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Milling Quality Comparison of Two Rice Milling Techniques

M. R. I. Sarker.
Department of Farm Power & Machinery, Bangladesh Agricultural University, Mymensingh

Abstract/ Executive Summary:

In this study two rice mills, one small and hand operated, the other larger and electrically powered, were compared for quality of output. The two machines gave markedly different results in terms of the quality of milled rice as well as the total recovery percentage. Raw and parboiled paddy samples at varying moisture contents were processed in the two mills. The milled rice produces was tested for quality in terms of total recovery and percentage of broken grains present. Both moisture content and period of storage appear to have had a significant effect on percentage of broken rice. Both samples gave higher recovery percentage when milled between 12.14% moisture contents. Modern electrically driven mill gave about 5 % more recovery and nearly 4% less broken grain than hand powered mill. Parboiled paddy gave about 5% more recovery and lesser amount of broken grains over raw paddy in the mills. Some recommendations have been made in the conclusion on the basis of the experimental results.

Keywords: Milling quality, Rice, Different machines

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End Date:

Program Area: Postharvest and Agro-processing

Non-commodity: Performance

Objectives:

To compare the characteristics of the different machines and their effect on milled rice quality.

Methodology:

The main objective of this experiment was to compare the milling quality of rice produced by a hand operated husker and a mechanically driven mill. The sample for the tests were prepared from raw and parboiled paddy of the same variety. Raw paddy had been stored for a long period at a moisture content between 13 and 14%. In preparing samples from parboiled paddy, the cold soaking and steaming method of parboiling was used in the experiment. A drum made of corrugated sheet was used. In the steaming process, the method and equipment used by the traditional farmers in Bangladesh was followed. The artificial drying method was used with drying temperature in the range of 30-40°C. After drying, the paddy was stored in polythene bags for a few days before milling. After the preparations of the samples of raw and parboiled paddy, the next process was hulling of samples at different moisture contents. The hand operated mill worked on the same principle as the grantex rice mill except that the later is driven by all electric motor through a belt and has a fan and cyclone separator attached to it. The hand operated rice huller was intended for use by the growers of a small quantity of paddy and for domestic use. It replaces hand pounding methods. Paddy could be shelled with this machine at a maximum rate of about 15 kg/ha., but the capacity would vary with the type of paddy and its conditions.

Source of Information: Bangladesh J. Agril. Sci. 5 (1): 35-41: 1978.

Article Link (Online Journal):

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Achievement/Findings:

It can be concluded, therefore, that modern power driven machines produce a better quality product than the hand operated ones, and the method of milling has an important effect on milling quality. In the present experiment 4-6 days storage before milling increased recovery by nearly 4 %.

Knowledge Management: Journal