Modern Dal Mill Plant

For every industry that aims at prospering in their field, the most important phase of their working is Production. Especially in the Food Processing Industry, trivial details like the location of the plant can influence the production factor by a large scale. Earlier known as Nextech solutions, Nextech Grain Processing and Engineering Solutions Pvt. Ltd was started 10 years ago with the vision of improving the quality of produced grains. 

The Dal Mill Plant is one of the important parts of Nextech. The use of fine and chosen machinery works delicately to produce high quality of Dal. But before moving further let’s understand certain basic concepts as mentioned below.

Milling of Pulses? 

The Dal consumed by millions of people around the globe comes in the raw form of Pulses. The pulses are dehusked and split to mold in the shape of edible dal. 

This process comprises of two general steps: 

  • Loosen the husk on pulses.
  • Removing the husk.
  • Using a machine to split the remainder into cotyledons.

The efficiency of the machinery used for the process of splitting the cotyledons marks the success of any Dal Milling project. Every kind of pulse requires an additional step that helps in better loosening of the husk. This step is known as a pre-milling treatment. The adamant cover is loosened up for better production of dal. 

Methods of Processing Pulses

The raw pulses are first brought in to clean the grain and remove any impurities or irregular sized grain. Then they are further graded into different fractions that are sent for processing. The stepwise mention of the methods used in processing pulses is provided below. 

  1. Cleaning and Grading
  2. Pitting 
  3. Pre Milling Treatment
  4. Tempering 
  5. Drying 
  6. Dehusking 
  7. Polishing

The Process of Setting Up Pulses Dal Mill

As you might have understood by now, the Dal Mill Manufacturing Process requires excellent implementation and management to produce exceptional results. 

The most important step involves rigorous brainstorming for the creation of the right business plan. The construction and implementation of a Pulses Dal Mill depend entirely on the business plan. With the years of experience, Nextech can guarantee that your search for the right resources will end at their place. 

Apart from Dal Mill Plant, Nextech is known in the market for the experienced Rice Mill Engineers and Designers that provide unique solutions for your rice production needs. A Rice Mill Consultant will be provided to study your needs and provide feasible solutions as per your guidelines. 

With Nextech, you can calmly be assured about the quality of their services.

 

Enquire Now

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.

 

Enquire Now

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.

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 counterpart.

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 to 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 coriander 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.

 

Enquire Now