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है”ह”ह

IS 12064 (1987): Code of practice for paddy parboiling [FAD20: Agriculture and Food Processing Equipments]

Gr3

IS : 1%"4 • 1987

OfMnro".n ?oDSIndian Stanaard

CODE OF PRACTICE FORPADDY PARBOILING

(First Reprint DECEMBER 1996)

UDC 664.782.7: 006.76

C COJ'yr;RIIt 1987

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG

NEW DELIII 110002

N,.".b" 1987

IS : 12064 - 1987

Indian StandardCODE OF PRACTICE FOR

PADDY PARBOILING

Agricultural Produce Milling Machinery SectionalCommittee, AFDC 63

RepresentingG. B. Pant University of Alriculture and

Technology, Pant Nagar

Deva Singh Sham Singh, AmritsarFood Corporation of India, New DelhiUnited Oil Mill Machinery and Sparea Private

Limited, New DelhiCentral Organization for Oil Industry and

Trade, Bombay; and Solvent BxtractorsAssociation of India, Bombay

DR M. S. SAXENA ( Alternate)

SURI H. P. GUPTA

ChairmanPRoP B. P. N. SINOH

DR S. BAL ( Atternat« )SHRI A. S. CHATHASHill M. DEVANSHR.I R. K. GANDHI

Member,·SHIU S. N. AOAltWAL Prag Ice and Oil Mills, Aligarh

SRRI S. MAJITRIA ( Alternate)SRRI K. BHATIA Ministry of Food and Civil Supplies ( Depart-

ment of Food)SHIU SWARAJ SINGH (Alternate)

SHRI V. G. BHAOVAT O. G. Dandekar Machine Works Limited, ThanoSaRI R. S. SINOR (AlterlUJte)

Da K. R. BHAlTACHARYA

SuRI G. V. SIR.OR ( Alternate I )SHRI R. K. S8TH ( Alternate II )

DB.S. M. ILYAS Indian Agricultural Research Institute ( leAR.)~New Delhi

DR N. L. KACHHARA Harcourt Butler Technological Institute,Kaopur

lCentral Food Teehnologlcal Research lostituto( CSIR ). Mysore

SHRI M M. KJUSHNAIAR ( Alternate)SBRI B. S. BISHT Central Institute of Agricultural Bngineerinr

( leAR ). BhopalSHRI K. M. SAHAY ( Alt.tllllte)

DR N. O. BHOLS Post Harvest TechnololY Centre. Indian Insthtute or Technology, Kbaragpur

·Sbri S. N. Agarwal is also alternate to Shri H. P. Gupta represcnting ContralOrganization for Oil Industry and Trade, Bombay.

( Conti"ued 011pagt! 2 )

@ Copyright 1987BUREAU OF INDIAN STANDARDS

This publication is protected under the Indian Copyright Act ( XIV of 1957) andreproductioD in wbole or in pari by any means except with written permission of tbepublisher shall be deemed to be aD lofrin.ement of copyrilbt undor tho said Act.

IS : lZ06~ - 1987

( Continued from page 1 )

Members

SHRt N. D. MUKHERJEE

Represent ;ng

Grain Processing Industries (India) PrivateLimited. Calcutta

SHRr S. M. MUKHERJEE ( Alternate I)SURI D. MUKHERJEE ( Alternate II )

'RESIDENT REPRESENTATIVE Khadi and Village Industries Commission,Bombay

';HRI D. P. SABOO Saboo Emerystone, JodhpurSHRI S. K. SABOO ( Alternate)

SHKI R. D. SHARMA Shri Vishwakarma (Emery Stones) IndustriesPrivate Limited. Ajmer

SHRI V. P. SHARMA Sharma Machine Tools, GhaziabadDR V. SUBRAMANIYAN Tamilnadu Agricultural University. Coimbatore

DR V. V. SREENARAYANAN (Alternate)SHRI V. S. SUNDARARAMAN Binny Limited, Madras

SHRI K. NARAYANAN ( Alternate I )SHRI S. ANBALAOAN (Alternate II )

SHRI VINEET V,RMANI Roller Flour Millers Federation of India, NewDelhi

SHRI RAJENDRA M. SHAH ( Alternate)SHRI M. D. WASNIK Directorate of Oil Seeds Development,

HyderabadDR R. V. SINOH ( Alternate)

SHRIT.PURNANANDAM.Director ( Agri & Food)

Director General, BIS ( Ex-officio Member)

SecretarySHRr R. N. SHARMA

Joint Director ( Agri & Food ). BIS

Ministry of Food and Civil Supplies ( Depart.ment of Food)

Post Harvest Technology Centre. Indian Insti­tute of Technology, Kharagpur

Deva Singh Sham Singh, AmritsarG. G. Dandekar Machine Works Limited,

Thane

Panel on Rice Milling Machinery, AFDC 63 : P 1Convener

SHRI K. BHATIA

Memhers

DR S. BAL

SHRr A. S. CHATHASHRI N. C. SUKHARAMWALA

SHRI R. S. SINOR ( Alternate)SHRr V. S. SUNDARARAMAN BiDny Limited. Madras

SIiRI S. A NBALAOAN ( Alternate)

2

AMENDMENT NO. 1 FEBRUARY 1997TO

IS 12064: 1987 CODE OF PRACTICE FOR PADDYPARBOILING

( Page 9, clause 4.%.1, third sentence) - Substitute the following for theexisting sentence:

'The stel~ is passed to raise the pressure gradually between 100 to 200 kP.( 1 to 2 kgflcm ).'

( Page 9. clause 4.2.3 ) -Inscn tbe following new clause after 4.%.3:

'4.3 Dry Heat P8rboUlni Method - The paddy is soaked in bot water at70·SOoC and left ovemigbt, Water is drained out in tbe morning. The soakedpaddy is now pas..4ied Ibrougb a gnin roaster in whicb sand paddy mixtemperature is maintained at 140 10 160°C by an oil/busk fired furnace. Duringtbe love) of the soaked paddy for 60-80 seconds in the grain roister the paddy isparboiled. The parboiled paddy having a moisture content of about 20 percent isdried in a mechanical dryer having a capacity about 300 • 800 kg paddy per houror in the SUIl.'

I Page 10, Table 2, col 3,51 No. (iv») - Substitute '3 b' {or '2 h'.

[Page 10, Table 2, col 3,51 No. (\'i))- Substitute 't b' f01 '2 b'.

I Page 1I, Table3, col 3,51No. (iv)l- Substitute '24 lib' for '20 t/b'.

( Page II. Table 3, col 3, 51No. (xiii») - Substitute 'I 600 kg slealu/b' for'1000lkgsteam!b'.

[ Page 11, TableJ, col 4, SINo. (\/iii») - Substitute '2& for 'I t.

(FADS1 )

ReprolnlphyUni,.81S,New ~Ih;. India

IS : 12064 - 1987

Indian StandardCODE OF PRACTICE FOR

PADDY PARBOILING

o. FOR E W 0 R D

0.1 This Indian Standard was adopted by the Bureau of Indian Standardson 30 April 1987, after the draft finalized by the Agricultural ProduceMilling Machinery Sectional Committee had been approved by theAgricultural and Food Products Division Council.

0.2 Chemical analysis of rice shows that most of the nutrients which areconcentrated in the outer layers of the rice kernels are lost duringmilling. Studies have shown that in order to reduce the loss of nutrientsduring milling and to minimize the breakage of rice, the paddy shouldbe cleaned and treated ( soaked, steamed and dried) before milling. Thispremilling treatment of paddy is known as parboiling. A need was,therefore, felt to prepare this standard to streamline these processes.

0.3 In the preparation of this standard, assistance has been derived fromthe following:

a) Rice Post Harvest Technology, 1976; International DevelopmentResearch Centre, Ottawa;

b) Rice Post Harvest Industry in Developing Countries,International Rice Research Institute, Manila; and

c) Rice Parboiling, Food and Agriculture Organization, Rome.

0.4 For the purpose of deciding whether a particular requirement of thisstandard is complied \\ ith, the hnal value, observed or calculated,expressing the result of a test or analysis, shall be rounded off in accor­dance with IS : 2-1960*. The number of significant places retained inthe rounded off value should be the same as that of the specified value inthis standard.

J. SCOPE1.1 This standard covers conventional and various improved practicesfor paddy parboiling.

·Rules for rounding off numerical values ( revised).

3

IS : 1%064 - 1987

2. PARBOILING PROCESS

2.1 Parboiling of paddy is a hydrothermal process that may be definedas the gelatinization of starch within the rice grain. During the process,an irreversible swelling and fusion of starch granules occurs that changesthe starch from a crystalline form to an amorphous one. As a result ofthis transformation, the orderly polyhedral structure of the compoundstarch/granules changes into a coherent mass.

%.2 Parboiling of paddy requires three steps, namely, soaking, steamingand drying.

2.2.1 Soaking - Paddy, being a hygroscopic material, can absorbwater both as vapour and as liquid and thereby swells. The process ofsimultaneous absorption of water and swelling is known as soaking,steeping or imbibition. Generally the moisture content of soaked paddyis about 30 to 3S percent. The soaking is basically a diffusion process.The movement of water into the paddy will continue as long as thevapour pressure inside the grain is less than that of the soaking waterand will stop when equilibrium is reached.

2.2.1.1 For soaking to be effective, following conditions appear tobe necessary:

a) Grain size should be uniform. This determines the depth towhich the water penetrates;

b) The caryopsis should be entirely covered by the husk. If thecaryopsis is exposed, its shape and colour would be spoilt;

c) A certain affinity must exist between absorbent and absorbate;d) A diffusion pressure gradient must exist between the water

vapour of the absorbent and that of the material to be imbibed;and

e) Temperature of water for soaking is to be maintained at 70°Cby circulation of water.

2.2.1.2 The diffusion pressure of dry paddy is practically zero,therefore, when it is immersed in water, a steep diffusion pressuregradient is established and water moves rapidly into the grain.

2.2.1.3 Soaking is the result of different process, such as molecularabsorption, capillary absorption and hydration. During soaking ofpaddy, water molecules first adhere to the surface of the husk and penet­rates through the micropores of the husk into the rice kernel where theymay be retained in voids or intergranular spaces due to capillary absorp­tion. Some of the water molecules will be absorbed in starch granules,whereas others will enter into the lattice of the starch molecules wherethey will be held as water of hydration.

2.2.1.4 The water is drained at the end of soaking process.4

IS : 12~ .. 1987

2.2.2 Steaming - The use of steam for gelatinizing the starch is pre­ferred to other methods of heating as it does not remove moisture fromthe soaked paddy, rather it adds moisture by condensation, whichincreases the total moisture content of grain. The moisture content ofpaddy increases to about 36 to 40 percent during steaming. The otheradvantages of steaming are:

a) It has a high heat content which is applied at constant tempe­rature;

b) It is clean and sterile, without smell or taste;

c) It can be used first to produce power before it heats the paddy;and

d) It can easily be controlled.

2.2.2.1 During steaming, the following points should be considered:

a) Whether the steam is saturated or super-heated;b) The pressure of the steam which determines the temperature

at which heat is transmitted; and

c) The suitable steaming time, which determines the total bentapplied to the different varieties of paddy to cause the gelatir i·zation of the starch.

2.2.2.2 The total amount of heat applied to the paddy is equal to thebeat provided by the soaking water and the heat derived from thecondensation of steam during the steaming operation.

2.2.2.3 The temperature of the steam has a considerable eWect oathe colour of the rice although the causes are not yet fully understood.Apart from the spread of the colouring pigments contained in the huskand bran, it seems that colouring of the endosperm is caused by absorp­tion of reducing sugars that react with the amino acids, and by fusion ofthe aleurone layers of the endosperm with the starchy core. However,by steaming the paddy with non-pressurized steam (at 100 'C ) as intraditional methods, only small variations are found in the colour andtluantity of soluble starch and in the amount of swelling of the Milledparboiled rice.

2.2.3 Drying - Drying of steamed parboiled paddy is essential forproper milling and storing but it is different from drying raw paddy asthe steamed paddy has a high moisture content ( 36 to 40 percent ). Themain aim of drying process is to reduce the moisture content to 13 to 14percent without causing cracks or ..stresses in rice caryopsis which maylead to breakage during milling. Tempering of paddy in tempering binfor about 8 hours is done to equalize mixture.

5

IS : 11064 - 1987

2.2.3.1 The manner in which excess moisture is removed is of con­siderable importance. If the moisture is removed at a very slow rate,micro-organisms will grow and spoil the parboiled paddy partially orfully. On the other hand, if drying is done rapidly and continuously,cracks may develop due to interral stresses and the rice will break duringmilling. However, if parboiled paddy is uniformly dried by any means( shade, sun Of hot air ), practically no breakage will OCCUf. Improperdrying conditions may result in very high breakage. It is advisable todry parboiled paddy slowly.

2.2.3.2 During drying, two points are of great importance. Firstbreakage does not occur throughout the drying process. It occurs whenthe moivture content drops to 18 percent and below. After that breakageincreases sharply. Second, the cracks do not develop during drying butover a period of two hours after the drying has been terminated. Dryingof parboiled paddy should be done in 3-4 passes to avoid the breakageof rice during milling. In actual practice, the two methods that arecommonly used are sun drying and mechanical drying.

3. CONVENTIONAL METIIOD

3.1 The conventional parboiling of paddy at domestic level is doneeither in earthen pitchers and/or in metallic containers of varying sizesfrom 10 to 500 kg. However, at commercial level, there is a well definedprocess and the rice millers follow either single boiling method or doubleboiling method. The conventional parboiling process has some draw­backs of imparting off-flavour and development of myco-toxins in therice because of fermentation due to prolonged soaking in cold water,beir g labour and weather dependent and requiring a large land area fordrying.

3.1.1 Single Boiling - Cleaned raw paddy is soaked in water at roomtemperature for 24 to 72 hours in the tank. The water is then drainedand the soaked paddy is transferred into cylindrical iron kettles forsteaming. The kettles are normally two or three in numbers eachapproximately holding 350 to 750 kg of paddy. The soaked paddy issteamed for 3 to 8 minutes or till the steam comes out of the top andbottom of the kettle. Steamed paddy is then taken to the open dryingyard for drying in the sun.

3.1.2 Double Boiling - This method is a further improvement oversingle boiling. In this method, the raw paddy is first steamed in thesteaming kettle to raise the temperature of paddy. The steamed paddyis then soaked in cold water in the soaking tank for 24 to 48 hours andthen the water is drained off. The soaked paddy is then steamedsecond time in the kettle to complete the parboiling process. Thismethod seems to offer the advantage of making the grain sterile so that

6

IS : 12064 - 1'17

during soaking there is less organic fermentation of the paddy/and ofthe impurities mixed with it. In addition .. hot dry paddy poured intothe water raises its temperature and facilitates soaking, which is thusconcluded in a shorter time.

4. MODERN METI-IODS OF PARBOILING

4.0 Besides utilizing conventional methods of single boiling ( see 4.1.1 )and double boiling paddy (see 4.1.2 ), a number of improved practiceshave been developed and arc being adopted. Though modern methodsof parboiling may appear to be more expensive as compared to con­ventional methods due to high initial investment and higher operationalcost, the increased capacity due to shorter parboiling time resulting inincreased rice justifies installation of modern plants,

4.1 eFTRI Hot-Soaking Method --- In this method, the parboiling tanksarc filled with clean water and heated to a temperature of about 85-90")Cby passing steam through the coils inside the tank. Sometime, hotwater is prepared in a separate hot water tank before it is pumped intothe parboiling tank. The later process saves time and increases thecapacity. The paddy is dumped into the hot water as quickly aspossible. By a mechanical system, the paddy is lifted by an elevatorand dumped into the parboiling tanks for soaking. The resulting tempe­rature of the paddy water mixture in the tanks stays at about 70-7S-'C.The soak water can he recirculated into the hot water tasks to maintaina constant temperature of 70°C. After letting the paddy soak for 3 to 4hours, the soak water is drained and the water discharge valve is leftopen to remove water. During steaming soaked paddy is exposed tosteam heat by letting steam at a pressure of about 400 kPa ( 4 kgf/cm2

)

through the open steam coil. Splitting of husks usually indicates comple­tion of the parboiling process. After steaming is complete, the paddy isremoved for drying. If a mechanical dryer is to be used, the parboiledpaddy is conveyed to the dryer by a conveyor. If the parboiled paddyis to be sun dried, it is transported to the drying yard. Mechanicaldrying is preferable to sun drying because it saves space and minimizesthe cost of parboiling apart from uniform drying resulting less brokens.

4.1.1 Before the paddy is fed into the parboiling unit, it is desirableto remove chaff, dirt and other impurities by passing the paddy througha cleaner. Greater cleanliness can be achieved by washing the paddyin a separate tank before it is dumped into the parboiling tanks. In thisoperation, even light chaff and heavy stones can be separated frompaddy.

4.1.2 For parboiling, the water requirement is about 1'25 times themass of paddy to be parboiled and the requirement for steam is about200 kg/t of paddy,

7

IS : 12064 - 1987

4.1.3 Suggested equipment for parboiling plants with capacities of12, 24, 48, 96 and 120 t/day are given in Table 1.

TABLE 1 EQUIPMENT REQUIRED FOR PARBOILING PLANTS OFDIFFERENT CAPACITIES

SL EQUIPMENT CAPACITY OF PARBOILING PLANT ( t/day )No. ,-----------'--

12 24 48 96 120(1) (2) (3) (4) (5) (6) (7)

i) Receiving bina) Number 1 1 1 1 1b) Capacity, t 15 30 60 120 ISO

ii) Receiving elevatora) Number 1 1 1 1 1b) Capacity. lib 12 20 25 2S 30

iii) Holding bina) Number 1 J 1b) Capacity, t 6 8 10

iv) Parboiling tankelevator

8) Number 1 1 tb) Capacity, tlb 20 20 2S

v) Parboiling tanka) Number 1 2 .. 6 8b) Capacity, t* 7·S 7·S 7·S 7·S 7·S

vi) Belt conveyora) Number I 1 1b) Capacity, tlb 24 32 40

YU) Driera) Number 1 I 2 4 6b) Holding capacityf. t «5 12 12 12 12

viii) Elevator capacity, t/b 12 24 24 24 24ix) Tempering bin

a) Number 2 2 3 .- 6b) Capacity, t 6 11 12 12 12

x) Boiler capacity ( k./h ) 300 600 1200 1600 2400

.ParboiliDI tanks are 25 percent larpr than tbe tonnap capacity to allow ror.welliDI duriq loakin•.

tBoldiol capacity of driers Ibould be ton_.o capacity (raw paddy) to holdparboiled paddy.

4.% Prealare ParbolllDg Metbod - The principle of this method is thepenetration of moisture into tho paddy in the form of water vapourunder pressure which aclatiDizcs the starch in the kernels.

8

IS : 12064 - 1987

4.2.1 The paddy is soaked in warm water ( 85-90°C ) or cold waterfor 30 to 60 minutes. Water is then drained out. The steam is passedto raise the pressure gradually. After steaming for 20 to 30 minutes,steam is blown out. The air entrapped inside the rice kernel is drivenout by the penetration of water vapour, therefore, the presence of belliesin the parboiled rice is avoided. The rice obtained by this method haspleasing, slightly yellowish and uniform colour. The main advantagesof this method are reduction in soaking time, reduction in drying timeand cost, and increase in shelling efficiency ( nearly 80 percent of thepaddy husk splits during steaming) and increase in milling outtnrnbecause the grains are resistant to breakage. Increase in the fat contentin the bran and in the storage life of train has also been observed. Inthis method, the parboiling tanks must be completely closed and madeof thick metal sheets to withstand pressure.

4.2.2 The process should be easy to convert to a continuous one andhave the potential to be introduced even in small size mills as a replace­ment for the conventional parboiling system.

4.2.3 For parboiling the paddy for the purpose of making rice, cleanpaddy is fed into the parboiling tanks filled with cold water which isrecirculated for some time and then it is drained out. Steam is let into­the tanks. The tanks have a welded top cover and hence work as apressure vessel during steaming. This hastens the parboiling processand the requirements of water and steaming are reduced.

5. SEQUENCE OF OPERATION

~.1 To maximize the use of a processing plant and its machinery, aprocess analysis of all the unit operations is to be used to determine thesequence of various operations and the utilization efficiency of thehandling equipment. Various unit operations of a parboiling processare given in Table 2.

6. EQUIPMENT AND STRUCTURE

6.1 Suggested list of equipment and structures for a modern 4 t/hparboiling plant is given in Table 3.

9

IS : 120'4· 1987

TABLE 2 DETAILS OF UNIT OJlERAT)6NS IN PARBOILING ANDDRUNC PROettSS

( Clau,e S.1 )SL OPERATION TIM! REQUIRED REMARKS

No.

2h

8h

(3)

3 to S h

Time for steaming depend.on quality of paddy to besteamed and capacity ofboiler

(4)

Time of operation dependsupon the amount of foreignmatter present

20 to 40min

(1) (2)

i) Cleaning of raw paddy toremove dirt, dust,stones, chaff and otherimpurities

il) Soaking of clean paddy inhot water keeping thetemperature of thepaddy-water mixture(constantly at 70°C)recirculate water ifrequired to maintaintemperature

iii) Steaming the soakedpaddy, after drainingthe soaking water, byinjecting saturatedsteam at pressure of400 kPa ( 4 kif/em)

iv) First drYIng pass, paddyis recirculated in dryerand 9SoC air is blownthrough the paddy

v) Tempering of paddy intempering bin to equa­lise mixture

vi) Second drying pass, paddy 2 bis recirculated in dryerand 7SoC air is blownthrough the paddy

10

IS : 12064 • 1987

TABLE 3 EQUIPMENT AND STRUCTURES FORA MODERN 4 t/b PARBOILING PLANT

( Clause 6.1 )SL ITEM/EQUIPMENT SIZE QUANTITY

No.(I) (2) (3) (4)

i) Receiving elevator 2S t/b 1ii) Receiving bin hopper bottom 120 t 1

iii) Scalper-pre-cleaner 6 t/b 1jv) Elevator for parboiling tank 20 t/h 1v) Holding bin hopper bottom 8 t 1

vi) Parboiling tanks 6t 4

vii) Belt conveyor 32 t/h 1viii) Bucket elevator for dryerI 32 t/b 1

tempering binix) Hot water tank S 000 1 2

x) Hot water pump 28 lis 1xi) Mechanical dryers 12 lIb 2

( oil/busk fired)xii) Tempering bin 12 t 2

xiii) Boiler ( husk fired) with 1 000 kg steamjh 1accessories and steampipes as required

xiv) Tubewells 1xv) Overhead reservoir 1

xvi) Foundation and civil works

xvii) Pipe works for steam and water

xviii) Electrical works ..xlx) Steel structure with platform 1600 t

and roof for the plant

xx) Godown

xxi) Office

xxii) Boiler bouse

11

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