-50kg sacks which are made from jute or
storage woven plastic. These bags are stacked under a roof or in a shed and must
methods be periodically fumigated to control insects.
Some farmers use granaries which are made of timber, mud or cement.
Other farmers use large woven baskets, which can suffer from insect and
rodent damage.
Picture 5- Traditional Storage Methods
Hermetic Sealed, or hermetic, storage is an option that offers much potential in the
storage tropics. If grain is dried to 13-14% and stored in sealed containers, it
methods reduces the risk of insect and rodent damage. The grain should also be
protected from absorbing moisture from the atmosphere or damaged by
rain.
If the grain is stored for seed purpose, the moisture content should be
reduced to 12% before storage.Sealed storage devices come in all shapes
and sizes. They range from a sealed 200-liter drum to the more complex
and costly sealed plastic commercial storage devices. Most large
commercial steel and concrete silos being used in western countries can be
temporarily sealed for fumigation. For long-term hermetic storage, special
plastic enclosures should be used.


Review Check your understanding
For each question, submit your answer(s) by ticking the appropriate check
boxes or writing the correct response.
Question 1 There are 11 stages in the seed-to-seed cycle. Four of these stages are
listed below. Place these stages in the correct order by typing the
appropriate number (1-4) in the box which preceeds each stage. For
example, if Nutrient Management were listed below and it came before
any of the others, you would type a "1" after the Nutrient Management
box.
1. Cleaning the paddy rice 2

2. Storing the paddy rice 4
3. Drying the paddy rice 3
4. Choosing an appropriate variety for planting 1
Question 2 Which of the following are characteristics to consider when choosing a

rice variety for planting? Click all that apply.
1. Flowering
2. Uniform filling
3. Maturity
4. Grain dimension
Question 3 Crop management includes which of the following from the seed-to-seed
cycle. Click all that apply.
1. Nutrient management
2. Storage and drying
3. Water management
4. Planting
Question 4 Type the appropriate term in the space provided.

____________is a simple traditional cleaning method which uses wind or a
fan to remove light foreign matter from the grain. Winnowing
Question 5 Type the appropriate term in the space provided.
Sealed or ______________storage is an option that offers much potential
in the tropics. hermetic

Determining the Physical

Characteristics of Paddy Rice
What are the six physical characteristics of paddy rice that
determine quality?
Objective Name six physical characteristics used to measure the quality of paddy
rice and explain their importance.
What do the The following are six physical characteristics used to determine the quality of paddy rice. To learn
more about these characteristics, refer to the following table:
characteristic
s mean?
Percent cracked Overexposure of mature paddy to fluctuating

temperature and moisture conditions leads to the
development of cracks in individual kernels.
Percent discolored Water, insects and heat exposure can cause

paddy to deteriorate through biochemical
changes in the grain which may result in the
development of off-odors and changes in
physical appearance.
Percent dockage Dockage includes chaff, stones, weed seeds,

soil, rice straw, stalks and other foreign matter.
These impurities generally come from the field or
from the drying floor.
Percent immature Immature rice kernels are very slender and

chalky and result in the production of excessive
bran, broken grains and brewer's rice.


How do you measure the moisture content of paddy rice?
Objective Recognize the optimal moisture content for milling paddy rice and
describe and apply two procedures for determining moisture content.

Why is correct To obtain high yields, it is essential to mill paddy rice at the proper moisture content. Paddy is at its
highest milling potential when its moisture content is at 14%. The table below describes what can
moisture happen if the moisture content is not correct:
content
important? If then
Paddy moisture grain is too soft to withstand hulling pressure without

is too high, undue breakage and may be pulverized.
Paddy moisture grain becomes brittle and is susceptible to greater

too low, breakage.

Four Two methods for measuring moisture content There are two methods for
characteristic measuring the moisture content of paddy rice:
s
The primary or direct method, often referred to as the oven drying
method
Picture 6- Hot Air Oven
This method weighs a sample of the paddy and then removes all the
moisture by heating the sample in an oven. After the moisture has been
removed, the sample is re-weighed.
The secondary method, which uses electronic moisture testers.
Picture 7- Electronic Moisture Tester
The two basic types of grain moisture meters are based on measuring
resistance and conductance of the grain. For proper measurement,
always refer to the manual of your moisture meter.

EXPERIMENT- 1
Primary Method for Conducting Moisture Content Analysis in Paddy Rice
Objective:
To find out the moisture content from a given paddy sample by primary method.
Theory:
Upon heating water evaporates and loss of weight is equal to the moisture content of
material.
Materials:
1. Enough paddy grain to supply three 20 gram samples.

2. Oven (almost any oven will do, provided the temperature can be set reliably at
130°C for an extended period of time).
3. Scale (for measuring 20-gram paddy grain samples).
4. Tray (to place the paddy grain samples on before drying in the oven).
5. Simple plastic containers or small paper bags to hold grain.
6. Pen/pencil, paper and calculator to compute the average of three samples and
record the moisture content.
Procedure:
1. Set the oven temperature to 130°C.

2. From your paddy grain supply, use your scale to measure three 20-gram paddy
grain samples.
3. Place the three samples inside the oven and leave for 16-24 hours.
4. Measure the final weight of each sample after the 16 to 24 hours.
5. Compute the moisture content for each sample using the equation.
6. You now have three separate moisture content results. Compute the average of
these results by adding them together and dividing by 3.
Calculation:
Where,
W = Weight of empty moisture dish

W1 = Weight of empty moisture dish + Sample
W2 = Weight of empty moisture dish + Dried
Sample
Observations:

Weight of
Empty
Empty
Sample Empty Moisture Moisture
Moisture
No. Moisture Dish + %
Dish +
Dish Dried
Sample
W Sample
W1
W2
1.
2.
3.
Average Moisture Content
Conclusions:
1. Did each of your samples contain approximately the same amount of moisture
content?
2. What was the average moisture of all three samples?
3. Based on what you know about correct moisture content for milling (14%), is the
paddy rice you sampled ready for milling? Why or why not?

E X P E R I M E N T - 2
Secondary Method for Conducting Moisture Content Analysis in Paddy Rice
Objective:
To find out the moisture content from a given paddy sample by secondary method.
Materials:
1. Moisture meter and instructions for use

2. Paddy rice – enough to provide three samples for the moisture meter (approximately
one handful)
3. Simple plastic containers or small paper bags to hold grain
4. Pen/pencil, paper and calculator to compute the average of three samples and
record the moisture content
Procedure:
1. Read the operator’s instructions.

2. Turn the moisture meter on.
3. Ensure the machine is set for paddy rice.
4. Fill the tray or bowl of the moisture tester with a sample of the paddy rice to be
tested
5. Turn or press the knob until the moisture reading is displayed.
6. Test at least three samples and calculate the average of the three readings.
Observations & Calculations:
Sample
Moisture %
No.
1.
2.
3.
Average
Moisture
Content
Conclusions:
1. Did each of your samples contain approximately the same amount of moisture
content?
2. What was the average moisture content of all three samples?
3. Is the paddy rice you sampled ready for milling? Why or why not?


How do you measure grain dimension and 1000-grain weight to test
the varietal purity of paddy rice?
Objective Determine the importance of varietal purity and perform two procedures for
its measurement: 1) grain dimension and 2) 1000-grain weight.

Why is Paddy rice is at its highest milling potential when it consists of only one
varietal variety. If paddy rice contains a mixture of varieties, the different sizes and
purity in shapes of the grains make it difficult to adjust the rice mill's hullers and
paddy rice polishers to produce whole grains. This can result in:
important?  low initial de-hulling efficiencies
 a higher percentage of paddy rice needing to be re-circulated
 non-uniform whitening
 an overall lower grade of milled rice
Picture 8- A Paddy Rice Sample That Contains Mixed Varieties
Picture 9- A Paddy Rice Sample That Contains A Single Variety.
Two There are two methods for testing the varietal purity of paddy:
methods 1. Measuring grain dimensions to compare the length-width ratio of
for grains to the published ratio for the variety.
measuring
varietal 2. Measuring the 1000-grain weight of paddy and comparing the
purity results to the published 1000-grain weight for the variety.

Measuring Grain Dimensions
Objective:
To measure the grain dimension of the given grain sample.
Materials:
1. Random sample of paddy – approximately one handful

2. Vernier caliper or photographic enlarger
3. Pen/pencil, paper and calculator to compute and record grain dimensions
Procedure:
1. Count twenty grains from your sample of paddy

2. Use a Vernier caliper or photographic enlarger to measure the dimensions of each
of the twenty grains.
3. Record the dimensions in the table below.
4. To obtain the paddy shape (the length-width ratio), use the following equation:
Calculation:
=______________________
Observation:
Grain Length (mm) Width (mm)

Sample A B C D E F G A B C D E F G
1. 7.5 6.67 1.99
2. 6.5 6.09 1.96
3. 6.2 6.17 1.97
4. 6.9 6.28 2.03
5. 7 6.64 2.07
6. 6.6 6.17 2.02
7. 6.8 6.45 1.73
8. 6.4 6.22 2.01
9. 7.5 6.27 1.79
10. 6.5 6.80 1.61
11. 6.2 6.97 1.77
12. 6.9 6.47 1.51
13. 7 6.23 1.51
14. 6.6 6.50 1.60
15. 6.8 6.13 1.76
16. 6.4 6.19 1.69
17. 7.5 5.78 1.94

18. 6.5 6.11 1.74

19. 6.2 8.39 2.03
20. 6.9 6.17 1.77
Total 134.9 128.7 36.5
Average (Total/20) 6.75 6.44 1.83
L/W= 6.44/1.83
= 3.53
CODEX Standard- 198- 1995
OPTION 1: kernel length/width ratio
1.1 Long grain rice:
1.1.1 Husked rice or parboiled husked rice with a length/width ratio of 3.1 or more.
(3.53)
1.1.2 Milled rice or parboiled milled rice with a length/width ratio of 3.0 or more.
1.2 Medium grain rice:
1.2.1 Husked rice or parboiled husked rice with a length/width ratio of 2.1-3.0.
1.2.2 Milled rice or parboiled milled rice with a length/width ratio of 2.0-2.9.
1.3 Short grain rice:
1.3.1 Husked rice or parboiled rice with a length/width ratio of 2.0 or less.
1.3.2 Milled rice or parboiled milled rice with a length/width ratio of 1.9 or less.
OPTION 2: the kernel length

1.1 Long grain rice has a kernel length of 6.6 mm or more. (6.75mm)
1.2 Medium grain rice has a kernel length of 6.2 mm or more but less than 6.6 mm.
1.3 Short grain rice has a kernel length of less than 6.2 mm.

Conclusions:
1. What was the average length-width ratio of your paddy sample?

(3.53±0.43).
2. How do your findings compare to the published length-width ratio for the
variety you are testing?
3. Based on your findings, is the paddy you sampled ready for milling?
Remember:
If the length-width ratio is different than the published figure for the variety
Then the sample is impure (containing either a different variety or a mixture of
varieties)

Measuring 1000-grain Weight

Objective:
To find out the 1000- grain weight of the given grain sample.
Materials:
1. Enough paddy with a moisture content of no more than 14% to provide a 1000-grain
sample
2. scale for measuring 1000-grain samples
3. Pen/pencil and paper and to record 1000-grain weight
4. Published 1000-grain weight for the variety you are testing
Procedure:
1. From your paddy grain supply, count 1,000 whole grains

2. Weigh the 1,000 grains. This is the 1,000-grain weight
3. Compare your 1000-grain weight measurement with the published 1000-grain
weight for that particular variety
Sample No. 1,000- Grain Weight
1. 24.2
2. 24.9
3. 25.0
Average 1,000- Grain =74.1/3=

Weight 24.7 ± 0.44
Sr. No. Variety 1000 Grain weight(g)

1. IR 64 23.1
2. CO 47 20.6
3. PY 4(Jawahar) 24.8
4. ADT 37 23.4
5. ADT 49 14.0
Calculate Standard Deviation of the above test

Conclusions:
1. Did your 1000-grain weight match the published 1000-grain weight for the
variety you are testing?
2. Based on your tests, is the paddy you sampled ready for milling?
Remember:
If then or
there may be a
the 1000-grain weight is
mixture of varieties in
higher
the sample
there may be a large proportion
there may be a
the 1000-grain weight is of immature grain, which will
mixture of varieties in
lower show in the test for immature
the sample
grain percentage


How do you measure the purity of paddy rice?
Objective Define dockage (impurities) and relate this term to the procedure for
measuring the purity of paddy rice.

Timing is Paddy rice purity is determined by the amount of dockage (impurities)
everything present in a sample. To maximize the amount and quality of milling outputs,
paddy rice should have as little dockage as possible.
Picture 10- Paddy Sample for Purity

Measuring the Amount of Dockage

Objective:
To find out the amount of dockage in the given grain sample.
Materials:

1. Enough paddy grain to supply a 100 gram sample
2. Scale (for measuring a 100-grain paddy sample)
3. Simple plastic containers or small paper bags to hold grain and dockage
4. Pen/pencil, paper and calculator to compute and record measurements
Procedure:

1. From your paddy grain supply, randomly select a 100-gram sample
2. Weigh the sample [A]
3. Remove all foreign matter, stones and weed seeds
4. Weigh the foreign matter removed [B]
5. Compute the total dockage percentage as follows:
Calculation:
Sample No. 1. 2. 3. Average
Weight of the Note: Often,

103 104 102
sample [A] measurements
Weed Seeds of the different
1 1.5 1 types of
[B]
dockage are
% Weed Seeds required.
= ([B]/ [A]) x 100 Dockage
commonly
Stones [C] 2 2.5 1.5 consists of
insects, weed
% Stones seeds and
= ([C]/ [A]) x 100 inert material.
Other Foreign Each of these
1.5 1.5 1 calculations is
Matter [D]
performed
% Other using steps 1-
Foreign Matter 5 as for total
= ([D]/ [A]) x 100 dockage but
Total Dockage using the
[E] weight of that
= [B]+ [C]+ [D]
% Dockage
= ([E]/ [A]) x 100
particular type of dockage only in steps 3 and 4 in place of [B]. For example, the weed seeds
percentage is calculated using the formula:
Wt of weed
% WeedDockag e  x 100
Total wt of sample
Wt of dockage[ B]
% Dockage  x 100
Total wt of sample[ A]
Calculation:
Note: All weights in grams unless otherwise specified.
Conclusions:
1. How much dockage did your sample contain?
2. Is the paddy you sampled ready for milling? Why or why not?


What causes cracked grains and how does this affect the quality of
paddy rice?
Objective Calculate the impact of cracked grains on paddy rice quality and perform a
procedure for determining the percentage of cracked grains in a paddy rice
sample.

Are Cracked grains are the single largest contributor to rice breakage during
cracked milling which reduces head rice yields! So yes, having cracked grains in
grains your paddy rice is very undesirable.
bad?
What As you have learned, the optimal stage to harvest grain is at about 20-24%
causes grain moisture content or 30 days after flowering. If the harvest is late, the
cracked chances of paddy rice developing cracked grains during the drying and
grains? threshing processes is increased. Cracked grains can also occur when
moisture is reapplied to dried grain.

Measuring the Amount of Cracked Grains

Objective:
To find out the amount of cracked grains in the given sample.
Materials:

1. Random sample of paddy large enough to provide 100 grains for testing
2. Crack detector or magnifying glass

Procedure:

1. Select a 100-grain sample [A]
2. Using a crack detector or magnifying glass, count the number of cracked grains
[B] in the batch you have selected.
3. Calculate the percentage of cracked grains using the equation:

Calculation:
No. of cracked grains[ B}

% Cracked grains  x 100
No.ofgrains[ A]
Total No. of Number of

Sample No. % Cracked Grains
Grains Cracked Grains
1. 112 12
2. 108 10
3. 98 10
Average
Conclusions:
1. What percentage of cracked grains did you find in your sample?
2. Is the paddy you sampled suitable for milling?


How do immature grains reduce the quality of paddy rice?
Objective Calculate the impact of immature grains on paddy rice quality and perform a
procedure for determining the percentage of immature grains in a paddy
rice sample.

The effect Immature grains are very slender, have a chalky appearance, and do not
of survive the milling process very well. If paddy rice contains a high
immature percentage of immature grains, milling will create excessive bran, broken
grains on grains, and brewer's rice.
quality

Measuring the Percentage of Immature Grains

Objective:
To find out the percentage of immature grains in the given sample.
Materials:

1. Enough paddy to supply a 25 gram sample for testing
2. Scale (for measuring 25 gram samples of grain)

Procedure:

1. Select a 25 gram random sample of paddy
3. Select and separate the immature grains from the sample. The immature
rice grains are those that are very slender and chalky.
4. Weigh the immature grains separated from the sample [B]
5. Calculate the percentage of immature grains in the sample using the
formula:
Calculation:
Wt of immature grains[ B]
% immature grains  x 100
Total weight of sample[ A]
Total Weight Weight of % Immature

Sample
of Sample Immature Grains
No.
[A] Grains [B] = ([B]/ [A]) x 100
1. 25.8 1.2
2. 24.9 1.1
3. 25.3 1.1
Average
Conclusions:

1. What percentage of immature grains did you find in your sample?


What causes grain discoloration and how is it measured?
Objective Determine the cause of grain discoloration and perform a procedure for
determining the percentage of discolored grains in a paddy rice sample.

What Paddy rice can ferment if exposed to wet conditions before it is dry. This
causes can cause the rice to have an unattractive yellow appearance after milling
discolored which will downgrade its quality.
grains?
Add to this the potential for microorganisms and fungi to grow around the
germ end of the brown rice kernel (which can cause black spots), and you
soon realize that keeping the paddy rice dry between harvesting and drying
is essential to avoid discolored grains.
Picture 11- Discolored Grains
Exercise To view the procedure and accompanying worksheet for measuring the
percentage of discolored grain in a sample of paddy rice, click here.
Preparing Now that your paddy rice is securely stored with the correct moisture
for milling content, it is time for milling. In the next part, Rice Milling, you will learn
about the operations of a rice mill and interact with a rice mill simulation that
will allow you to test the variables discussed in this part.

Measuring the Percentage of Discoloured Grains

Objective:
To find out the percentage of discoloured grains in the given sample.
Materials:

1. Enough paddy to supply a 25 gram sample for testing
2. Scale (for measuring a 25 gram samples of grain)

Procedure:

1. Select a 25 gram random sample of paddy
3. Select and separate the discolored or yellow-fermented grains from the sample.
4. Weigh the discolored grains separated from the sample [B].
5. Calculate the percentage of immature grains in the sample using the formula:
Calculation:
Wt discolored grains[ B]
% Discolored grains  x 100
Wt.osample[ A]
% Discoloured
Total Weight Weight of
Sample Grains
of Sample Discoloured
No. = ([B]/ [A]) x
[A] Grains [B]
100
1.
2.
3.
Average
Conclusions:
1. What percentage of discolored grains did you find in your sample?



For each question, submit your answer(s) by clicking the appropriate check
boxes or typing the correct response.

Question 1 Grain dimension and 1000-grain weight are measures of what quality
characteristic of paddy?
1. moisture content
2. varietal purity
3. the amount of dockage present in the sample - degree of purity
4. the percentage of cracked grains
5. the percentage of immature grains
6. the percentage of discolored grains

Question 2 The purity of paddy is determined by the amount of __________ present in
the sample.
Check all that apply.
1. Chaff
2. Stones
3. Weed seeds
4. Soil
5. Dockage
Question 3 The optimum moisture content of paddy prior to milling is 20-24%.
1. True
2. False
It is 14%
Question 4 The oven drying method provides the most reliable measure of moisture
content?
1. True
2. False
Although the oven drying method provides takes longer to perform, it

provides the most reliable measure of moisture content.
Question 5 Measuring grain dimension to test the varietal purity of a sample is
necessary because having a mixture of varieties in a sample __________?

Check all that apply.
1. reduces milling capacity

2. causes excessive breakage
3. reduces the moisture content of the grain
4. lowers milled rice recovery
5. reduces head rice yields
Question 6 'Yellowing' is caused by over-exposure of the paddy to wet environmental
conditions before it is dried. This results in a combination of microbiological
and chemical activity that overheats the grain and can cause fermentation.
Fermented grains are undesirable because
1. they affect milling yields

2. they cause wear and tear on the milling machinery
3. they reduce the moisture content of grain
4. they give the milled rice an unattractive appearance
Question 7 If the 1000-grain weight of a sample is lower than the published figure for
that variety, it may mean that the sample has a large proportion of immature
grain.
1. True
2. False
If 1000-grain weight is lower than the published figure, the sample

may contain a large amount of immature grain. It could also mean that
there is a mix of varieties in the sample.
Question 8 Not all published national standards for paddy use the same set of
characteristics.
1. True
2. False
Standards are written by countries or organizations to represent those

characteristics that they consider important for their purposes.

Milling and Parboiling

Introduction to the milling process and its outputs.
Objectiv Appreciate the rice milling process as a codependent system which includes
e miller skill, quality paddy rice, and well maintained equipment.

Rice The basic objective of a rice milling system is to remove the husk and the bran
milling layers and produce an edible white rice kernel that is sufficiently milled and
objective free of impurities. Depending on the requirements of the customer, the rice
should have a minimum number of broken kernels.
If then
you have good quality paddy the mill will produce high
in a well-maintained mill that quality head rice.
is operated by a skilled miller,
you use poor quality paddy, the mill will always produce
poor quality milled rice,
despite the skill or the miller
or maintenance of the mill.
the miller is not skilled, the use of good milling

equipment and good quality
paddy does not guarantee
a high quality product.


What are the different types of rice mills?
Objective Name three mill types and identify and describe the characteristics of each.
Rice mills come in many shapes, sizes, and capacities that are designed to
handle a variety of workloads and operating environments. This lesson
identifies and describes three rice mill types:
1. Test mill
2. Village mill
3. Commercial mill
Refer to the following table for a description of each:

A size to
suit every Type Description
need
Test mill The test mill is a small and portable mill designed to
test samples of paddy rice for milling quality. A test mill
might be used by a paddy rice buyer who wants to see
how well a quantity of paddy rice mills before buying it.
Test mills are also ideal for lab environments where
small amounts of paddy rice need to be prepared for
experimentation
Picture 12- Rice Test Mill
Village mill Village-type rice mills can be found in rural

communities and are used for service milling paddy of
farmers for home consumption. In many cases, village
mills are adaptations of the Engleberg coffee huller
from the United States, modified for milling rice.
These mills, however, are notorious for breaking paddy

grain. Because of the high breakage, the total milled
rice recovery is 53-55%, and head rice recovery is on
the order of 30% of the milled rice.

Type Description
Picture 13- Village Rice Mill
Nowadays, many Engleberg mills are replaced by the

single-pass compact rice mill. A typical compact rice
mill consists of a small rubber-roller husker and a
friction whitener. The two byproducts of the compact
mill--husk and bran--are discharged separately. The
milling performance of the compact rice mill is superior
to the single pass Engleberg huller. Milling recoveries
are normally above 60%.
Picture 14- Engleberg Rice Mill
Commercial mill Commercial milling systems mill the paddy in stages,

and hence are called multi-stage or multi-pass rice
mills. The objective of commercial rice milling is to
reduce mechanical stresses and heat buildup in the
grain, thereby minimizing grain breakage and
producing uniformly polished grain. Compared to
village-level systems, the commercial milling system is
a more sophisticated system configured to maximize
the process of producing well-milled, whole grains.
Picture 15- Commercial Rice Mill


What are the outputs produced by a rice mill?
Objective Name and describe the outputs produced by a village and commercial rice
mill.

Rice mill The number of outputs a rice mill produces is dependent on the mill type and
outputs size. For a typical village mill, there are three main outputs:
1. milled rice (a mixture of whole grains, brokens, and brewer’s rice)
2. husk
3. bran
For a typical commercial mill, there at least 6 outputs:
1. head rice: the main product of grading

2. brokens: a co-product of grading
3. brewer’s rice: a byproduct of sifter
4. coarse bran: a byproduct of first whitener
5. fine bran/meal: a byproduct of second whitener/polisher
6. husk: a byproduct of husking


What should I look for when visiting a rice mill?
Objective Describe several conditions to observe during a rice mill
visit and perform a procedure for measuring a rice mill's
output.

Visiting a mill Visit either a village rice mill or a commercial mill. During
the visit sample the paddy before milling, brown rice after
husking, and the milled grain after processing. At the
same time, monitor the performance of the rice mill by
collecting the outputs from all of the outlets of the mill over
a given time period.
Arriving at On arrival at the mill, walk around the mill and familiarize
the mill yourself with the layout, particularly noting the outlets of
each of the samples listed above. It is important then to
assign people to collect the output from each outlet. The
person responsible for the collection of the output is also
responsible for measuring the weight of the output and for
collecting a sample to take back to the laboratory.
Taking The measuring times will depend on the capacity of the
measurements mill. A good benchmark is to collect from each outlet for at
least 10 minutes.
Rice mill While it's not possible to allow you to run a real rice mill
simulation over the Internet, it is possible to simulate the output a rice
mill creates when paddy rice is milled. NOTE: This
simulation requires Flash player and may take a few
minutes to download if you are on a slow connection.

To test the capacity of a rice mill by taking measurements
Objective:
To test the capacity of the rice mill under observation.
Method

1. The measuring times will depend on the capacity of the mill.
2. A good benchmark is to collect from each outlet for at least 10 minutes.
3. Collect samples for amount of time from each outlet and the input.
4. Use an open woven bag to collect the husk.
5. Use the miller’s scales to measure the input for the time and the output at each of the
outlets.
6. Record all the information on the sheet below.
7. Samples must be taken from each of the outlets so that they can be analyzed later.
8. A second method of measuring is to use a given amount of input rather than use a time
basis.
9. For example, mill 250kg of paddy and measure all the outputs from this paddy.

Expected outputs
A good quality mill will produce approximately 55% head rice, 15% brokens, 10% bran
and 20% husk.

Date : _____________________
Name : _____________________

Address :

___________________________
Time outputs recorded: _______ mins
___________________________
Initial input for outputs: _______ kgs
___________________________

___________________________

Weight Percentage Comments

Paddy 100
Output
Brown Rice
1st whitener

2nd whitener
Polisher
Bran
Head Rice
Brokens
Large

Medium
Small
Brewer’s rice
Husk


What is parboiling?
Objective Define parboiling and describe several reasons why some cultures prefer
this optional step prior to milling.

What is Parboiling is an age-old process in parts of Asia, Africa, and to a limited
parboiling extent in some European countries and America. This process improves the
? milling recovery of paddy rice, salvages poor quality or spoiled paddy rice,
and meets the demands of certain consumers. Many of the larger food
processing manufacturers parboil rice before it is processed.
What are Some research studies report that parboiled rice retains more protein,
the vitamins, and minerals and is more nutritious than raw milled rice. However,
benefits of other studies show no significant nutritional difference between the two. The
parboiling inconsistency in results may be due to the method of parboiling, condition of
? the paddy, degree of bran removal, and variety differences which have more
effect on the nutritional value.
Regardless of the advantages or disadvantages, consumer preferences in

some countries require parboiled rice.


What is the parboiling process and how does it affect rice?
Objective Describe the parboiling process, its advantages and disadvantages, and list the
physical, chemical, and aesthetic changes that occur during this process.

Three steps Parboiling is the hydrothermal treatment of paddy before milling. The three
in the steps of parboiling are:
parboiling 1. Soaking (sometimes called steeping) paddy in water to increase its
process moisture content to about 30%.
2. Heat-treating wet paddy, usually by steaming, to complete the
physical-chemical changes.
3. Drying paddy to a safe moisture level for milling.
Changes Parboiling causes physical and chemical changes and modifies the appearance of rice. To learn more about
these changes, refer to the following table:
caused by
parboiling
Change Description
Taste and Texture Change in taste and texture of the rice,

preferred by some consumers and disliked by
others.
Gelatinization of Gelatinization of starch making the grain

Starch translucent, hard, and resistant to breakage
during milling which increases milling
recovery for head rice and total white rice
yields.
Enzyme Inactivation of all enzymes which stops

Inactivation biological processes and fungus growth.
Milling Easier removal of the hull during milling but

more difficult bran removal.
Cooking More rice swelling during cooking and less

starch in the cooking water.
These changes affect the results obtained during milling, storage, and cooking
and ultimately, consumer preference.

Consumer preference will prevail despite the advantages and disadvantages associated with parboiling.
Nevertheless, the following table provides a balanced view:
During... Advantages Disadvantages
Milling • Dehusking is easier • Bran removal is more

and costs less difficult and costs more
• Fewer brokens • Cannot be used in
• Increased head and starch-making or brewing
total rice output industry
• Doubles the total
processing cost
Storage More resistant to Becomes rancid more

insect attack easily
Cooking Loses less starch Takes longer to cook and

and keeps longer uses more fuel

E X P E R I M E N T - 1 0
Comparing parboiled and raw rice

Objective:
To compare the given samples of parboiled and raw rice.

Materials:

1. Samples of raw paddy rice and parboiled rice
2. Rice Mill

Procedure:
Take a sample of paddy and divide it into two equal parts. One part should be parboiled,
the other left raw. Mill both parts and perform the following quality tests on each milled
sample. Record the results in the table below.
Observations and Calculations:
Characteristic Parboiled Raw
Head Rice (%)
Broken (%)
Brewer’s Rice (%)
Damaged (%)
Discolored (%)
Chalkiness (%)
Red Grains (%)
Red- Streaked Grains (%)
Whiteness (%)
Translucency (%)
Milling Degree (%)
Conclusions:
Compare the results and report on whether these results are what you expected from
the materials you have learnt in this exercise.


Are there different parboiling methods?
Objective List several methods of parboiling rice and describe the method most
commonly used.

Traditional A number of traditional and modern processes have been used to parboil
and paddy rice in different countries. Other methods are being developed or
modern studied but have not yet reached a level of economic success. Each
parboiling method is an attempt to improve on the technology or equipment used to
processes soak, steam, and re-dry paddy.
Some methods are used on a limited scale because of high investment and
operating costs. In some cases, the higher operating cost is justified as the
process produces a specialty product that sells at a higher price.
Most Most parboiling is accomplished by:
common 1. Soaking the paddy in large concrete tanks and steaming it in small
approach kettles,
2. Soaking the paddy in large concrete tanks and (Goviya) without a
boiler, and
3. Soaking and steaming paddy in large metal tanks with a boiler.
These three methods have proved economical during many years of

operation. Any of the methods when operated properly produces fair quality
parboiled paddy rice at a minimum operating cost.
Preparing Now that your paddy rice is securely stored with the correct moisture
for milling content, it is time for milling. In the next part, Rice Milling, you will learn
about the operations of a rice mill and interact with a rice mill simulation that
will allow you to test the variables discussed in this part.


boxes, typing the correct response, or clicking the appropriate option
buttons.

Question 1 Success in the rice milling process is dependent upon which of the
following? Select all that apply and click Check your choices to see if you
are on the right track.
1. miller skill
2. quality paddy rice
3. well maintained equipment
Question 2 The three types of rice mills are test, village, and________________.
Please type the appropriate response in the space provide
Commercial
Question 3 Dependening on the mill type and size, a variety of outputs are produced.
From the list below, click all of the outputs that might be produced by a
village or commercial mill. When you have finished making your choices,
click Check your choices to see if you are on the right track.
1. dockage
2. bran
3. husks
4. chalk
5. brewer's rice
Question 4 When visiting a mill, a good benchmark is to collect outputs from each
outlet for at least 2 minutes.
1. True
2. False
At least 10 minutes
Question 5 Engleberg- type or "steel" hullers are no longer acceptable in the

commercial rice milling sector because they break grains and reduce milling
recovery. Which of the following materials are now used instead of steel?
Click the button next to the appropriate answer:

1. wood
2. cement
3. rubber
4. cork
Question 6 Parboiling improves the milling recovery of paddy rice?
1. True
2. False


Characteristics of Milled Rice
What are the six physical characteristics of milled rice that
determine quality?
Objective Name six physical characteristics used to measure the quality of paddy
rice and explain their importance.

Six physical Now that we have some milled rice, let's learn how to measure the
characteristic physical characteristics that are important indicators of quality.
s of milled
rice quality
What do the The following are six physical characteristics used to determine the quality of milled rice. To learn
more about these characteristics, refer to the following table:
characteristic
s mean? Characteristi Description
c
Head rice High head rice yield is one of the most important
recovery criteria for measuring milled rice quality because
broken grain has normally only half the value of
head rice.
Attractive Under-milled rice is under-polished rice, or rice

with bran streaks left in it. Under-milled rice does
not store well because of the high oil content of
the residual bran. In addition, rice consumers
almost universally desire well-milled rice because
of its better appearance.
Red/Red Related to milling degree is the occurrence of red-

streaked streaked kernels; rice with part of the bran layer
still sticking to the surface.
Chalkiness If part of the milled rice kernel is opaque rather

than translucent, it is characterized as chalky.
Chalkiness disappears upon cooking and has no
effect on taste or aroma. However, it downgrades
the quality of milled rice.
Percent Damaged rice kernels are those which are fully or

damaged partially darkened as a result of insect, mold,
water, or heat damage. The presence of even a
few damaged grain kernels can severely
downgrade rice.
Percent Brewer’s rice is often used as an ingredient for

brewer's rice beer brewing, hence the name. In rural areas,
brewer’s rice has a variety of uses and is
commonly ground into rice flour.


What is head rice recovery and how is it determined?
Objective Define head rice and relate this term to the procedure for measuring its
recovery percentage.

What is Head rice is usually expressed as a percentage of paddy rice. For example,
head rice if after your paddy rice is milled you determine that 45% of it is head rice,
and head you would say that your head rice recovery is 45%.
rice
recovery? Head rice recovery can vary from as low as 25% to as high as 65%. To a
large extent, the characteristics of the original paddy determine the potential
head rice yield although the milling process is responsible for some losses
and damage to the grain.

Measuring the Percentage of Head Rice in Milled Rice
Objective:
To find out the percentage of head rice in the given sample of milled rice
Materials:

1. Enough milled rice to supply a 25 gram sample for testing
3. Grain grader

Procedure:

1. Select 25 gram random sample of grain [A].
2. Using a grain grader separate the broken grain from the whole grains. For the
calculation of the percentage of ‘brokens’ and the percentage of head rice recovery,
a grain is considered to be a whole grain if it is 75% or larger of the grain.
3. Weigh the ‘brokens’ separated from the sample [B].
4. Compute the percentage of the ‘brokens’ [C] using the following equation:
5. Given the percentage of ‘brokens’, the percentage of whole grains can be calculated
by subtracting the percentage of ‘brokens’ [C] from 100%. This is the percentage of
head rice recovery.
Calculations:
Wt of broken grains[ B]
% Brokens[C ]  x 100
Wt of milled sample[ A]
Weight of Weight of
Sample % Brokens
Milled Sample Broken Grains
No. = ([B]/ [A]) x 100
[A] [B]
1.
2.
3.

Weight of Weight of
Sample % Brokens
Milled Sample Broken Grains
No. = ([B]/ [A]) x 100
[A] [B]
Average
Conclusions:
1. What percentage of head rice did you find in your sample?
2. Is the milled rice you sampled suitable for market? Why or why not?


What are the outputs produced by a rice mill?
Objective Name and describe the outputs produced by a village and commercial rice
mill.

What is Brewer's rice refers to the small pieces of broken rice that remain after the
brewer's milling process is complete. As the name implies, brewer’s rice is often
rice? used as ingredient for beer brewing. In rural areas, brewer’s rice has a
variety of uses and is commonly ground into rice flour.

Measuring the Percentage of Brewer’s Rice in Milled Rice
Objective:
To find out the percentage of brewer’s rice in the given sample of milled rice.
Materials:

3. Brewer’s rice sieve

Procedure:

1. Use your scale to measure a 100 gram sample of milled grain [A].
2. Using the brewer’s rice sieve, separate the brewer’s rice from the sample.
3. Weigh the brewer’s rice separated from the sample [B].
4. Calculate the percentage of brewer’s rice in the sample using the formula:
Calculation:
Wt brewer ' s[ B ]
% brewer ' srice  x 100
Wt.ofsample[ A]
Weight of Weight of % Brewer’s

Sample No. Sample Brewer’s Rice Rice
[A] [B] = ([B]/ [A]) x 100
1.
2.
3.
Average
Conclusions:
1. What percentage of brewer’s rice did you find in your sample?


Which conditions damage rice grains and how does this affect the
quality of milled rice?
Objective Determine the conditions that cause damaged rice grains and perform a
procedure for measuring their percentage.

How are Before milling, paddy rice can deteriorate through natural biochemical
rice grains changes in the grain which can create off-odors and changes in physical
damaged? appearance. The result is damaged grains that are fully or partially
darkened. Other causes of damage include insect, mold, water, or heat
damage.

Measuring the Percentage of Damaged Grains in Milled Rice
Objective:
To find out the percentage of damaged grains in the given sample of milled rice.
Materials:


Procedure:

1. Using your scale, measure a 25 gram sample of milled grain [A].
2. Select and separate the damaged grains from the sample.
3. Weigh the damaged grains separated from the sample [B].
4. Calculate the percentage of damaged grains in the sample using the formula:
Calculation:
Wt damaged grains[ B]
% Damaged grains  x 100
Wt.osample[ A]
Total Weight Weight of % Damaged

Sample No. of Sample Damaged Grains
[A] Grains [B] = ([B]/ [A]) x 100
1.
2.
3.
Average
Conclusions:
1. What percentage of damaged grains did you find in your sample?


What is chalkiness and how do you measure its presence in a sample
of milled rice?
Objective Define chalkiness and relate this term to the procedure for measuring its
percentage in milled rice.

What is Chalkiness is determined by the opaqueness of the endosperm. If part of
chalkiness the milled rice kernel is opaque rather than translucent, it is often
? characterized as chalky. While chalkiness disappears upon cooking and
has no effect on taste or aroma, it downgrades the quality of milled rice.

Measuring the Chalkiness of Milled Grains
Objective:
To measure the chalkiness in the given sample of milled grains.
Materials:


Procedure:

1. Using your scale, measure a 25 gram sample of milled grain [A].
2. Separate the chalky grains with an SES Scale of 9 (see table below).
Scale % area of chalkiness

0 None
1 less than 10%
5 10-20%
9 more than 20%
A visual rating of the chalky proportion of the grain is used to measure chalkiness. The
rating is based on the Standard Evaluation System [SES] scale:
3. Weigh the chalky grains (SES scale of 9) that you separated [B].
4. Determine the percentage of chalky grain using the equation:
Calculation:
Wt of chalky grains[ B]
% Chalky grain  x100
Wt of milled rice[ A]
Sample No. 1. 2. 3.
Weight of Milled Rice [A]

Sample No. 1. 2. 3.
Total Weight of Chalky

Grains [B]
% Chalky Grains
= ([B]/ [A]) x 100

Grains of SES Scale-1
[C]
% Chalky Grains of SES
Scale-1
= ([C]/ [A]) x 100
[D]
Scale-5
= ([D]/ [A]) x 100
[E]
Scale-1
= ([E]/ [A]) x 100
Conclusions:
1. What percentage of chalky grain did you find in your sample?


What causes red and red-streaked grains and how can this affect the
quality of milled rice?
Objective Perform the procedure for measuring the percentage of red and red-
streaked rice grains.

What are Red and red-streaked grains occur when part of the bran layer is still
red and clinging to the surface of the grain after milling. Rice consumers almost
red- universally desire well-milled rice because of its better appearance.
streaked Therefore, the presence of red and red-streaked grains suggests a lower
grains in degree of milling and subsequently, a less desirable appearance.
milled
rice?

Measuring the Percentage of Red and Red-Streaked Grains in Milled Rice
Objective:
To find out the percentage of red and red- streaked grains in milled rice.
Materials:


Procedure:

1. Using your scale, weigh a 25 gram sample of milled rice [A].
2. Select and separate the red grains from the sample. The red grains are those
that have 25% or more of the grain red.
3. Weigh the red grains separated from the sample [B].
4. Calculate the percentage of red grains in the sample using the formula:
Calculation:
Wt of red grains[ B ]
% red grains  x 100
Total weight of sample[ A]
Total Weight Weight of

% Red Grains
Sample No. of Sample Red Grains
= ([B]/ [A]) x 100
[A] [B]
1.
2.
3.
Average
Conclusions:
1. What percentage of red grains did you find in your sample?


Why is whiteness, translucency, and milling degree important?
Objective Relate whiteness, translucency, and milling degree to milled rice quality and
perform the appropriate procedures for determining each.

Looks are Whiteness, translucency, and milling degree concern the appearance of
everything! milled rice. Rice that is not attractive to the consumer will have a lower
value in the marketplace. In other words, improving the appearance of the
rice grains through proper milling increases their value.
To determine the difference between whiteness, translucency, and milling degree, refer to the table
below:
Change Description
Whiteness Whiteness is a combination of varietal physical

characteristics and the degree of milling. During
whitening, the silver skin and bran layer of the rice is
removed.
Translucency Translucency is determined by the clarity of the

endosperm.
Milling degree Milling degree is determined by the amount of bran

removed from the rice.

Measuring the Whiteness, Translucency and Milling Degree of Milled Rice
Objective:
To measure the whiteness, translucency and degree of milling in the given sample
of milled rice.
Materials:

3. Whiteness meter

Procedure:

1. Using your scale, weigh a 25 gram sample of milled rice.
2. Measure the grain whiteness using the whiteness meter. The meter will return
three values:

 Whiteness
 Translucency
 Milling degree
3. Record the values for each of the three measures.

Conclusions:
1. What percentage of red grains did you find in your sample?


buttons.

Question 1 Which of the following is not a physical characteristic of milled rice used to
determine its quality?
1. Head rice recovery
2. % of brewer's rice
3. % of damaged grains
4. Chalkiness
5. Taste
Taste is not generally considered as a physical characteristic of milled

rice quality.
Question 2 For a milled rice grain to be considered as head rice, it must be at least
75% whole.
1. True
2. False
Head rice should be at least 75% whole.
Question 3 Which of the following statements is true? Check all that apply.
Brewer's rice:
1. increases the value of milled rice.
2. is sometimes ground into rice flour.
3. is the small pieces of broken grain that are left over after
milling.
4. is sometimes used as an ingredient in brewing beer.
Question 4 Chalkiness affects the cooking and eating qualities of rice.
1. True
2. False
Although chalkiness downgrades the quality of rice, it does not affect

its cooking and eating qualities.
Question 5 Type the appropriate word in the space provided.

Grains become red or red-streaked when the ____________layer sticks to

the grain during milling. bran
Question 6 Type the appropriate word in the space provided.
The whiteness, translucency and milling degree of rice grains are important
because they determine the ______________of milled rice, which is
important to consumers. appearance

Determining the Chemical

What are the three chemical characteristics of milled rice that
determine quality?
Objective Name the three chemical characteristics used to measure the quality of
milled rice and explain their importance.

Three We have learned about the six physical characteristics of milled rice
chemical quality and how to measure each. In this part, we will learn how to
characteristic measure three chemical characteristics of milled rice that are important
s of milled indicators of quality.
rice quality
What do the The following are three chemical characteristics used to determine the quality of milled rice. To
learn more about these characteristics, refer to the following table:
characteristic
s mean? Characteristic Description
Gel consistency Gel consistency measures the tendency of the

cooked rice to harden on cooling.
Gelatinization Gelatinization temperature determines the time

temperature required for cooking the rice.
Amylose content High amylose content?

Rice grains cook dry, are less tender, and
become hard upon cooling.
Low-amylose content?
Rice grains cook moist and are sticky.


Why is amylose content important and how is it measured?
Objective Recognize the importance of amylose content to milled rice quality and
perform three procedures for its measurement.

Why is Do you like your cooked rice to be dry and flaky, or moist and sticky? Whichever you prefer,
amylose content is the chemical characteristic that makes the difference. The following table
amylose compares rice types with high and low amylose content:
content
important? If then
Amylose the rice grains will show high volume expansion (not
content is necessarily elongation) and a high degree of flakiness.
high, The rice grains cook dry, are less tender, and become
hard upon cooling.
Amylose the rice grains will cook moist and sticky.

content is low,
Amylose Based on amylose content, milled rice is classified as low, intermediate, and high. Refer to the
following table to determine the classification ranges:
content
classification Amylose Description
s content
Low 10-20% amylose content is classified as Low.
Intermediate 20-25% amylose content is classified as Intermediate.

Intermediate amylose rice is preferred in most rice-
growing areas of the world except where low-amylose
japonicas are grown.
High 25-30% amylose content is classified as High.


Why is gelatinization temperature important and how is it
measured?
Objective Recognize the importance of gelatinization temperature to milled rice
quality and perform a procedure for its measurement.

Why is The time required for cooking rice is determined by its gelatinization
gelatinization temperature. Gelatinization temperature is the temperature at which the
temperature rice absorbs water and starch granules swell irreversibly.
important?
Gelatinization Based on gelatinization temperatures, milled rice is classified as low, intermediate, and high. Refer
to the following table to determine the classification ranges:
temperature
classification Gelatinization Description
s temperature
Low Varieties with a gelatinization temperature below

70°C. Most Japonica varieties have a low a
gelatinization temperature.
Intermediate Varieties with a gelatinization temperature between

70°-74°C. Most tropical Indica varieties have
intermediate or low gelatinization temperatures.
High Varieties with a gelatinization temperature greater

than 74°C. If GT is very high, then the rice will become
excessively soft and disintegrate when overcooked. It
will also require more cooking and water than rice with
a lower GT.


Why is gel consistency important and how is it measured?
Objective Recognize the importance of gel consistency to milled rice quality and
perform a procedure for its measurement.

Why is gel Do you like the consistency of your cooked rice more tender or tough? Whichever you prefer, gel
consistency is the chemical characteristic that makes the difference. Gel consistency measures the
consistenc tendency of cooked rice to harden on cooling. The following table compares rice types with hard and
y soft gel consistencies:
important?
If then
Gel The cooked rice tends to be less sticky. Harder gel

consistency is consistency is associated with harder cooked rice and
hard, this feature is particularly evident in high-amylose rice.
Gel The cooked rice has a higher degree of tenderness. This

consistency is is a preferred characteristic.
soft,
How is gel Gel consistency is classified as follows:

consistenc Classification Length of gel (mm)
y
classified? Hard 27-35
Medium hard 36-40
Medium 41-60
Soft 61-100


buttons.

Question 1 Which of the following are chemical characteristics of milled rice that
determine quality?
1. Gel temperature
2. Gelatinization consistency
3. Moisture content
4. Amylose content
This was a tricky question as gel consistency and gelatinization

temperature were changed to be gel temperature and gelatinization
consistency.
Question 2 Amylose content is responsible for which of the following. Click the
appropriate button to make your choice.
1. Sticky or flaky consistency
2. Cooking time
3. Whether the rice is tender or tough
Amylose content determines whether your cooked rice is dry and

flaky or moist and sticky.
Question 3 Gel consistency is responsible for whether or not your cooked rice is tender
or tough?
1. True
2. False
Gel consistency determines whether or not your cooked rice is tender

or tough.
Question 4 Which of the following chemical characteristics determine how long it takes
to cook rice?
1. Gel consistency
2. Gelatinization temperature
3. Amylose content
Gelatinization temperature determines the length of time it will take for

your rice to cook.

ISO Standards
What are international standards and why are they necessary?
Objective Describe the International Organization for Standardization (ISO) and
view ISO standards for rice.

What are Standards specify what a product or service is and they contain the
international definition of what is appropriate for each level of the product or service.
and national These specifications ensure that when people discuss a product or
standards? service they are speaking a common language and they have a
common understanding of what standards are appropriate. With rice,
these standards ensure that when people are discussing rice they can
have a common understanding of the terms being used and of the
standards that various rice qualities must reach. Standards are
developed at a national level in many countries and the International
Organization for Standardization publishes standards for international
use.
The The International Organization for Standardization [ISO] is a network of

International national standards institutes from 140 countries working in partnership
Organization with international organizations, governments, industry, business and
for consumer representatives. The organization is a bridge between the
Standardizatio public and private sectors. This organization develops and sponsors
n standards that are used internationally.
Standards are documented agreements containing technical

specifications or other precise criteria to be used consistently as rules,
guidelines or definitions of characteristics to ensure that materials,
products, processes and services are fit for their purpose. International
standards thus contribute to making life simpler, and to increasing the
reliability and effectiveness of the goods and services we use.
ISO standards are developed using the following principles:
Consensus: The views of all interests are taken into account:

manufacturers, vendors and users, consumer groups, testing
laboratories, governments, engineering professions and research
organizations.
Industry-wide: Global solutions to satisfy industries and customers

worldwide.
Voluntary: International standardization is market-driven and therefore

based on voluntary involvement of all interests in the market-place.
To date, ISO's work has resulted in some 12,000 International

Standards, representing more than 300,000 pages in English and
French. Further information about the ISO can be obtained at
http://www.iso.ch.
ISO definitions Many people associated with rice farming, production and sale benefit

from the existence of standards: consumers, producers, distributors

for rice and Governments. The consumer can be guaranteed that when a batch
of rice is classified in a market that classification has a definite meaning
which is monitored by the authorities. Rice producers benefit because
they are aware of the standards that their rice must reach to be able to
be sold in certain ways - their ability to reach the higher levels of
classification mean more income from their harvest.
Distributors can use the standards to ensure that they buy standards of
rice at an appropriate price and can then sell it at the same level of
classification. The Government benefits because its local rice industry
provides better quality rice to the consumers and it is able to develop
an export industry when it knows the standards
International Standards’ Organization – Rice Specification [ISO 7301]
1. Scope
This International Standard lays down the minimum specifications for rice (Oryza sativa L.)
of the following types: husked rice, husked parboiled rice, milled rice and milled parboiled
rice, suitable for human consumption, directly or after reconditioning, and which is the
subject of international trade.
2. Normative references
The following standards contain provisions, which, through reference in this text, constitute
provisions of this International Standard. At the time of publication, the editions indicated
were valid. All standards are subject to revision, and parties to agreements based on this
International Standard are encouraged to investigate the possibility of applying the most
recent editions of the standards listed below. Members of IEC and ISO maintain registers of
currently valid International Standards.
ISO 712: 1985, Cereals and cereal products – Determination of moisture content
(Routine reference method).
ISO 950: 1979, Cereals – Sampling (as grain).
3. Definitions
For the purposes of this International Standard, the following definitions apply.
3.1. paddy: paddy rice: rough rice: Rice retaining its husk after threshing.
3.2. husked rice: cargo rice [ “brown rice” is sometimes used as a synonym]: Paddy
from which the husk only has been removed. The processes of husking and
handling, particularly of parboiled rice, may result in some loss of bran.
3.3. milled rice: Rice obtained after milling which involves removing all or part of the
bran and germ from the husked rice.
It could further be classified into the following degrees of milling.
3.3.1.undermilled rice: Rice obtained by milling husked rice but not to the degree
necessary to meet the requirements of well-milled rice.
3.3.2.well-milled rice: Rice obtained by milling husked rice in such a way that some
of the germ, and all the external layers and most of the internal layers of the
bran have been removed.

3.3.3.extra-well-milled rice: Rice obtained by milling husked rice in such a way that
almost all the germ, and all the external layers and the largest part of the
internal layers of the bran, and some of the endosperm, have been removed.
3.4. parboiled rice: Rice, the starch of which has been fully gelatinized by soaking
paddy or husked rice in water followed by a heat treatment and a drying process.
3.5. glutinous rice: waxy rice: Special varieties of rice (Oryza sativa L. glutinosa) the
kernels of which have a white and opaque appearance. The starch of glutinous rice
consists almost entirely of amylopectin. It has a tendency to stick together after
cooking.
3.6. size of kernels, broken kernels and chips
3.6.1.whole kernel: Kernel without any broken part.
3.6.2.head rice: Kernel, the length of which is greater than or equal to three quarters
of the average length of the corresponding whole kernel.
3.6.3.large broken kernel: Fragment of kernel, the length of which is less than three-
quarters but greater than one-half of the average length of the corresponding
whole kernel.
3.6.4.medium broken kernel: Fragment of kernel, the length of which is less than or
equal to one-half but greater than one-quarter of the average length of the
corresponding whole kernel.
3.6.5.small broken kernel: Fragment of kernel, the length of which is less than or
equal to one-quarter of the average length of the corresponding whole kernel
but which does not pass through a metal sieve with round perforations 1.4 mm
in diameter.
3.6.6.chip: Fragment of kernel which passes through a metal sieve with round
perforations 1.4 mm in diameter.
3.7. extraneous matter: Organic and inorganic components other than kernels of rice,
whole or broken
3.8. heat-damaged kernels: Kernels, whole or broken , that have changed their normal
color as a result of heating. This category includes whole or broken kernels that are
yellow due to alteration. Parboiled rice in a batch of non-parboiled rice is also
included in this category.
3.9. damaged kernels: Kernels, whole or broken, showing obvious deterioration due to
moisture, pests, disease or other causes, but excluding heat-damaged kernels
3.10. immature kernels: Kernels, whole or broken, which are unripe and/or
underdeveloped.
3.11. chalky kernels: Kernels, whole or broken, except for glutinous rice, of which
at least three-quarters of the surface has an opaque and floury appearance.
3.12. red kernels: Kernels, whole or broken, having a re coloration covering more
than one-quarter of their surface, but excluding heat-damaged kernels (3.8).
3.13. red-streaked kernels: Kernels, whole or broken, with red streaks, the
lengths of which are greater than or equal to one-half of that of the whole kernel,

but where the surface covered by these red streaks is less than one-quarter of the
total surface.
3.14. pecks: Kernels, whole or broken, of parboiled rice of which more than one-
quarter of the surface is dark brown or black in color.
3.15. other kinds of rice
3.15.1 Paddy in husked rice, in husked parboiled rice, in milled rice and in milled
parboiled rice.
3.15.2 Husked rice in husked parboiled rice, in milled rice and in milled parboiled rice.
3.15.3 Milled rice in husked parboiled rice and in milled parboiled rice.
3.15.4 Glutinous in non-glutinous rice.
4. Specification
4.1 General, organoleptic and health characteristics
Kernels of rice, whether or not parboiled, husked or milled, and whether or not whole or
broken, shall be sound, clean and free from foreign odors or odor which indicates
deterioration.
The levels of additives and pesticide residues and other contaminants shall not exceed the
maximum limits permitted by the national regulations of the country of destination or, in their
absence, by the joint FAO/WHO Commission of Codes Alimentarius.
The presence of living insects, which are visible to the naked eye, is not permitted.
4.2 Physical and chemical characteristics
4.2.1 The moisture content, determined in accordance with ISO 712, shall be not
greater than 15% (m/m) Note: Lower moisture contents may be required for
certain destinations depending on the climate, duration of transport and storage.
For further details, see ISO 6322, parts 1, 2 and 3.
4.2.2 The maximum contents of extraneous matter, defective kernels and other kinds
of rice in husked and milled rice, whether or not parboiled, and determined in
accordance with the method described in annex A, shall be not greater than the
values specified in table 1.
4.2.3 All commercial contracts should be clearly the total percentage of broken
kernels permitted, classified according to the agreed categories, and the relative
proportions of each category, and the total percentage of extraneous matter and
of defective kernels, determined in accordance with the method described in
Annex A.
The proportion of chips shall not exceed 0.1%.
Defect Reference Husked Milled rice Husked Milled

to the rice (non- parboile parboiled
definition glutinous) d rice rice
Extraneous
matter 3.7 1.5 0.5 1.5 0.5
a) organic 0.5 0.5 0.5 0.5
b) inorganic

Defect Reference Husked Milled rice Husked Milled

to the rice (non- parboile parboiled
definition glutinous) d rice rice
Paddy 3.1 2.5 0.3 2.5 0.3
Husked rice 3.2 - 1.0 - 1.0
Milled rice 3.3 - - 2.0 2.0
Heat-damaged 3.8 4.0 3.0 8.0 6.0
kernels
Damaged 3.9 4.0 3.0 4.0 3.0
kernels
Immature 3.10 12.0 2.0 12.0 2.0
kernels
Chalky kernels 3.11 11.0 11.0 - -
Red kernels 3.12 12.0 4.0 12.0 4.0
Red-streaked 3.13 - 8.0 0 8.0
kernels
Glutinous rice 3.5 1.0 1.0 1.0 1.0
Pecks 3.14 - - 4.0 2.0

Quality Parameters: Refractions in Food Grains to Assess the Marketable Quality
Objective:
To assess the Marketable Quality of given Refractions of Foodgrains.
Apparatus:
1. Sieves (Set of four sieves with round holes)

a. Top 4.00 mm
b. Second from top 3.35 mm
c. Third from top 1.70 mm
d. Fourth from top 1.00 mm
2. Enameled Plates of 30 cm diameter with raised rims
3. Small scoop
4. Forceps
5. Magnifying glass having magnification of 10x
Procedure:
1. Take 2500 g of a composite sample representing one lot.

2. Reduce the composite sample by 500 g by dividing on sample divider.
3. Spread the composite sample in a circular layer of about 12 to 25 mm
thickness.
4. Scoop out 500 g of sample from centre, sides and different points taking
care that no foreign matter is left over from the grain which has been
scooped.
5. The above shall be the test sample for all determinations of refractions
in food grains.
Visual Examination:
1. Examine the test sample as a whole for its general condition, including
odour and infestation.
2. Report whether the sample is wholesome, clean, dry, and in sound
marketable condition.
3. Examine the sample for any deleterious material hazardous to human
health rendering the grain inedible.
Determination of foreign matter:
1. For rice and millets weigh 100 g of test sample.

2. For other grains weigh 500 g of sample.
3. Record the mass of the samples.
4. Pour the sample over the set of sieves arranged as indicated under
apparatus above.
5. Agitate the sample thoroughly to strain out the foreign matter at various
levels.
6. As a result food grains and foreign matter like bolder pieces of clay.
Chaff etc. would remain on the first three sieves.
7. Separate the sieves.
8. Pick up all foreign matter by hand or forceps and add to the foreign
matter collected on the bottom pan.

9. Weigh the total foreign matter of the bottom pan and calculate the
percentage.
10. Note the figure so obtained as the percentage of foreign matter in the
food grain.
Refractions other than foreign matter:
1. Mix the grains of four sieves freed from foreign matter and spread
evenly on flat smooth surface.
2. Take a sample from the spread as specified below:
1. Wheat 50 g
2. Rice 20 g
3. Maize 50 g
4. Barley 50 g
5. Gram 50 g
6. Other pulses 25 g
7. Millets 20 g
3. Spread the sample of the food grain being tested on an enameled plate.
4. Using magnifying glass pick out refractions in the following order from
the above sample.
%
Serial No. Parameter
Refraction
1. Other food grains
2. Damaged
3. Discoloured
4. Insect damaged
5. Fragments
6. Broken
7. Slightly damaged or touched
8. Chalky (In case of rice)
9. Red grains
10. Kernels with husk
11. Shriveled or immature
12. Varietal admixture
5. Weigh the separated refractions.

6. Calculate the percentage of individual refractions separately on the
quantity taken for actual analysis.

Precaution:
In case of rice for refractions other than foreign matter carry out the analysis
in duplicate and report their average.

Physiochemical Properties of Grain: Density
Objective:
To find out the density of the given grain sample.
Apparatus:
1. Measuring Cylinder
Procedure:
1. Weigh accurately 50 g seeds.

2. Transfer it to measuring cylinder.
3. Add 50 ml distilled water to it.
4. Record the seed volume by subtracting from total volume (ml).
Calculation:
Density (g/ ml) = W/V

Where,
W = Weight of the sample
V = Volume of seeds
Observations:
Sample No. Weight of Sample Volume of Seeds Density

W V (g/ ml)
1.
2.
3.
4.
5.

Physiochemical Properties of Grain: Hydration Capacity and Hydration Index
Objective:
To find out the hydration capacity and hydration index of the given grain
sample.
Apparatus:
Procedure:

2. Count the number of seeds.
3. Transfer these to a measuring cylinder.
4. Add distilled water to it.
5. Cover the cylinder with aluminum foil and keep overnight at room
temperature
6. Next day drain the water and remove super flow water of seeds with
filter paper.
7. Reweigh the swollen seeds.
Calculation:
Hydration Capacity (per seed) = (W1 – W) / N
Where,
W = Weight of seeds taken
W1 = Weight of soaked seeds
N = Number of seeds
Hydration Index = Hydration capacity per

seed/ Average weight of one seed
(g)
Observations:
Sample Weight of Seeds No. of Hydration Hydration

No. Seeds Capacity per Index
Before Soaking After Soaking seed
W W1
N
1.
2.
3.

Physiochemical Properties of Grain: Swelling Capacity
Objective:
To find out the swelling capacity of the given grain sample.
Apparatus:
Procedure:

2. Transfer these to a measuring cylinder.
3. Note the volume of the seeds
4. Add water and soak overnight
5. Next day again note the volume of soaked seeds.
Calculation:
Swelling Capacity = (V1 – V) / W
Where,
W = Weight of seeds taken
V1 = Volume of seeds after soaking
V = Volume of seeds before soaking
Observations:
Sample Volume of Seeds Weight of Swelling

No. seeds taken Capacity
Before After Soaking
Soaking V1 W
V
1.
2.
3.
4.

Physiochemical Properties of Grain: Cooking Time
Objective:
To find out the cooking time of the given grain sample.
Apparatus:
1. Tall Beakers
2. Condenser
3. Hot Plate
Procedure:
1. Weigh 100 g seeds.

2. Transfer these to tall beakers.
3. Add water in a ratio of 1: 3 (w/v).
4. Connect beakers to condenser to avoid evaporation of water during
boiling
5. Boil the sample and stir the sample at 2 minutes interval.
6. Draw a seed after 4- 5 minutes without interrupting the boiling.
7. Test the degree of cooking by pressing seeds between the fingers.
8. If seed is felt uncooked, again test after 5 minutes. Repeat the process
until five seeds are cooked.
9. Record the cooking time.
Observations:
Sample No. Cooking time
1.
2.
3.
4.

100
Physiochemical Properties of Grain: Water Binding Capacity
Objective:
To find out the water binding capacity of the given grain sample.
Apparatus:
1. Centrifuge
2. Centrifuge Tube
Procedure:
1. Wash, dry and weigh the centrifuge tube (W).

2. Place the centrifuge tube in weighing balance and transfer 1 g sample
in it and weigh the tube. (W1= Weight of Centrifuge tube + Weight of the
sample taken)
3. Add 15 ml of distilled water and shake the contents for 5 minutes.
4. Centrifuge for 10 minutes at 3000 rpm.
5. Decant the water, dry in oven and cool in desicator and weigh the
centrifuge tube with centrifuged and dried sample (W2).
Calculation:
Water Binding Capacity = {(W2- W)/ (W1- W)} x 100
Where,
W = Weight of centrifuge tube.
W1 = Weight of sample + Centrifuge Tube
W2 = Weight of centrifuged sample + Centrifuge
Tube
Observations:
Weight of
Centrifuge Sample Centrifuged
Tube + Sample Water
Sample Centrifuge + Binding
No. Tube Centrifuge Capacity
Tube
W W1 W2
1.
2.
3.
4.

101
Quality of Flour: Bleach Value
Objective:
To find out the bleach value of the given flour sample.
Theory:
The bleach value is used as a measure of the extent by which the

creaminess of flour is reduced by application of bleaching agents. Flour is extracted
with benzene- petrol mixture and yellowness of unoxidized xanthophyll can be
measured spectrophotometrically.
Reagents:
1. Extraction Reagent {Petrol- Benzene (1: 1)}

2. Alcohol
Apparatus:
1. Stoppered glass bottle

2. Shaker
Procedure:
1. Take 1 g of flour and add 100 ml of extraction reagent in a stoppered

reagent bottle.
2. Shake it for 3 hours and then filter the mixture rejecting the first
runnings.
3. Measure the optical density of clear filtrate at 425 nm and 660 nm. Set
the instrument using the extraction reagent.
Calculation:
Bleach Value (D) = D425 – D660
Where,
D425 = Optical Density at 425 nm.
D660 = Optical Density at 660 nm.
Observations:
Serial No. OD at 425 OD at 660 Bleach Value

D425 D660 D
1.
2.

102
Serial No. OD at 425 OD at 660 Bleach Value

D425 D660 D
3.
Note: A heavily bleached flour gives a low value for D i.e. below 0.1 whereas unbleached
flour gives a value above 0.2.

103
Quality of Flour: Crude Gluten
Objective:
To find out the crude gluten of the given flour sample.
Theory:
The strength of flour depends, to a considerable extent, on the nature and

amount of gluten present. Such proportion can be assessed by forming dough with
water, washing out the starch and examining the remaining elastic mass. Crude
gluten obtained in this way contains albumin, globulin, glutenin, gliadin and
protease.
Reagents:
1. Water
Apparatus:
1. Mortar and Pestle

2. Oven
3. Petri- dish
Procedure:
1. Weigh 25 g flour (W) and transfer it to a mortar.

2. Add about 15 ml water and make into dough using pestle.
3. Allow it to stand for one hour.
4. Gently knead the dough under tap water using sieve no. 60 for 10- 15
minutes or until all starch is washed out and wash water is clear.
5. Place the solid matter under water for one hour and squeeze it as dry
as possible.
6. Roll it into a ball and weigh the moist gluten (W1).
7. Spread it into a thin layer and dry it at 100° C to a constant weight.
8. Again weigh it after drying (W2).
Calculation:
Gluten % (Moist) = (W1/ W) x 100
Gluten % (Dry) = (W2/ W) x 100
Where,
W = Weight of the sample taken.
W1 = Weight of moist gluten.
W2 = Weight of dry gluten.

104
Observations:
Serial No. Weight of Weight of Gluten Gluten %

Sample
Moist Dry Moist Dry
W W1 W2
1.
2.
3.
Note: Heavily bleached flour gives a low value for D i.e. below 0.1 whereas unbleached flour
gives a value above 0.2.

105
Quality of Flour: Colour and Grade of flour using the Pekar Comparison Test
Objective:
To find out the colour and grade of flour using the Pekar Comparison Test
of the given flour sample.
Theory:
The grade of flour can be readily assessed by visual comparison against

that of flour of known extraction rate.
Reagents:
1. 0.2% alcohol solution of catechol

2. Flour of different extraction grade
Apparatus:
1. Rectangular glass plates 12 x 8 cm and 2-3 mm thick.

2. Wide Steel Spatula
Procedure:
1. Weigh 12 g flour and pack it on one side of the glass plate in a straight
line with the help of another plate.
2. Treat 12 g of the standard flour of known extraction rate in similar
manner so that the straight edges of the two flours are adjacent.
3. Carefully move one of the portions so that it will be in contact with each
other.
4. Slick both with one stroke of the spatula so that the thickness of the
layer diminishes from about 0.5 cm in the middle of the plate to a thin
film at the edge, the line of demarcation between the two flours should
be quite distinct
5. Note any differences in colour between the two samples and repeat if
necessary with flours of different and more comparable extraction.
6. Dip the slab in cold water and make further comparisons immediately
after dipping and one hour later.
7. A further useful comparison is possible by pouring a 0.2% alcoholic
solution of catechol on the slab after dipping.
8. Match the colour with standard flours of different extract grade and note
the difference in colour.

106
Quality of Flour: Diastatic Activity
Objective:
To find out the Diastatic Activity of the given flour sample.
Reagents:
1. Alkaline ferricyanide solution 0.1 N

2. Acetic acid reagent
3. Buffer solution (pH 4.6- 4.8)
4. Sulphuric acid (3.7 N)
5. Potassium iodide solution
6. 12% Sodium tungstate solution
7. Starch solution
Apparatus:
1. Conical Flask
2. Shaker
3. Water-bath cum shaker
4. Pipettes
5. Test tubes
6. Burette
Procedure:
1. Weigh 5 g of flour and a top of ignited sand into a conical flask.

2. Mix by rotation and warm the mixture to 30° C.
3. Add 46 ml of buffer solution (30° C) and mix the contents by rotation.
4. Place conical flask in a water bath maintained at 30° C for 1 hour, shaking
the mixture by rotation every 15 minutes.
5. Add 2 ml of 3.7 N Sulphuric acid, mix and add 2 ml of 12% sodium
tungstate solution.
6. Mix and allow the mixture to stand for 2 min.
7. Filter it through Whatman No. 4 filter paper discarding first 10 drops.
8. Pipette 5 ml of filtrate in a large test tube, add 10 ml of alkaline ferricyanide
solution and immerse the tube in boiling water for 20 minutes.
9. Cool the tube under running water and wash the contents into a 100 ml
conical flask with 25 ml acetic acid reagent.
10. Add 1 ml of potassium iodide solution and 2 ml of starch solution.
11. Mix and back-titrate the mixture with 0. I sodium thiosulphate until blue
colour is completely disappeared.
Calculation:
ml of 0.1 N ferricyanide reduced (Y) = (10- x)
Where,
X = Volume of 0.1 N thiosulphate used for titration

107
Note: From the ml of 0.1 N ferricyanide reduced, the maltose value, expressed as
the percentage of maltose formed, can be obtained from reference table.
Interpretation:
To be suitable for bread, flour should have a percentage maltose value 2.0-3.5.
Below this range, there is inadequate supply of sugar produced drastically in the
dough and bread produced will have pale crust. The addition of malt flour causes a
significant increase in maltose value. A value above 3.5 suggests excessive α-
amylase activity, found the flour from sprouted bread. Excessive α-amylase tends to
give a sticky crumb in the bread.
Observations:
Sample Volume of 0.1 N Volume of 0.1 N Maltose Value

No. thiosulphate used ferricyanide reduced
x Y= 10- x
1.
2.
3.

108
Quality of Flour: Amylase Assay
Objective:
To find out the Amylase Activity of the given flour sample.
Theory:
Alpha amylase activity present in the grain/flour is measured using buffered

starch solution. Iodine gives a blue colour with starch. This colour is compared with
blank. The difference in absorbance indicates the amount of starch hydrolyzed by
the amylase present in the solution.
Reagents
1. Starch-substrate solution
2. Iodine reagent
3. Sodium chloride 0.2M
4. α-amylase enzyme
5. Hydrochloric acid 0.0.5N
Apparatus
1. Refrigerated centrifuge
2. Spectrophotometer
Procedure
Extraction of sample
1. Weigh 0.5 g sample and extract with 10 ml of 0.2M sodium chloride for
30 minutes.
2. Centrifuge it at 3000 rpm for 15 minutes at 40° C.
3. Decant the supernatant.
Determination
4. For sample take I ml of extract in a test Tube.

5. For blank- take I ml of 0.2M sodium chloride.
6. To both the tubes add I ml of starch solution.
7. Keep for 5 minutes at room temperature.
8. Then add I ml of iodine reagent.
9. Add 5 ml of distilled water to each of test tube.
10. Read the absorbance at 620 nm.
11. Decrease in absorbance at 620 nm by the enzyme is proportional to the
quantity of amylase present in sample.
12. Use α-amylase for calibration.
Calculation:
Activity (units/ g) = (u / A) x (I / W) x (V / V1) x (B – S)
Where,
W = Weight of sample

109
V = Volume of sodium chloride added

V1 = Volume of extract taken for assay
B = Absorbance of blank at 620 nm
S = Absorbance of sample at 620 nm
V = Enzyme equivalent units
A = Standard absorbance
Note:
1. 10 mg of enzyme is equivalent to 1.6 units, will give 0.07 increase in absorbance at 620
nm.
2. A conversion factor of 0.229 units per 0.1 unit absorbance at 620 nm, for 5 minutes at
pH 4.65.

110
Quality of Flour: Fat Acidity
Objective:
To find out the fat acidity of the given flour sample.
Reagents:
1. Petroleum ether
2. Potassium hydroxide 0.1%
3. Benzene- alcohol- phenolphthalein solution 0.02%
Apparatus:
1. Soxhlet Apparatus
2. Steam bath
3. Burette
Procedure:
1. Weigh 10 g of sample and extract crude fat with petroleum ether on

Soxhlet apparatus.
2. Evaporate the solvent containing fat on steam bath.
3. Dissolve the residue in extraction flask with 50 ml Benzene- alcohol-
phenolphthalein solution.
4. Titrate it with potassium hydroxide to orange pink colour.
5. For blank take 50 ml of Benzene- alcohol- phenolphthalein solution in a
flask and titrate.
Calculation:
Fat acidity = (100 / W) x (S – B)
Where,
W = Weight of sample taken

S = Volume of KOH required to neutralize free
fatty acids in sample extract
B = Volume of KOH required to titrate blank
Note: Fat acidity is calculated as mg of KOH required to neutralize from fatty acids of 100
g flour.
Observations:
Volume of
Weight of Volume of KOH
Sample KOH used for
sample taken used for sample Fat acidity
No. blank
W S
B
1.

111
Volume of
Weight of Volume of KOH
Sample KOH used for
sample taken used for sample Fat acidity
No. blank
W S
B
2.
3.

112
Quality of Flour: Free Fatty Acids
Objective:
To find out the free fatty acids in the given flour sample.
Reagents:
1. Sodium hydroxide 0.25 N

2. Isopropyl Alcohol 99% neutralized with 0.1 N NaOH
3. Phenolphthalein indicator solution 1% in 95% ethyl alcohol
Apparatus:
1. Erlenmeyer flask
2. Pipette
3. Burette
4. Cylinder 50 ml
Procedure:
1. Weigh 5 g sample in an Erlenmeyer flask.

2. Add 50 ml neutralized isopropyl alcohol and shake the sample to
dissolve it.
3. Add 2- 3 drops of phenolphthalein indicator solution and titrate against
0.25 N sodium hydroxide till pink colour appear and persist for 30
seconds.
Calculation:
Free Fatty Acids (%) = {(V x N x F) / (W x 1000)} x 100

Where,

V = Volume of NaOH used for titration
N = Normality of NaOH solution
F = Equivalent weight (282 g) of free fatty acid
(Oleic acid)
Observations:
Free
Weight of Volume of Normality of
Sample fatty
sample taken NaOH used NaOH used
No. acids
W V N
(%)
1.
2.

113
Free
Weight of Volume of Normality of
Sample fatty
sample taken NaOH used NaOH used
No. acids
W V N
(%)
3.

114
Quality of Flour: Peroxide Value
Objective:
To find out the peroxide value of the given flour sample.
Reagents:
1. Acetic acid : Chloroform solution (3 : 2, v/v)

2. Saturated potassium iodide solution
3. Sodium thiosulphate solution 0.01 N
4. Starch solution (1%)
Apparatus:
1. Soxhlet Apparatus
Procedure:
1. Weigh 10 g sample and extract with petroleum ether on Soxhlet

apparatus.
2. Evaporate the solvent of extract completely.
3. To the residue add 30 ml acetic acid – chloroform mixture and swirl.
4. Add 0.5 ml of saturated potassium iodide solution.
5. Keep for 1 minute, with occasional shaking and add 30 ml distilled
water.
6. Slowly titrate with 0.01N sodium thiosulphate with vigorous shaking until
yellow colour almost disappears.
7. Then add 0.05 ml starch solution and continue titration until blue colour
just disappears. Shake vigorously during titration.
8. Run blank in same manner.
Calculation:
Peroxide value (meq peroxide per 1000 g)

= [{(S – B) x N} / (W – W1)] x 1000
Where,

W1 = Weight of the fat extracted
S = Volume of sodium thiosulphate used for
titration of sample
B = Volume of sodium thiosulphate used for
titration of blank
N = Normality of sodium thiosulphate used
Observations:

115
Volume
of Volume of
Weight of Weight of sodium sodium Normality of
Samp sample the Fat thiosulp thiosulphate sodium Peroxide
No. taken Extracted hate used for thiosulphate used Value
W W1 used for blank N
sample B
S
1.
2.
3.

116
Quality of Flour: Particle Size
Objective:
To find out the proportion of different particle sizes in the given flour sample.
Apparatus:
1. Nest of sieves of different mesh size

2. Rot-a-tap Shaker
Procedure:
1. Weigh 100 g flour and place it on the top compartment of nest of sieves
of various mesh sizes.
2. Shake these sieves mechanically for 5 minutes.
3. Particles will distribute according to size in different sieve.
4. Weigh flour from each sieve and express as percentage of the 100 g of
sample taken.
Calculation:
Particle size (% of that sieve size) = (a / W) x 100
Where,

a = Weight of sample on one sieve
Observations:
Weight of
Weight of
sample on
Sieve sample Particle size
sieve
No. taken (%)
recovered
W
a

117
Quality of Flour: Sedimentation Value
Objective:
To find out the sedimentation value of the given flour sample.
Reagents:
1. Bromo- phenol blue

2. Lactic acid reagent
Apparatus:
1. Stoppered measuring cylinder
Procedure:
1. Weigh 2 – 3 g farina (maida) and transfer it to cylinder.

2. Add 50 ml bromo- phenol blue and shake well horizontally for 2
minutes.
3. Keep for one minute and then add 25 ml lactic acid reagent.
4. Shake well vertically for 2 minutes.
5. Further keep for 5 minutes.
6. Note the sedimentation value.
Interpretation:
Standard sedimentation value should be between 18 – 21.
Observations:
Sample No. Sedimentation Value

118
Quality of Flour: Spreading Factor of Maida
Objective:
To find out the spreading factor of the given maida sample.
Ingredients:
1. Maida
2. Sugar
3. Ghee
4. Soda
5. Milk
6. Water
Apparatus:
1. Electric Mixer
2. Vernier Caliper
3. 60 mm Iron Ring
Procedure:
1. Take 130 g sugar, 64 g ghee, 2.5 g soda and mix for 1 minute.
2. Then add 16 ml water and 40 ml milk and mix for one minute.
3. Add 226 g maida and again mix for one and half minutes.
4. Divide the dough into 6 equal parts and spread these by wooden roller
on baking sheet.
5. Cut the excessive batch by cutting of 60 mm iron ring.
6. Bake for 5 – 6 minutes.
7. Measure its spreading factor by Vernier Caliper.
Interpretation:
Standard length and width of spreading factor of maida are 69 – 748 mm

and 12 – 13 mm respectively.
Observations:
Spreading Factor Interpretation

Sample
No. Length Width
1.
2.
3.

119
Quality of Flour: Ash
Objective:
To find out the ash in the given flour sample.
Theory:
Organic matter is burnt off at as low temperature as possible. Heating is

done in stages, first to char the product thoroughly and finally to ash at 550° C in a
muffle furnace. The inorganic matter left after burning organic matter is cooled and
weighed.
Apparatus:
1. Crucible
2. Heating Plate
3. Muffle Furnace
4. Dessicator
5. Analytical Balance
Procedure:
1. Place the crucibles in muffle furnace to heat at 550° C for 15 minutes.

2. Remove the crucibles, cool in a dessicator for one hour and weigh the
crucible (W).
3. Weigh 2 g of sample in the crucible (W1).
4. Keep the sample on a hot plate till smoking ceases and sample become
thoroughly charred.
5. Place the crucibles inside the muffle furnace and heat to 550° C for 5 to
6 hours.
6. Let the furnace cool and take out crucibles containing ash, clean and
white in appearance.
7. If traces of carbon are still evident, cool the crucible, add 1 – 2 ml of
water and stir with a glass rod to break up the ash. Dry on steam bath
and place in muffle furnace and again heat at 550° C.
8. Cool the crucible in a dessicator and reweigh (W2) the crucible
containing ash.
Calculation:
Ash % = {(W2 – W) / (W1 – W)} x 100
Where,
W = Weight of empty crucible

W1 = Weight of empty crucible + Sample
W2 = Weight of empty crucible + Ashed Sample

120
Observations:
Weight of
Empty
Sample Empty crucible
Empty Ash %
No. crucible + +
Crucible
Sample Ashed
W
W1 Sample
W2
1.
2.
3.

121
Quality of Flour: Pelshenke Value
Objective:
To find out the Pelshenke Value of the given flour sample.
Apparatus:
1. Serological Water Bath maintained at 30° C

2. 100ml, Glass Beaker
Reagents:
1. Yeast suspension made up by suspending 10gm fresh compressed yeast in

100ml, water.
Procedure:
1. Weigh 4gm Sample into 50ml Low form beaker.

2. Mix 2.25ml, yeast suspension.
3. Transfer resulting mass to palm of hand and knead into coherent round
meal ball replace in beaker and cover with 80ml water (30°C).
4. Note time of immersion and transfer beaker to constant temperature
cabinet.
5. Note time when meal ball starts to disintegrate; record elapsed time in
6. Minutes between immersion and start of disintegration as time.
7. Time in minutes is “Test Number” or “Pelshenke Value”.
Observations and Calculations:
1. Pelshenke Value Test is ________ minutes for the given sample.

Conclusion :
The following classification of wheats has been suggested.
Soft or pasty wheat’s
Very weak Under 30
Weak 30-50
Medium Strong 50-100
Strong 100-175
Hard Wheat
Weak 150-225
Medium Strong 225-300
Strong 300-400
Very Strong over 400

122
Parboiling of Rice
Objective:
To parboil the given sample of paddy.
Theory:
Parboiling is a hydrothermal (using water and heat) process carried out for a
number of reasons:
1. To improve the nutritional status of the product.
2. To reduce breakage on milling.
3. To change cooking characteristics.
4. To impart different eating characteristics.
Apparatus:
1. Paddy Cleaner
2. Boiler
3. Drier
4. Sieves
5. Spatula
6. Ladle
7. Heating base
Procedure:
1. Take 1 Kg of raw and mature paddy.

2. Paddy Cleaning- At the very first step of processing, raw paddy is
passed through paddy cleaner. It removes all impurities like as straw,
immature grains, dirt and small stones from raw paddy. As a result, fully
cleaned paddy goes for further processing.
3. Soaking- Soaking is done for overnight (in cold water) or for 2 hour in
warm water at 66° C.
4. Excess water is drained off.
5. Steam cooking- Steam cooking is done for 5 to 8 minutes at 20 psi

pressure.
6. Drying- Drying is conducted at 50º C in a cross flow air drier for 12 to

15 hours.
7. Our paddy is now parboiled.

123
Milling of Rice
Objective:
To mill the given sample of parboiled paddy.
Theory:
In milling, dried parboiled paddy is milled to remove husk and to give it a

white palatable appearance.
Apparatus:
1. Rice Mill
2. Whitener
3. Polisher
4. Grader or Colour Sorter
Procedure:
1. Take 1 Kg of parboiled paddy.

2. Cleaning- Clean the paddy for all types of dockage and foreign matter.
Mechanically parboiled paddy is passed through paddy cleaner.
3. Now cleaned paddy is passed through destoner to remove stone (if any
present) from it.
4. Paddy is passed through grader to sort out paddy of different grades to

be milled accordingly.
5. Paddy is now pressed and passed between rubber rolls to remove the
shell from rice grain.
6. In paddy separator; paddy, rice and husk are separated by air blower.
7. Now abrasive polisher removes the brown bran layer from the rice
kernel by abrasive action.
8. Friction whitener now polishes the surface of rice kernel by smoothing

the uneven surface caused by abrasive polisher.
9. Broken separator now separates the different grades of rice from head
rice to brokens.
10. Our parboiled paddy is now milled to white rice.

124
Picture 16- The Rice Milling Process

125
Pretreatment of Pulses
Objective:
To apply pretreatment to the given sample of pulses for milling.
Procedure:
Dehulling Pre-treatments- In both small scale and large scale processing of

pulses, two major operations are involved
1. Loosening the seed coat from cotyledons,

2. Removing the seed coat and splitting the cotyledons.
The pre-treatments are generally employed to loosen the seed coats and these can
be grouped into two categories
1. Wet treatment
2. Dry treatment
Wet treatment- This involves water soaking and sun drying which is considered as
effective technique to loosen the husk. This method facilitates good dehusking and
splitting and giving less breakage.
Disadvantage- Adversely affect cooking quality and also it is lab our

Intensive. It is completely dependent upon climatic condition for drying.It takes 5-6
days. Soaking in water, followed by coating with red earth slurry and sun drying for
several hours is a household practice for dehulling pigeonpea. This imparts a good
yellow colour to the finished product, possibly by preserving its natural colour.
Chemical treatment- Sodium bicarbonate (5% solution) is used which

increases dhal yield. It loosens the husk and also reduces the cooking time.
Disadvantage- Vitamin loss is significant.
Dry treatment
This method is more applicable for chickpea dehulling and pigeonpea. The major
disadvantage of the dry method is the high dehulling losses due to breakage and
powdering.
Oil treatment
1. After tempering operation, grains are thoroughly mixed with about 1 per
cent oil (preferably linseed, either manually or in a worm mixer and then
dried in sun for 2-3 days.
2. Oil appears to penetrate through the husk to the cotyledons and releases
it’s binding under the mild heat of the sun.

126
3. The loosening process may be slow, but the husk is totally loosened.
4. Oil and turmeric powder as a pre-treatment are also given.
Heat treatment
Hot air at 120-180º C was quite effective in loosening the seed coat.

127
Milling of Pulses
Objective:
To mill the given sample of pulses.
Procedure:
Following methods of pulse milling are prevailing in India:
Dry milling of black gram
1. After cleaning, the black grams are subjected to pricking in a rough roller
mill for some scratching as well as partial removal of the waxy coating on
the black grams.
2. The scratched grains are then coated with 1 to 2% oil in a worm mixer and
the heaped over night for diffusion of the oil in the grains.
3. The scratched and oil coated pulses are sprayed in drying yards for sun
drying for 4 to 6 hours.
4. The partially dried grains are moistened with a spray of 4-5% water and
kept overnight.
5. The wetted pulses are then dried for 3-4 days in the sun.
6. The thoroughly dried pulses are dehusked in a roller. About 40-50% pulses
are dehusked in first milling operation.
7. The husk and powder are then aspirated off.
8. Then the split 'dhal' is separated from dehusked whole dhal and unhusked
pulses by sieving. The average yield of 'dhal' is 70-71 per cent.
Dry milling of green gram
1. In dry milling of green gram, both oil and water treatments are given to the
grains.
2. The wetted grains are dried in the sun.
3. Then the dried pulses are simultaneously dehusked and split using a
dehusking machine.
4. After removal of husk split dhal is separated from the mixture as usual.
5. The yield of dhal is poor which varies from 62 to 65 per cent only.
MODERN CFTRI METHOD OF PULSE MILLING
1) Cleaning
Cleaning is done in rotary reel cleaners to remove all impurities from pulses and
separate them according to size.
2) Preconditioning
The cleaned pulses are conditioned in two passes in a dryer using hot air at about
120ºC for a certain period of time. After each pass, the hot pulses are tempered in
the tempering bins for about six hours. The preconditioning of pulses helps in
loosening husk significantly.
3) Dehusking
128
The preconditioned are conveyed to the pearler or dehusker where almost all pulses
are dehusked in a single operation. The dehusked whole pulses (gota) are
separated from split pulses and mixture of husk, brokens etc. and are received in a
screw conveyor where water is added at a controlled rate. The moistened gota is
then collected on the floor and allowed to remain as such for about an hour.
4) Lump breaking
Some of the moistened gota form into lumps of various sizes. These lumps are fed
to the lump breaker to break them.
5) Conditioning and splitting
After lump breaking the gota is conveyed to dryer where it is exposed to hot air for a
few hours. The gota is thus dried to the proper moisture level for splitting. The hot
conditioned and dried dehusked whole pulses are split in the emery roller. All of
them are not split in one pass. The mixture is graded into grade 1 pulses, dehusked
whole pulses and small brokens. The unsplit dehusked pulses are again fed to the
conditioner for subsequent splitting.
Method 1 Method 2 Method 3

(AP & Maharashtra) (Maharashtra & MP) (UP & MP)
Seed Material Seed Material Seed Material
Cleaning Cleaning Cleaning
Tempering Soaking in Water Boiling in Water

(8-14 hrs) (15-20 min)
Oil & Turmeric Powder
Treatment Sun Drying Sun Drying
(1 or 2 Days) (1 or 2 Days)
Store
(30-45 Days) Primary Milling Dehulling in Stone
(Cotyledons Seperate) Chakki
Dehulling in Stone Chakki (Removes Seed Coat)
(Removes Seed Coat) Oil/ Water Treatment
Dhal
Dhal Sun Drying
(1 or 2 Days)
Dehulling in Stone Chakki

(Removes Seed Coat)
Dhal
Flow Diagrams of Different Methods of Dhal Milling

129
Seed Material
Dirt/ Dust/ Mud Balls
Cleaning
Average Uniform Seed Size Grading Very Bold

(Discarded or Dehulled
separately depending
upon the quantity)
Tempering Operation
Oil/ Water Treatment

Unhusked
Sun Drying
(Whole
Seed) Dehulling Dhal,
Brokens,
Unsplit Dehulled
Powder,
Water Treatment Husk
Sun Drying
Splitting
Dhal
Pigeon Pea dehulling procedure followed in Indian Dhal Mills
Seed Material
Dirt/ Dust/
Very Small and Damaged/ Cleaning Mud Balls
immature seeds (discarded or (Discarded)
used as animal feed) Grading
Very Large
(Discarded or
Dehulled separately
depending upon the
Uniform Seed Size Lot quantity)
Mild Tempering
Water Treatment
Sun Drying
Unhusked Dhal,
(Whole Dehulling
Brokens,
Seed) Powder,
Unsplit Dehulled
Husk
Water Treatment
Sun Drying
Splitting
Dhal
Chick Pea dehulling procedure followed in Indian Dhal Mills

130
Edible Oil Extraction
Objective:
To extract the edible oil from the given sample of oilseeds.
Procedure:
Castor Oil Extraction

1. Extraction of oil from castor seeds is done in a manner similar to that for most other
oil seeds.
2. The ripe seeds are allowed to dry, when they split open and discharge the seeds.
3. These seeds are cleaned, cooked and dried prior to extraction.
4. Cooking is done to coagulate protein (necessary to permit efficient extraction), and
to free the oil for efficient pressing.
5. The first stage of oil extraction is pre-pressing, using a high pressure continuous
screw press – called the expeller.
6. Extracted oil is filtered, and the material removed from the oil is fed back into the
stream along with fresh material.
7. Material finally discharged from the press, called cake, contains 8 to 10 percent oil.
8. It is crushed into a coarse meal, and subjected to solvent extraction with hexane or
heptane.
9. The resultant product is extracted castor oil.

131
Edible Oil Refining
Objective:
To refine the edible oil extracted from the given sample of oilseeds.
Procedure:
1. Once the oil has been extracted from the seed, it is necessary to remove
impurities from the oil.
2. The oil is essentially a pure triglyceride, and contains almost 90% of glyceryl
tricinoleate.
3. It is the ricinoleic triglyceride that is needed in order to produce high quality

castor oil.
4. The steps to refining the crude oil include:
a. Settling and Degumming of the oil - Done to remove the aqueous

phase from the lipids, and to remove phospholipids from the oil.
b. Bleaching - Bleaching results in the removal of coloring materials,

phospholipids and oxidation products.
c. Neutralization - The neutralization step is necessary to remove free

fatty acids from the oil. This can be done in one of two ways: (a) Alkali
(Chemical) or (b) Steam Stripping (Physical) means.
i. Alkali/Chemical Method: Caustic soda (alkali) is mixed in the

proper amounts and the aqueous solution is removed, leaving
the neutral oil behind.
ii. Steam Stripping: This is done under vacuum, to remove

moisture, free fatty acids, odor bodies, and other impurities from
the oil. As it is performed under vacuum conditions, the oil can
be kept at a low temperature, preserving its chemical structure
by not subjecting it to temperatures in which undesirable
dehydration reactions can occur.
5. Deodorization of the oil - Deodorization results in the removal of odour from

the oil.
6. End product is refined castor oil.

132
Pasta Products: Preparation of Noodles
Objective:
To prepare noodles.
Procedure:
Mixing water Adjustment
In this process, a liquid solution is prepared for use in kneading the

wheat floor into noodles. Hydrolysis adjustment liquid consists of salt. It
is used to improve the quality and flavor of the noodles. Normally,
between 10 and 30 grams of salt is used for every kilogram of wheat
flour.
Mixing/kneading
Picture 17- Inside the Mixer During Kneading
The wheat flour and mixing water adjustment liquid are mixed and
kneaded in a mixer to produce noodle dough. For each kilogram of
flour, 0.3 to 0.4 kg of mixing water adjustment liquid is added, at a
temperature of 20 to 30°C.The kneading process takes 15 to 20
minutes. It is the fine structure achieved by kneading the dough that
gives noodles their special quality of viscosity and elasticity.
Rolling/blending
The dough is passed through a pair of rollers to roll it into sheets. Next,
two sheets of dough at a time are rolled together and blended into a
single sheet. This gives the sheets of noodle dough strength and
consistency. Great care must be taken during this process - if the rollers
are set too close together, the quality of the dough will be destroyed.
Rolling/stretching

133
Picture 18- Stretching Rollers
The sheets of dough are now about 10 mm thick. The next process
uses rollers to stretch them until the sheets are only 1 mm thick. The
stretching machine consists of at least 4 sets of double rollers, each set
further stretching and thinning out the sheet. This process helps to
weave together the strands of gluten protein in the dough to give the
noodles their supple, elastic texture. Uniform thickness is ensured by
checking with instruments that can measure to an accuracy of 1/100
mm.
Cutting
Picture 19- Cutting Machine
After stretching, the sheets of dough are passed through a cutting

machine where rotating blades slice the sheets into individual strands of
noodle. No. 18 to No. 22 cutters are used for Chinese-style noodles,
while No. 10 to No. 26 cutters are used for Japanese-style noodles. A
No. 18 cutter, for example, is 30 mm wide with 18 blades, and produces
strands of ramen that are 1.67 mm wide. Most ramen has a wavy
shape. This is produced by an extra process, using a shaping machine
and a special conveyor.
Steaming
The raw noodles are now pre-cooked by passing them through a

continuous steamer. Steaming is normally done at 100°C for between 1
and 5 minutes. This process enables gelatinization, which makes the
starch content of the noodles easy to digest, and also improves the
texture of the noodles.
Molding
In this process, most types of instant noodles are cut to length and
shaped into blocks for packaging. The noodles are cut and separated
into individual serving sizes. Apart from noodles sold as straight
bundles, these servings are then shaped into blocks using round or
square molds.

134
Picture 20- Moulding Blocks Picture 21- Moulding Blocks

(Bag- Type Noodles) (Cup- Type Noodles)
Drying Treatment
Two main methods are used for drying: frying and non-frying (hot-air
drying).In the frying method, the noodles are deep-fried in metal frames
at 140 to 150°C for 1 to 2 minutes. This reduces the water content of
the dough from 30 to 40% to just 3 or 4%, and promotes further
gelatinization. In the non-frying method, the metal frames holding the
noodles are placed in a hot-air drier and dried for at least 30 minutes at
around 80°C. The noodles produced by this method are called
gelatinized dried noodles. Other, less common, drying methods include
freeze drying.
Picture 22- Frying Picture 23- Frying

Equipment (Bag- Type Equipment (Cup- Type
Noodles) Noodles)
Cooling
At this stage, various inspections are performed. Noodles are checked

for weight, shape and color, and for whether they have been correctly
dried, fried and cooled. Any noodles that fail to pass the strict standards
are discarded.
Packaging
The finished blocks of noodles are now packaged together with

separate pouches of seasonings or KAYAKU. Bag-type noodles are
sealed in soft film, while cup-type noodles are sealed into their
containers using aluminum foil lids, etc.

135
Picture 24- Packaging Picture 25- Packaging

(Bag- Type Noodles) (Cup- Type Noodles)
How is the Soup Made?
Separate Dipping Soups

It's the soup that gives instant ramen its flavor.
Two types of soup are used for instant ramen: Dipping soup in separate packages, and pre-
flavored ramen where the flavor in the noodles makes the soup when you add boiling water.
First we'll look at the ingredients and processes used to make dipping soups.
Ingredients of dipping soup
Picture 26- Powdering/ Mixing Machine
There are three types of dipping soup: powder, liquid and granule. The most
commonly used is powder soup, and the most popular flavor is Chinese style.
Basic seasonings table salt, soy-sauce, miso, Worcester sauce,

sweeteners, vinegar, edible oils, etc.
Natural extracts meat, seafood, konbu (seaweed), vegetable, etc.
Dried powder meat, seafood, vegetable, fruit, mushroom, nori
(seaweed) etc.
Spices pepper, allspice, scopolia, garlic, red pepper, etc.
These ingredients are dried and powdered, then mixed together to form
the powder soup.
The following are the main processes used to manufacture powdered dipping soup.

136
1. Pre-treatment of Raw Materials
Picture 27- Granulator
Raw materials in paste or liquid form (natural extracts, etc.) are mixed with salt and
other ingredients, dried and ground into powder.
2. Preliminary Mixing
Picture 28- Liquid Mixer
The small volume ingredients such as spices and flavorings (amino acids, etc.) are
pre-mixed.
3. Main Mixing
Next, the items pre-treated in processes 1 and 2 are mixed with the remaining
ingredients. The mixing room is maintained at a constant temperature and humidity,
and measures are taken to keep the humidity steady as the materials are conveyed
to the next process.
4. Inspection
1 or 2 grams of each batch of mixed powder soup are taken and dissolved in 100ml
of boiling water. Batches are compared to a standard sample to ensure that uniform
quality is being maintained.
5. Packaging
Picture 29- Automatic Powder Filling Machine
After inspection, the powered soup is packed into pouches by a packing machine,
and the pouches are heat sealed. Another inspection stage checks the weight of the
pouches and the quality of the seal.
Soup is also supplied in liquid or paste form. lard or sesame oil is often added to
paste soups supplied with gelatinized dried noodles and stick-type dried noodles,
since these types of noodles have no fat content themselves.
Pre-flavored Ramen
How is the soup flavor put into the noodles?

137
Pre-flavored Ramen
Here we'll look at the methods used to pre-flavor noodles so that a tasty soup is produced
when you add boiling water.
The soup flavoring is usually added after the noodles have been steam-cooked.
Various methods are used to add the soup flavor:
Soaking the noodles are soaked for 2 to 6 seconds in a liquid into which flavoring
ingredients have been dissolved.
Spraying soup flavor liquid is sprayed as a mist onto the noodles.
Mixing soup flavoring is added to the noodles at the mixing stage.
In all these methods, special techniques are used to ensure the soup flavor fully penetrates
the noodles.
How are the Toppings Made?
A wide range of techniques is used to produce delicious toppings for instant ramen.Here
we'll find out what toppings are used and how they are made.
The topping plays an important role - not only does it determine much of the taste and
nutritional balance, it is also responsible for making the meal look delicious and appetizing.
Toppings really entered the spotlight in 1971, with the introduction of cup- and snack-type
ramen.
Since then, an incredible variety of flavors and ingredients has been introduced, and new
preservation methods such as drying and retort pouches have been developed.
At present, dried toppings are most commonly used, since this is the most convenient
method.
Here we will look at the most typical manufacturing methods for dried toppings.
1: Hot-air Drying
This is currently the most commonly used method for manufacturing noodle
toppings. The raw ingredients are dried using hot air.Hot-air drying is mostly used
for vegetable ingredients, and various techniques are employed, from small-scale
static equipment to large-scale equipment using moving bands.
2: Freeze Drying
This method is mostly used for cup-type (snack-type) ramen toppings.The
ingredients are rapidly frozen at minus 30°C and then vacuum dried.Very little of the
nutritional value is lost in this method, which results in toppings that reconstitute well
when boiling water is added.This drying method is especially suited to protein rich
raw materials and spicy vegetables.

138
3: Microwave Drying
The topping ingredients are dried in a microwave heater, which cooks the material
from the inside. This method is especially used for egg materials.
The next most popular topping method is the use of retort pouches.
This method has the great advantage that no drying treatment is needed. The topping is
naturally preserved in its pouch, which is also a convenient cooking container.
Retort foods were defined by the Ministry of Health as “foods packaged in a sealed
container which has been sterilized by heat and pressure after sealing.”
This treatment is not the same as simple sterilization by boiling. The pouches are placed in a
pressurized vessel and heated by steam or boiling water to a temperature that destroys all
heat resistant bacteria (normally 100°C or above).
Thanks to this sterilization, the pouches can be stored for long periods at room temperature.
In addition to the above methods, quality control procedures also play an essential role in
ensuring the flavor of the topping.
Right up to the making of the topping, the manufacture of instant ramen is done under the
strictest quality controls.
Toppings are carefully checked against standards for color, appearance, flavor and absence
of foreign matter, and especially for size, weight, water content and activity, and how well
they reconstitute.

139
Picture 30- Manufacturing Instant Ramen

140
Pasta Products: Preparation of Macaroni
Objective:
To prepare macaroni.
Procedure:
1. The process starts with dry mixing of maida, tapioca starch and soda
bicarbonate in the vertical mixer.
2. Then boiled water is added to this mix to prepare dough in the dough
mixer.
3. The time required is about 15 minutes.
4. Kneaded dough is then taken to macaroni-making machine where
extruded material of desired shape and length is obtained by using an
appropriate die.
5. At this stage, the moisture content is around 30%.
6. The product is collected in wooden trays where surface drying takes
place and it becomes hard enough to be handled without sticking or
being crushed.
7. Then the product is semi-dried by exposing to indirect sunrays or
keeping in shade.
8. This quality of macaroni does not have satisfactory cooking quality as it
gives heavy loss on cooking.
9. Heat treatment can improve this quality but then it imparts brown colour
which may not be liked by the consumers.
10. The product can be exposed to steam for about 15 minutes and then
dried.
11. It increases the shelf life as the moisture content comes down to around
10%.
12. Process loss is 8 to 10%.
The process flow chart is as follows:
Mixing of ingredients
Dough Preparation
Extrusion
Drying and Packing

141
Pasta Products: Preparation of Vermicelli (Sevian)
Objective:
To prepare vermicelli (Sevian).
Procedure:
1. It is very well standardized and simple.

2. Wheat and other flours in small quantity are mixed with around 25% to
30% of water in a mixer for about half an hour and dough is prepared.
3. This dough is passed through extruder and long rods of vermicelli come
out from the extruder which are cut into the desired length and then
placed in the tray drier for drying.
4. Drying temperature is around 55-65° C and time required is 4½ to 5
hours.
5. Dried pieces are weighed and packed in attractively printed polythene
bags.
6. The weight and process loss is around 10%.
The process flow chart is as under:
Mixing of ingredients
Dough Preparation
Extrusion
Drying and Packing

142
Extrusion Cooking Technology- Preparation of RTE Products
Objective:
To prepare RTE products by extrusion cooking technology
Procedure:
1. Extrusion cooking is a process of value addition of cereals and other grains

for the production of the value added products, the extrudates.
2. For extrusion cooking, Cereal flour, a single screw laboratory model
extruder is required.
3. The flour is conditioned to moisture content for about 22% (wb), one hour
prior to the extrusion.
4. During conditioning, cassava flour to a level of 20% is added to increase the

expansion, crispiness and acceptability.
5. Extrusion is done at barrel temperature and screw speed 115º C and 225
rpm, respectively.
Picture 31- Extruder

143
Visit to Edible Oil Expelling/ Refining Industry
Objective:
To get the live demo of Edible Oil Expelling/ Refining Industry.
Address and Contact Info of the Visited Industry:
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________
Owner/ Managing Director/ Chairman of the Industry:
_________________________________________________________________________
_______________________________________
Date of Visit:
_______________________________________________________
Name of Guiding Personnel/ s:
_________________________________________________________________________________
_____________________________________________
Flow Diagram of the Industry (With important points):

144

145
Visit to Roller Flour mill
Objective:
To get the live demo of roller flour milling Industry.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
__________________________________________________________
_________________________________________________________________________
_______________________________________
Date of Visit:
_______________________________________________________
_________________________________________________________________________________
_____________________________________________

146

147
Visit to Rice Mill/ Rice Sheller Industry
Objective:
To get the live demo of rice mill/ rice sheller Industry.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
______________________________
_______________________________________________________________
Date of Visit:
_______________________________________________________
______________________________________________________________________

148

149
Visit to Dhal Mill Industry
Objective:
To get the live demo of dhal mill Industry.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
______________________________
_______________________________________________________________
Date of Visit:
_______________________________________________________
______________________________________________________________________

150

151
Visit to Malting Industry
Objective:
To get the live demo of malting Industry.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
______________________________
_______________________________________________________________
Date of Visit:
_______________________________________________________
______________________________________________________________________

152

153
Visit to Brewing Industry
Objective:
To get the live demo of brewing Industry.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
______________________________
_______________________________________________________________
Date of Visit:
_______________________________________________________
______________________________________________________________________

154

155
NOTES

156

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LABORATORY MANUAL FOR FOOD TECHNOLOGISTS

Cereals, Pulses & Oilseeds

Cereals, Pulses & Oilseeds

Vedpal Yadav, Lecturer in Food Technology, Government Polytechnic, Mandi

Phone +91-94165-89819 • Fax +91-1669-242256

Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898193

Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898194

Syllabus- Practical- Technology of Cereals & Pulses Diploma

1. Determination of physical characteristics of

2. Milling of wheat to study its effect on various physico- chemical properties

3. Estimation of flour quality

4. Parboiling and milling of rice

5. Pre-treatment and milling of pulses

7. Preparation of Pasta products

8. Preparation of ready-to-eat (RTE) food products by extrusion cooking technology

9.1. Flour mill

Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898195

Secondary Method for

3. Measuring Grain Dimensions Paddy

4. Measuring 1000-grain Weight Paddy

Measuring the Amount of

Measuring the Amount of

Measuring the Percentage of

Measuring the Percentage of

To test the capacity of a rice

Comparing parboiled and raw

Measuring the Percentage of

Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898196

Measuring the Percentage of

Measuring the Percentage of

Measuring the Chalkiness of

Measuring the Percentage of

Measuring the Whiteness,

Quality of Flour: Bleach

Quality of Flour: Crude

Quality of Flour: Colour and

Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898197

Quality of Flour: Diastatic

Quality of Flour: Amylase

28. Quality of Flour: Fat Acidity Flour

Quality of Flour: Free Fatty

Quality of Flour: Peroxide

31. Quality of Flour: Particle Size Flour

Quality of Flour: Spreading

34. Quality of Flour: Ash Flour

Quality of Flour: Pelshenke

36. Parboiling of Rice Paddy

37. Milling of Rice Rice

38. Pretreatment of Pulses Pulses

39. Milling of Pulses Pulses

Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898198

40. Edible Oil Extraction Oilseed

41. Edible Oil Refining Oilseed

Pasta Products: Preparation

Pasta Products: Preparation

Pasta Products: Preparation

Visit to Edible Oil Expelling/

47. Visit to Roller Flour mill Flour

48. Visit to Rice Mill/ Rice Sheller Rice

49. Visit to Dhal Mill Pulses

50. Visit to Malting Unit Barley

51. Visit to Brewing Unit Barley

Cereals, Pulses & Oilseeds vedpalp@yahoo.com +91-94165898199