Advanced technology paddy parboiling and dryer plant
Product Usage
The rice parboil machine is to steam paddy before processing into white rice.In this period,the rice absorbs enough water to keep the nutrition.At the same time,pest is killed to realize grain long time storage.This paddy parboiling machine can process 10-1000 tons paddy per day automatically. The paddy boiling and drying machine includes four main parts: 1.Cleaning part; 2.Parboiling part;3.Drying part;4.Rice milling part;
Product Features
1.Maximize the output of paddy, minimize the broken rate;
2.Low power consumed,Wasted husk can be used as fuel;
3.Unique design for equal and even air flow;
4.Automatic electronically controlled operation
Main technical parameters
No.
Rice Parboil Machine Model
Output (kg/h)
Power (kw)
1
PB-30
30 tons per day
2
PB-60
60 tons per day
3
PB-100
100 tons per day
4
PB-150
150 tons per day
Working Principle
Rice parboil machine includes four main parts: 1.Cleaning part; 2.Parboiling part;3.Drying part;4.Rice milling part;
Steam and hot water makes the starch granules gelatinated which brings several advantages such as improves the yield of head rice,improves shelf life,improves nutrition, resistance towards fungus, rodents & insects, resistance to infestation during storage, above all lower broken rate.
Product Structure and Flow
1) Cleaning Step
The dust in paddy should be removed first in case that it will pollute the water when soaking,and decrease the nutrition. 2) Soaking Step In this step,the paddy will absorb enough water,to create conditions for starch pasting. During the course of starch pasting, paddy must absorb more than 30% water, or it will not be able to fully steam
the paddy in the steaming step which will influence the rice quality.
According to paddy variety and quality, the soaking temperature is 55-80 degree, soaking time is 3.5-4.5 hours. 3)Steaming Step
After soaking the inside of endosperm has absorbed enough water, now it’s suitable to steam for starch pasting. Steaming can change the physical structure of rice and keep nutrition.The pest is killed in this step which can make the rice store longer.
The operation have a great effect on quality, color, taste of final product, increasing intensity of particle, improving rice yield rate and changing the storage speciality. By regulating the technical condition of steaming, parboiled rice can be processed into different colors. 4) Drying and Cooling Step
The moisture content can be reduced from 35% to 14% after drying.14% is the safe content of storage and milling. 5) Tempering Step
To make the paddy suitable for husking,the temperature should be not high,so it needs to be cooled slowly by nature air wind. 6)Husking Step
After soaking and steaming,the paddy is easy to be de-husked. 7) Milling Step
It takes more time to process parboiled paddy than normal paddy. This is because of the joint connection of skin and endosperm, the hard paddy particles,and the high fat content in the bran. The separated rice bran become smectic because of mechanical friction, the result is that the rice screen is easy to be blocked.
There needs an iron roller type rice mill machine to get perfect effect. 8) Polishing Step
The polisher is make the surface or parboiled rice look shinning. 9) Grading Step
Grading machine is to separate different quality rice and remove broken rice. 10) Color Sorting Step
The color sorter is to pick out bad rice by color,such as yellow,black rice. 11) Packing Step
The parboiled rice can be packed into 5kg,10kg,25kg,or 50kg bags as you like.If you want to pack into 1kg,2kg or 5kg bags,you need to add another packing machine.
