Single/Double Boiled

This plant is designed to produce two types of parboiled rice namely Half Parboiled Rice (Single Steaming Process) and Full Parboiled Rice (Double Steaming Process).

Half Parboiled Rice (Single Steaming Process)

A section of parboiled rice eaters prefer translucent kernel with the rice having opaque (Dull White) portion at the centre and on sides. This type of rice cooks faster and has a soft texture.

Process includes soaking of raw paddy with circulated water at room temperature for 12 hours, depending on atmospheric conditions and the extent of preferred white core. Soaked Paddy is then drained completely and transferred to the cooker for final steaming. The steamed paddy is then sent to dryer for uniform drying, where the moisture content is reduced to 11-12% range. Processed paddy is finally transferred to tempering bin or silos.

Full Parboiled Rice (Double Steaming Process)

A large portion of the working-class population prefer to cook milled parboiled rice only once a day and thereafter consume it for 2 or 3 times. The left-over rice is kept in water overnight and consumed the next day. To achieve these characteristics, a separate type of parboiling technique is necessary. This Parboiled rice is distinguished by a translucent color which may not contain any opaque core (white) in the centre or on the sides of the rice kernel. This type of rice is cheaper than the single parboiled rice due to minimal breakage in milling process. The cooled rice will have a firm or sometimes mildly hard texture.

Process includes soaking the cleaned raw paddy with hot water. Soaked Paddy is then drained completely and transferred to cooker for final steaming and gelatinization. The steamed paddy is then sent to dryer for uniform drying, where the moisture content is reduced to 11-12% range. Processed paddy is finally transferred to tempering bin or silos.

Steam/Artificial accelerated Aged Rice Process

This plant is designed to produce Accelerated Aged rice using the Curing process. Certain section of consumers prefer the milled rice from aged paddy which when cooked will be firm in texture without exhibiting pastiness.

Process includes moving cleaned paddy to storage bin. If the moisture content of harvested paddy is 14% and above, it is dried to bring down the moisture content to 10-11% range. This raw paddy is filled into the steaming vessel where it is steamed and held till the rice acquires the desired uniform texture and color. The physical and chemical changes that occur at this stage gives the paddy an appearance of Aged rice. This paddy is then transferred to the dryer, where the moisture is reduced to 11-12% range. Processed paddy is finally transferred to tempering bin or silos.

Classic Model

For those who prefer traditional methods, SKF provides the Classic paddy processing plant where-in all process steps must be controlled Manually.

This demands highly skilled operators to control temperature, soaking intervals, drying at various temperatures, and the like.

INDIRECT HEATING

DIRECT HEATING

Dryer Models

Freshly harvested paddy consists of 18-25% of moisture which is unsafe for storage. The optimal moisture for storage is 12% to 13% which is effectively achieved by SKF’s Harvest Dryers.
There are 3 state-of-the-art Harvest Dryer models namely Hot Air Furnace Dryer, Cyclone Furnace Dryer and Steam Heat Exchange Dryer.

Indirect Heating

This dryer utilizes Hot air technology via flue gas. The hot air emanating from the Furnace (where husk and air are used for combustion resulting in flue gas) is made to pass through a heat exchanger. Hot air heat exchanger utilizes maximum heat from the flue gas, which increases the heat transfer efficiency. This heat exchanger provides an indirect heat required to dry the paddy. SKF is the first in India to have developed this unique hot air technology.

Steam Heat Exchange Dryer

This dryer utilizes Steam from boiler / dryer to heat air via Steam Heat Exchanger unit. Temperature can be quickly and precisely established using this mechanism.

Direct Heating

This dryer comprises of several compartments with inverted “V” ports arranged in a manner to create a zigzag movement of the paddy. An elevator takes the wet paddy from the dumping pit and fills the boxes of the dryer. Hot air from the Steam Heat Exchanger is forcibly blown through a duct known as plenum. Due to the unique placement of the inverted “V” ports, the hot air moves from one row to another evaporating the moisture which finally escapes to the atmosphere. The rotor arrangement kept at the bottom of the vertical LSU dryer rotates at a pre-determined speed and moves the hot paddy from top to bottom of the dryer. When this paddy reaches the boot of the elevator, it is taken by the moving buckets of the elevator to the top box of the dryer. This way the paddy is continuously rotated from top to bottom and the hot air is passed perpendicular to the zigzag movement of the paddy. This results in complete evaporation of moisture and uniform drying of the paddy.