Raw Paddy Drying Solutions by Nextech

By “drying” is meant the phase of the post-harvest system during which the product is rapidly dehydrated to a so-called “backup” moisture. This desiccation is intended to sufficiently reduce the moisture content of the grain to ensure favorable conditions for storage or subsequent processing of the product.

By “drying” is meant the phase of the post-harvest system during which the product is rapidly dehydrated to a so-called “backup” moisture. This desiccation is intended to sufficiently reduce the moisture content of the grain to ensure favorable conditions for storage or subsequent processing of the product.

It is possible to obtain the drying of the products by circulating more or less hot air in a mass of grains. In its movement, the air gives heat to the grains, absorbing moisture from the most superficial layers.

The water present in the surface layers of the grains evaporates much more efficiently and more rapidly than that of the inner layers.

It is therefore much more difficult to lower the water content of a product from 25% to 15% than from 35% to 25%. It would be wrong to think that this difficulty can be overcome by carrying out a rapid drying at a high temperature. Indeed, such drying conditions generate internal tensions, producing small cracks that can lead to breakage of grains during subsequent treatments.

For the drying of grains, the methods employed are, in essence, two in number:
– Natural drying
– Artificial drying

Both have advantages and disadvantages, and there is no ideal way to meet all needs.

Natural Drying

The method of natural paddy dryer, to which the techniques illustrated in the section on pre-drying operations also relate, consists essentially in exposing the beaten products to the air (in the sun or the shade). To obtain the desired moisture content, the grains are spread in thin layers over a drying area, where they are exposed to air (in the sun or the shade) for a maximum of 10-15 days. To promote uniform drying, the seeds should frequently be stirred, especially if they are exposed to direct sunlight. In addition, for the drying to be sufficient, the relative humidity of the ambient air must not exceed 70%.

Artificial Drying

The introduction of high-yielding crop varieties and the gradual mechanization of agriculture now make it possible to harvest large quantities of grain in a short period. In the tropical and subtropical humid zones, given the unfavorable weather conditions at the time of harvest, it is often difficult to safeguard the quality of the products.

To meet the need to increase agricultural production, it is, therefore, necessary to dry the products in a relatively short time, and whatever the ambient conditions. Thus, paddy dryer plant must be used. This method consists essentially in subjecting the grains to a forced ventilation of more or less heated air. It requires the use of individual devices called “dryers.”

Artificial Raw Paddy Dryer

From the point of view of construction, the essential elements of a rice dryer machine are:

– the dryer body, which contains the grains to be dried;
– The hot air generator, which allows heating the air drying;
– The fan, which allows the circulation of drying air in the grain mass.

For the artificial drying of the grains, two types of dryers are used:

– Static or batch dryers;
– Continuous dryers.

The former is inexpensive and only treat small quantities of grain; they are therefore more suited to the needs of small and medium-sized collection and processing centers.

As for the latter, they are high flow paddy drying technology that requires more complex infrastructure, additional equipment and especially a particular planning and organization. They are therefore more suitable for large centers, silos or shops, where very large quantities of product are processed. Nextech Agri Solutions is a reliable brand if you want to purchase agricultural solutions.

Health Benefits Of Pulses

  • High In Protein; Great For Vegetarians/ Vegans – Let’s start with a basic one, which you probably know – lentils are a great source of protein. Considering that some of the best protein sources fall are non-vegetarian, such as lean meat, chicken, fish & seafood, pulses, lentils and beans are great for vegetarians. Not to forget, they are comparatively cheaper. However, they are incomplete sources of protein, since most don’t provide all the essential amino acids. That said, consume them with a grain (or even a vegetable), such as rice, or wheat, and that provides the missing amino acids. Soya bean, however, is the only common plant food that is a complete source of protein, like meat. The protein is pretty much the quality you find in meat.
  • Good For The Heart – Lentils are cholesterol-free, in fact, the soluble fibre in them keeps heart healthy by lowering blood cholesterol. Linus Pauling Institute at the Oregon State University, US claims that including more pulses in one’s diet may decrease their risk of cardiovascular disease. This is particularly true for soya bean – its consumption has been associated with the prevention of heart disease. Hence, lentils are particularly beneficial for those with high blood cholesterol levels. They are also rich in potassium, the mineral that counteracts the effects of sodium, and lowers blood pressure.
  • Lowers Diabetes Risk – Another health benefit is that they have a low glycemic index. For those who are unaware, the lower the glycemic index, the lesser rise in blood sugar they cause. With most carbohydrates in pulses being fibre and starch, as opposed to sugar, blood sugar is prevented from rising too rapidly after the meal. If you are a diabetic, consuming them can help you manage your blood sugar better. Rice mill plant manufacturer India, Nextech Solutions understands that different lentils have different characteristics, and hence, different milling requirements. For dal milling solutions, send us an enquiry.



Different Types of Pulses/Lentils

Pulses, meaning Dals in Hindi comes in different types, each having their own advantages (and disadvantages). The special properties of Dals make it a staple diet across the Indian sub-continent. The most common food combination is Rice & Dal or Chapatti & Dal.

Moong Dal – It is the most common Dal found in our homes, they are yellow in color but only after they have been skinned from the original green color. Both are eatable, in fact the greener one has more vitamins. Easy to cook & digest, it has rich iron & potassium content.

Arhar/Tur Dal – A beige lentil with yellow insides, chances are this is pigeon pea. It’s the most popular Dal in India. It has huge fiber components that help in bowel movements.

Chana Dal – Also called split Bengal gram, it has a nutty flavor. Its adaptability makes it easy to cook with varieties of vegetables. If diabetes bites you, this will bite diabetes with rich minerals like copper & manganese.

Masoor Dal – Also Known as red lentils, it comes in two varieties: black (non-split) and red (split). It does not need soaking before cooking as it’s very soft. A Masoor Dal recipe with butter-top garnish & Chapatti is a delicious & healthy meal to eat.

Urad Dal – Having the richest concentration of proteins & Vitamin B, it has two variants: white (husked) and black. It is served well with Naans. The creamy white version has a milder flavor than its black counter-part.

Lobiya Dal – Cowpea as it is known in English is black-eyed peas due to a black colored dot at its center. It’s rich in proteins & zinc. They are famous for making curries, papads, fritter etc.

Matar – This is a whole dried pea which is a prominent ingredient in many Indian street foods like Chaat, Sevpuri etc. It has a mouth-watering taste with the right combination of products.

Kidney Beans – Kidney shaped with strong earthy flavor & a silky texture it’s eaten as a curry. The famous Rajma Chawal comes into mind, doesn’t it? Don’t forget to pre-soak and boil for 30 minutes to ensure a safe diet.

Chickpeas – This is of three variants: Chana (brown), Chhole (white), Cholia (green).

It is consumed post boiling after which it becomes soft as ever. It can be eaten as an evening snack with a garnish of onions, chilies, tomatoes, fresh corianders and lemons which taste as well as smell delicious! Also, one can enjoy Chhole Chawal (Rice & Chhole curry).

Hope this has helped you differentiate & understand the different types of Pulses. Stay tuned to get more updates & learn about this staple and special (for us Indians) diet.

Do You Know, Pulses Need Milling Too!

Not many people know that pulses are turned into lentils (dals) through the process of milling. The dal that you get upon ripping open a packet has undergone a complex process, that begins with dehulling, and ends with weighing and bagging. Chief steps in the milling process are cleaning, husking (Also known as de-hulling), splitting, separating, weighing and packing. Let us say here that since different pulses have different characteristics – like shape and size – the method of milling varies. Methods of milling may be dry or wet.
Of all the steps of milling, de-hulling is probably the most complicated. The process removes almost all the fibre from the pulses. Pulses such as pigeon peas (toor dal), black lentils (urad dal) and mung beans are rather difficult to be de-hulled. Pulses are sent to the husker, that uses friction to remove the husk. Rubber rollers rotate, and pulses are sent through the tight space. The friction strips the husk off the lentil. The lentils are repeatedly wettened and dried. This is done in order to remove the husk that is sticking onto the lentil.

We look forward to sharing with you the complete process of pulse milling in an upcoming article on EzineArticles.com . In the meanwhile, do have a look at this article by our writer, describing in detail the process of rice milling.