Rice nourishes human body with carbohydrates and some other insoluble fibres. The cultivated rice is first processed and then marketed. The processes render useful for human consumption.
These processes involve cleaning, husking, separation of paddy, milling and grading.
Cleaning throws out the small stones, straws, stump and hay from paddy. Then, this rice goes through a type of ventilation process called husking where the excessive husks are removed from the paddy. Husked paddy is put through a paddy separator which extracts only the unhusked paddy, if any, and puts it back for husking. The next process is milling, where the bran layer from the paddy is removed by air ventilation. This may be repeated twice or thrice. The last step, grading sorts out the milled rice by using a grading sieve. It separates it as broken grain, head rice and whole grain. This rice is stored separately by its grade and can be marketed.
These processes involve cleaning, husking, separation of paddy, milling and grading.
Cleaning throws out the small stones, straws, stump and hay from paddy. Then, this rice goes through a type of ventilation process called husking where the excessive husks are removed from the paddy. Husked paddy is put through a paddy separator which extracts only the unhusked paddy, if any, and puts it back for husking. The next process is milling, where the bran layer from the paddy is removed by air ventilation. This may be repeated twice or thrice. The last step, grading sorts out the milled rice by using a grading sieve. It separates it as broken grain, head rice and whole grain. This rice is stored separately by its grade and can be marketed.
