Steam Rice

Product Description

Adnare pvt ltd is exporter of Steam Rice. Use of steam for gelatinizing the starch is preferred to other methods of heating as it does not remove any moisture from the rice. Condensation adds water and increases the total quantity of water absorbed. The moisture content of the paddy increases to about *8% during steaming. Steam has other advantages as:

Its high heat can be applied at a constant temperature,
It is relatively easy to handle,
it gives relatively high degree of control of the paddy temperature,
it can be stopped instantly, and
it has a higher heat transfer rate than other media (such as hot water).
When heating paddy with non-pressurized small variations are found in color, quantity of soluble starch, and the amount of swelling of the milled parboiled rice. Heating has a considerable effect on color. When the steaming temperature exceeds **0oC, the color becomes considerably deeper and the grain becomes harder. Longer steaming times also cause the rice to be harder and darker. Keeping steamed paddy in a heap on the drying floor is equivalent to prolonged steaming and induces the same effect.

Saturated steam at a pressure of 1 to 5 kg/cm2 is normally used for steaming. Steaming duration depends on the steaming arrangement. For small batches, steaming takes 2 to 3 minutes while batches of 6 ton may take *0 to *0 minutes.

While splitting of the husk indicates completion of the steaming process, it is not a necessary condition and paddy can be completely parboiled without any splitting.

To parboil a ton of paddy in a modern plant, the steam required at a pressure of 4 to 5 kg/cm2 is about **0 kg for soaking, *0 kg for steaming, and *0 kg for losses, for a total of **0 kg of steam per ton of paddy.

The heat required for soaking a ton of paddy is *3,**0 kcal; that for steaming 1 t is *7,**0 kcal. The total heat requirement is **0,**0 kcal (or **0,**0 Btu) per ton of paddy. Colour is on your choice, light or touch color

Min Order 1 x *0 feet container