Milling


 Milling is a crucial step in post-production of rice.
The basic objective of a rice milling system is to
remove the husk and the bran layers, and produce
an edible, white rice kernel that is sufficiently milled
and free of impurities.
Cont...

 Most rice varieties are composed of roughly 20% rice
hull or husk, 11% bran layers, and 69% starchy
endosperm, also referred to as the total milled rice.
 In an ideal milling process this will result in the
following fractions: 20% husk, 8−12% bran
depending on the milling degree and 68−72% milled
rice or white rice depending on the variety. Total
milled rice contains whole grains or head rice, and
brokens. The by-products in rice milling are rice hull,
rice germ and bran layers, and fine brokens.
 
HOW TO ATTAIN A
GOOD QUALITY OF
RICE
1. Mill at the right moisture
content (MC)

 A moisture content of 14% MC is ideal for milling.
If the MC is too low, high grain breakage will occur
resulting in low head rice recovery. Broken grain has
only half the market value of head rice. Use a moisture
meter to determine the moisture content. Visual
methods are not accurate enough.
 2. Pre-clean paddy
before husking

 Use of paddy without impurities will ensure a
cleaner and higher quality end product.
 3. Do not mix varieties
prior to milling

 Different varieties of paddy have different milling
characteristics that require individual mill settings.
Mixing varieties will generally lead to lower quality
of milled rice.
Milling and quality

 1. Good quality paddy

 uniformly mature kernels;
 uniform size and shape,
 free of fissures,
 free of empty or half filled grains,
 free of contaminants such as stones and weed seeds
..for good quality milled rice
 high milling recovery
 high head rice recovery
 no discoloration
CONT…

A. Effect of crop management on paddy quality
-any crop management factors have an impact on the quality
of paddy. A sound paddy kernel, one that is fully matured
and not subjected to physiological stresses during its grain
formation stage.
B. Effect of postharvest management on paddy quality
-Timely harvesting, threshing, drying, and stored properly
can result in the production of good quality milled rice.
Mixtures of chalky and immature kernels, mechanically
stressed grain during harvesting threshing, delays in drying,
and moisture migration in storage can result in broken and
discolored milled rice
2. State of the art
equipment

 t is not possible to produce good quality milled rice
with poor milling equipment even if the paddy
quality is optimal and the operator is skilled.
 It is evenly important to service and maintain the
mill properly.
 3. Operators' skills

 There are good and poor rice mill operators. Often, the
mill operator is an untrained apprentice who has picked
up skills on the job. An operator who is continually
adjusting valves, hammering ducts, and screens does not
have the required skills. In properly designed mills there
should be very little adjusting required with the
machines, once a steady state in the grain flow is attained.
His mill however is often dusty, dirty, with ducts and
bearings worn-out. Tell tales of improper mill operation
are paddy in the rice husk exhaust, rice husk in the
separator, brokens in the bran, excessive bran recovery,
and under-milled rice. Training of operators in operation
and maintenance of rice mills are crucial in improving
rice quality.
 INFERENCE

 About 10%-37% post production losses from
harvesting to milling and 2%-10% during milling
Above discussed are factors of rice milling efficiency
like, paddy quality, paddy variety, processing methods
used, condition of equipment, skills of equipment
operators and paddy tempering.
  FOR MY
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