There could be two stages of paddy drying in a modern mill. During the paddy arrival season, the moisture percentage in freshly harvested paddy is 18% and above, the paddy should be dried to bring down the moisture percentage of 14% which is ideal for storage purpose. The other stage where paddy needs drying is after parboiling or/and steaming process. After the parboiling process, the paddy moisture increased to the tune of 35% which is virtually wet paddy.
The ideal moisture for milling is 12% hence the parboiled paddy needs to be dried to bring to the desired 12% before milling. Similarly, while making steamed rice, the paddy moisture increases to the tune of 22% after the steaming process. Paddy needs to be dried up to the desired 12% before milling. There are two types of paddy dryers available, LSU dryers with batch type drying and other is LSU dryers with continuous type drying process.