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Rice is derived from raw paddy consisting of multiple layers, including the husk and bran. These layers contain essential nutrients that offer significant health benefits. However, during the milling process for white or regular rice, the husk and bran are removed, resulting in the loss of these vital nutrients.
Sella rice, also known as parboiled rice, undergoes a specialized hydrothermal process that transfers nutrients from the husk and bran into the rice grain. This process enhances the nutritional value of Sella rice, making it a healthier choice for consumers.
Sella Rice Processing Method
The production of Sella rice, also known as parboiled rice, involves four key steps that enhance its quality, texture, and nutritional value. Each stage, from pre-steaming to drying, is carefully designed to preserve nutrients and improve the rice’s suitability for cooking. Below, we explore each step in detail, starting with the pre-steaming process.
1. Pre-steaming Process
The process begins with pre-cleaned paddy, which is transported via an elevator conveyor to a storage bin. From there, the paddy is transferred to a steel container for pre-steaming, where it is exposed to steam at a moisture level of approximately 16–18%.
The duration of pre-steaming varies depending on the type of steam cooker used. Typically, the process is complete once steam begins to exit the cooker, which usually takes 1–3 minutes. For larger quantities of paddy, additional time may be required to ensure even steaming.
The primary benefit of pre-steaming is that it loosens the internal structure of the paddy, reducing the time needed for the subsequent soaking process. This step also helps initiate the transfer of nutrients from the husk and bran into the rice grain, contributing to the enhanced nutritional profile of Sella rice.
2. Soaking Process
After pre-steaming, the paddy is transferred to a soaking tank, where it is submerged in water for approximately 8–12 hours. This step allows the rice grains to absorb moisture, further facilitating the transfer of nutrients and preparing the paddy for the next stages of processing.
However, care must be taken to avoid soaking the paddy beyond the recommended duration. Extended soaking can lead to the development of an unpleasant odor, which is unacceptable in the market and can diminish the quality of the final product. We will discuss the issue of odor in greater detail later in this blog.
3. Final Steaming Process
Following the soaking process, the paddy, now referred to as “gelatinized paddy,” is discharged and transferred to the pakki system for final steaming. This step involves applying steam to the paddy to complete the gelatinization process, which locks in the nutrients transferred during soaking and enhances the rice’s texture and durability.
The duration of final steaming is typically similar to that of the pre-steaming phase, lasting approximately 1–3 minutes, depending on the equipment and batch size. During this process, the moisture level of the paddy is significantly reduced, preparing it for the final drying stage.
4. Drying
After final steaming, the paddy is discharged from the cooker and fed into a dryer tower for air treatment. This process reduces the moisture content to approximately 12–13%, ensuring the paddy is suitable for milling. Following drying, the paddy undergoes tempering, a cooling process that brings it to room temperature. This step stabilizes the rice grains, preparing them for the final milling operation.
Once tempered, the parboiled paddy is sent to the husking and processing unit. During this stage, the husk and any remaining bran layers are removed, revealing the polished Sella rice. The resulting rice grains are firm, nutrient-rich, and golden in color, characteristic of high-quality Sella rice ready for market.
Key Considerations for High-Quality Sella Rice
To ensure the production of premium Sella rice, the following factors are critical:
Preventing Odor: As mentioned earlier, prolonged soaking can cause the paddy to develop an unpleasant smell, which significantly reduces its market appeal. To avoid this, the soaking duration must be carefully monitored, typically not exceeding 8–12 hours, and the water quality should be maintained to prevent bacterial growth.
Superior Cooking Qualities: Sella rice should cook evenly, with grains that remain firm yet tender and non-sticky. This is achieved through precise control of steaming and drying processes, which enhance the rice’s texture and cooking performance.
Uniform Color: High-quality Sella rice should have a consistent golden hue, a hallmark of proper parboiling. Uniform color is achieved by ensuring even steaming and drying, preventing discoloration or uneven processing.
Minimizing Broken Grains: Reducing the percentage of broken grains is essential for maximizing rice yield and meeting market standards. Gentle handling during husking and milling, along with optimized steaming and drying, helps maintain grain integrity.
By addressing these considerations, producers can ensure that Sella rice meets high standards of quality, making it a preferred choice for consumers seeking nutritious and flavorful rice.
Causes of Bad Smell in Parboiled Sella Rice
The development of an unpleasant odor in Sella rice is a critical issue that can affect its marketability. The main reasons for this problem are:
Excessive Soaking Time: As previously noted, the optimal soaking duration for paddy is 8–12 hours. Extending this period, for example, to 24 hours or more, increases the risk of bacterial or fungal growth in the soaking water and paddy. This can result in a foul odor that compromises the quality of the rice.
Unclean Water: The use of contaminated or impure water during the soaking process can introduce microorganisms that degrade the paddy, leading to an unpleasant smell. To prevent this, it is essential to use clean, potable water for all parboiling operations to maintain the integrity and quality of the Sella rice.
By addressing these factors, producers can mitigate the risk of odor and ensure that Sella rice meets high standards of quality and consumer satisfaction.
Economic and Market Benefits of Parboiled Sella Rice
Sella rice offers several economic and market advantages, making it a preferred choice for producers and consumers alike:
Higher Yield from Cracked Paddy: If cracked paddy is inadvertently purchased, the parboiling process can strenghtened rice kernels significantly breakage loss during milling process, resulting in higher yield and maintaining consistent quality.
Enhanced Kernel Strength: Parboiled rice kernels gain additional strength through the steaming and gelatinization processes, allowing them to withstand rigorous milling. This results in a higher yield of whole grains with minimal breakage compared to raw paddy.
Superior Cooking Quality: Sella rice is non-sticky when cooked, offering a firm yet tender texture that is highly desirable in various culinary applications. This quality enhances its appeal in both domestic and international markets.
Extended Shelf Life: Parboiled Sella rice has improved storability due to reduced susceptibility to infestation and spoilage. This makes it a cost-effective option for producers and distributors, as it maintains quality over longer periods.
Higher Nutritional Value: The bran from parboiled rice contains more oil and lower fatty acid content compared to bran from raw rice. As a result, it commands a higher market price, providing an additional revenue stream for producers. Read more about the scientific reason behind parboiling rice process.
By leveraging these benefits, Sella rice not only meets consumer demands for quality and nutrition but also offers significant economic advantages for producers, making it a valuable product in the rice industry.
Related blog: Benefits of paddy parboiling dryer.
Conclusion
The technology and machinery used in the parboiling paddy process ensure stable rice quality, reduced grain breakage, higher rice yield after the milling operation. For more information or queries regarding the paddy processing plant unit contact SKF Elixer here.
Frequently Asked Questions:
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Is Sella Rice the same as Parboiled Rice?
Sella Rice is a type of Parboiled Rice. The term "Sella" is often used in South Asian markets to refer to parboiled rice, which undergoes a hydrothermal process where paddy is partially boiled in its husk before milling. However, different types of parboiling processes exist, and the color of Sella Rice can vary (golden, white, or creamy) based on the steaming and drying methods.
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How is sella rice different from regular rice?
The key differences between Sella Rice and Regular Rice are:
- Processing: Sella Rice is parboiled before milling, whereas regular rice is milled directly from raw paddy.
- Nutrient Retention: The parboiling process pushes nutrients from the husk into the grain, making Sella Rice more nutritious.
- Texture: Sella Rice has a firmer texture and does not stick together after cooking, unlike regular rice, which can be softer and more starchy.
- Color: Sella Rice has a slight yellow or golden tint due to the parboiling process, whereas regular white rice is completely white.
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What are the benefits of eating Sella Rice?
Sella Rice offers several health and economic benefits including:
- Higher Nutritional Value – It retains more vitamins and minerals, especially B vitamins, compared to regular white rice.
- Easier Digestion – The parboiling process makes the rice easier to digest.
- Non-Sticky Texture – Unlike regular rice, Sella Rice remains firm and separate after cooking, making it ideal for biryanis and pulao.
- Longer Shelf Life – It has better storage stability with less risk of insect infestation.
- Higher Cooking Yield – Sella Rice absorbs more water during cooking, which increases the quantity of cooked rice per serving.
- Lower Glycemic Index – Parboiled rice has a slower digestion rate, which can help maintain stable blood sugar levels.
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