DESCRIPTION

Parboiling of rice, whether it be domestic or for farm purposes, can be carried out efficiently by utilizing this Mini Parboiling Unit. 

CONSTRUCTION

This unit has a feeding hopper, a steam chamber, a central pipe, a funnel which is used to fill up water and a drain pipe. 

WORKING

The rice to be parboiled is soaked as well as steamed in the same unit without any further handling. For optimum results, rice should be soaked for three-and-a half hours in 75 degrees centigrade hot water. The rice is steamed and dried subsequently in the sun. This technology provides 2 percent more head rice than achieved in the traditional manner. This unit takes up a batch of 75 kg of paddy at one time with an output of 150 kg. of parboiler rice a day. 

SOURCE

Director, Central Rice Research Institute, Cuttack - 753 006, Orissa