PARBOILING WITH MINIMAL WATER

The traditional Parboiling process is still being practiced by the rice millers across India.
Nextech Grain Processing & Engineering Solutions Pvt. Ltd. Brings a new and unique patented technology to India from STUDIO TECNICO APPIANI of Italy, which doesn’t require soaking of paddy.

The new pressure parboiling technology has been developed allowing for considerable savings in production cost, improving the bottom line by upto 30%.

Decisive factors in production cost are water in all forms i.e. potable water & effluent water treatment and electrical power. It is to be expected that these costs will increase even more in the future as potable water is a valuable resource that is depleting fast and the availability shall get shorter with climate change and the increasing intensity of agriculture. The laws and regulations for environmental protection shall become more stringent in near future, the cost of treating wastewater shall become more. The growing economy requires ever more electrical power, increasing the cost of per unit electricity. pressure parboiling

Here is the leverage to success: The new Canavere technology by Studio Tecnico Appiani produces excellent parboiled rice without soaking. Conventional Parboiling required about 1,2 tons of water to soak 1 ton of paddy. This water needs to be procured, pumped from a well, or purchased; and the wastewater needs to be treated. Assuming the cost of water as 18 paisa/l and that for effluent water treatment as 17 paisa/l, the production cost gets reduced by around INR 400 per ton of rice. rice mill consultant

On top of this, the steam consumption will reduce by 30% and the electrical power by another 20%, compared to a conventional parboiling plant. The total cost saving of about 40% can well be considered a revolution.

Steam exposure for a very short duration hence steam saving. In other words, smaller boilers hence savings in CAPEX towards the cost of Boiler.
Little water absorption by the paddy/rice so less drying time and fewer calories needed to dry the grain.

This new unique and patented paddy parboiling technology has numerous unprecedented advantages;

– Very little quantity of water is needed.
– Low absorption of water by the product.
– No sella odor, rather a good smell and taste of the end product.
– Lesser Process time.
– Quick-cooking of the end product (8-10 minutes).
– High elongation ratio of the product on cooking.
– Overall low-power consumption.
– Compact size hence lesser steel usage.
– Environmental friendly.