Profitable Agro Based Projects

Contents

1. RICE MILLING

Introduction of Rice Milling, Parts of Paddy Grain, Typical Parboiling Plant in the Far East, Figure of Traditional Parboiling Methods (Tip Over Steamy Tank and Inset) Drum Type Parboiling Container, Studies and Research, Properties of Paddy, Empty Glumes, Awn and a Hairy Caryopsis, Husk Colour or Pigmentation, Shelled Grains, Fungus Infestation, Grain Injuries Caused by the Insect or Threshing, Chalky, Green or Red Grains, Operation Required for Raw Paddy, Paddy Cleaning & Grading, Steeping, The Graphs Time of Soaking Hours, Water Absorption by a Variety of Indian Paddy in Relation to Temperature of Steeping Water, Steeping Time in Hours, Loss of Whiteness by Parboiled Rice in Relation to Steeping Water at 70 C Temperature, Amylase Activity Loss of Whiteness by Parboiled Rice in Relation of Amylase Activity, pH of Steeping Water Vs Whiteness, Percentage of Sodium Metabisulphite Vs Whiteness, Steam Treatment on Paddy, The Purpose of Applying Steam, Practical Economic Disadvantage, Graph Between Steaming Temperature Vs Expanded Volume, Drying and Tempering, Colour Sorting by Automatic Machine, Figures of Electronic Colour Sorting Machine & Simple Colour Sorting Machine, Modern Parboiling Processes, Germany, Federal Republic, Schule Process, India Improved System Developed by the Central Food Technological Research Institute Mysore, Shows the Plant, India Jadavpur University Process, Italy Avorio Process, United States Malek Process, United States Rice Growers Association of California Parboiling Process, Flow Diagram of Above Six Process, Parboiling and Milling Flow Charts, Modern Rice Mills, Modern Precleaner and Destoner, Potential Ancillaries from a Rice Mill, Statwise Processing Capacity in India for Oil Cake & Rice Barn, Manufactures Rubbers Rolls, Figures of Huller Cum Sheller, Rubber Roll Shellers, Rice Husk Separator, Polishers Pearling Cones, Graders Rotary Flat Sieves, Circular Purifiers, All India Estimated of Food Grains Products, Project Profile of Rice Milling Industry (Cost Estimation)

2. RICE PRODUCTS


Expanded Rice, Gelatinization of Grains, Precooked Rice Flour, Special Rice Process, Artificial Aging of Rice, Methods for Coating Rice, Puffed and Toasted Rice, Process for Quick Cooking Rice, Example of Quick Cooking Rice, Enrichment of Rice, Export of Rice and Rice Based Products (Prospects and Problems), Traditional and Engineering Indices of Grading Rice Quality, Rice Sources and Preferred Quality Feature of Various Rice, Physicochemical Characteristics of Rice Samples from Some of the International Markets, Preferred Amylose Rice Types in Major Growing Countries, Non-Basmati Rice Potential and Strategies for Expanded

Export, Processed Products, Measures to Develop and Sustain Export Avenues, Cost Estimation of Rice Products.
                               


3. UTLITY OF STORAGE AND PRESERVATION TECHNIQUE OF FOOD GRAINS


Production of Food Grains in India, Food Grains Storage Problems, Total Food Grains Capacity, Specifications for Conventional Godown Like Foundation, Plinth, Height of Walls, Thickness of Walls, Roofing, Flooring, Finishing, Doors, Ventilators, Types of Storage, Types of Godown, Storage Technique, Principle of Storage, Inspection of Grains, Nature of Treatment, Prophylactic Treatment, Curative Treatment, Cover Fumigation, Prophylactic Measurement with Different Chemicals Dosage, Frequency and mode of Application etc., Curative Measures with Different Fumigants Details of Dosages, Period of Exposure etc., Antiodote, Name of the Major and Minor Pests and Damage by Pests, Cap Storage, Silo Storage, Figure of Cap Storage Covered by polythene Cover, Figure of the Stack, Figure of the Stacks Pattern in the Floor in the Godown.

4. FLOUR MILLING


Introduction of Wheat Milling, The Composition of Cereal Seeds, Turbo Milling, The Principles of the Turbomillilng, Figure of the Hard Wheat Flour, Figure of the Soft Wheat Flour, Properties of the Flour Mill. Reception and Storage of Wheat, The Cleaning House, Tempering (Conditioning), The Grinding Wheat, Flow Diagram of Wheat Milling System, Main Groups of Machine, The Break Rolls, The Break Sifting System, The Reduction Rolls, The Reduction Sifting System, The Scarth System, The Conveying System, The Storage and Packaging of Flour, The Milling of Durum, Self Raising Flour, Flour Improvers and Bleaching Agents, Like Chlorine, Benzoyl Peroxide, Nitrogen Trichloride, Chloride Dioxide, Ascorbic Acid, Batter Process, Bread Making Process i.e., Straight Doughs Process, Physical Characteristics of Indian and Americal Wheats, Extraction of Different Commercially Milled Products from Indian and American Wheats, Chemical Characteristics of Indian and American wheat Flours, Farinograph Characteristics of Indian & American Wheat Flours, Extensograph Characteristics of Indian & American Wheat Flours, Amylograph Characteristics of Indian & Americal Wheat Flours, Bread Making Quality of Indian & American Wheat Flours, Bun Making Quality of Indian & American Wheat Flours, Roll Making Quality of Indian & American Wheat Flours, Cake Making Quality of Indian & American Wheat Flours, Quality Characteristics of Biscuits Prepared from Indian & American Wheat Flours, Quality Characteristics of Cookies Prepared from Indian & American Wheat Flours, Estimated Output of Products of Roller Flour Mills & Wheat Requirements, Estimated of Value of Output in Roller Flour Mills by Zones, Estimated of Value of Output of Products Roller Flour Mills by Zones upto 2001 A.D., Estimates of Capital Investment in Roller Flour Mill by Zones 1989 to 2001 A.D., Estimates of Employees in Roller Flour


Mills by Zones, Estimated Output and Employment in Flour Mill in the Unorganised Sector, Project Profile of Flour Milling.




5. WHEAT AND FLOUR PRODUCTS

Introduction of Wheat and Flour Products, Terminology for Flour Milling, Bread Flours, Specifications for Bread Flour, Cookie Flours, Specifications for Cookies Flours, Introduction of Cereal Flour, Tests for Cereal Flours like Moisture, Protein, Ash, Colour, Determination of Fiber, Particle Size, Fat, Special Tests for Wheat Products viz., Gluten Quality, Starch Quality, Hydrogenion Concentration, Baking
Test i.e. Flour Enrichment, Farina, Continuous Manufacturing Methods for Soda Crackers.

SWEET GOODS :- Process for Preparing Danish Pasty, Typical Principle of Danish Pastries, Formulation of Danish Pastries, Stabilized Active Dry Yeast, Chemically Leavened Products Cakes, Process for Restoring Freshness of Rich Cakes, Formulation for Cake, Emulsifier-Liquid Oil Preblend, Air Leavended Products i.e., Pound Cake Manufacturing Process with Formulation by Blending Method, Cream Puffs Manufacturing Process with Formulations, Production of Instant Type Cream Puffs, Miscellaneous Products, Heat Stable Whippable Wheat Protein, Raised Dough by Air Injection, Figure of D-Automatic Mixer, Emulsifiers Based on Monoglycerides, Ethoxylated Monoglycerides, Use of Alkoxylated Monoglycerides, Succinylated Monoglycerides, Hydrated Monoglycerides, Canned Wheat Bulgar, Protein Portified Bulgar, Preparation of Starting Material i.e. Soaking, Tempering, Cooking, Lye Treatment, Peeling, Acid Treatment, Drying, Project Profile of Wheat and Flour Products.

6. THE DRY MILLING OF CORN


Introduction of the Dry Milling of Corn, The Past of the Dry Milling of Corn Industry, The Present Situation Warehousing, Container Freight Station, The Future, Address of the Warehousing Corporation i.e. Head Office & Regional Offices, Different Types of Kirlosker Diesel Engines, Agrico Hand Operated Maize Shellor, Agrico 2A Corn Grinding Mill, Agrico Maize Sheller (Power Operated), Custard Powder Manufacturing Process with Formulation, Corn Chips with Detailed Manufacturing Process, Equipment Technology Dextrin industrial Application of Dextrin, Figure of Agrico Diesel Engine, Figure of Agrico Hand Operated Maize Sheller, Figure of Corn Grinding Mill, Figure of Agrico Maize Sheller (Power Operated), Figure of Kirloskar Slow Speed Diesel Engine, Figure of Agrico Maize Husker Sheller, Project Profile of Dry Milling of Corn.




7. RICE STARCH


Structure of the Rice Grains, Chemical Composition of Broken Rice, Rice Starch Manufacturing by Americal Process, Physical Properties of Starch, Uses of Rice Starch, Starch Manufacture by Modern Methods of Tapioca, Characteristics of Starch, Acid Factor, Uses of Tapioca Starch, Enzyme Starch Conversion Process, Refining and Crystallization, Uses of Dextrose, Specifications for Corn Products, Classified of Corn Products by Size, Soft Corn Flour, Specifications for Soft Corn Flour, Sharp Corn Flour, Specifications For Sharp Corn Flour, Cones, Specifications for Cones, Corn Meals, Specifications for Corn Meals, Corn Grits, Pearl Hominy, Specifications for Pearl Hominy, Hominy Feed, Specifications for Hominy Feed, Extrusion Process for Flaking, Project Profile of Starch.

8. CORN PRODUCTS


Introduction of Corn Products, Corn Flakes with Formulations, Corn Flake by Puffing Process with Formulations, Treatment Prior to Puffing, Process for Uniform Shape and Quality, Manufacturing Flow Diagram of Uniform Shape and Quality, Flow Diagram of Kikoman Continuous Puffing Process, Puffing Process, Indicates Rating Drum, General Mills Continuous Puffing Process, Increased Production from Puffing Guns, Processes for Whole Cereal Grains, Special Process for Oats and Other Cereal Grains, General Mills Continuous Mixing, Cooking and Extrusion Process, Hreschak Process, Oats Groahs for Stable Ready-to-Eat Cereal, Cereal Shaping Processes, Apparatus for Star and Concave Shaped Cereals, Figure of Benson Apparatus, Details of Benson Apparatus, Macaroni, Effects of Growing Conditions on Raw Material, Effects of Blight Damage, Sprout Damages, Macaroon Products, Extruded Solid Macaroni Products, Extruded Hollow Goods, Rolled and Cut Macaroni Products, Rolled and Stamped Macaroni Products, Ravivoli, Characteristics of Good Macaroni Products, Essential Conditions for the Production of Good Macaroni Products, Semolina, Farina, Storing and Packing of Macaroni Products, Short Macaroni Products, Quality Control by Ash Content, Moisture Content, Cooking Test, Granulation Test, Speek Test, Grit Test, Colour Test, Method of Colouring, Macaroni Production Process, Controlling Feeding and Mixing, Factor Effect the above Mechanism, Drying Rates, Driers and Drying Methods i.e. Checking, Wheat Based Extruded Products, Extruders, Extruded Feeds, Wheat Happens When we Extrude Soyabeans, Wheat Happens when we Extrude Cereals, Extrusion Cooking, Low Cost Extruders in the Manufacture of Conventional Animal Feeds, The ’Plus’ of Experience, Extruders with a Wide Variation of Specification, Inotex 50, Inotex 100, Inotex 125, The Installation, Anxillary Machinery, Inotec International, Perfecting the Products, Getting into Markets, Education and Follow-Up, Scenario i.e. Estimated Demand for Noodles by Household (Based on Median Consumption), Summary of Estimated Demand of Vernicelli and Noodles by Household, Distribution of Households by Type of Cereal Taken, Distribution of Sample Household by Food Habit in Various Zones, Project Profile of Corn Products.




REQUIREMENTS OF PLANT AND MACHINERY

Processing of Paddy (Rice Milling), The Production of Rice Based Products, Storage of Food Grains, The Flour Milling, Wheat & Flour Products i.e. Puffed Wheat, Biscuit, Complete Address of the Plant & Machineries Suppliers with Tel. No. and Fax no.

NUTRITION LABELING

U.S. Recommended Daily Allowances, Guidelines for Labeling, Other Label Data, List of Various Material Densities, Specific Gravity, Specific Gravity Formula.

Biscuits – Problem & Causes

Muffins – Problem & Causes

Sponge Type Cakes – Causes & Remedy

Cookies – Problem & Causes

Leavening Acid Applications

Usage Levels for Leavening Acid Combinations

Technological Functions of Salt

List of Additives & Function

Usage Levels –Additive & level limit

Some Applications & Properties of the Agro Based Products

Typical Fatty Acid Compositions of Selected Edible – Fats and Oils

Number and Percentage of Sample Households Consuming

Wheat Products at Meal Time

Sample Chapters

RICE PRODUCTS

Expanded Rice

It is usually convenient to use a some what elevated temperature for accelerate hydration of the rice grains, thus the temperature of soaking may be from 20o-65oC. Generally the soaking is carried out for 30-60 minutes, the aim being to increase the moisture content of the grains to their equilibrium moisture level which is usually 25-35%.

Gelatinization : The grains are placed in an auto clave or other suitable pressure resistant vessel and subjected to steam under pressure. It has been found that such treatment at about 10-15 psig pressure will accomplish complete gelatinization of the grains in 5-20 minutes.

In the steam treatment it is necessary to accomplish essentially complete gelatinization of the rice grains. This is required so that the final product will not require cooking but only rehydration to make it ready for the table. In the gelatinization is complete as to easy part of every grains so that the final dry product is already in a cooked condition and thus only needs reabsorption of water to render it edible.

In conducting the steaming, the fact of complete gelatinization with retention of the rice as separate grains can be readily be determined by well-known physical and chemical test.

The gelatinized rice grains are then subjected at a relatively low temperature, i.e. about 35-100oC. The operation may be carried out in tray drier but preferably a rotary drier or air suspension drier is used to keep the grains agitated, thus to break up clumps and to prevent their formation during the process. In such rotary or air suspension dryer, the grains are agitated will be subjected to a current of air heated to 35-100oC preferably around 50oC. This drying operation is continued until the moisture content is 8-14%. The degree of moisture has an effect on the subsequent operation of expansion. The lower the moisture content within the above range the greater will be the degree of expansion. A dried product of about 10% moisture content when subjected to the evaporation will give final product having a volume of about 4 times that of the original white rice and will thus have a pours texture whereby it will absorb water at a very rapid rate when subjected to rehydration for serving.

In using such as apparatus, the dried, gelatinized rice is placed on the screen and the hot air is introduced into the chamber at such velocity that the kernels tumble about in the air streams. As the heat treatment proceeds the kernels tumble in the air stream. As the heat treatment proceeds the kernels expand uniformly and become buoyant and may be carried by the air stream out of the chamber into a separator, such as a cyclone, where the kernels are separated form the air stream. The time of residence in the hot air stream may be vary from 10 seconds to 1 minutes, depending on the temperature used, the higher the temperatures within the stated range of 200o-260oC give the faster results. In any particular case the proper time for heat treatment can be determined by observing the kernel under treatment and discontinuing the heat treatment when they have reached the desired degree of expansions. The initial moisture content of the kernels prior to expansion which can be obtained.

The product so produce have a volume of about 1.5-4 times that of the raw rice, they are opaque white in colour, and in texture they are porous and crisp, the interior of the grains being composer of a multitude of smell spherical voids uniformly dispersed throughout the grains. The products do not have large centrally disposed, longitudinal voids as do some precooked products. The porus sponge like texture of the product make their preparation for the table very simple. Thus by addition to boiling water and standing for 2 minutes, the products are ready to eat.

PRECOOKED RICE FLOUR

The rice is preferably cooked by immersion cooking or by combination of immersion cooking and steaming. Any suitable cooking means may be employed, however, during atleast a part of the cooking, an excess of water should be provided over that required for Geletinization. It this preferred to use a large excess of water, amounting to at least double the amount required for gelatinization and in practice, a great deal more water is used. The hotness of water required for gelatinization of rice varies generally from an amount as low as about double the hot of the rice boiling cooked to as high as about four times the hot of the rice being cooked.

The duration of the total cooking time for raw rice is from about 9-18 minutes at about 195o-210oF and for parboiled rice inform about 18-29 minutes at about 195o-210oF and preferably about 23 minutes, at the end of cooking, by whatever means may be employed, gelatinization will be substantially complete. Upon completion of cooking the gelatinization reaction should be abruptly terminated by a water quench. An abundance of cold water is normally used to provide both a rapid quench and washing so as to remove loose straw from the rice grains or parboil

In order to obtain the advantage of thorough removal of loose starch an intermediate cold water washing and quench stip is used if such steaming stip is employed. The steaming step is not necessary but it is advantageous as means of completing the gelatinization of the rice with little or no increase in moisture content and with a minimum rupture of starch cells.

SPECIAL RICE PROCESS

Artificial aging of rice

A superior tasting rice which, when cooked, is also less sticky and which losses fewer solids and nutrients can be obtained by a heat treatment in place of the aging of stored rice according to a processing F.G. Nowman.

It is well known fact in rice growing areas, freshly harvested rice is poor in cooking and processing quality as compared to aged rice. Unless fresh rice has been stored for several months, about six to ten months, it will cook to a party consistency, will loose more solids in to the cooking water when cooked, and does not digest as easily as stoned rice. The cooking and processing quality of rice improves during storage.

The physico - chemical changes taking place are not a yet recorded in the literature, nevertheless, there are several known methods that cause an improvement in that the storage time is considerably reduced. In south India freshly harvested paddy is kept in heaps of straw for several days to cure it. A more controlled method originating from the Central Food Technological Research Institute of Mysore, India involves the steam heat treatment of freshly harvested paddy to improve its cooking and processing characteristics. These procedures involve either crude method given a non-uniform used product or a method which involves the addition and removal of moisture to bring about improvement. This process takes only a few hours, compared to the 6-10 months of natural aging process.

The heat treated product requires the same amount of time for cooking as untreated rice. It is white in colour, the grains are completely separate, the cohesiveness and texture of the product are superior to those exhibited by fresh rice and about the same as stored rice with regard to separating of grains it is to be emphasized that this product exhibits a much better separation then fresh rice. The product present two main advantages to the rice consumer and rice processor. The first is that the product cooks to a desired fully, dry, and well separated condition with minimum loss of nutients to the cooking water, and the second is that immediate availability, without time containing storage (along with storage problem) of the rice, can be brought about.

The heat treatment technique required to bring about in freshly harvested rice, the cooking and processing characteristics observed in aged rice, involve heating the milled rice grains at their normal moisture content, about 12.5-13.0% in seated containers by means of any suitable heating device.

Any of the known varities of rice may be used, whether of the long or the medium grain type. The heating time and temperature necessary to bring about optimum improvement in rice quality should be between 2 and 8 hours, and this timing is dependent upon the temperature, which should be between 90oC and 110oC. The rice is then allowed to cool in the continuing to room temperature. It is desirable to heat the material in small sealed containers at first, or in a larger container where the rice is in constant rotary motion to ensure even distribution of heat if the temperature is too low the time necessary to bring about the desired improvement is too long. Too high a heating temperature produces unwanted darkening in the grains. The prepared procedure for heat treatment is to heat for 2 hours at 110oC for blue bonnet 50 long grain rice and to heat for 3 hours at 110oC for Nato medium grain rice following the same procedure as described above. The improved process can be applied to either rough or milled rice. However, due to the insulating qualities of the surrounding rice husk, better heat penetration was found for milled samples.

The accompanying table shows comparative study of some of these properties in the process of investigation of the Blue bonnet 50 and Nato varities of rice.

Bluebonnet 50 Rice

NATO RICE

B.U. is the Brabendar Unit, Gel is the Gelatinisation.

METHODS FOR COATING RICE

Some consumers demand a rice products having a glazed or vitreous appearance. In conventional practice such a product is made in the following manner white (milled) rice is introduced into a rotating drum together with a small proportion of corn syrup usually enough to provide about 0.5 - 1% of corn syrup solids based on the of the rice. After mixing the rice and corn syrup for a minute or so, talc is added in an amount of about 0.5-1% based on the weight of rice. The mixture is then tumbled in the rotating drum for a period long enough to spread the coating evenly over the grains, dry the coating and give the grains the desired brilliant appearance. In this procedure the corn syrup acts primarily as a binder to hold the particle of talc to the rice grains, the talc is essentially to provide the necessary shining to the grains and impart the necessary free flowing characteristics. Although the procedure outlined above has been used for decades, it has the disadvantages that talc is an in edible material which must be shed off the product before consuming. Preferred agents to replace talc according to R.E. Ferrel are the calcium salts of certain organic acids, i,e. calcium acetate, calcium citrate and calcium lactate. It has also been found that retained sugars can be used as the agents, although they do not give good results as the aforesaid calcium salts because the products show same tendency to cake slightly on standing. These sugars are maltose, galactose, sugar and lactose. Application presents no difficulty over the usual coating technique, the only change being needed is the substitution of a selected agent a here in described for the conventional talc. In a typical practice, the rice to be coated is introduced into a rotating drum and rotation thereof initiated. Corn syrup is then added in the usual amount, i,e., sufficient to provide about 0.5-1% of corn syrup solids, based on the weight of rice. The selected agent, preferably in powdered form, is then added, also in amount of about 0.5-1% based on the weight of rice. Rotation of the drum is continued for a period long enough to coat the grains uniformly and to yield a dry, free flowing products. This will actually require about 1.5-2 hours.

PUFFED AND TOASTED RICE

The process of A.L. Colaruss to manufacture a puffed, crisp and toasted rice product is carried out according to the following procedure.

1. Any commercial size or broken rice, to which has been added a solution of water, salt and sugar is placed into a preferably, rotary steam cooker. By way of example, to 100 lbs of rice are added 4 1/2 gallons of water, 2 lbs of salt and 6 lb. of sugar. The proportion of salt and sugar may be modified, as desired to suit the taste, and other flavouring materials may be added as desired. Of course, any or all of the flavouring materials may be omitted without in any way affecting the process here in disclosed.
2. The rice is cooked for instance, and 15 lbs of steam pressure in the cooker until thoroughly cooked.
3. The cooked material is then dried to moisture content of for instance, between 15 and 30%, to give it a rubbery consistency, and cooled, so as to yield individual kernels of rice having rubbery texture.
4. The dried and cooled grits are then tempered at, say, 70-80oF that is at room temperature, from 6 hrs. to an indefinite period, so as to evenly distribute the moisture in the material.
5. The tempered rice is then toasted through smooth flexing rolls, so adjusted as to slightly compress and deform the material, without, however, reducing the same to flakes.
6. The deformed material is there upon dried to 8-12% moisture content.

QUICK COOKING RICE

Durrani Basic Process (1986)

Process for quick cooking rice

1. Ungelatinized, milled rice is soaked to increase its moisture content to a substantial degree of 17-30%, preferably 25-35%, and steamed to partially or completely gelatinize rice and further increase its moisture content to 1 to 8%, as a rule not exceed 40%. The rice is compressed and then dried in any suitable manner.
2. Ungelatinized, milled rice is soaked to increase its moisture content to a substantial degree of 17-36%, preferably 25-35%, and steamed to completely gelatinize the rice and further increase its moisture content by 1-8% as a rule not to exceed 40%. The rice is mechanically compressed placed in water to increase its moisture content to 60-70%. On the other hand, after steaming, the rice may be placed in water to raise its moisture content to 60-70% as above are thereafter compressed. Preferably, the rice is contacted with the soaking water while still hot from the steaming since this provides the rice in an enlarged condition which greatly facilitates soaking. At a moisture content appreciably above 70%, the advantages of compression are not as great as when the rice contains less moisture. The rice is then dried in any suitable manner, preferably at relative high temperatures and air velocities.
3. Ungelatinized, milled rice is soaked to increase its moisture content to a substantial degree of 17-36%, preferably 25-35% and steamed briefly to render only the surface portion of the grains pliable and gelatinized. The rice is compressed, steamed for an additional period to complete gelatinization throughout the rice grains and then dried in any suitable manner.
4. Dried, milled rice, either ungelatinized or parboiler or otherwise gelatinized is placed in hot or boiling water to raise the moisture content to about 60-70% and in the case of the former, effect gelatinisation. The rice is compressed and thereafter dried at relatively high temperature and air velocities, i.e. 325o-350oF and 200 ft/sec respectively.

Example : 1

100 lbs of ungelatinized white rice with a moisture content of about 12% are placed in a 100 gallon vessel or drums together with about 60 gallons of water and allowed to soaks for 30 minutes at room temperature. Thereafter the rice is transfered from the tank to a screen and allowed to drain for 15 minutes. At this point the rice containts about 30% of moisture. Satisfactory result are obtained if the conditions of soaking are varied so that the moisture content may range from 17-30%. Preferable results are obtained at 25-35%. Then the rice is transfered to an 80 gallon auto clave and treated with dry steam at 8 lbs gauge pressure for 5 minutes, at the end of which time the outer portions of the rice grains are substantially completely gelatinize containing no birefringent material and the inner portions while some what gelatinized still contain an appreciable amount of Ungelatinized starch granules or birefringent material. The overall moisture content of the grains after steaming is about 34%. Generally rice prepared in this manner may have a moisture content of 17-40% and be suitable for compression.

The rice grains are then removed form the cooker and transfered to a conveyor belt, being spread out in a layer about one grain thick. The grains are thus conveyed to and passed between smooth rolls set to reduce the thickness of the grains so about 50% of their thickness before compression. After passing through the rolls the rice is dried in any conventional manner to a stable moistened content of 10-14%. A convenient and rapid way of effecting drying is to employ a forced draft, hot air drier adding air at 325oF-360oF. The drying being effected in 5-10 minutes. The product has density of .7 gm/cc.

Quick-cooking Rice

This form of rice, however, although fully precooked, is not a quick cooking rice for the reason that the grains are still quite dense and therefore do not take up water readily. Other dry form of precooked rice are now available with a more open texture and may be prepared for serving in from 2-15 minutes. Some are made by precooking in water and drying under special and closely controlled conditions. Others are made with dry heat following are some of the methods used for preparing form of quick cooking rice.

In one commercial method, the cooking fine of both brown and white rice is shortened by heating the dry grains in the current of air at elevated temperatures. The rice kernels are so modified by fissuring of the surface layers, by dextrinization and in the case of brown rice, loosening of the bran layers, that the cooking time of the product in the home is reduced to about a half or one third that of the raw rice. This extremely important saving of cooking time, especially for brown rice, which when not so treated, required 35-45 minutes of cooking to make it soft enough to eat. Heat process brown rice is improved nutritionally by counting it with thiamn bottlevin and iron phosphate and is stabilized against ramification with antioxidant.

Quick cooking rice may also be made by first heating the raw grains in hot air or by infrared radiation, then geletinized then with moisture and heat towards by quick drying to set the grains in their enlarge porus conditions.

Groat : The grain with its hull removed is called a groat.

ENRICHMENT OF RICE

Rice may be enriched in various ways. The parboiling of rice is actually equivalent to an enrichment process because during the soaking and cooking of rough rice, bran vitamin diffuse into the endosperm. And so in area where parboiled rice is consumed as the main form of cereal, the population receives a satisfactory dosage of these nutritional elements.

Artificial enrichment usually consist in heavily fortifying small quantities of milled rice with thiamin, Niacin and iron phosphate to make what is known as premix. Riboflavin is not generally added because it turns the grains yellow. This highly enriched rice is then diluted with 199 times its weight of unenriched rice to make a blend containing the enriching vitamin and iron at slightly above the level present in brown rice.

In making premix, the iron and vitamins are built up on the grains in layers and protected with an edible coating. Such a product will pass the washing fact required in the Puerto Rican law.

Premix is made by two quite similar process in one, a 977 kg lot of milled rice is charged into a trumble fitted with baffles. A vitamin solution made up of 18 kg of Niacin. 3 kg of thiamin, trumbol by a perlorated stainless steel pipe that xyns fax length of the unit. In about 10 minutes the rice grains are uniformly coated with the mixture, and air is then blown into the trumbol to dry the coating so that the grains are free flowing. Next, half of an enricing solution consisting of 13.75 lbs. of acetic acid, 16.25 lbs of solid fatty acid, 20.25 lbs of Zein, 18 gallons of isopropyl alcohol and 2 gallon of water, is sprayed on the rice and similarly open scopes containing 270 lbs of dry Ferric Pysophosphate with 405lbs of talcs are then run into trumbol and in versed and after the solid muss is well dispersed over the rice, the 2nd half of the enroling solution is applied. With these proportions of ingradients the final produce a content per pound of 440 mg. of thiamn, 3200 mg. of niacin a 2600 mg. of iron. The premix is diluted is enerementaly with 60 lb. quantities of untreated rice in the 1:199 ratio by proportion weights.

The quantities of enriching agents specified in the above desire apply only to one procedure commonly used in the United States. In the last where rice enrichment is practiced, different amounts of vitamin are used and the composition of coating solution is modified to meet specific local needs, both nutritional and environmental.

To give the grains of enriched rice a whiter appearance than formerly and to permit addition of riboflavin to the enriching mixture, the protubis coating may contain white pigments such as calcium phospate, talc, titanium dioxide according to recent patent.

A simplest one step process of enriching is also practised. In this process to provide fortifying ingredients are merely troubled with dry rice until they are uniformly distributed over the surface of the grains to which they by with considerable tonality. Such a cation, however, would not be expected to pass a washing test as specified in the Puerto Rican law. In other localities where this form of enriched rice is to, precaution against rising the rice before cooking, appearing on the package.

EXPORT OF RICE AND RICE BASED PRODUCTS

Prospects and Problems

Traditional and Emerging Indices of Grading Rice Quality :

Rice for export is graded generally on the basis of physical properties of grain like length, length/breadth ratio, degree of milling, proportion of brokens, moisture content and cleanliness. Well milled extra long Indica and short Japonica rices with least percentage of brokens and free from impurities are rated superior. American long and short grains, Australian short and medium, long grain rices of Thailand, Surinam and Uruguay are considered high quality rices in the International market. With increasing income levels and reduced consumption of rice in several rice importing countries in the developed as well as developing world, consumers have come to look for high quality rices to suit their favourite preparations. Hence, although the cooking quality was not considered a major criterion for deciding rice standard so far, itt has started gaining importance.

Quality preference varies widely between consumers as well as between different consumer within a country. Some sections prefer sticky and soft short grain japonica rice, while some like non-sticky soft or hard long Indica rices ; still others prefer fragrant and well elongating basmati rices (table 1).

Table 1 : Quality Features Preferred of Various Rices

What is considered as superior quality by one section is rated as inferior quality by another. Hence, it is difficult to define good quality in rice. Nevertheless, there is commonality in certain respects among the best quality rices, irrespective of regional preferences. For instance, soft texture and non-stickiness are characteristics of all high quality rices. These are determined by complex physico-chemical properties of starch, such as amylose content, gelatinization temperature (GT) and gel consistency. Whereas amylose content determines the degree of flakiness (sticky or nonsticky) and volume, GT (temperature at which starch begins to swell irreversibly) decides resistance to cooking. Rices with low GT (temperature at which starch begins to swell irreversibly) decides resistance to cooking. Rices with low GT cook relatively more quickly than those with high GT. Varieties with low GT are ideal for the production of 'Instant cooking' or 'Quick cooking' rices. Gel consistency decides the texture of cooked rice, as some varieties become hard while others remain soft some times after cooking. A majority of the high amylose indica rices belong to the first category and nearly all japonica and some of the indica varieties are of the second kind. Preference in the international market, there fore, is for varieties having intermediate amylose, intermediate GT and soft to medium gel consistency (table 2).

Table 2 : Physico-Chemical Characteristics of Rice Samples from some of the International Markets

There are, however, several exceptions to this. For instance, low amylose japonica types which cook sticky are preferred in countries like Thailand, China, Korea and others, while high amylose flaky textured rice is more desired in many South Asian and Latin American countries, including India .

Non Basmati Rices - Potential and Strategies for Expanded Export

Over 90% of the rice in the International trade is of non-basmati type. Predominantly, they are long grain indica rice from Thailand, USA, China and Vietnam. The prices varies depending on the grainlength, degree of milling, percentage brokens and cleanliness, Thailand, Vietnam and American long grain rices get the highest premium, closely followed by Australian long grain rice among the indica rices. Though short grain japonica rices, especially from America and Australia were commanding a higher International market is declining. Similar changes in the demand for other quality rices have been experienced during the last 10 years. Whereas demand for parboiled rice is declining, demand for broken rice, especially from newly emerging African markets is on the increase. In countries where the level of income has risen and consumption of rice fallen, there is increased demand for superior quality rices. Price, income level, taste preference or political restrictions could be the reasons for such changes.

Our trade wisdom therefore, lies in how effectively and speedly we are able to change our production/processing strategies to production strategies, our surplus rice. i.e., the quantity available over the above or actual requirement should be of high value rice basmati and non-basmati. Non-basmati rice as required in most of the markets should be of intermediate amylose intermediate GT and of soft medium gel consistency type. Evolution of varieties combining the desired quality features through long-term strategy alone would help in the long run to cut the processing cost.

Processed Products

Rice growing countries have been interested all along in improving the quality and shelf lite of both traditional and new rice-based products as the means to generate more income and employment in the rural areas. Unlike cereals like wheat, barely and corn, rice is said to hardly support any industry. To be more honest, very little has been done to develop value added products out of rice for both domestic and export markets, though rice is potentially amenable to such ventures. Realising the urgency and need significantly the International Rice Commission in its 17th session held in Brazil in 1990 had recommended initiatives for the promotion of production and utilisation of processed rice products. Research initiated in this regard at the International Rice Research Institute in the Philippines is a step forward in the right direction.

Rice is consumed largely either as cooked white or flavoured pulau rice or as `idli' and `dosa' and made out of formented rice flour in India. Japenese and Chinese have created a wide range of rice based products ranging from simple cakes and crackers `sakes' (rice wine) and noodles (table 4).

Table 4 : Rice Processed Products

Interstingly, except sakes and cakes, all rice-based eatables are produced using mostly broken rice, which is unsuitable for direct use. Various kinds of rices with specific products and convenience foods in various countries. Some of the products detailed by Houston and Juliano which have export potential are summarised in the table.

Measures to Develop and Sustain Export Avenues

There is an immense scope to expand India's export potential os rice and rice-based product. Successful development and sustenance of the export market would depend on forming an exclusive joint body comprising representatives of government and private sector agencies to poan and help organize production, processing and marketing of rice and rice-based products on the following lines :-

1. Inviting and acquainting the potential buyers with India's rice production, processing and marketing systems and relability of the industry.
2. Conducting market research and development of trade relations to improve and stabilize new markets for Indian rice and rice-based product.
3. Development of educational programmes for the benefit of rice-rice product purchasing agencies for abroad.
4. Reduction of barriers to rice trade and protection of trade opportunities.
5. Improvement of database relating to rice trade.
6. Enactment/liberalization of public policies favourable to the promotion of export of rice and rice-based products.
7. Streamlining of mechanism for organized production/ processing/procurement, marketing and stringent quality control.
8. Providing support to develop and sustain a strong research programme to back up the rice industry.

Project profile for Rice Products