Rice Rice cultivation paddy farming hammer machine baking machine etc

1. Rice (Oryza sativa) is the staple diet for more than half of the world’s
population and is consumed principally in Asia.
Rice forms up to 80 per cent of the food intake in some countries.
World production of rice has risen steadily from about 200 Million tones (mt)
of paddy in 1960 to over 678.5 m t in 2011.
India is the second largest producer of rice in the world. India's annual rice
production and yield was 80.41 m t and 2177 kg/ h a, respectively (Directorate
of Economics and statistics, 20 11). Annual consumption is around 85 m t.
West Bengal, Uttar Pradesh, Andhra Pradesh, Punjab, Tamil Nadu, Bihar,
Orissa,
Assam, Karnataka and Haryana are the major rice producing states.
More than 50 per cent of total production comes from the first four states.

3. RICE PROCESSING

4. Parboiling of Paddy
Parboiling of paddy is a hydrothermal process in which the starch granules within the
rice grain are gelatinized by the application of steam and hot water.
This helps in higher percentage of recovery of head rice.
Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so
that parboiled white rice is 80% nutritionally similar to brown rice.
It reduces breakage in milling, improves storage life and helps in the preservation of
protein and vitamins in the rice.
The starches in parboiled rice become gelatinized, making it harder and glassier than
other rice.

5. Effect of parboiling on nutritional qualities
The bran of parboiled rice contains less starch and more oil than raw rice bran as it
comes out in the forms of flakes.
Therefore separation of bran without loss of endosperm is possible.
The nutrients of rice are found in large quantity in top layers than endosperm.
Parboiling rice contains more protein, vitamins and minerals.
Parboiled rice contains less oil or fat.
Due to soaking and subsequent heating or steaming certain enzymatic changes are
brought about which help in release of oil from the kernel.
The oil with this hydrothermal treatment move towards upper layers of kernel and
thus is removed along with bran during milling.

6. Milling of Paddy
Rice milling is the oldest and the largest agro processing industry of the country.
At present it has a turn over of more than 25,500/- crore per annum.
It processes about 85 million tonnes of paddy per year and provides staple food grain and other
valuable products required by over 60% of the population.
Paddy grain is milled either in raw condition or after par-boiling, mostly by single hullers of which
over 82,000 are registered in the country.
Apart from it there are also a large number of unregistered single hulling units in the country.
 A good number (60 %) of these are also linked with par-boiling units and sun -drying yards.
Most of the tiny hullers of about 250- 300 kg/hr capacities are employed for custom milling of
paddy.
Apart from it double hulling units number over 2,600 units, under runner disc shellers cum cone
polishers numbering 5,000 units and rubber roll shellers cum friction polishers numbering over
10,000 units are also present in the country.
Further over the years there has been a steady growth of modern rice mills in the country.

7. Dehusking and Milling
Dehusking and milling process removes the outer part of paddy rice (husk and
bran) to make it edible.
There are three main types of husking machine, including stone dehullers,
rubber rolls and impeller type huskers.
Stone de-hullers are still common in tropical Asia, where BR is immediately
milled with either an abrasive or a friction mill. It has been reported that
different types of liner significantly affect the husking performance
It has also been reported that the Engleberg-type or steel hullers are no longer
acceptable in the commercial rice milling sector, as they lead to low milling
recovery and high grain breakage.

8. Abrasive or friction type milling machines are used to remove the bran. It has
been reported that the abrasive mill can over-mill readily.
 In the Engelberg or huller type mill, dehusking and milling are performed in
one step with greater grain breakage.
Using a dehusker before milling improves both the milling and head rice yields.
During parboiling treatment the husk splits and loosen, which makes dehusking
easier.
The energy consumption during the dehusking process is also caused by the
severity of the steaming treatment and it tends to have decreased with the
increase of steaming time

9. Germinated Brown Rice
Brown rice kernels soak in warm water (30–40 °C) until they just
begin to bud (the exact time depends on the water temperature), giving
the product which is known as germinated brown rice (GBR).
The potential health benefits and superior quality of GBR have
attracted public attention and it has become a popular healthy food,
and different local governments (prefectures) in Japan are promoting
the consumption of GBR.

10. As a result of its popularity, modern rice cookers have also
been developed to facilitate the production of GBR at
households with various time spans (6–15 h).
In this process, washed BR is used to put in the rice cooker
vessel with adequate amounts of water.
Used 2.9 L water for 750 g of rice in the germination
process.
The water temperature in the rice cooker during the
germination process is reported to be about 31 °C.
 The germinated rice is washed several time to avoid off
odors, hence more water is required compared to other
forms of rice.

11. The GBR contains much more fiber, the essential amino acid lysine, and γ-aminobutyric
acid (GABA) than conventional BR.
GBR contains more nutrients compared to the milled rice i.e., 10 times the amount of
GABA, and about four times the dietary fiber, vitamin E, niacin and lysine, and about
three times the vitamins B1, B2 and magnesium.
Saikusa et al. reported that γ-aminobutyric acid (GABA) increased dramatically if BR is
soaked in water at 40 °C for 8–24 h.
The phenolic compounds are also reported to be more abundant in BR and GBR.
These nutrients accelerate the metabolism of the brain helping prevent major diseases
such as gastrointestinal cancers, heart disease, high blood pressure, diabetes and
beriberi, constipation, and Alzheimer’s disease.
Jeon et al. concluded that GBR may be effective for suppressing liver damage. GBR also
enhances maternal mental health and immunity during lactation.
Okada et al. reported that intake of GABA for eight consecutive weeks reduced blood
pressure and improved sleeping, and autonomic disorders observed during the
menopausal or presenile period.

12. Rice flour
Rice contains abundant starch and high quality protein and are commonly
used in food and beverage industries.
Generally, rice contains 6-10 per cent (w/w) protein and 70-80 per cent (w/w)
starch.
Separation of protein and starch allows for the processing of high-protein rice
flour and starch hydrolysates into different products.

13. INSTANT AND
EXTRUDED PRODUCTS
Rice Flour
Rice Rava
Puffs From
Extruded Flakes
Instant Mixes
Instant Upma Mix
Instant Dosa Mix
Millet Instant Laddu Mix
Rice Vermicelli
Rice Pasta
Rice Khichidi Rawa (Rice
Coarse Semolina
BAKERY PRODUCTS
Rice Cookies
Rice Bread/ Bun
Rice Cake
Rice Pizza Base
VALUE ADDITION
FROM BY PRODUCTS
Rice Bran Peda (Sweet)
Rice Based Energy Bars
Rice Bran Fryums
Iron Rich (Garden Cress)
Rice Vermicelli
Iron Rich (Garden Cress
Seed) Rice Pasta
Zinc Rich (Gingelly Seed)
Jowar Biscuits
RICE PRODUCTS

14. Hammer mill
Price = 2,00000

15. Pasta making machine
Price = 3,50000

16. Single Screw Extruders
Price = 2,50000

17. Baking Oven
Price = 2,80000