Paddy Processing

Paddy Processing

1 Production, Morphology, Composition and Utilization

  1. Morphological Structure
  2. Agronomical Practices
  3. Production Statistics and Acreage
  4. World and Indian Trade
  5. Rice Composition
  6. Physical and Mechanical Properties of Rice

2 Grades and Quality of Paddy and Rice

  1. Physical Quality
  2. Milling Quality
  3. Cooking Quality
  4. Nutritive Quality

3 Parboiling Principles And Practices

  1. Hydration Characteristics
  2. Gelatinization Temperature
  3. Physiochemical and Nutritional Changes during Parboiling Treatment
  4. Water and Energy Requirement for Parboiling

4 Psychrometry

  1. Wet Basis and Dry Basis Moisture Content and Driage
  2. Properties of Atmospheric Air
  3. Psychrometric Chart
  4. Equilibrium Moisture Content and Water Activity

5 Grain Drying Principles and Technology

  1. Application of Psychrometry in Drying Operation
  2. Theory of Grain Drying
  3. Drying Rate and Drying Time Computation
  4. Thermal and Mechanical Energy Requirement for Drying
  5. Thin Layer and Deep Bed Drying
  6. Intermittent Drying
  7. Tempering
  8. Drying Characteristics of Raw and Parboiled Paddy
  9. Pressure Drop in Flow Through Granular Beds
  10. Batch Dryer
  11. In-Bin Dryers
  12. Re-Circulatory Batch Dryers
  13. Continuous Large Capacity Dryers
  14. Air Blowers, Types, Specifications

6 Steam Boilers and Steam Engines/Turbines

  1. Step Grate Furnace
  2. Fluidized Bed Furnace
  3. Cyclone Furnace
  4. Classification of Boilers
  5. Water Softening Technology
  6. Thermal Efficiency
  7. Steam Engines
  8. Steam Turbines
  9. Mountings and Accessories of Boilers

7 Storage Structures

  1. Bag and Bulk Storage.Relative Merits and Demerits
  2. Flat Godown
  3. Silos and Bins
  4. Turning and Aeration
  5. Static Pressure and Flow Rate for Aeration
  6. Rural Storage Structures
  7. Moisture Migration
  8. Storage Losses
  9. Storage Grain Insect Pests and Rodents
  10. Control and Modified Storage Structures
  11. Physical Disinfestation
  12. Cleanliness and Hygiene

8 Grading and Sorting

  1. Hand Grading
  2. Sorting
  3. Grade Factors
  4. Sorting Fruits and Vegetables
  5. Cleaning and Sorting Grains, Nuts, and Seeds
  6. Flat Screen
  7. Flat Screen Grader
  8. Gyratory Sifter
  9. Cylinder Separator
  10. Colour Separator/Sorter
  11. Roller Sorter
  12. Spiral Separator
  13. Effectiveness of Screen and Cleaning Efficiency

9 Plant Layout, Operation and Maintenance

  1. Flow Diagram of Integrated Rice Plant
  2. Land, Layout Plan, and Site Development Requirement
  3. Civil Construction
  4. Plant and Machinery and Electricals
  5. Electrical Connections
  6. Control Panels
  7. Induction Motors
  8. Methods of Power Transmission
  9. Installation
  10. Operation and Maintenance of Electrical Motors
  11. Maintenance

10 Rice Milling Technology

  1. Traditional Milling of Rice in Dhenki
  2. Engelberg Huller
  3. Modern Milling Technology
  4. Cleaning
  5. Destoning
  6. Dehusking
  7. Paddy-Rice Separation
  8. Debranning – Whitening, Polishing
  9. Silky Polishing
  10. Grading and Separation of Brokens
  11. Colour Sorting

11 Rice Based Products

  1. Breakfast Cereals
  2. Rice Flakes
  3. Puffed Rice/Paddy
  4. Quick Cooking Rice
  5. Fortified Rice
  6. Rice Based Infant and Baby Foods
  7. Fermented Rice Products
  8. Rice Noodles and Pasta

12 Rice Brokens

  1. Grading of Brokens
  2. Separation and Purification of Rice Germ
  3. Rice Flours and Semolina
  4. Extraction of Starch
  5. Canned Rice
  6. Fermentation of Brokens for Alcohol
  7. Idli and Dosa

13 Rice Bran

  1. Composition and Properties of Rice Bran
  2. Use of Rice Bran as Animal Feed and as Human Food
  3. Processing of Bran for Protein
  4. Extraction, Refining and use of Rice Bran Oil

14 Rice Husk

  1. Structure, Composition and Properties of Rice Husk
  2. Husk as Fuel
  3. Types of Furnaces and Combustors
  4. Husk Based Boilers
  5. Gasification
  6. Nature of Ash and Its Uses
  7. Other Specified Uses of Rice Husk