An introduction to rice-grain technology by K. R. Bhattacharya, Syed Zakiuddin Ali

By K. R. Bhattacharya, Syed Zakiuddin Ali

This booklet offers the essence of the idea and perform of drying, garage, milling, ageing, parboiling, products-making, and byproducts utilisation of rice in an easy, unencumbered sort that's available even to the lay individual. The publication could be of price to the managers and operators of the millions of rice generators strewn all around the Rice state. it may even be welcome to scholars of nutrients expertise for his or her first publicity to the topic, and to the lay person.

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In contrast, the volume of trade in wheat and maize is much large. The 2014 figures were about 144 million tonnes (22% of its production) for wheat, and 130 million tonnes (13% of its production) for maize. The total volume of major cereals in the international market presently, for the year 2013–14, is nearly 330 million tonnes. Nearly half of it shared by wheat, while maize occupies about 40%, and rice contributes to the rest – a little over 10%. As most of the rice tends to be eaten where it is produced, big volumes do not enter international markets.

4% to 1% milky grains. Counting of such grains in a representative sample, therefore, could serve as a simple, on-field, test for deciding roughly the proper harvesting stage of the crop. Harvested crop has to be immediately threshed and dried under controlled conditions for producing grains of good milling characteristics. Threshing involves separating the grain from panicle. Threshing of hand-harvested sheaves requires adequate pre- or post-threshing drying. Manual threshing is done by beating the paddy heads on perforated platform made of bamboo.

Evaporation of moisture requires supply of energy (latent heat). Therefore, a higher air temperature facilitates drying by making energy for evaporation more easily available. The third property of the air relevant to drying is its ability to take the water vapour away. It is not simply evaporation of moisture or the drying potential of the air that is enough for drying. After all, the evaporated moisture has to be removed. This is what is accomplished by the moving stream of air whether natural or artificial.

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An introduction to rice-grain technology by K. R. Bhattacharya, Syed Zakiuddin Ali
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