Parboiling plants

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Parboiling plants

Rice Parboiling Plants

The hydrothermal treatment of paddy before milling is known as parboiling process. Major benefits of parboiling process comprise of gelatinization of rice starch and hardening of rice kernel. HSF parboiled system is specially designed to leach out the Amylose molecules and diffuse them outside the granule surroundings.

Our pre-steaming (Kachhi) and post-steaming (Pakki) systems are designed in such a way that appropriate and equivalent steam temperature is maintained throughout the whole tanks. Our soaking tanks are equipped with PLC controllers so that uniform soaking is being done during the complete process in each batch.

Parboiling plants 40 to 2000 tpd. Capacity

3 stages (Kachhi and Pakki processing) for Basmati and Superfine Paddy
Pressure Parboiling for Normal, coarse & Puff rice.

Three Stages of Parboiling

Stage One:

Pre-Steaming Stage:

Post cleaning process, paddy is directed to Pre-steaming or pre-cooking tanks, where diagonally perforated steam injectors are fitted to directly inject low pressure steam into the paddy, which therefore increases the bonding strength of paddy starch granules.

Stage Two:

Soaking Stage:

Paddy is then directed to Soaking tanks, where hydration/swelling process is initiated via circulation of hot water. This stage helps in gelatinizing the paddy via water-soluble vitamins and minerals with minimum grain swelling. This hydration process decreases the breakage susceptibility of rice during the milling process, resulting in greater head rice yield.

Stage Three:

Post Steaming Stage:

Automated online continuous soaked paddy-cooking system provides soaked paddy with continuous low-pressure steam which embeds and binds water-soluble nutrients and minerals into the endospermic layer of paddy. Online Post steaming cooker is equipped with Pneumatic Slide-gate, level sensors and Rotary type discharge mechanism along with diagonally perforated steam injectors to provide continuous cooking of soaked paddy.