Because fresh rice has low cooking quality, old rice sells at a greater price than new rice. When new paddy is steamed and held hot for a while before being milled, it has excellent cooking qualities. The cooked rice has the appearance of aged rice, with fluffy, non-sticky grains. As a result, the paddy is steamed.
We are instrumental in providing high quality range of Paddy Dryer, relying on the abilities of our skilled team of specialists.
Low Maintenance
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Compact design
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All Expert Engineers
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Dimensionally accurate
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Automatic paddy dryer
Rice is typically harvested with a grain moisture content (MC) of 24–26%. (wet basis). Any drying delays, incomplete drying, or uneven drying will result in qualitative and quantitative losses during the following processes
- Mold growth and heat build-up from respiration cause yellowing or discoloration.
- High temperatures and rewetting of grains result in lower milling yields.
- Grain respiration, mould and insect activity, or exposure to temperatures above 42oC cause germination and vigour loss.
- Insects that are more active at higher MC levels do damage.