The complete rice processing equipment is designed for intensive and deep processing of rice, which is fundamentally different from primary and conventional rice processing.
Deep rice processing covers the refined treatment of rice in various types and grades. In short, it refers to multi-level and high-value processing of rice raw materials. This advanced processing technology is not only applicable to finished rice, but also widely used for raw paddy and other grain materials.
Common deep-processed rice products include parboiled rice, pre-washed rice and nutritionally fortified rice. This article will give a detailed introduction to parboiled rice processing technology.
Parboiled rice has been widely promoted and recognized across the industry, because the parboiling process fundamentally changes the physical structure of paddy grains. Through cooking and hydrothermal treatment by professional rice processing machinery, the rice husk becomes crisp and loose, which greatly simplifies the subsequent milling process.
In actual production, the hourly output of the husker can be increased by about 40%, the wear loss of rubber rollers can be reduced by half, and the overall power consumption can be cut by 20%. After hydrothermal treatment, the grain structure becomes compact and solid. After subsequent milling and finishing, the finished rice features uniform and translucent grains with excellent luster. The generation of broken rice is greatly reduced, and the total rice yield can be improved by around 4%.
In addition, parboiled rice processed by complete deep-processing rice equipment contains far higher nutritional value than ordinary white rice. During the hydrothermal deep processing, the germ and bran layers of paddy are rich in B vitamins and mineral salts. These nutrients will penetrate into the endosperm along with moisture migration.
Nearly 90% of the nutrients in rice germ can be transferred and retained inside the endosperm. Traditional rice milling removes most bran and germ, resulting in serious nutrient loss. In contrast, the parboiling process locks in natural nutrition effectively.
Meanwhile, high-temperature treatment passivates biological enzymes and kills insect eggs and harmful microorganisms inside the grains. This greatly improves the storage stability of parboiled rice, effectively preventing mildew and insect infestation during long-term storage.
With better cooking performance, parboiled rice is non-sticky, non-soggy and chewy. It does not harden easily after cooling, meeting the diverse eating needs of families, catering industries and food processing factories.
For the 60 tons per day parboiled rice production line, the complete set of processing machines realizes continuous and automatic operation from paddy cleaning, soaking, steaming, drying, husking, whitening, polishing to grading. It balances high production capacity, stable product quality and economic operation cost, helping grain processing enterprises realize high-value utilization of paddy and upgrade the overall processing benefits.
Post time: May-04-2026