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

By K. R. Bhattacharya, Syed Zakiuddin Ali

This e-book provides the essence of the idea and perform of drying, garage, milling, getting old, parboiling, products-making, and byproducts utilisation of rice in an easy, unencumbered sort that's available even to the lay individual. The ebook may be of price to the managers and operators of the hundreds of thousands of rice turbines strewn everywhere in the Rice state. it's going to even be welcome to scholars of nutrients know-how for his or her first publicity to the topic, and to the lay person.

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It will be noticed that the grain moisture increases rapidly at low relative humidity (RH) values, then relatively slowly at middle RH values, and rapidly again at high RH values. This ERH–EMC relationship is of fundamental importance in all aspects of grain drying, storage, spoilage and preservation. 1 also shows that a relative humidity of 70–75% is in equilibrium with about 14% moisture in paddy, the highest limit for its safe storage. 1°C and 60°C [Curves prepared from data compiled by Kunze and Caldarwood et al.

Mixture of fungicides and insecticides are sprayed according to schedule. Beds are kept moist throughout the growing period and are properly weeded. Seedlings are lifted carefully without causing damage to the roots. Transplantation is generally done by manual labour. If the transplanting is to be done by machine, such as in Japan, the seedlings are grown in boxes. This requires a high standard of field and seedling conditions. Proper spacing between the seedlings while transplanting is also important.

Normally long grain, scented variety; and (d) Glutinous (or waxy) rice – fully opaque grains, very sticky and moist when cooked. Each of the above can be further distinguished according to the quality, mainly milling. FAO has arbitrarily classified rice containing less than 20% broken grains as “higher quality” and rice containing 20% or more broken grains as “lower quality”. The degree of processing is another criterion for categorisation of rice being marketed. Rice could be traded either in the in the form of paddy, husked rice (brown rice), milled rice or parboiled rice.

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